Keto Strawberry Shortcake
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!
We celebrated my husband’s 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.
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If you’re on a low carb or gluten-free diet, finding delicious dessert options can be a challenge. However, with this low carb keto recipe, you can indulge in a sweet treat without worrying about your carbohydrate or sugar intake.
This recipe is not only low carb and sugar-free but also gluten-free, making it the perfect dessert option for those with dietary restrictions. Fresh strawberries are mixed right into moist almond flour cake and topped with whipped cream for the ultimate indulgence. Whether you’re looking for a guilt-free dessert option or just want to try something new, this keto strawberry shortcake recipe is sure to impress.
This Keto Vanilla Cake or my Keto Pound Cake also work really well as a sugar free strawberry shortcake cake! Or you can make mini shortcakes using my Almond Flour Cupcakes.
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 any low carb dessert I’ve made. If you have unsalted butter add an extra pinch of salt.
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. Blanched almond flour 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.
Baking Powder – Always check that it is fresh.
Vanilla Extract – Vanilla enhances the natural flavors in keto recipes and desserts.
Fresh Strawberries – Look for fresh, ripe, sweet strawberries.
Heavy Cream – To make whipped cream as a topping.
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! This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
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.
Step Three: Spread into the prepared loaf pan.
Step Four: 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.
Variations
Blueberry – Swap out the strawberries for frozen or fresh blueberries.
Lemon – Add a teaspoon of lemon zest or lemon extract to the batter. Lemon juice is not a strong enough flavor.
Raspberry – Swap the strawberries for frozen or fresh raspberries.
Common Questions
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 do I make keto whipped cream?
If you have an electric mixer or stand mixer it is very easy to make homemade whipped cream! Simply pour in the heavy whipping 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!
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Keto Strawberry Shortcake
Ingredients
- 4 tbsp butter softened
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 1 tsp vanilla
- 1/4 cup sour cream
- 1 1/4 cup almond flour ***
- 1/4 cup coconut flour
- 1/4 cup ground golden flax (or additional almond flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup strawberries chopped
Whipped Cream:
- 1 pint heavy cream
- 2 tbsp 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
Love healthy recipes with strawberries? Try these keto strawberry recipes next!
Originally published April 2, 2016. Republished June 21, 2023.
Hi, I’m not much of a baker and since I don’t have a electric mixer. I was wondering if a hand held mixer would work?
Thanks
Yes that would be fine.
Could I use all almond flour? I don’t have coconut or flax 🙁
Yes. If the batter seems too wet add a little extra.
Could these work as muffins or cupcakes? Thanks.
Yup! I think it would make 8-10. I’d bake at 350 and check at 20 minutes and then every 5 minutes until they are done.
If I didn’t have sour cream, could I use heavy cream instead?
Plain yogurt would be a better sub than heavy cream. Cream should work but I have not tested it.
Great recipe! My husband and 2 year old both LOVE it! Do you need to refrigerate any leftovers? Or is it ok to sit out at room temperature for a couple days?
I always refrigerate baked goods. This would probably be ok at room temp for a day or so but I don’t like to chance my desserts getting moldy.
I only have truvia, erithitol and stevia. How much or can I mix the erithitol and stevia?
Truvia should work!
I don’t want to put the strawberries in the actual cake. Would I need to replace them with a moist ingredient?
Nope, it comes out fine without the berries. I’ve used this batter as a base for cupcakes before.
Made this the other night and it is fabulous!! I added a small amount of blackberries I had in my fridge before they went bad. It also tastes great with a little natural peanut butter. Yummmm.
I made this last night. Ohh my goodness! All I kept thinking was how can this be on plan! It’s absolutely amazing!!!! Thank you!
Would baking blend work with this?
I think so. But use a little less.
What could I use in place of the flax meal? Thank you!
More almond flour.
I’m planning for my trip to my family house and was wondering if I could freeze the cake?
Yes, this freezes well.
Thank you so much sweetie! I just made it today for mothers day and it is amazing! My family absolutely love it! I am loving your recipes, we love all that we have tried.
I love anything strawberries and pound cake. I’m loving your recipes. Thanks.
Could the THM baking blend work in this? If so how much to u think. Thanks
I would use a little less and see how the batter feels.
Could I use frozen strawberries? Or will they be too mushy?
They should work if you chop them and add them while they are still frozen. Just be careful not to cut off any fingers 😉
Absolutely LOVE this recipe. Rest of the group is having store bought pound cake with their strawberry shortcake and I think mine is better!!! Is this an S?
Yes, it is an S.
Hi, I didn’t see the nutritional information. Do you know how many carbs per serving this has? Thank you.
I just added nutrition info to the post. We ended up cutting the 8 slices you see in half because they were thick. I put 12 servings into the calorie count website. If you make larger servings just adjust accordingly.
Thank you so much!
Curios how much of baking blend would you substitute for the dry ingredients?
You could try using slightly less and then adding up to a 1:1 amount. The batter was fairly thick.
Just wanted to share my love for this- I haven’t had much luck with baked goods on the trim Healthy mama plan but I love this! I did switch out the gentle sweet for half the amount of super sweet and is perfect even by itself or with cashew milk like I love to eat it. Definitely making this again and probably in large batches to keep in the freezer for breakfasts or snacks.
HI!
I don’t see in the instructions when to add in the chopped strawberries. Thanks.
Sorry about that. It’s in the post but not the printable. I’ll fix it in a bit. You fold them in at the end before putting the batter in the loaf pan.