Keto Strawberry Shortcake Recipe - Healthy Recipes Blog

Name: Keto Strawberry Shortcake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 large egg; 1/4 cup sour cream; 1/2 teaspoon vanilla extract; 1/2 teaspoon stevia glycerite (equals 1/3 cup of sugar); 1/8 teaspoon salt; 1 cup superfine almond flour (4 ounces); 2 teaspoons baking powder (gluten-free if needed); 10 medium strawberries (red and ripe); 3/4 cup heavy whipping cream (cold); 1/2 teaspoon vanilla extract; 1/4 teaspoon stevia glycerite (equals about 1 tablespoon of sugar)

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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 to make. It requires baking the cake layer (biscuits, in this case), whipping the cream, slicing the strawberries, and then assembling everything together. But the creamy, sweet, delightful result is well worth it.

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Ingredients
Variations
Instructions
Expert Tip
Recipe FAQs
Storing Leftovers
More Strawberry Recipes
Foodie Newsletter
Recipe Card
Comments

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.

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.