Strawberry Shortcake Bark

Strawberry Shortcake Bark

Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 15 minutes
  • Total Time: 30 minutes

Ingredients:

For the Shortcake Crumbles:

  • ½ cup almond flour
  • 1 tablespoon melted butter
  • 1 tablespoon powdered Swerve
  • ⅛ teaspoon salt

For the Topping:

Instructions:

  1. Preheat the oven to 350°F.  Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together all of the ingredients for the shortcake crumbles.
  3. Press the mixture onto the cookie sheet into a rectangle about ¼-inch thick.
  4. Bake shortcake crumble mixture until browned, about 4 minutes.
  5. Set aside to cool.
  6. Line another cookie sheet with parchment paper.
  7. Place the 1 cup white chips in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  8. Spread the melted white chips on the prepared cookie sheet into a rectangle that is about ¼-inch thick.
  9. Break up the shortcake crumbles and sprinkle on the melted white chips along with the freeze-dried strawberries.
  10. Place in the refrigerator to firm up, about 10 minutes.
  11. Cut the bark into pieces and enjoy.
  12. Store in an air-tight container in the refrigerator.