This keto strawberry shortcake features a tender biscuit base topped with delicious layers of sweet strawberries and rich, creamy whipped cream.
This is by far one of my favorite desserts! I love layer cakes of any kind (this keto birthday cake is amazing), and in this case, the combination of flavors and textures is a true delight. Ready in about 45 minutes, it's one of those decadent treats that will ensure you never feel deprived on your low-carb diet.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the filling/topping:
- Fresh strawberries: Since I don't bother with macerating the strawberries, I make sure they are red and ripe.
- Heavy cream: I whip it into a keto whipped cream in the food processor - it's fast and easy!
- Sweetener: I use stevia glycerite, my favorite sweetener. The glycerite formulation has the most natural taste of all stevia products.
For the biscuits:
- Sour cream: Adds moisture and creaminess to the biscuits. While whole-milk Greek yogurt can work, it's not as good as sour cream.
- Almond flour: Please use superfine almond flour and not coarse almond meal.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Make the biscuits. I use my recipe for keto biscuits, reducing the salt and adding a sweetener and vanilla. I also make them bigger, making four biscuits instead of six. When ready, I cool them quickly in the fridge, then slice them horizontally to create two cake layers.
Make the filling. Whip the heavy cream with vanilla and a sweetener, and slice the strawberries. I love using the food processor when whipping heavy cream.
Assemble the cakes by layering the biscuits, strawberries, and whipped cream. Add a dollop of whipped cream and half a strawberry on top of each cake for decoration.
This was good. My husband and me are diabetic, and being able to eat a dessert like this is priceless. Thank you, Vered!
Barb
Read more comments
This was good. My husband and me are diabetic, and being able to eat a dessert like this is priceless. Thank you, Vered!Recipe Tip
The food processor makes excellent, thick whipped cream – no elbow grease required. But since it’s so efficient, keep an eye on it and try to avoid over-whipping.
A standard-size food processor likely won't work here though, since the amount of cream is relatively small. If you don't have a mini food processor, you can whip the cream the old-fashioned way, in a cold mixing bowl using a handheld electric whisk with cold attachments.
If you go this route, whip the cream until it starts to thicken, then add the vanilla and stevia and continue to beat until firm, taking care not to overbeat.
PS. Sometimes, I make this recipe with chocolate whipped cream. It's amazing!
Recipe FAQs
You can use a granulated sweetener. I included suggested conversions in the recipe card below.
Almost all classic recipes will instruct you to macerate the strawberries with sugar. I find it unnecessary. The very act of slicing the strawberries and letting them stand at room temperature releases their juices, softens them, and brings out their natural sweetness. This is especially true if you use red, ripe strawberries.
No. You should make it no more than an hour before you plan on serving it.
You can keep the biscuits and the whipped cream separately in airtight containers in the fridge for a couple of days, but I don't recommend keeping leftovers of the assembled cake. They will become soggy.
Recipe Card
Keto Strawberry Shortcake
Video
Ingredients
For the biscuits:
- 1 large egg
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon stevia glycerite - equals ⅓ cup of sugar
- ⅛ teaspoon salt
- 4 ounces superfine almond flour - 1 cup, but please measure by weight
- 2 teaspoons baking powder - fresh; gluten-free if needed
Filling and topping:
- 10 medium strawberries - red and ripe
- ¾ cup heavy whipping cream - cold
- ½ teaspoon vanilla extract
- ¼ teaspoon stevia glycerite - equals about 1 tablespoon of sugar
Instructions
Make the biscuits:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream, vanilla, stevia, and salt. Using a rubber spatula, mix in the almond flour and baking powder. The batter should be thick, as shown in the photo. If it's thinner than this, add ½ ounce (2 tablespoons) of almond flour.
- Using a 4-tablespoon scoop, place 4 mounds of the batter on the prepared baking sheet, spacing them 2 inches apart. Very lightly flatten the tops, not too much, or they'll be too flat to slice.
- Bake until golden, for 15-18 minutes. Turn the oven off, remove the biscuits, and place them in the fridge on paper towels to quickly chill them while you make the filling.
Make the filling and topping:
- Cut two of the strawberries in half. You'll use these four halves to top the cakes. Slice the remaining strawberries into ⅛-inch slices.
- Place the whipping cream, vanilla, and stevia in a mini food processor bowl. Process them on high (if you have a "grind" and a "chop" setting, use the "chop" setting) until the mixture turns into whipped cream, 30-60 seconds. Make sure not to over-process. ¾ cup of liquid cream should yield about one and a half cups of whipped cream.
- Carefully slice each biscuit horizontally. Arrange 4-5 strawberry slices on the bottom half. Spoon about ¼ cup of whipped cream on top of the strawberries. Top with the second biscuit slice. Garnish with a dollop of whipped cream and a halved strawberry. Repeat with the three remaining biscuits.
- Serve immediately, or keep the cakes at room temperature for up to an hour before serving.
Notes
- Flat biscuits are usually the result of batter that is too thin. See the photo in step 2 above - the batter should be very thick, and the biscuits should hold their shape on the pan and not spread at all before they are put in the oven. If your batter seems thinner than the one shown in the photo, add an extra ½ ounce (2 tablespoons) of almond flour.
- The food processor makes excellent, thick whipped cream – no elbow grease required. But since it’s so efficient, keep an eye on it and try to avoid over-whipping. A standard-size food processor likely won't work here though, since the amount of cream is relatively small.
- If you don't have a mini food processor, you can whip the cream the old-fashioned way, in a cold mixing bowl using a handheld electric whisk with cold attachments. If you go this route, whip the cream until it starts to thicken, then add the vanilla and stevia and continue to beat until firm, taking care not to overbeat.
- I don't recommend keeping leftovers of this cake. They will become soggy. I recommend making this dessert no more than an hour before you plan on serving it and only making as much as you (and your family or friends) can finish right away.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Geri says
Mine turned out flat even though the batter was thick. If I use Swerve for the sugar would the carb content be lower? You stated 10 g per with sugar I think that's what you meant.
Vered DeLeeuw says
Hi Geri,
The nutrition was calculated assuming a sugar-free sweetener is used.
Barb says
This was good. My husband and me are diabetic, and being able to eat a dessert like this is priceless. Thank you, Vered!
Vered DeLeeuw says
You're very welcome, Barb! Glad you liked it.
Donna says
Can I make the biscuits ahead and freeze? I'm going to take them by car for a function and they will transport better, I think, if frozen. Your thoughts?
Vered DeLeeuw says
Hi Donna,
Yes, this should work!
Colleen says
My biscuits turned out flat, but delicious!! I just served them with the toppings on top instead of slicing the biscuit in half. My husband loved it.
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this recipe, Colleen! Thank you for reviewing it.
Willy says
Finally a simpler recipe that doesn’t use a ton of eggs. Unfortunately I only have the powdered Stevia (and Swerve granular).
What can I do please?
Vered DeLeeuw says
You can use either powdered stevia or Swerve granular to equal 1/3 cup of sugar in the biscuits and 1 tablespoon of sugar in the filling. Hope you like it!
Nancy Russell says
Can you sub Greek yogurt for the sour cream?
Vered DeLeeuw says
I don't recommend that. The biscuits are tastiest and fluffiest when made with sour cream.