This tender, golden keto strawberry shortcake pound cake has the strawberries baked right into it. Just top it with some whipped cream for the perfect low carb strawberry shortcake! This easy recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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We celebrated my husband's 35th birthday last night while visiting family in Michigan. One of his favorite desserts is strawberry shortcake so I wanted to treat him for his special day.
But I also wanted to treat myself so I knew I wanted to make a low carb, sugar-free, gluten-free, Trim Healthy Mama friendly strawberry shortcake. This keto strawberry cake is studded with chopped strawberries and resembles a pound cake in texture. It is phenomenal. I ate the leftover end piece in the car for breakfast this morning and it was just as good plain.
This Keto Vanilla Cake or my Keto Pound Cake also work really well as a sugar free strawberry shortcake! Or you can make mini shortcakes using my Almond Flour Cupcakes.
Keto Strawberry Cake Ingredients
Butter - I use regular salted butter in all my baking. It's a lot cheaper to just buy the store brand and I haven't noticed a difference in baked goods.
Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you only need half the amount required of regular sugar. Since these sweeteners can be more expensive this simple trick can help your grocery bill a lot.
Eggs - Just regular large eggs are fine!
Vanilla - With the price of vanilla going up the last few years I decided to try an inexpensive Mexican vanilla extract and have been happy with the results.
Sour Cream - This is what gives my pound cake much of its moisture. You can sub in plain yogurt or even cottage cheese if you prefer.
Almond Flour - I prefer bleached finely ground almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour - Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax - Flax has a lot of fiber and the golden flax has a very mild taste. This is optional! You can use the golden flax or sub in additional almond flour for this ingredient.
How to Make Keto Strawberry Shortcake
This takes less than 10 minutes to get into the oven. Just mix the ingredients with an electric mixer, fold in the berries, and pop it in to bake!
Step One: Preheat the oven to 350. Spray a loaf pan with cooking spray and line with parchment paper.
Step Two: Mix together the batter ingredients and then fold in the strawberries. Spread into the prepared loaf pan.
Step Three: Bake until golden and firm to the touch in the center.
Expert Tip: While the keto strawberry shortcake is baking you can make your homemade whipped cream and slice more strawberries for the garnish.
Can I leave the berries out of the batter?
Sure. If you prefer you can just use whipped cream and sliced strawberries to garnish instead of also mixing some into the keto strawberry cake.
You can also sub in another type of berry. Raspberries, blackberries, blueberries, or a combination all go great inside this pound cake! For those berries, you can use the frozen varieties. Just add them still frozen. Strawberries work better fresh in the pound cake for my strawberry shortcake recipe.
How to make whipped cream:
If you have an electric mixer or stand mixer it is very easy to make homemade whipped cream! Simply pour in the cream and beat it until it is firm enough to hold a peak when the beaters are lifted up (turn them off before testing to avoid a mess). Add in a little sweetener of your choice and mix again for a few seconds until it is incorporated. Enjoy with your keto strawberry shortcake!
Love strawberries? Try these keto strawberry recipes next!
📖 Recipe
Ingredients
- 4 tablespoon butter softened
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 1 teaspoon vanilla
- ¼ cup sour cream
- 1 ¼ cup almond flour ***
- ¼ cup coconut flour
- ¼ cup ground golden flax (or additional almond flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup strawberries chopped
Whipped Cream:
- 1 pint heavy cream
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Serve with additional sliced strawberries.
Instructions
- Preheat oven to 350. Grease a loaf pan liberally with butter.
- In a bowl with an electric mixer cream the butter and sweetener until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
- Stir in the flours, baking powder, and salt until thoroughly combined. Fold in the strawberries. Pour into loaf pan and spread evenly.
- Bake at 350 for 45-60 min until golden, firm to the touch, and no longer jiggly.
- Meanwhile, whip the cream. Once peaks form add the sweetener. Refrigerate until ready to serve. Slice the cake and serve with whipped cream and extra berries.
Notes
Nutrition
Originally published April 2, 2016. Republished April 16, 2020.
Claire says
Made this with the granulated Splenda stevia. That was all I had and I wasn’t sure how it would turn out. I used 1/2 cup in the cake and 1.5 tbsp in the whipped cream. I couldn’t believe how sweet it turned out. I divided the batter into 12 muffins instead of making a loaf. Honestly, if you put this alongside one made with real sugar I wouldn’t be able to tell the difference besides the slight bitter aftertaste from the stevia. But it is very slight. The next time I make it (and there definitely will be a next time) I will probably only use 1 tbsp stevia in the whipped cream as I found it to be very sweet. So far, this has been the best keto dessert I have made. Thanks for the awesome recipe.
Lisa says
This is my 3rd year in a row making this for my daughter's birthday. We love this recipe. Lots of fresh berries on top with the whip cream. Thanks so much!
Lynnea Stephens says
Yumm!!
Dianne says
This is the second time making this bread the first time I made it exactly how you indicated and then had strawberry shortcake and whipped cream decided to make a second loaf using zucchini and blueberries only used one cup of the Monk fruit sugar because we really like the way it turned out for the strawberry shortcake but this time with the zucchini and blueberry bread I sprinkled the sugar across the top it turns out fantastic it is a perfect keto treat
stacey says
Turned out not only flat as a pancake but also hard.
Taryn says
Stacey, I'm sorry this didn't work out for you. Did you make any substitutions? This recipe has gotten many great reviews over the last 6 years so I'm not sure what would've went wrong.
Sharon says
This is fabulous. Only thing I did different was to use strawberry extract flavoring instead of vanilla. I also live at approx 5500 ft in elevation so I baked at 375 for 45 min and it came out perfect! Thank you so much for sharing! I’m definitely making this again.
Judy says
This is so good. I made this for my husbands family and did not tell them my recipe. After eating it I told them about this recipe. Everyone said they really liked it!
Annemarie says
Hi! Can I leave out the coconut flour? My family is not a fan of coconut. I m making for Fathers Day this weekend. Thanks! Annemarie
Taryn says
You can leave out the coconut flour or sub in oat fiber.
Glenda says
Perfect summery dessert! Everyone at the table loved it!
Robin says
This was sooo good! I can't believe it's keto!