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.
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. The shortcake 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.
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!
While it is baking you can make your homemade whipped cream and slice more strawberries for the garnish.
Keto Pound 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. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Eggs - Just regular large eggs are fine!
Vanilla - With the price of vanilla being high recently I decided to try a more 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 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.
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 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!
Love strawberries? Try these next!
Serve with additional sliced strawberries.
- Preheat oven to 350. Grease a loaf pan liberally with butter.
- In a bowl with an electric mixer cream the butter and gentle sweet 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.
Originally published April 2, 2016. Republished April 16, 2020.