Keto Strawberry Shortcake

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 sugar)); 1/8 teaspoon salt; 1 cup blanched finely ground almond flour ((not almond meal) (4 oz)); 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 sugar))

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.

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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.

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.

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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.