Strawberries are loved by everyone in our family. And since berries are low in carbs, creating a recipe for Keto Strawberry Shortcake was simply a must.
And if there is one keto dessert that always elicits excitement in our home is a low carb strawberry shortcake. I can’t exactly blame them because anytime you combine strawberries, cake and whipped cream you have the makings of a great keto dessert.
Strawberry shortcakes are probably the most versatile dessert. They are elegant enough to share with your guests during a dinner party and casual enough to serve at a BBQ.
Our Keto shortcake recipe is low in carbs, grain-free, gluten-free and nut-free. We were able to accomplish this by using our recipe for Keto Cream Cheese Pound Cake (Coconut Flour) although you could opt to use our any of our keto pound cakes would with the same great results.
I’m certain that my recipe for keto shortcake is sure to become a favorite in your household too. Although this is a strawberry shortcake recipe the use of any low carb berry will also work.
In fact, I’ve been known to use a medley of berries for this recipe and it’s always been received well.
Keto Strawberry Shortcake
Although, I could have made these shortcakes using a more traditional keto biscuit recipe. I opted to use a pound cake instead.
Mainly, because keto biscuits can be a little tricky and would require more steps. I didn’t see the need to make this anything but an easy keto shortcake recipe.
I’ve made my keto shortcakes by both slicing keto cupcakes in half or by baking the pound cake in jelly roll pan and then using a cookie cutter to cut the cake into circles. Either way works perfectly.
Strawberries are one of the first fruits to arrive in spring. They are also the most cultivated berry in the United States with the majority being grown in Florida and California.
With advances in transportation and refrigeration strawberries can be had any time of the year in the States.
Although, nothing beats eating strawberries during their peak season, with everbearing varieties we can have strawberries any time of the year.
Which simply means that when Randy’s birthday rolls around, which is in November he usually requests a low carb strawberry shortcake as his B-day cake. And this girl is happy to oblige.
I saw that to say that no matter what time of year you find our recipe for keto strawberry shortcakes, chances are you can enjoy this treat.
How To Make A Keto Shortcake
Strawberries: In order to get the strawberries ready they will need to be washed, hulled and sliced. Then you basically just have to mascerate your strawberries to draw out their flavor.
I do this by tossing my sliced strawberries with two tablespoons of sugar substitute and teaspoon of lemon juice. I then allow them to sit at room temperature for 15-30 minutes or in my refrigerator for up to 2 hours. Doing this allows the strawberries to create their own sauce.
Shortcake: For this recipe, I opted to bake the cake batter in a cupcake in a muffin tin pan. I then sliced the cupcakes in half. Because I wanted a nut-free option, I choose my recipe for Keto Cream Cheese Pound Cake (Coconut Flour)
Keto Whipped Cream: Although you could use a whipped cream that comes in a can, I feel that nothing beats freshly beaten whipped cream.
Plus, it’s easy enough to make your own whipped cream by simply beating heavy whipping cream with a couple of tablespoons of sugar substitute.
I stabilize my whipped cream topping by also adding a couple of tablespoons of cream cheese. This ensures that your whipped cream maintains it’s volume and stability. It is so worth the extra step in my book.
Then it’s just about assembling your keto shortcakes. Personally, I like to set my bowls of the prepared strawberries and whipped cream along with the sliced cupcakes and let everyone make their own dessert.
It always for people to choose just how generous they want to be will their toppings. When it comes to Randy I have to keep a close eye on him otherwise he might just load up his plate and leave us all with only the crumbs LOL.
History Of Strawberry Shortcakes
We can trace the shortcake’s history as early as 1588 when it was featured in an English cookbook.
The strawberry shortcake has become an American classic even if it’s rooted come from England.
When we think of shortcakes we automatically think of their strawberry and whipped cream topping but any berry would work. Especially when it comes to a keto shortbread recipe.
Contrary to popular belief the term shortcake isn’t implying its small stature but rather the “short” refers to the large amounts of fat in the cakes. Since typically a biscuit was used.
Keto Pound Cakes
Since any cake that is dense enough can hold up to the toppings would work, I am including some of our other pound cake recipes. This will give you a few variations of keto shortcakes to enjoy.
I sure hope you will give this keto strawberry shortcake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. Doing so is what keeps this girl encouraged to keep sharing and perfecting her recipes.
