It’s strawberry season here at the moment and what’s better way to use them than making strawberry shortcake, my all-time favorite dessert. I remember years ago, the strawberries we could get here were imported and prohibitively expensive. There were locally grown ones too but they were really tart. The season was short as well, lasting only a few weeks. The only way to use them was to make jam or you could use it to decorate cheese cake or tarts, just for the look because no one would eat it. I saw strawberries sold on the street or at the market and they would come with sugar and chilli mix for you to dip your strawberries in. Sort of like in Mexico where you get freshly cut fruit sprinkled with chilli and lime. The difference is that here we have the combination of sugar, salt and chilies. It’s common practice that people would have this chili sugar dip with any kind of sour fruit.
Last year when we came back to Thailand, I found the new variety of strawberries at the market. They were tiny but boy were they sweet. I don’t know what kind but they were like the ones I once had in England, small but tender, juicy and sweet. Hope I don’t upset anyone carrying on about fruit. I couldn’t help getting excited when we got some nice local berries at a reasonable price and they are so tasty.
Now back to the subject at hand, strawberry shortcake. I know on Keto people have to curb their carbs. I never thought anyone would be out for blood when my husband posted the picture of our strawberry short cake on his Facebook. That individual attacked us for having 4 strawberries on the short cake, 4 tiny strawberries!! Berries are keto-friendly and depends on how clever one can be incorporating it in their diet. It’s not written in stone. People need to use their judgement on the amount that fits their daily requirements.
How do we make our strawberry short cake? Of course, this is keto-friendly. I first made it with a leftover keto pancake (from ketobetic aline’s recipe) as the base. Then layer it with whipped cream and sliced strawberries (4 tiny ones 😏)
We don’t make our dessert very sweet in all our recipe and the above recipe contain only a few drops of stevia in the whipped cream. The strawberries in itself was sweet enough. For me it’s an great way to use up the leftover pancakes. However, in this recipe we will make it a bit more legit. The base would be sweet biscuit, topped with sweetened whipped cream and macerated strawberries. Our biscuit base is rather soft but not feather-light like sponge. It serves the purpose as the base. Together as a whole it’s not overly sweet. Most recipes I saw use much more sweetener but we just like ours sweet enough to taste. But remember you can adjust it to your liking. We use a mold that makes 4 biscuits like this one.
Once your biscuits are done and cooled completely, cut each one into two slices and build your shortcake with whipped cream and strawberry layer, then the other biscuit slice, whipped cream and strawberry on top.
Arrange your strawberry slice according to your artistic flair. Mine is limited so I’m sticking to the most basic arrangement. It may seem our strawberry short cake hasn’t got much cream on it. Feel free to use as much whipped cream as you like but please remember to recalculate your macros.