Southern Strawberry Delight


 “Happy Mother’s Day”
I love, love, LOVE Strawberries!  We only have a few more weeks of strawberry season here in Louisiana so I want to make as many recipes using fresh strawberries as I can.
I haven’t had Strawberry Delight in years.  One of my friend’s mom would make it and bring to church potluck.  It was always so good!  Well, here is my version!
This is a pretty simple recipe even though it has 3 different components. The Pecan Shortbread is very delicate but delicious as the crust and the cream cheese filling has the right about of sweetness for my taste but add more Stevia if you desire.  Also, the balsamic vinegar adds a bit of depth to strawberry glaze which is very nice.
I used a 9 inch clear pie plate but you could also do mini ones as well.  I am a big fan of already portioned out foods, especially dessert!  It makes it easy for the hostess when it comes time to serve and EAT!

Southern Strawberry Delight
Serves 10

4 Net Carbs per Serving 

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  1. Pecan Shortbread Crust:

    • 1-1/2 cups almond flour (I used Honeyville)
    • 1 cup pecan meal (finely ground/chopped pecans)
    • 6 tbsp salted butter, softened (or add 1/8-1/4 tsp of salt to unsalted butter)
    • Up to 1/4th tsp Stevia Select Stevia (to taste)

    Cream Cheese Filling (the Delight part):

    • 8 oz cream cheese, room temperature
    • 1.5 cups heavy whipping cream, chilled
    • 1/4-1/2 tsp Stevia Select Stevia  (to taste)
    • 1/2 tsp pure vanilla extract

    Strawberry Glaze

  1. Crust 

    Pre-heat oven to 400 degrees F. Mix ingredients well and press into bottom of 9 inch pie plate or dish. Bake for 15-17 minutes or until edges are brown.  Be careful not to burn. Allow to cool completely.

    Cream Cheese Filling

    In large bowl, blend cream cheese until smooth. Add heavy whipping cream, stevia and vanilla and blend well with hand mixer until thick and smooth.  This won't take long. Refrigerate until ready to use.

    Strawberry Glaze

    Place strawberries and balsamic vinegar into a small pot. Cover with lid and cook on low for 10 minutes. Use immersion  blender and blend until strawberries have broken down.  Put back on heat and add arrowroot and Stevia. Stir and taste for sweetness.  Cook for 1 more minute.  Refrigerate for at least 1 hour until completely chilled.


    Pour cream cheese mixture on top of cooled shortbread crust. Then line perimeter with sliced strawberries and pour glaze into center.  Refrigerate for at least 1 hour before serving.

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  1. says

    I tried this today and it was amazing! It's not "good for a sugar-free dessert" good. It's just GOOD! I was thinking that the strawberry glaze might also make a good jam to put on toast. (Made with your easy peanut butter bread of course!)

  2. says

    Lyn and Linda G, so glad you liked it! I made another one for Mother's Day and froze it… delicious! Warning though if you freeze it solid, it will take hours to soften even slightly! 😉

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