Strawberry shortcake

I made these for a brunch I went to this past weekend and they were a hit! The original recipe for the base can be found here.

Base:
3 eggs, separated
1 pinch cream of tartar
3 ounces cream cheese, not softened
1 tsp vanilla
1 TB almond flour (for stability)

Whipped cream:
2 cups heavy whipping cream
2 drops liquid stevia
1 TB agave nectar
1 TB vanilla extract

Topping:
Strawberries, blackberries, blueberries…whatever fruit you want. For sake of the title, I went with sliced strawberries.

Preheat oven to 300 degrees. Separate eggs and whip egg whites to very stiff peaks. Whip yolks, tartar, cream cheese, vanilla, and almond flour until smooth. Gently fold yolk mixture into whites with a spatula, being careful not to break down the whites. Spoon onto a greased cookie sheet ( I used parchment paper instead) and press down slightly on each mound. Bake for approx. 30 minutes, or until slight browned on the edges. When done, move to cooling rack and leave for 6-8 hours, or until all moisture has left them.

For the topping, mix heavy cream, stevia, vanilla, and agave nectar together with mixer on medium for about 2-3 minutes, or until thick.

After the base has cooled, top with whipped cream and fruit. Serve and enjoy! This is a deliciously light and guiltless treat!

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