almost cheating with strawberry shortcake

bf and i were going to make angel food cake again for this weeks dessert but have you seen the strawberries everywhere?! california has its faults, but being on a hundred mile diet here is incredibly easy.  i love fresh organic amazing produce all of the time.  so it turns out strawberries only have 5 net carbs in a cup which really isn't all that bad.  so i got to thinking about this strawberry shortcake my great grandma would make when i was a little kid.  she didn't make her own shortcake, she bought these mini cakes from the store and just made her own strawberries and cream but i thought i'd one up her so she knows i'm awesome (she's dead).  so here it is, cook time + prep time ~ some amount of time, yields 12 servings, 5.9 carbs per serving

ingredients:

4 cups strawberries - thinly sliced
0.5 cup granulated splenda
1 cup heavy cream
3 cup hazelnut flour
4 tsp baking powder
0.5 tsp cream of tartar
1 egg
1 cup cold butter - sticks quartered then thinly sliced

• make your strawberries first.  put the sliced berries and a quarter cup of the splenda in a bowl with a lid and shake 'em up real well.  then put them to the side and let them make delicious strawberry gravy.  i can't believe this worked.  i thought splenda would for sure let me down here but it didn't.  it kicked fracking ass.
• preheat oven to 350 and lightly grease a muffin tin with at least 12 muffin little indented thingamobbers.
• in your bad ass stand mixer, combine dry ingredients.  then over medium speed add butter small bits at a time.  you're really supposed to be "cutting" in some butter.  but i don't really know if i have the patience for all that, so i just threw it in the mixer.  it worked well, and the butter ended up little pearls in the mix and i feel like it worked just fine.  
• add two-thirds cup cream and egg to the dough, and after it is all well blended, evenly distribute between your twelve little muffin guys.  not the paper muffins, but the metal holders.  why don't you understand what i'm trying to tell you?
• cool for about twenty minutes or until golden on the edges.  let sit for at least an hour.  the longer they sit the easier it will be to handle them to get them out of the muffin guys.
• whip up the remaining cream however you like and serve one cake with a third of a cup of the strawberry junk with a tablespoon of whipped cream.

viola!