Keto Strawberry Shortcake

I have received quite a few requests for a keto strawberry shortcake recipe on my website and other social media platforms.

So I finally decided to take-on the challenge and create one that I believe to be DELICIOUS.

I didn't want to make the standard keto strawberry shortcake with biscuits because I wanted this cake to be a beautiful piece as a whole. Something you could really wow your friends and family with not just for it's great taste…but also it's picture perfect looks!

This victorian sponge cake is soft, light and moist. It's stacked with layers of whipped cream and strawberries. The keto strawberry shortcake topping is made from a combination of whipped cream and cream cheese to help it hold its shape for days following. You could almost call this a “Keto Strawberry Shortcake Cheesecake”.

The keto strawberry shortcake itself is made using a combination of almond flour and coconut flour to provide the best overall texture and flavour.

Now I don't know about you guys, but with family members like mine who absolutely LOVE whipped cream AND cheesecake..this didn't last long.

This keto strawberry shortcake recipe is very likely to become a staple in our house and I hope it can become one in yours as well.

Ingredients in Low Carb Keto Strawberry Shortcake

Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Powdered Monkfruit Erythritol Sweetener – I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time! **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
Xanthan Gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.

Tips For Making Keto Strawberry Shortcake

Make sure all of your cake ingredients are at room temperature for best results
For your whipped cream topping, make sure your cream is COLD and your cream cheese is softened at room temperature
When making the keto shortcake topping, be sure to not over-whip your whipped cream, you want it JUST starting to form peaks when you add the cream cheese.

What if I Don't Have Almond Flour?

If you don't have almond flour, you can try this cake with just coconut flour but I always recommend using both flours if you can for best results.

To use all of coconut flour, try adding 1 1/2 cups (168g) coconut flour TOTAL to your recipe. You may also want to add an extra egg yolk to help with the lift and volume of the recipe.

What if I Don't Have Coconut Flour?

If you don't have coconut flour, you can try this cake with just almond flour but I always recommend using both flours if you can for best results.

To use all almond flour, try adding 3 cups almond flour (336g) TOTAL to your recipe. You can add an extra 1/4 cup if your batter isn't thick enough. (It should be quite thick, almost like cookie batter).

Tools I used To Make This Keto Strawberry Short Cake Recipe

Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5.00 ( on sale for $2.99 at the time of writing this post) guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
2 x 8 Inch Round Cake Pans – Great for making layered cakes!

Can I Make The Cake Without Xanthan Gum?

Yes! You technically still can, the texture just may be slightly more crumbly. You can try adding a teaspoon of cornstarch, arrowroot starch or ground psyllium to compensate for this.

Keto Strawberry Shortcake

Serves: 12

Ingredients:

Shortcake

1 cup salted butter, at room temperature, 250g
1 cup powdered monkfruit/erythritol sweetener , 200g
4 eggs, at room temperature
1 1/2 tsp vanilla extract
1/4 tsp almond extract, optional
2 cups almond flour, 224g
1/2 cup coconut flour, 56g
1 1/2 tbsp baking powder
1 1/2 tsp xanthan gum
1/4 tsp salt (1/2 tsp if using unsalted butter)

Strawberries

1 3/4 cups sliced strawberries, stems removed, 250g
1 1/2 tbsp powdered monkfruit/erythritol sweetener

Whipped Cream Topping

1 1/2 cups heavy cream, cold, 360ml
6 oz cream cheese (optional, can replace with more whipped cream)
1/2 cup powdered monkfruit/erythritol sweetener, 100g
1/2 tsp vanilla extract

Directions:

For The Cake

Pre-heat oven to 350*F.
Grease and lightly flour (using coconut flour), two 8-inch cake pans.
In a large mixing bowl or stand mixer, beat together the butter and sweetener until light and fluffy.
One at a time, beat in your eggs and then the vanilla and almond extract.
In another bowl, whisk together your almond flour, coconut flour, baking powder, xanthan gum and salt.
Add the dry ingredients to the wet and stir well until everything is combined (or use the paddle attachment on your stand mixer).
Spread the thick batter evenly into the two 8-inch cake pans. You can use your hands to help flatten it. The cakes won't be super thick, this is okay!
Bake the cakes for ~30-35min or until golden brown, and a toothpick comes out clean (the edges of the cake will pull away from the sides of the pan as well).
Cool the cakes completely in their pans, placed on top of a wire rack if you have one.

