Keto strawberry shortcake features a sweet, spongy base, topped with delicious layers of sweet strawberries and rich, creamy whipped cream.
Tonight for dinner, I made this cake for the last time this season. 🍰
Strawberries are still available here in California, but their quality is diminishing fast. The next time I make this dessert will likely be in April, when a new strawberry season starts. So this was a temporary farewell to this very tasty dessert.
A keto alternative to an old favorite
When my daughter was very young, we had a “date” once a week. I would pick her up from kindergarten, and we would go to the local cafe and order a strawberry shortcake to split. We both remember those outings fondly. 🍰
These days, I would never indulge in a sugary cake. But the other day, when I was making coconut flour 90 -second bread, it occurred to me that the spongy bread would be an ideal base for a keto strawberry shortcake.
So I gave it a try, and it was wonderful. How amazing, to get to enjoy the sweet, creamy, tasty layers of strawberry shortcake while keeping my carb count in check!
The ingredients you’ll need
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: Strawberries, heavy cream, sweetener, and vanilla.
For the cake: Butter, eggs, sweetener, vanilla, coconut flour, and baking powder.
How to make keto strawberry shortcake
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Make the keto “sponge cake” in the microwave. Slice it into two layers.
2. Whip the heavy cream with vanilla and a sweetener.
3. To assemble the cake, layer the cake, strawberries, whipped cream, then another layer of cake.
There’s no need for sugar in 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.
What sweetener to use in keto strawberry shortcake?
I use stevia glycerite because I believe that stevia is safe, and I feel that the glycerite formulation has the most natural taste of all stevia products. It almost eliminates the bitter aftertaste typical to this sweetener.
But you can use a granulated sweetener if you can’t stand stevia. I included suggested conversions below in the recipe card.
The food processor makes excellent whipped cream
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 so small. If you don’t have a mini food processor, use a handheld electric mixer.
Speaking of whipped cream, sometimes I make this recipe with chocolate whipped cream. It’s surprisingly good.
Is this a make-ahead recipe?
Not really. This is its main drawback. You should really make it a short time before you plan on serving it.
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Keto Strawberry Shortcake
- 2 large strawberries
- 2 tablespoons butter, divided, melted and slightly cooled
- 2 large eggs, divided
- 1/2 teaspoon stevia glycerite, divided (equals 2 tablespoons sugar)
- 1/4 teaspoon vanilla extract, divided
- 2 tablespoons coconut flour, divided
- 1/2 teaspoon baking powder, divided
- 1/4 cup heavy cream
- 1/4 teaspoon stevia glycerite (equals 1 tablespoon sugar)
- 1/8 teaspoon vanilla extract
- Wash and dry the strawberries. Slice into thin slices. Place in a small bowl and allow to stand at room temperature while you make the cake.
- For each of the two cakes, in a small microwave safe bowl (mine measures 2 inches on the bottom and 4 inches at the top), use a fork to mix together 1 tablespoon melted butter, 1 large egg, 1/4 teaspoon stevia glycerite, 1/8 teaspoon vanilla extract, 1 tablespoon coconut flour and 1/4 teaspoon baking powder, until very smooth.
- Microwave each cake on high for 90 seconds, until puffed and set.
- Gently, with a small knife, loosen each cake’s edges and remove from the bowl onto a plate. Slice crosswise into two slices, the bottom one thicker and the top one thinner.
- Place the heavy cream, 1/4 teaspoon stevia glycerite and 1/8 teaspoon vanilla extract in a mini food processor’s bowl. Process on high until the cream turns into whipped cream, about 1 minute.
- For each cake, top the bottom layer of cake with half of the sliced strawberries. Spoon whipped cream on top, then top with the second slice of cake. Serve immediately.