{"id":70256,"date":"2024-03-12T16:33:18","date_gmt":"2024-03-12T09:33:18","guid":{"rendered":"https:\/\/alternatech.net\/?p=70256"},"modified":"2024-03-12T16:33:18","modified_gmt":"2024-03-12T09:33:18","slug":"strawberry-shortcake","status":"publish","type":"post","link":"https:\/\/thefinejournal.com\/strawberry-shortcake\/","title":{"rendered":"STRAWBERRY SHORTCAKE…"},"content":{"rendered":"
Love strawberries? This’s my all-time favorite fruit and this spring I just couldn’t get enough of it. Crafting the Perfect Strawberry Shortcake: A Timeless Dessert for Every Occasion\n With its tender layers of sweet biscuit, luscious strawberries, and billowy whipped cream, Strawberry Shortcake embodies the essence of indulgence and comfort.Now let me tell you that these monkey bread cookies are useless. So good, I’ve been shouting profanity after taking my first bite. I was stunned at how amazing she was, not to mention how amazing she was. You can serve it to anyone free of or not gluten and get great reactions in return. Bottom line: you need to make it !!\n Let’s explore the art of making this beloved dessert, guiding you through the steps to create a Strawberry Shortcake that will delight your taste buds and warm your heart.\n \u00b0 1 cup fresh strawberries, finely chopped. Hope you feel inspired and eager to recreate this timeless dessert in your own kitchen. Whether enjoyed as a sweet finale to a summer barbecue or as a special treat for afternoon tea, Strawberry Shortcake is sure to bring joy and delight to every occasion.\n","protected":false},"excerpt":{"rendered":" Love strawberries? This’s my all-time favorite fruit and this spring I just couldn’t get enough of it. Crafting the Perfect Strawberry Shortcake: A Timeless Dessert for Every Occasion With its tender layers of sweet biscuit, luscious strawberries, and billowy whipped cream, Strawberry Shortcake embodies the essence of indulgence and comfort.Now let me tell you that\n","protected":false},"author":1,"featured_media":70264,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[810],"tags":[814],"class_list":{"0":"post-70256","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cooking-baking","8":"tag-recipes-cooking-hometips-lifehacks"},"jetpack_featured_media_url":"https:\/\/thefinejournal.com\/wp-content\/uploads\/2024\/03\/188798182_2926779420900100_80772242618021049_n.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts\/70256","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/comments?post=70256"}],"version-history":[{"count":0,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts\/70256\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/media\/70264"}],"wp:attachment":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/media?parent=70256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/categories?post=70256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/tags?post=70256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Ingredients:\n
\n\u00b0 2 cups of blanched almond flour
\n\u00b0 1\/2 cup starch (potato or tapioca) * potatoes give the best texture.
\n\u00b0 1\/4 teaspoon. salt
\n\u00b0 2 teaspoons of baking powder (I use dual action)
\n\u00b0 1\/2 cup butter or fat (dairy or non-dairy)
\n\u00b0 A small bowl of xylitol, truvia baking blend, or erythritol (or regular white sugar) * I used the Truvia blend for baking.
\n\u00b0 2 large eggs
\n\u00b0 Powdered sugar * (see note in instructions on how to make sugar-free homemade sugar)\nInstructions :\n
\n