Not too long ago, I was at a friends house and we had a really unexpected treat (well, for winter anyway):
Strawberry shortcake!
It reminded me of summer and was incredibly good, but that's probably because strawberry shortcake is one of those “perfect” desserts. Not too sweet, not too savory. Light, but still filling. Great balance of flavors.
It's a classic for a reason.
But this version was TOTALLY not on plan……
So I decided I needed to create a pound cake that WAS on plan. And since you can have some berries with an S meal, this totally works!
Now, I don't always recommend having strawberry shortcake during the winter (hello, trucked-in berries) but with spring right around the corner, now is a great time to bake a couple of these, slice them, and then freeze them for a quick dessert that requires no baking!
I do have some serious favorites when it comes to ingredients and products that I cook with, so to give you an idea, here are some quick links of the foods and items I use. These are affiliate links, so if you click on them and buy something, I may make a small commission. This helps these recipes stay free, and there is no cost to you!
Where to buy supplies:
- 1½ cup Almond Flour
- ¾ cup Gentle Sweet
- 1 T Baking Powder
- ¼ tsp Sea Salt
- 5 Eggs
- 4 oz Cream Cheese (1/2 clock)
- ¼ cup Butter, softened
- 1 tsp Vanilla
- Preheat your oven to 350 degrees.
- Using your stand mixer or a hand mixer, beat together the butter and gentle sweet until light and fluffy. Add in the cream cheese, vanilla, eggs, and beat well.
- Then, add the almond flour, baking powder, and sea salt, mixing well to combine. Gentle mix in the Lily's chips.
- Put the batter into loaf pan lined with aluminum foil, and sprayed with coconut oil cooking spray. Bake at 350 for 30-40 minutes until the top is browned.
Talk Soon,
Gretchen
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What are the lilys chips? I see them in the instructions but not the ingredients
Hi Gretchen.. this recipe sounds perfect! Can you tell me what size loaf pan you used? Also, there is a reference to add Lily’s chips, but they are not listed in the ingredients and I do believe that we are supposed to use 1/2 block of cream cheese, but I got a chuckle out of the reference to 1/2 clock! I’m going to make this tomorrow….I’ll report back on the results!! Thanks for making me smile out loud today!
Instructions say to “mix in Lilly chips” but ingredients don’t call for any. I am confused!
I noticed the last step tells you to stir in Lilly’s chocolate chips, but they aren’t an ingredient nor are there chocolate chips in the picture of the pound cake itself.
I’ve got this in the oven (sans chocolate chips ?) right now for dessert tonight. The batter tastes wonderful so I’ve totally high hopes for the cake itself!
Just curious about mixing in the Lily’s chips? What would be the amount?
It fell in the center horribly. What do I need to do? Differences from the above and what I did: my gentle sweet was the homemade gentle sweet so it wasn’t powder, I used an additional 1/2 teaspoon of butter nut extract and did not line the pan with aluminum foil. I baked it at 350 for 40 minutes. When taking it out of the oven, the center was still a little jiggly but nothing stuck to a toothpick. I used a 9 x 5 nonstick loaf pan. The batter tasted great and want this to work out. The batter was a little gritty and runny but most stuff is when I use almond flour. Should I beat it longer?
This pound cake turned out delicious. I had to bake it for about 50 minutes but I have an old oven! I served it to a group of friends and everyone loved it! I will be making this recipe frequently and I want to try a lemon version!
Is this a keto friendly recipe? Seems to be by the ingredients, but cant see any macros information, If you could only add macros, it will be helpful,
& if gentle sweet is a sweetener, its not available here. Can I use Truvia or Xylo Sweet then, quantity? Thanks.
Gentle sweet is a trim healthy mama brand but yes truvia can be substituted. I make my own gentle sweet. They’re reciepes for it on pintrest
What are the Lily’s chips? Not in ingredients…never heard of them and don’t see an answer in previous comments where that same question is being asked,
Thank you.
I would like to try this.
Can I substitute pyure for gentle sweet? Is it a 1:1 ratio?
yes, that should work great in a 1.1 ratio!
Tastes amazing! My batter seemed a little thin. It actually overflowed the pan. I lined the pan with parchment paper and I’m glad I did. I think the only thing I’ll change next time is to use a little bit bigger bread pan. I was hoping it would rise a little more and have a heavier texture but it was actually quite light. It really is a delicious little pound cake! Good job! This ones a keeper. SUPER moist! ❤️
Thank you for the pound cake recipe, it is in the oven now. 🙂 I am just wondering about the carb count, I didn’t see it posted anywhere.
Taste great but made it twice and the center caved in both times. Ended up being about an inch thick in the middle. Any clue as to what I’m doing wrong?
Just made the pound cake and it’s definitely a keeper I did have to bake it for an hour and I think next time I’ll use lemon extract. Just a thought
Hi! Wondering if the baking power amount ia wrong? Recipe says 1T and I added that and it didn’t rise properly and fell in the middle and was wondering if it should be a tsp instead? Thanks!
My batter was horribly thick! It was like a dough. I baked it an hour at 350 degrees and then for a half hour for 30 more minutes. I hate to waste all of these ingredients!!