For The Strawberries

Add your chopped strawberries to a bowl and toss with the sweetener. Set aside.

For The Topping

In another mixing bowl, beat your whipped cream, sweetener and vanilla extract until stiff peaks form.
Add your softened cream cheese and beat again until smooth (don't over-beat!).

Putting It All Together

Run a knife gently around the sides of each cake pan, then jiggle the cakes a bit until you can tell they are loose.
Flip one of your cakes onto a plate, top it with half of the whipped cream by spreading it evenly over the cake. Pour half the strawberries on top as well (spread evenly).
Remove your second cake from its pan by first flipping it onto a separate plate then setting it gently on top of your first layer.
Repeat the process of spreading the whipped cream, then layering on the rest of your strawberries in the center of the cake. And that's it! Your cake is ready to go. Serve chilled if you prefer it that way. Enjoy you Keto Strawberry Shortcake!

Store in a cake container in the fridge or place toothpicks in the top of the cake and cover gently with saran wrap to keep from smudging the pretty topping.

Nutrition for 1/12th of cake: 450 calories | 45g fat | 3.4 NET carbs | 8g protein | 3.7g fibre

Disclaimer: This post contains some affiliate links

Print Recipe

5 from 2 votes

Keto Strawberry Shortcake

Prep Time20

Cook Time35

Course: Dessert

Keyword: strawberry shortcake

Servings: slices

Calories: 450kcal

Ingredients

Shortcake

1 cup salted butter at room temperature
1 cup powdered monkfruit/erythritol sweetener 200g
4 eggs at room temperature
1 1/2 tsp vanilla extract
1/4 tsp almond extract optional
2 cups almond flour 224g
1/2 cup coconut flour 56g
1 1/2 tbsp baking powder
1 1/2 tsp xanthan gum
1/4 tsp salt 1/2 tsp if using unsalted butter

Strawberries

1 3/4 cups sliced strawberries stems removed, 250g
1 1/2 tbsp powdered monkfruit/erythritol sweetener

Whipped Cream Topping

1 1/2 cups heavy cream cold, 360ml
6 oz cream cheese optional, can replace with more whipped cream
1/2 cup powdered monkfruit/erythritol sweetener 100g
1/2 tsp vanilla extract

Instructions

For The Shortcake

Pre-heat oven to 350*F.
Grease and lightly flour (using coconut flour), two 8-inch cake pans.
In a large mixing bowl or stand mixer, beat together the butter and sweetener until light and fluffy.
One at a time, beat in your eggs and then the vanilla and almond extract.
In another bowl, whisk together your almond flour, coconut flour, baking powder, xanthan gum and salt.
Add the dry ingredients to the wet and stir well until everything is combined (or use the paddle attachment on your stand mixer).
Spread the thick batter evenly into the two 8-inch cake pans. You can use your hands to help flatten it. The cakes won't be super thick, this is okay!
Bake the cakes for ~30-35min or until golden brown, and a toothpick comes out clean (the edges of the cake will pull away from the sides of the pan as well).
Cool the cakes completely in their pans, placed on top of a wire rack if you have one.

For The Strawberries

Add your chopped strawberries to a bowl and toss with the sweetener. Set aside.

For The Topping

In another mixing bowl, beat your whipped cream, sweetener and vanilla extract until stiff peaks form.
Add your softened cream cheese and beat again until smooth (don't over-beat!).

Putting It All Together

Run a knife gently around the sides of each cake pan, then jiggle the cakes a bit until you can tell they are loose.
Flip one of your cakes onto a plate, top it with half of the whipped cream by spreading it evenly over the cake. Pour half the strawberries on top as well (spread evenly).
Remove your second cake from its pan by first flipping it onto a separate plate then setting it gently on top of your first layer.
Repeat the process of spreading the whipped cream, then layering on the rest of your strawberries in the center of the cake. And that's it! Your cake is ready to go. Serve chilled if you prefer it that way. Enjoy you Keto Strawberry Shortcake!

Notes

Store in a cake container in the fridge or place toothpicks in the top of the cake and cover gently with saran wrap to keep from smudging the pretty topping.
Make sure all of your cake ingredients are at room temperature for best results
For your whipped cream topping, make sure your cream is COLD and your cream cheese is softened at room temperature
When making the keto shortcake topping, be sure to not over-whip your whipped cream, you want it JUST starting to form peaks when you add the cream cheese.