Questified Strawberry Shortcakes

Ingredients

QUESTIFIED STRAWBERRY SHORTCAKES

Shortcakes

• 1 Quest Peanut Butter Cookie
• 2 ½ cups almond flour
• 2 tbsp zero calorie sweetener
• 1 ½ tsp baking powder
• Pinch salt
• 6 tbsp butter, cold and cubed
• 2 eggs, beaten
• 2 tbsp almond milk

Strawberries:

• 1 cup sliced strawberries
• 1 tbsp zero calorie sweetener
• 1 tbsp lemon juice

Whipped Topping:

Method

1. Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
2. Place the cookie into a food processor or blender and blend until small crumbles form and then transfer to a large bowl.
3. Stir in the almond flour, sweetener, baking powder and salt.
4. Use a fork or pastry cutter to cut in the butter and then stir in the eggs.
5. Add the almond milk one tablespoon at a time just until the batter comes together. The batter should be thick and pliable but not sticky.
6. Use a cookie scoop to drop the batter on the prepared baking sheet. You should have 12 evenly sized biscuits. Bake them for 15 minutes. Cover with tin foil and bake for an additional 5 minutes. Let cool.
7. While the biscuits cool, combine the sliced strawberries to a bowl with the sweetener and lemon juice and set aside.
8. Place the heavy cream and vanilla extract into a mixer (or in a bowl using a hand mixer) and beat using the whisk attachment on low speed and increasing to high speed as it firms up. Once the whipped cream is firm but before stiff peaks form, add in the vanilla protein powder and mix until combined.
9. Assemble the shortcakes by cutting each biscuit in half topping with a spoonful of strawberries and a dollop of whipped cream. Serve.