Consider visiting also visiting our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
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Using Real Plans as your keto meal planner will free up your time by streamlining the process. I hope you agree with me that the last thing anyone needs, is to spend hours attempting to put a meal plan together.
This isn’t just any meal plan though. It’s one that populates a shopping list tailored to how much time you have and the ingredients you prefer to cook with.
Furthermore, you can customize the meal plan to fit the diet of everyone in your family. One of my favorite features is that you can add any recipe from the web to be part of your plan.
So yes you can even use my recipes to meal plan with. Cool huh?
- 1 1/2 cup coconut flour
- 1 1/2 cup of sugar substitute
- 2 tsp baking powder
- 1/2 tsp of salt
- 8 eggs
- 8 ounces cream cheese (room temperature)
- 1/2 cup softened butter
- 1/2 cup of sour cream
- 1 tsp of vanilla
- 2 pints of fresh strawberries sliced
- 3 tablespoons of sugar substitute
- 1 teaspoon of lemon juice
- ¼ teaspoon of sea salt
- 2 cups of heavy cream
- 2 tablespoons of full-fat cream cheese (room temperature)
- 3 tablespoons of sugar substitute
- Allow your eggs, cream cheese, butter to come to room temperature.
- Pre-heat your oven to 350 degrees.
- Grease a 12 cavity muffin pan generously with butter.
- In a medium-sized bowl combine your coconut flour, baking powder, sea salt. Set aside.
- In a large bowl using a handheld electric mixer or a standup mixer beat together the room temperature butter, cream cheese, sugar substitute, vanilla extract until light and fluffy.
- To this butter and cream cheese mixture add the 8 eggs one at a time. Making sure to scrape the bowl several times. Note that due to a large number of eggs the mixture will not fully combine, this is normal once you add the dry ingredients to this wet mixture, the ingredients will come together perfectly.
- To the wet ingredients slowly add all the dry ingredients on a low mixing setting. Making sure to scrape the bowl a couple of times.
- Once the two mixtures are fully combined stop using the electric mixture and fold in the 1/2 cup of sour cream gently. Making sure the sour cream gets fully incorporated into the batter but being careful to not over mix.
- Note that the batter will be very thick and fluffy. This is the normal texture when using coconut flour exclusively in a recipe.
- Overfill the muffin pan just slightly. The thick batter will not cause the muffins to spread. Slightly overfilling your muffin tins will create a nice muffin top.
- Check for doneness by inserting a toothpick and if it comes out clean with just a tiny amount of cake crumb your cake will be completely baked.
- Bake the muffins for 25-30 minutes until lightly brown on the top and when an inserted toothpick comes out clean.
- Allow your cupcakes to cool in the pan for about 10 minutes before unmolding. Once your cupcakes are unmolded allow them to cool on a baking rake for 20 minutes.
- Wash, hull, and slice thinly your fresh strawberries.
- In a large bowl mix your sliced strawberries with lemon juice, sugar-substitute, salt.
- Allow the strawberries to sit at room temperature to macerate for 15-30 minutes. This will cause the berries to produce their own sauce.
Whipped Cream Topping
- In a large glass or metal mixing bowl that has been chilled in the refrigerator beat with an electric mixer at the highest setting 1/2 cup of the 2 cups of heavy cream with the two tablespoons of room temperature cream cheese.
- Once this is fully combined. Add the remainder of the heavy cream ( 1 1/2 cups) the sugar substitute, and vanilla extract.
- Beat on high with electric mixer until soft peak forms and hold their shape.
Note: adding the little bit of cream cheese stabilizes the whip cream and prevents it from collapsing.
Assembling The Strawberry Shortcakes
- Slice each cupcake in half. Each serving of shorcake includes both halves.
- Place the bottom half of the cupcake on a plate and then spoon one tablespoon of the strawberries that has had time to macerate.
- Add a tablespoon of whipped topping.
- Next add the top half of the cupcake.
- Then add another tablespoon of whipped topping.
- Lastly top the shortcakes with another tablespoon of strawberry topping.
- For best results serve assemble each strawberry shortcake right before serving.
Store the cupcakes, strawberry topping and whipped cream in the refrigerator.
Assemble each short cake right before serving to prevent the cupcakes from becoming soggy after the toppings are added.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 275 Total Fat: 21.2g Saturated Fat: 12.2g Cholesterol: 175mg Sodium: 175mg Carbohydrates: 2.5g Fiber: 1.2g Sugar: 0.9g Protein: 7.8g