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Strawberry Shortcake

Delicious Gluten-Free, Sugar-Free



  • 2 c. almond flour (almond meal)
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. (1 stick) butter, melted
  • 1 tsp. vanilla
  • 4 eggs
  • 1/3 c. water
  • Sweetener to taste (about 1/3 c. usually works well, liquid preferred)
PREPARATION: Preheat oven to 350 F. Butter a muffin tin. Mix dry ingredients together well. Add wet ingredients and mix thoroughly. Put in muffin tins (about 1/2 to 2/3 full) and bake for about 15 minutes. You can also bake 6 4” shortcakes with mini-cake pans. It may take a little longer to bake. Bake until toothpick comes out clean. Slice up the strawberries and sweeten them if desired with artificial sweetener. Whip the cream and flavor to taste. When cake is cool, split then layer, putting most of the strawberries on first, covered with whipped cream, and the second layer, and more whipped cream and the rest of the strawberries.

Appeared in print on 6.17.09.

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