Keto strawberry shortcake features a tasty biscuit base, topped with delicious layers of sweet strawberries and rich, creamy whipped cream.
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.
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 the original cake. But a while ago, when I was making keto biscuits, it occurred to me that they would be an ideal base for a keto strawberry shortcake. Simply reduce (or omit) the salt, add vanilla and a sweetener, and make them a bit bigger. Voilà!
So I gave it a try, and it was wonderful. How amazing, to get to enjoy the sweet, creamy, tasty layers while staying faithful to my way of eating!
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:
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.
How to make keto strawberry shortcake
Please scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. 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.
2. 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.
3. 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.
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, my favorite sweetener. 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 wish. 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 relatively small. If you don’t have a mini food processor, you can 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. I suppose this is the main drawback of this keto strawberry shortcake 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.
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Keto Strawberry Shortcake
For the biscuits:
- 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 (make sure it's fresh)
Filling and topping:
- 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)
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 1/8-inch slices.
- Place the whipping cream, vanilla and stevia in a mini food processor bowl*. Process 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. 3/4 cup liquid cream should yield about 1 1/2 cup of whipped cream.
- Carefully slice each biscuit horizontally. Arrange 4-5 strawberry slices on the bottom half. Spoon about 1/4 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.