Keto Strawberry Shortcake is a classic dessert reimagined for a low-carb, sugar-free lifestyle. Traditional strawberry shortcake is beloved for its tender cake, juicy strawberries, and fluffy whipped cream—but it’s also loaded with sugar and refined flour. This keto-friendly version delivers the same nostalgic flavor and indulgent texture while keeping carbs low and ketosis intact.
For many people following the ketogenic diet, desserts are the hardest thing to give up. Strawberries, cake, and whipped cream often feel off-limits. Thankfully, with the right ingredients and techniques, you can enjoy this timeless dessert without the sugar spike. This recipe uses almond flour for a tender crumb, keto-approved sweeteners for balanced sweetness, and fresh strawberries in moderation to stay keto-compliant.
This Keto Strawberry Shortcake is perfect for spring and summer gatherings, birthdays, holidays, or whenever you want a light but satisfying dessert. It’s elegant enough for guests yet simple enough for everyday enjoyment. The cake layers are soft and buttery, the strawberries are lightly sweetened and juicy, and the whipped cream brings everything together in perfect harmony.
Whether you’re new to keto baking or an experienced low-carb cook, this recipe is approachable, customizable, and forgiving. You’ll also learn ingredient substitutions, storage tips, and ways to adapt the recipe for dairy-free or meal-prep needs.
By the end of this guide, you’ll have a foolproof keto dessert that tastes just as indulgent as the original—without the carbs.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or grease lightly with butter.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
- In a separate bowl, whisk eggs, melted butter, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until a thick but smooth batter forms.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 22–26 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely on a wire rack before slicing.
- While the cake cools, add sliced strawberries, sweetener, and lemon juice to a bowl.
- Gently stir and let sit for 15–20 minutes. This allows the strawberries to release their juices and form a syrup.
- In a cold bowl, add heavy cream, sweetener, and vanilla extract.
- Beat with a hand mixer until soft peaks form. Do not overbeat.
- Slice the cooled cake horizontally or into individual portions.
- Layer cake, strawberries, and whipped cream. Repeat if making layered servings.
- Serve immediately for best texture.
Notes
Nutritional Facts and Total Calories (Approximate Per Serving)
- Calories: 340
- Fat: 30g
- Protein: 8g
- Total Carbs: 9g
- Fiber: 4g
- Net Carbs: 5g
Keto Strawberry Shortcake
Ingredient Notes
Almond Flour
Almond flour is the foundation of this keto shortcake. Use fine, blanched almond flour for the best texture. Coarse almond meal will result in a gritty cake. Almond flour provides moisture, structure, and a mild nutty flavor that complements strawberries beautifully.
Coconut Flour
Coconut flour adds structure and absorbs moisture. Because it’s highly absorbent, only a small amount is needed. It helps prevent the cake from being too dense or crumbly.
Sweetener
Powdered sweetener dissolves more easily than granulated, resulting in a smoother batter. Erythritol or monk fruit blends are ideal. Avoid liquid sweeteners in the cake batter, as they can affect texture.
Eggs
Eggs provide structure and lift. Using room-temperature eggs helps them incorporate more smoothly into the batter, creating a lighter crumb.
Butter
Butter adds richness and moisture. Unsalted butter gives you full control over the flavor. Melted butter blends evenly and keeps the cake tender.
Strawberries
Strawberries are one of the most keto-friendly fruits when used in moderation. Fresh strawberries provide the best texture and flavor. Lemon juice enhances their natural sweetness.
Heavy Cream
Heavy whipping cream is essential for fluffy whipped cream. Do not substitute with half-and-half or milk, as they won’t whip properly.
Serving Instructions
Serve Keto Strawberry Shortcake:
- Chilled or at room temperature
- As individual portions or layered dessert cups
- Garnished with extra strawberries or mint
- Perfect for parties, summer dinners, or holidays
Tips
- Use powdered sweetener to avoid grittiness
- Let cake cool fully before assembling
- Don’t overwhip the cream
- Use frozen strawberries only if thawed and drained
- Adjust sweetness to taste
Storage Information
Refrigerator:
Store assembled shortcake for up to 2 days in an airtight container.
Freezer:
Freeze cake layers separately for up to 2 months. Assemble fresh when ready.
FAQs
1. Can I eat strawberries on keto?
Yes, strawberries are keto-friendly in moderation.
2. Can I make this dairy-free?
Yes, use coconut cream and dairy-free butter.
3. Can I make cupcakes instead?
Yes, bake in muffin tins for 18–20 minutes.
4. Why is my cake crumbly?
Too much coconut flour or overbaking can cause dryness.
5. Can I use coconut flour only?
No, almond flour is essential for texture.
