Ingredients
4 tbsp butter, softened
1⁄2 cup Joy Filled Eats Sweetener
4 eggs
1 tsp vanilla
1⁄4 cup sour cream
1¼ cups almond flour
1⁄4 cup coconut flour
1⁄4 cup ground golden flax, or additional almond flour
1 tsp baking powder
1⁄4 tsp salt
3⁄4 cup strawberries, chopped
16 oz heavy cream
2 tbsp Joy Filled Eats Sweetener
Preparation
Preheat oven to 350 degrees F. Grease a loaf pan liberally with butter.
In a bowl, cream the butter and sweetener with the use of an electric mixer until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time and beat after adding each one.
Stir in the flour, ground flax, baking powder, and salt until combined. Fold in the strawberries with the use of a rubber spatula. Pour mixture into loaf pan and spread evenly.
Bake for 45 to 60 minutes until cake turns golden, firm to the touch, and no longer jiggly.
In a separate bowl, whip the cream until peaks form, then add the sweetener. Mix until combined. Chill in the fridge until ready to serve. Slice the cake and serve with whipped cream and extra berries on the side.
