Strawberry season continues to be in full tilt, and we continue to bake up a storm in our test kitchen. We have all kinds of strawberry recipes here on Sugar-Free Sprinkles, but for some reason, we never did a keto strawberry shortcake. We rectified this situation with this delicious version that will be sure to please everyone.
A low carb strawberry shortcake you want to bring to your next Summer BBQ.
This recipe isn’t all that complicated; it just takes a bit of prep time. You need to slice and chop strawberries, make the stabilized whipped cream, and bake and cool your cakes.
You can save some time by pre-baking your cakes a day or two before, or up to a month if you decide to freeze them. The cakes (without the strawberries and whip cream toppings) freeze wonderfully!
This recipe is:
- Low Carb
- Refined Sugar-Free
- Dairy-free adaptable* (see section labeled dairy-free option toward the bottom of the post)
The Best Sweeteners for this recipe
For the keto strawberry shortcake base, use your favorite granular or powdered sweetener.
I really like allulose or powdered erythritol for this recipe, but monk fruit, granular stevia, or even a combination of sweeteners will work.
Bocca sweet will also work very well.
For the whipped cream filling I like powdered allulose. Powdered makes the whip cream super smooth, and the powdered allulose has zero weird taste or texture.
You can use liquid sweeteners in the whipped cream filling too; they will not pose a problem.
Answers about Sweeteners, Low Carb Baking Tips, and General FAQ
For more detailed information about must-have baking tools and answers about sugar replacements, you can check out these FAQ pages.
We also have a handy sweetener replacement chart you can download for free!
Our FAQ Pages have answers to your biggest low carb baking questions including:
Tips for Baking With Almond Flour
Tips for Baking with Coconut Flour
Guides for Allulose, Monk Fruit, and Erythritol.
Substitutes for Xanthan Gum.
The Low Carb Baking Tips you Need to Know for this Recipe
- Be sure to sift all your dry ingredients. Sifting adds air into the recipe to help lift and rise, but it also helps remove unsightly lumps.
- Whip the eggs until very light and fluffy. Again, this helps to add air.
- Don’t skip the apple cider vinegar. It helps the baking soda out and aids in the rise of the cake. You can replace the apple cider vinegar with lemon juice if you want. You cannot taste the vinegar in the keto strawberry shortcake once baked.
- Do not skip the xanthan gum. Without gluten, we need something to hold the cake together. Xanthan gum does an excellent job of replacing gluten in this recipe. No Xanthan gum? – we have a whole post dedicated to xanthan gum substitutes.
- When you mix the wet ingredients into the dry, only mix until combined. Do not over mix. The cake batter will be very thick. This is OK; that’s how the batter should be.
- Be sure to prepare your pan well. Grease it well, and add a piece of parchment to make sure it does not stick and lifts quickly out of the pan once cooled.
- To prevent over-browning around the sides and bottom, cover the outside of the pans (bottom and side) with tin foil.
- Let the cake cool completely before trying to cut it. If you leave them in the fridge overnight until they are cold, they slice very easily.
How To Make the Frosting
Here are some tips to make sure your whipped cream frosting comes out perfect every time.
- In a stand mixer, or with a hand mixer, whip cold cream cheese until it becomes spreadable.
- Scrape down the sides of the bowl, to make sure all cream cheese bits are well blended.
- Add the heavy cream, vanilla, and sweetener to the bowl and mix on low until whip cream starts to blend with cream cheese. Turn the mixer up and whip the mixture until soft and fluffy.
I like to use a 36% fat whipping cream for this recipe, but if you cannot get your hands on 36% whipping cream, any cream that you can whip will be perfectly fine.
Keep all the ingredients for your icing cold cold cold, you want your cream cheese to come out of a cold fridge and go directly into the bowl. Cube your cream cheese first to make it easier on your mixer.
Be careful to not overbeat your mixture. Overbeating will cause everything to liquify.
How To Make this Keto Strawberry Shortcake Recipe Dairy Free
Can you make this keto strawberry shortcake dairy-free? Yup!
