White Chip Strawberry Shortcakes

White Chocolate Strawberry Shortcakes

Yield: 5 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Cooling Time: 2 hours
  • Total Time: 2 hours, 30 minutes


For the White Chocolate Mousse:

  • ¾ cup Bake Believe® White Baking Chips
  • ¾ cup plus 1 cup heavy cream, divided
  • 4 ounces cream cheese, softened
  • ¼ cup Confectioners Swerve
  • 1 teaspoon vanilla
  • Pinch of salt

For the Biscuit:

  • 1 egg
  • 2 tablespoons heavy cream
  • ¼ cup Swerve
  • ½ teaspoon vanilla
  • 1 ¾ cups almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, cold

For the Strawberries:

  • 2 cups sliced strawberries
  • 1 ½ tablespoons Swerve


  1. Pour the ¾ cup heavy cream into a small saucepan and place over medium heat just until bubbles form around the edges of the cream.
  2. Remove from the heat and add the white baking chips and whisk until the chips have melted.
  3. In a large bowl, beat the cream cheese, Confectioners Swerve, vanilla, and salt until smooth.
  4. Add the melted white baking chips, a little at a time, to the cream cheese mixture and beat with an electric mixer after each addition.
  5. Place a medium bowl in the freezer for 5 minutes to chill.
  6. Add the remaining 1 cup heavy cream to the bowl and beat with an electric mixer until medium peaks form.
  7. Fold the whipped cream into the melted chip mixture, ⅓ at a time.
  8. Cover and place in the refrigerator until firm, about 2 hours.
  9. After chilled transfer to a piping bag fitted with a large star tip and return to the refrigerator.
  10. Meanwhile, make the biscuits.
  11. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  12. In a medium bowl, whisk together the egg, 2 tablespoons heavy cream, ¼ cup Swerve, and ½ teaspoon vanilla.
  13. In another large bowl, whisk together the almond flour, baking powder, and salt.
  14. Cut the 3 tablespoons of cold butter into the almond flour mixture until it resembles coarse breadcrumbs.
  15. Add the egg mixture to the almond flour mixture and mix until well combined.
  16. Scoop the biscuit dough by 3 tablespoon portions onto the prepared cookie sheet.
  17. Bake until the biscuits are browned on the top, about 15 minutes.
  18. Set aside to cool.
  19. In a medium bowl, combine the 2 cups sliced strawberries and 1 ½ tablespoons Swerve.
  20. After the mousse has chilled and the biscuits are completely cooled, assemble the shortcakes.
  21. Cut each biscuit in half lengthwise.
  22. Pipe an even amount of white chocolate mousse onto the bottom of each biscuit.
  23. Top with the strawberries and juice, then top with the other half of the biscuit.
  24. Enjoy right away or store in an airtight container in the refrigerator for up to 3 days.