Strawberry shortcake is served with sweetened strawberries and served on a “scooter”. A scooter is a cross between a biscuit and cake. The “scooters” are truly both cake and biscuit like, spongy yet crumbly to satisfy everyone’s shortcake preferences.
This scooter recipe is made specificallly for fruit shortcakes. The biscuits are lightly sweetened and have the perfect crumble to hold all of the sweet juices of the fruits without ever getting soggy.
Oregon Strawberries
Our farmer’s market is the only place nearby to purchase seasonal and local produce but is quite minute this year. There had been some traveling to fetch the sweetest of strawberries…lots and lots of traveling on my mom’s and sister’s part but we finally got ahold of the first batches of Oregon strawberries.
After our yearly, full day of jam making, I couldn’t wait to get to work on making a great new recipe to share with you all.
How to make Strawberry Shortcake
Prepare a sheet pan with parchment paper or a silicone mat and set the oven to 375°.
Wash and remove the stems of the strawberries and drain. If adding a sweetener, do so now with a squeeze of lemon. One teaspoon of sweetener and lemon to every cup of strawberries, unless you like very sweet desserts, then double the amount of sweetener.
Measure or weigh all the dry ingredients together and transfer to a stand mixer with a paddle attachment, or large bowl with a hand mixer. Mix the ingredients together.
Add the room temperature butter and cream cheese to the dry ingredients and mix until fully incorporated. Add one egg at a time and then add the heavy cream.
Sprinkle almond flour on a clean surface. Gather and form the dough into a cylander shape approximately 1 1/4 inch thick. Use a biscuit cutter or a drinking glass to cut out as many round shaped scooters as you can before reshaping the dough. Repeat the previous steps until the dough has all been formed into round shapes.
Place each scooter on the prepared baking pan and bake for 13-15 minutes or until the scooters just begin to brown.
While the scooters are baking, whip the heavy cream.
Once the “scooters” have cooled, cut in half using a serrated knife. Spoon the strawberries over the top and layer with whipped cream.
Nutrition
Each scooter approximately contains 466.3 calories, 35.6 grams of fat, 4.5 grams of net carbs and 14.1 grams of protein. These approximate estimates are for the biscuits only and do not include any additional toppings including the fruit and whipped cream.
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Looking for more great recipes? Check out keto blackberry crumbler and berry bread pudding.
Keto Blackberry Crumbler 
Keto Berry Bread Pudding
Strawberry Shortcake
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Shortcake 1x
- Category: Tasty Treats
- Cuisine: American
- Diet: Gluten Free
Description
Strawberry shorcake is served with sweetened strawberries and served on a “scooter”, a cross between a biscuit and cake.
Ingredients
For the Scooters:
105 grams or 1 cup coconut flour
90 grams or 1 cup almond flour, plus extra for dusting
42 grams or 1/4 cup erythritol
22 grams or 1/4 cup vanilla whey protein powder
2 tsp baking powder
1/4 tsp kosher salt
1/2 tsp xanthan gum
110 grams or 8T butter, room temp
52 grams or 1/4 cup cream cheese, room temp
90 grams or 2 large eggs
60 grams or 1/4 cup heavy cream
For the strawberries:
1 Tablespoon lemon juice
1 Tablespoon sweetener
3 cups strawberries
For the Whipped Cream:
2 cups heavy cream
Instructions
For the Scooters:
Prepare a sheet pan with parchment paper or a silicone mat and set the oven to 375°.
Measure or weigh all the dry ingredients together and transfer to a stand mixer with a paddle attachment, or large bowl with a hand mixer.
Mix the dry ingredients together.
To the dry ingredients, add the room temperature butter and cream cheese and mix until incorporated.
To the dry mixture, add one egg at a time, then add the heavy cream.
Sprinkle almond flour on a clean surface. Gather and form the dough into a cylander shape approximately 1 1/4 inch thick.
Using a biscuit cutter or a drinking glass, cut out as many round shaped scooters as you can before reshaping the dough. Repeat until all of the dough is used.
Place each scooter on the prepared baking pan and bake for 13-15 minutes or until the scooters just begin to brown.
For the strawberries:
Wash and remove the stems of the strawberries and drain. If adding a sweetener and lemon juice, do so now.
For the Whipped Cream:
Whip the heavy cream until stiff peaks form
All Together:
Cut the scooters in half using a serrated knife.
Spoon the strawberries over the top and layer with whipped cream.
Notes
If not using garden fresh strawberries, it is likely you will need to add more sweetener to the strawberries.
Nutrition
- Serving Size: 1
- Calories: 466.3
- Sugar: 0
- Fat: 35.6
- Carbohydrates: 4.5
- Protein: 14.1
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