Easy to make the sweetest sugar-free strawberry short cake.
1 1/2 cup of sifted common flour
1/2 cup of soft butter
1/4 cup of coconut sugar
2 tsp. stevia
1 1/2 tsp. baking powder
1/2 cup milk
1/4 tsp. vanilla extract
2 tsp. fruit juice (optional)
1 cup strawberry
1/2 cup heavy cream (chilled)
Preheat oven to 350 degrees F. Grease and flour a round baking tin.
Separate the egg whites from the yolk.
Mix the dry ingredients (flour and baking powder) by passing them through a sieve couple of times.
Mix the wet ingredients (excluding the egg whites) with the dry ingredients.
Separately, beat the egg whites until they have stiff peaks. Stir them into the main mix using a spatula.
Pour the batter into the baking tin(s) and place the tins in a water bath.
Bake for 50-55 minutes, or until toothpick comes out clean.
Cool on wire racks for 30 minutes.
Make the whipped cream (if you prefer to buy some from the store, feel free). Take the chilled heavy cream ( or whipping cream). Beat continuously making bigger loops, so that more air gets in and you get stiff peaks.
Cut the cake in 2 slices. Evenly spread a layer of cream in the middle, and place the strawberry slices in the whipped cream.
Place the other cake piece on the top of the cream and again top with the whipped cream and strawberry pieces. Enjoy!