All you need to do is replace the butter with coconut oil and the cream with canned coconut milk. You can also make the whipped cream filling by eliminating the cream cheese. Use coconut whipped cream with a bit of vanilla and your favorite sweetener.
If you make the recipe without the cream cheese, the frosting will be weak and will spread and melt. Non-stabilized whipped cream would reduce the freshness of the cake by a day and will require constant refrigeration.
Note: If you enjoy strawberries check out the newest strawberry donut recipe. If it’s shortcake you crave, try these low carb raspberry shortcakes. Or see our full list of top low carb and gluten-free strawberry desserts.
Storage & Serving Suggestions
This keto strawberry shortcake needs to be refrigerated. It will stay fresh for up to 2 days – 3 days will be pushing it. It’s a recipe you should put together the day you need it to taste the best.
But you can make the cakes in advance and either refrigerate for two days or wrap them well and store them in the freezer for up to a month. You can defrost them when you need them, make and fill the cakes with whip cream and fresh strawberries.
This is a perfect addition to a summer BBQ!
Looking For More Cake Recipes?
- The Best Low Carb Coconut Cake Ever!
- A Keto-Friendly Cherry Chip Cake
- Chocolate Bundt-Cake with Cheesecake Filling
- A Keto Red Velvet Cake
- Vanilla Cupcakes made Gluten-Free and Low Carb!
- Low Carb, Sugar Free Birthday Cake
Keto Strawberry Shortcake - A BBQ Must Have!
- 1 cup granular allulose
- 3/4 cup melted butter
- 6 large eggs
- 2 egg yolks
- 3/4 cup sugar free almond milk
- 2 tsp apple cider vinegar
- 3 cups almond flour
- 1/2 cup coconut flour
- 1 Tbsp baking powder
- 1 tsp Xanthan gum powder
- 1 Tbps vanilla
- 1/2 tsp salt
Whipped Cream Frosting
- 1 Tbsp vanilla
- 1 1/2 cup whipping cream
- 3/4 cup powdered allulose
- 1 1/2 cup cream cheese
Strawberries (layers and top)
- 1.5 cups sliced strawberries
- Preheat oven to 350 and prepare cake pans. Grease, add parchment and cover the bottom of cake pan and sides with tin foil.
- Add eggs and egg yolks to a mixing bowl and mix on high for 2 minutes.
- Melt the butter in the microwave, but do not overheat. We want the butter soft, but not too hot.
- Add vanilla, almond milk, melted butter, and apple cider vinegar to egg mixture and blend until well incorporated.
- Sift almond flour, coconut flour, baking powder, Xanthan gum, salt, and allulose in a large bowl.
- Gently fold the egg mixture into the dry ingredient mixture. Do not over mix.
- Divide batter between two 9 inch cake rounds (or three 6 inch cake round).
- Bake in a 350F oven for 35-40 minutes or until a toothpick inserted comes out clean.
- 15 minutes into baking, cover cakes with a loose piece of tin foil to prevent over browning.
- Completely cool before slicing cakes in half horizontilally. If you try to cut the cakes before they are completely cool they will fall apart.
Whipped Cream Frosting
- Cube full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
- Add vanilla and powdered allulose.
- Add full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.
- Do not overbeat. Over beating will cause the mixture to liquefy.
Place a slice of cake on a cake stand or plate and add 1/4 of the whipped cream. Add one layer of sliced strawberries.
Continue adding layers of cake, whipped cream and strawberries for 2 more layers.
Coat the last layer with the remaining whipped cream and top with a few whole strawberries.
*Don't skip the xanthan gum, it's the ingredient that holds the cake together.
* Don't skip the apple cider vinegar. You do not taste in the final recipe, and it helps the baking powder do its job to lift the cake.
* Be sure to sift the dry ingredients.
* Whip the eggs for 2 full minutes to make them very light and airy.
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Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 43gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 186mgSodium: 385mgCarbohydrates: 11.5gNet Carbohydrates: 5.5gFiber: 4.5gSugar: 5gProtein: 12g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
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