I get so many of my inspired recipes from something I’ve eaten that I want to make at home. My husband recently received a free meal pass to a local restaurant. It was amazing food, pretty much completely off my Trim Healthy Mama plan, so I took some ideas home to try to make it Trim Healthy Mama friendly. This is my Strawberry Shortcake made Trim Healthy Mama friendly! Let me just say it was a total hit in my house! I was literally swarmed by my five kids and my husband kept sneaking bites of the Bundt cake. I have made bundt cakes before and never really had them turn out. This was NOT dry by any means… moist and good toasted up even by it’s self with a little butter (I had it for breakfast that way, don’t judge me. lol).
You can order the Trim Healthy Mama book and also order oat fiber here at the >> TRIM HEALTHY MAMA store (affiliate link).
A pretty basic cake. Start by creaming your butter and cream cheese along with your sweetener. I used a mix of what sweetener I had. I used xylitol, Just like Sugar, and splenda. I had about 1/2 a cup of each sweetener (I had run out so just used what I had left on hand). You may not be ok with Splenda as it’s not highly recommended… and I usually don’t use it. Try Truvia, or Swerve, or honey (this would not be Trim Healthy Mama approved if using honey) if you do that, or a scoop of stevia if you want. It really is adaptable! Add in your vanilla and almond extract. Then add your eggs. Mix well scraping the bowl as you go.
Next add your almond flour and the little bit of oat FIBER. Yep, I used a little oat fiber, not to be confused with oat flour or oat bran. This could be optional as adding it, I think, adds gluten but I am not totally sure about that or you can buy it without the gluten. Also, I used Almond Meal that I buy at Trader Joe’s because it’s just cheaper at $4.99 a pound. Add your baking soda & salt. Blend well. Here is another special ingredient that I added but you don’t have to if you don’t have it or can’t find it. I try to make my recipes easy. Add 1 tsp of xanthan gum as you blend. This just fluffs up the batter even more but this is optional!
NOTE: Since creating this recipe we have tried this using coconut flour. Absolutely loved it! I will put an option below for the COCONUT flour!!
Next spray your bundt pan well. I used coconut oil spray that I get at Trader Joe’s for $1.99. LOVE that stuff!! Pour batter in evenly.
Bake this up. It takes a while so slice up your strawberries and add sweetener and vanilla to them while you are waiting on the cake to finish.
Whip up your heavy whipping cream with sweetener and vanilla. It took literally seconds to do by hand.
Take out your cake now. Run a knife along the insides to make sure that it comes out nicely. You might want to let it cool 5 minutes in the pan so it keeps it’s shape nicely.
Place it on a plate or cutting board and plop it out of pan.
Super pretty! And the best turn out for a bundt cake I have ever had! I would say to wait to let it cool before cutting into it… but we couldn’t wait that long. Slice up a big slice, sprinkle your sweetened strawberries over it and a dollop of whipped cream.
This is an S dessert if you are following the Trim Healthy Mama plan!!
Also, the almond topping you see in the picture is a recipe my 12 year old daughter created and is delish as a topping. I will post that here as well because you will want to make big batches of Abby’s Candied Almond CrunchAnd in case your don’t believe me that it was GOOD… here are a couple pictures of my kids enjoying the cake. First one, I am swarmed by a few of them (one is extra excited, haha) and the second is our little boy scarfing it down! 
STRAWBERRY ALMOND SHORTCAKE
serves 8 to 10 people
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Ingredients:
Batter:
Almond Flour Option:
1 8oz cream cheese package
2 sticks of butter
1 1/2 cup of sweetener (xylitol, truvia, swerve, Just Like Sugar, splenda if you prefer)
2 cups of almond flour (or Almond Meal that’s what I use)
1/4 cup of Oat Fiber (I get mine at www.netrition.com but this is optional)
6 eggs
2 tsp of vanilla
1 tsp almond extract
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum (optional again but it did help fluff it up)
COCONUT OPTION:
1 8oz cream cheese package
2 sticks of butter
1 1/2 cup of sweetener (xylitol, truvia, swerve, Just Like Sugar, splenda if you prefer)
1 cup of Coconut Flour
1/4 cup of Oat Fiber (I get mine at www.netrition.com but this is optional)
6 eggs
2 tsp of vanilla
1 tsp almond extract
1 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum (optional again but it did help fluff it up)
Strawberries:
2 cups or more of sliced strawberries
1/3 to 1/2 cup of sweetener
1 tsp vanilla
Whipped Topping:
1/2 to 1 cup of heavy whipping cream (we ran out so I would go for the 1 cup)
1/3 cup of sweetener
1 tsp vanilla
Directions:
Cream your butter and cream cheese in a mixer. Add your sweetener and extracts. Add your eggs and mix well. Blend in your almond flour, oat fiber, baking soda, salt & sprinkle your xanthan gum while mixing. Pour batter into a well sprayed bundt pan and bake at 350 degree for 1 hour. Watch your cake at about 45 minutes in to make sure it doesn’t burn. You might want to add foil to the top of the pan to make sure the inside gets baked well… if you do that I would take it out at 45 minutes and stick a knife in the middle to see if it comes really clean.
