{"id":4854,"date":"2022-03-24T10:26:00","date_gmt":"2022-03-24T02:26:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=4854"},"modified":"2026-03-09T20:59:59","modified_gmt":"2026-03-09T12:59:59","slug":"strawberry-shortcakes-sarahsteffens_personalchef","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/strawberry-shortcakes-sarahsteffens_personalchef","title":{"rendered":"Strawberry Shortcakes"},"content":{"rendered":"<h2>Shortcakes Ingredients<\/h2>\n<p>1 \u00bd cups almond flour<br \/>\n\u00bc teaspoon sea salt<br \/>\n4 tablespoons erythritol<br \/>\n3 tablespoons cold butter<br \/>\n1 large egg<br \/>\n\u00bc cup full-fat ricotta cheese<br \/>\n\u00bd teaspoon pure vanilla extract<\/p>\n<h2>Filling<\/h2>\n<p>1 cup fresh strawberries, halved<br \/>\n1 cup canned whipped cream<\/p>\n<h2>Directions<\/h2>\n<p>Preheat your oven to 350 degrees Fahrenheit.<br \/>\nPulse all shortcake ingredients in a food processor until a thick dough is formed.<br \/>\nScoop onto a baking tray lined with parchment paper as 4 rustic-looking shortcakes.<br \/>\nBake for 15-18 minutes, or until the tops of each shortcake are golden brown.<br \/>\nRemove from the oven and allow to cool before halving and filling with halved strawberries and whipped cream.<br \/>\nServe immediately, storing any leftovers in the fridge for up to 3 days (if you know you will not eat all of these and will save some, wait until ready to eat to fill with strawberries and whipped cream so that the shortcakes do not get soggy).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shortcakes Ingredients 1 \u00bd cups almond flour \u00bc teaspoon sea salt 4 tablespoons erythritol 3 tablespoons cold butter 1 large egg \u00bc cup full-fat ricotta cheese \u00bd teaspoon pure vanilla extract Filling 1 cup fresh strawberries, halved 1 cup canned whipped cream Directions Preheat your oven to 350 degrees Fahrenheit. Pulse all shortcake ingredients in<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":4855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,46],"tags":[],"class_list":["post-4854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-strawberry"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4854"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4854\/revisions"}],"predecessor-version":[{"id":4885,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4854\/revisions\/4885"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4855"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}