Easy Low-Carb Strawberry Shortcake

Step 1Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and grease a 25x30 cm (9x13 inch) pan with butter or coconut oil for dairy free. In a large bowl beat together all of the cake ingredients until smooth.

Step 2Pour into prepared pan and transfer to the oven to bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Once baked, let cool before slicing into 12 equal sized squares.

Step 3 Place the diced strawberries in a bowl along with 1 tablespoon granulated erythritol and macerate with a fork. Set aside.

Step 4 In a medium bowl beat the heavy whipping cream with the vanilla and optionally 1 tablespoon powdered erythritol until light and fluffy.

Step 5To serve, top each piece of shortcake with a tablespoon of whipped cream and about 2 tablespoons of chopped strawberries.

Step 6To store, place the strawberries in a container and the whipped cream in a container and store in the refrigerator for up to 3 days (instead of the whole batch of strawberry topping, you can prepare as much as you need for the next 3 days). Keep the shortcake covered at room temperature for up to 5 days or slice and freeze for up to 6 months.