This delicious Low Carb Strawberry Shortcake Dessert has a base of moist gluten-free and dairy-free almond flour cake to support the stars of fresh ripe strawberries and sweetened whipped cream.

Strawberry shortcake was one of my favorite desserts growing up. We grew our own strawberries in the garden and it seemed I waited forever for them to ripen. My mother made bisquick biscuits, adding cream, and sugared the tops. I loved how they sparkled. When I was older, she let me cut the strawberries for our strawberry shortcake. A job I took seriously
It's almost strawberry season in Southern California – the time of year I find myself steering my car towards roadside stands stacked with flats of strawberries right from the farm, picked fresh that morning. We're talking big, glossy, dark red strawberries, so juicy – that the juice dribbles down your chin.
I've been going to Bob & Gary's Field Fresh Strawberry stand for twelve years. It is literally right off of a major highway. Its red and white rail fence and signs seen from the road. It's conveniently located just two miles from my house.
The strawberry shortcake dessert recipe starts with an ultra-moist almond flour cake baked in a sheet pan. For photos, I cut the sheet-cake into circles with a biscuit cutter and got 12 round bases, but for everyday serving, I would cut the cake into 12 squares and serve that way. If you cut your almond cake into circles, save the crumbs!

[TIP] I save my low carb cake cru...