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!
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.
Stephanie M. says
Can I use more almond flour and skip the coconut flour?
Taryn says
Yes
Rebecca H says
Can this be baked in a 8 inch cake round? How would I know it’s done? I’m going to making this for my son’s birthday since he requested strawberry 🙂
Thanks!
Taryn says
Yes. Probably two round pans. My guess is they would take 25-30 minutes. You want them to be golden brown and firm to the touch in the center. They should not jiggly if lightly shaken.
Lynn Pearce says
THIS is the best keto strawberry cake EVER! Pair it with Keto strawberry ice cream and it makes the perfect alternate for strawberry shortcake. I make it in an 8" square pan and cut into 16 pieces (4x4) for a lower per piece carb count. Just 2 of us so I freeze what I don't use immediately and can have treats at hand any time. Thanks Taryn for being a keto-baking superstar!
Nina says
I made 12 muffins with this batter. I accidentally dropped extra salt in the mix so I added 0.25 tsp of vinegar and 1 tsp of maple syrup. I also added some chocolate chips. They turned out beautifully, extra moist, sweet with the sourness from the strawberries is just perfect. I did add extra strawberries (175 Gr) than the recommended amount in the recipe.
Lil says
Delicious!
Melissa says
I don’t do erythritol because it is corn based, but I like your combo of xylitol and stevia, what ratio do I need without the erythritol to make the blend?
Taryn says
You would just use additional xylitol to replace the erythritol.
Ann Ckifton says
Delicious! My friends and I enjoyed it with fresh strawberries and whipped cream.
rebecca haegele says
Oh I saw the link to almond flour after I asked. Thanks.
rebecca haegele says
I would love all of this and so would he! Too bad we already made the menu plans and bought supplies. BTW. I was in the grocery store today and nearly fell over at the price of Almond flour. Is there a resource to buy cheaper? I am a newbie to this and just figuring this out. Thanks. Love your recipes ideas...Not the same old-same old. I. can't wait to get cooking!
Rosemary says
This cake is amazing! We slice it and eat it like quick bread. My husband like to have a slice with his coffee. I keep it in the fridge to keep it firm. It has a lovely cheesecake taste. That must be the sour cream. This recipe is a keeper. Thanks! 😀
Connie says
I love the recipe!! I have also made this with blueberries and blueberry cream cheese frosting. So yummy! Even my picky husband loves it. 😁
Amy King says
Excellent and delicious , I was craving Strawberry shortcake
Diana says
I love this dessert. So delicious with the baked-in strawberries.
Katie says
There needs to be more keto dessert recipes, so I love this one! This hits the spot every time.
Mollie Ruffing says
Mine turned out spongey and tasting a little like eggs. Do I mix it too much or should I take an egg out?
Taryn says
It may have been overmixed. You could cut back on an egg if you make it again. My taste testers didn't find it eggy.
DAVID MCALLISTER says
I'm not even sure you will see this but if I leave out the xytiol, will the sweeter recipe be the same
Taryn says
You need to replace the xylitol with additional erythritol.
Carolyn says
I use Splenda or other sweeteners so 3/4 cup instead of 1/2 in this receipe
Taryn says
I'm sorry but I'm not sure. I do not test my recipes with Splenda. If you try it please let me know how it turns out.
Carol says
I didn't really think it was going to be all that different from any other keto/low carb bread, but it looked asy and i have all the ingredients on had. I was wrong - this is really good, just like cake. Yum! Husband said he'd of never known it was sugar free if I'd not told him and the texture was spot-on. THANK YOU for a great recipe! We'll be using this for all kinds of other things too, I'm sure.
Diana says
Oh, my goodness! I just made this and it is soooo delicious!! Thank you so much for this yummy dessert!!
Lisa says
Can I freeze it?
Taryn says
Yes, this freezes well.