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Shortbread Crust:
1 1/2 cups almond flour
1/4 cup powdered Swerve Sweetener
1/4 teaspoon salt
1/4 cup butter melted

Strawberry Cream Filling:
1 1/2 cups chopped fresh strawberries
1/4 cup water
2 1/2 teaspoon gelatin
1 cup Cass-Clay Heavy Whipping Cream
1/2 cup powdered Swerve Sweetener
3/4 teaspoon vanilla extract

Topping: Cass-Clay Heavy Whipping Cream – whipped.

How To

Shortbread Crust:
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Turn out into a glass or ceramic pie plate. Press the crust firmly with fingers into the bottom of the dish and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Freeze while making the filling.

Strawberry Cream Filling:
In a blender or a food processor, puree the strawberries with the water. Transfer to a medium saucepan and whisk in the gelatin.  Set over medium low heat and simmer while whisking to dissolve the gelatin. Let cool 20 minutes.
In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks.
Pour in cooled strawberry mixture and beat until blended. Spoon into the prepared crust and refrigerate until firm, about 3 hours.

Topping: Cass-Clay Heavy Whipping Cream whipped with berries garnish.