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    Home » Low-Carb Desserts » Keto Strawberry Shortcake

    Keto Strawberry Shortcake

    Last updated: Aug 12, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    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.

    Three keto strawberry shortcakes 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 simply amazing. 🍰

    I would concede that it's not the easiest recipe to make. Keto strawberry shortcake requires baking the cake layer (biscuits in this case), whipping cream, slicing strawberries, and then assembling everything together. But the creamy, sweet, delightful result is well worth it, in my opinion.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    For the 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 (fast and easy!), as explained below.

    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:

    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 same recommendations above - stevia or a granulated sweetener, and using a real vanilla extract.

    Salt: Just a pinch, and you can actually omit it altogether if you wish.

    Almond flour: You should definitely use blanched almond flour and not almond meal.

    Baking powder: It's always a good idea to make sure it's fresh.

    Instructions

    Please scroll down to the recipe card for the detailed instructions for making this keto strawberry shortcake. Here are the basic steps:

    Make the biscuits. As explained above, I basically use my regular recipe, reducing or omitting 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 layers.

    Whip the heavy cream with vanilla and a sweetener and slice the strawberries. I love using the food processor when whipping heavy cream, but obviously, you can use whatever method you like.

    A photo collage showing steps 1-4 for making a low-carb strawberry shortcake.

    To assemble the cake, simply layer the biscuits, strawberries, and whipped cream. So you place a layer of biscuit, top it with strawberries, then whipped cream, then another layer of biscuit. Finally, for decoration, add a dollop of whipped cream and half a strawberry on the top. The best way to see how to make these is to watch the video below, in the recipe card.

    A photo collage showing steps 5-8 for making a keto strawberry shortcake.

    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 use a handheld electric mixer.

    Frequently asked questions

    What sweetener should I use?

    I use stevia glycerite, my favorite sweetener. I feel that the glycerite formulation has the most natural taste of all stevia products.

    But you can use a granulated sweetener if you wish. I included suggested conversions below in the recipe card.

    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 and softens them. And this 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 really make it no more than an hour or so before you plan on serving it.

    Variations

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

    Storing leftovers

    As mentioned above, I don't recommend keeping leftovers from this cake. They will go soggy. I recommend making this dessert no more than an hour or so before you plan on serving it.

    Keto strawberry shortcake served on a white plate.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Keto strawberry shortcake served on a white plate.
    4.96 from 212 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 â…“ cup sugar)
    • â…› teaspoon salt
    • 1 cup blanched finely ground almond flour (not almond meal) (4 oz)
    • 2 teaspoons baking powder 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 sugar)

    Instructions

    Make the biscuits:

    • Preheat your oven to 350 degrees 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, then the baking powder.
    • Using a large 4-tablespoon scoop, place 4 mounds of the dough on the prepared baking sheet. Very lightly flatten the tops, not too much or they'll be too flat to slice.
    • Bake until golden, 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 â…›-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 liquid cream should yield about 1 ½ cup 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 at room temperature for up to an hour before serving.

    Video

    Notes

    * You can also 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.

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    Nutrition per Serving

    Serving: 1cake | Calories: 375kcal | Carbohydrates: 10g | Protein: 9g | Fat: 35g | Saturated Fat: 14g | Sodium: 325mg | Fiber: 4g | Sugar: 4g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Willy

      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

        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!

        Reply
    2. Nancy Russell

      June 02, 2023 at 4:02 pm

      4 stars
      Can you sub Greek yogurt for the sour cream?

      Reply
      • Vered DeLeeuw

        June 02, 2023 at 4:39 pm

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

        Reply

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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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