Slice up your strawberries. Add you sweetener and vanilla. Next whip up your whipped topping! Assemble when the cake is cool enough to cut. If you don’t have strawberries, use blueberries or whatever berry you have.
Is the oat fiber optional or where you got it from?
Yes the oat fiber is optional! 🙂 in the recipes ingredient part I did a link to where I get it. It’s from http://www.netrition.com & it’s Life Source Oat Fiber. 🙂
U don’t have an amount for baking soda. 1 tsp?
Oh gosh, thanks for letting me know! It is one tsp of baking soda! So sorry! I just fixed it!!
I never saw the recipe for the almond crunch your daughter made for the shortcake. Since I’m new to this sight, could you tell me where to find it, please?
Ah! I forgot to post that!!! I will post ASAP and link.
Ok Pat the almond crunch recipe is FINALLY up!!! So good!!! Make extras because you will want to have it on hand! 🙂
I’m still not seeing the link for the Almond Crunch recipe. Can you please share the link?
Here you go… Abby’s Almond Crunch.
This cake is “viciously” delicious, as said by my husband. I cheated a bit an added some sugar free an special dark choc chips,even my teenage non thm boys said it was good!
Oh awesome!!! Thank you so much for letting me know!!!! :)))
Could I use coconut flour? Would I just add more liquid so it wasn’t dry? Thanks
Yes, you can use coconut flour… just use 1 cup instead of the almond flour amount. My daughter actually did this and it turned out wonderfully!! 🙂 I actually liked it better than the almond flour.
Just making sure I understand correctly….
Are you saying to omit the 2C almond flour and sub with 1 cup coconut flour? Or use 1C of each?
That’s replace the almond flour with one cup of coconut flour only! 🙂 Coconut flour goes a lot further! 🙂
This looks wonderful – I’m going to use the coconut flour. But I don’t have a bundt pan. How about like an 8 x 8 pan instead, cute as the bundt pan shape would be…
Yes, you can use an 8X8!! 🙂
Have to say I am totally in love with this cake. I took it to church for communion dinner and it was a big hit. Great texture. The only thing is I have been unable to find any heavy whipping cream without carageenean in it, so we used sugar free Cool Whip – not the best option, but liveable. Thanks for posting!
This looks amazing, can’t wait to make it!
I made this desert for my 60th birthday on Sunday. Rave reviews. Will definitely make again! Just starting out with thm and I will try many more of your recipes.
My mom just got a bad report from the DR and finally started asking me about what I’ve been doing. It’s been a busy weekend, but when I got home from church this Mothers Day I decided to try to find something to go with the strawberries I got at the farm yesterday. As soon as I saw you have a pound cake recipe I knew what I’d be making. It was DELICIOUS! It is gone! My 17 year old, who normally shuns any THM food finished the last 1/4 of it by himself! I made in Pampered Chefs Large bread stone/pan and it took a little over an hour to bake. I used coconut flour option as it’s a cheaper option. This is a keeper! LOVE IT!
The 17 year old is taking a “friend” out for her birthday this week. She can’t have corn or wheat so he’s having me make this for her. 🙂
AHHHH reading this made me sooo happy!!!! Thank you so much for sharing this with me! I am so blessed that it was a hit for your family! Bless you! <3
Any idea for conversion using Baking Blend?
I think I would add just a little less of the baking blend… like about 2 or 3 tbsp. less. 🙂
Thank you! Made this and it is amazing! Whole family enjoyed it. I don’t have a bundt pan so used a PC loaf pan which took slightly longer to cook. Also used THM sweet blend and cut it down to 1 cup. May try reducing to 3/4 next time. Overall, best dessert I have had in long time!
Oh gosh… yes, I might need to adjust the recipe to say a smaller amount for THM Sweet Blend! I think I would use around 1/3 cup for the batter! 🙂
Made it again and cut THM sweet blend down to under 1/2 cup (wasn’t an exact measurement but probably closer to 1/2 than 1/3 cup) and it is about perfect. So tasty, smooth, and rich. Hubby and I both enjoying it. Thanks so much!
Yay thank you for telling me!
Have you ever made this using Pyure? I buy that because it’s so easily available at Walmart. I saw in the comments that people were reducing the amount of sweetener if they used THM sweet blend. I tend to measure Pyure:Sweet blend 1:1.
You definitely can use Pyure. This is one I need to go back and tweak. I now use Gentle Sweet. You can use a much of the Pyure as Sweet Blend but taste it to see if it needs to be sweeter before baking! 🙂
WE LOVE YOUR THM food!!!!!! I have made this with Truvia before, just wondering how much gentle sweet would I use for this recipe? I may have missed it in the comments above.
I would use a little more Gentle Sweet than the recipe calls for. Probably 1/4 cup more! And thank you!!!
I made the coconut flour version, no oat fiber. It was really delicious! Thank you!
That’s my favorite version!! Yay!!