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Home » Desserts » Keto Strawberry Shortcake

Keto Strawberry Shortcake

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Oct 3, 2024
12 Comments
4.96 from 24 votes

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This keto strawberry shortcake features a tasty biscuit base topped with delicious layers of sweet strawberries and rich, creamy whipped cream. Ready in about 45 minutes, it's one of those delightful treats that will ensure you never feel deprived on your low-carb diet.

Keto strawberry shortcake is served on a white plate.

This is by far one of my favorite desserts! I love layer cakes of any kind (this keto birthday cake is another big favorite), and in this case, the combination of flavors and textures is amazing. I would concede that it's not the easiest recipe. It requires baking the cake layer (biscuits, in this case), whipping the cream, slicing the strawberries, and assembling everything together. But the creamy, sweet, delightful result is well worth it.

Ingredients

Here's a look at the ingredients needed to make this dessert. The exact measurements are included in the recipe card below.

For the filling/topping:

The ingredients needed to make the filling layer of keto strawberry shortcake.
  • 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, but you can use a granulated sweetener instead.
  • Vanilla extract: Try to use the real thing if you can - pure vanilla extract.

For the biscuits:

The ingredients needed to make the biscuit layer of keto strawberry shortcake.
  • Egg: Just one egg is needed, and I use a large one.
  • Sour cream: Adds moisture and creaminess to the biscuits.
  • Sweetener and vanilla extract: I follow the above recommendations - using stevia or a granulated sweetener and real vanilla extract.
  • Salt: Just a pinch, and you can omit it altogether if you wish.
  • Almond flour: You should definitely use blanched superfine almond flour and not coarse almond meal.
  • Baking powder: Make sure it's fresh.

Variations

  • The best way to vary this recipe is to use different flavor extracts. If you like coconut, for example, you could replace the vanilla extract with coconut extract.
  • Sometimes, I make this recipe with chocolate whipped cream. It's surprisingly good!

Instructions

Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.

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.

The biscuits are fully baked.

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, but you can use whatever method you like.

The whipped cream is ready in the food processor.

Assemble the cakes by layering the biscuits, strawberries, and whipped cream. Place a layer of biscuit on a work surface and top it with strawberries, whipped cream, and another layer of biscuit. Finally, for decoration, add a dollop of whipped cream and half a strawberry on top of each cake.

Topping an assembled cake with half a strawberry.

Expert 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.

Recipe FAQs

What sweetener should I use?

I use stevia glycerite, my favorite sweetener. The glycerite formulation has the most natural taste of all stevia products. You can use a granulated sweetener if you wish. I included suggested conversions in the recipe card below.

Should I sweeten the strawberries?

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.

Is this a make-ahead recipe?

Not really. I suppose this is the main drawback of this recipe (but oh, it's so worth it!). You should make it no more than an hour or so before you plan on serving it.

Storing Leftovers

As mentioned above, 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.

Keto strawberry shortcake is served on a white plate.

More Strawberry Recipes

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Recipe Card

Keto strawberry shortcake is served on a white plate.
4.96 from 24 votes
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Keto Strawberry Shortcake

This keto strawberry shortcake features tasty biscuits topped with delicious layers of sweet strawberries and rich, creamy whipped cream.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 4 cakes
Calories: 375kcal
Author: Vered DeLeeuw
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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 your oven to 350°F. Line a baking sheet with parchment paper.
    Parchment-lined baking sheet.
  • 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.
    Biscuit batter in a bowl.
  • 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.
    Placing the biscuits on the pan.
  • 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.
    The biscuits are fully baked.

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.
    Slicing the strawberries.
  • 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.
    The whipped cream is ready in the food processor.
  • 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.
    Assembling the cakes.
  • Serve immediately, or keep the cakes at room temperature for up to an hour before serving.
    The cakes are served.

Notes

  • 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.
  • Flat biscuits are usually the result of batter that is too thin. See the photo in step 2 above - the batter should be 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, add an extra ½ ounce (2 tablespoons) of almond flour.
  • 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

Serving: 1 cake | Calories: 375 kcal | Carbohydrates: 10 g | Protein: 9 g | Fat: 35 g | Saturated Fat: 14 g | Sodium: 325 mg | Fiber: 4 g | Sugar: 4 g

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Comments

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    Recipe Rating




  1. Barb says

    October 13, 2024 at 9:15 am

    5 stars
    This was good. My husband and me are diabetic, and being able to eat a dessert like this is priceless. Thank you, Vered!

    Reply
    • Vered DeLeeuw says

      October 13, 2024 at 10:38 am

      You're very welcome, Barb! Glad you liked it.

  2. mary says

    October 04, 2024 at 4:06 pm

    this recipe did not turn out. flat as a pancake! Something is missing in this recipe.

    Reply
    • Vered DeLeeuw says

      October 04, 2024 at 4:55 pm

      Sorry about that, Mary! I assume you used the recommended superfine almond flour, measured it by weight, and your baking powder was fresh?

  3. Donna says

    June 28, 2024 at 10:58 am

    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?

    Reply
    • Vered DeLeeuw says

      June 28, 2024 at 12:46 pm

      Hi Donna,
      Yes, this should work!

  4. Colleen says

    March 29, 2024 at 12:28 am

    5 stars
    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.

    Reply
    • Vered DeLeeuw says

      March 29, 2024 at 7:44 am

      I'm so glad you and your husband enjoyed this recipe, Colleen! Thank you for reviewing it.
      I wonder if your baking powder wasn't fresh? That could explain the biscuits turning out flat.

  5. Willy says

    June 07, 2023 at 11:08 am

    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?

    Reply
    • Vered DeLeeuw says

      June 07, 2023 at 4:28 pm

      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!

  6. Nancy Russell says

    June 02, 2023 at 4:02 pm

    Can you sub Greek yogurt for the sour cream?

    Reply
    • Vered DeLeeuw says

      June 02, 2023 at 4:39 pm

      I don't recommend that. The biscuits are tastiest and fluffiest when made with sour cream.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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