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Recipe Room Home » Low Carb Recipes » Desserts and Sweets « Previous Recipe · Next Recipe » H20's "Strawberry Dream" Cake Reviews Views Date Recipe posted 0 1535 Wed April 9, 2008 Recommended By Average Rating No recommendations None indicated supersize supersize Description: Here's a nice refreshing spring / summer strawbery treat There's a family restaurant in my area that serves a decadent dessert called Strawberry Dream cake and it is delicious. When I started lowcarbing a few years ago I decided to create my own version. I decided to share it with everyone. I can't take credit for the almond cake recipe - can't remember where I found it in order to give proper credit for it. Please excuse the terrible quality of the pictures - don't have a digital camera and had to take it with a camera phone. Ingredients: Mini Almond Shortcake: 1/3 cup of almond flour 1/4 teaspoon of baking powder 1 egg 1 tsp of Splenda (or Sugar Twin) 1/4 teaspoon of vanilla 2 tablespoons of melted butter Whipped Cream: 1 cup of heavy cream 2 - 4 tablespoons of sweetener 1 teaspoon of vanilla Strawberrie Mixture: 1 cup of strawberries (sliced in half or quartered) Sweetener (amount depends on personal preference) How To Prepare: H20's version of "Strawberry Dream" Cake (Makes one very full-sized, decadent serving!) MINI ALMOND CAKE: 1/3 cup of almond flour 1/4 teaspoon of baking powder 1 egg 1 tsp of Splenda (or Sugar Twin) 1/4 teaspoon of vanilla 2 tablespoons of melted butter First, melt butter in microwave and set aside. Meanwhile, mix almond flour and baking powder together. Add in sweetener, vanilla and egg. Finally, mix in melted butter, continually stirring until mixed. Pour mixture in a bowl (cereal or small soup bowl size), tupperware bowls work best. Put in microwave for approx. 2- 3 minutes. I usually judge it by smell. Once I can smell the aroma, it usually means it's time to take it out. Let cool at room temperature for a few minutes. WHIPPED CREAM: (just your basic whipped cream recipe but I'll post it anyway) 1 cup of heavy cream 2 - 4 tablespoons of sweetener 1 teaspoon of vanilla Firstly, freeze the mixing bowl you plan to use in the freezer for approximately 15 - 20 minutes. This goes a long way in helping the whipped cream to mix properly. Take mixing bowl out of freezer and pour in heavy cream and add sweetener (I usually add all four tablespoons). Whip these two ingredients together with electric mixer until mixture starts to thicken and foam up. Then add in vanilla and continue mixing until it stiffens and forms peaks (do not overmix!) STRAWBERRY FILLING: 1 cup of strawberries (sliced in half or quartered) Sweetener (amount depends on personal preference) In a mixing bowl, add strawberries. Stir in sweetener. Then with a potato masher, crush strawberries to form a mixture of strawberry pieces and strawberry juices. Assembly: Slice almond cake in the middle (like two discs as seen in photo). Lay bottom half on plate and spread generous helping of whipped cream on top. Then, add half of crushed strawberries over the whipped cream. Next, lay top half of almond cake on top of bottom half of cake and repeat the same process by putting a layer of whipped cream and then topping with remaining strawberry mixture over top and VOILA! Number of Servings: 1 full-size serving (could serve 2 mini portions) Preparation Time: 15 - 20 min. Effort (Easy, Average, Difficult): Easy Source:

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