This gorgeous Keto Strawberry Shortcake Cake is low carb, gluten free, sugar free and even nut free!
Traditional strawberry shortcake is made with a sweet cake or biscuit which is split in half and the bottom is covered in strawberries and whipped cream and topped with the other half of the biscuit. It’s a wonderful dessert in the summer months when fresh strawberries are in season. This recipe is a slight twist on the traditional version. A bit of extra effort goes into decorating the festive cake but nonetheless it is a spectacular dessert to share with family and friends.
Strawberry Shortcake Cake
The difference between shortcake and cake is that a shortcake is more like a sweet scone in texture and cake is usually a softer texture and not as dense. For this recipe I adapted my Sugar Free Lemon Mug Cake into two cakes for layering as you would have when slicing a biscuit in half for the typical shortcake recipe.
Sugar Free Stabilized Whipped Cream
Why would you want to stabilize your whipped cream? Whenever you are wanting to make a dessert one day ahead and you want your whipped cream to keep its shape on your cake, you should stabilize your whipped cream. With a small amount of gelatin, your stabilized whipped cream will be easier to pipe and will keep well in the refrigerator until you are ready to serve your dessert.
Once you’ve got all the makings for this cake the assembling is the fun part! I chose not to add any sweetener to my strawberries, but feel free to add a bit of Confectioners Swerve or Powdered Monk Fruit if you’re strawberries aren’t as ripe and sweet as you would prefer.
Here are some other fresh strawberry recipes you might enjoy this summer:
- Strawberry Fudge Pops
- Strawberry Fat Bombs
- Strawberry Cream Cheese Cinnamon Rolls
- Strawberry Cream Pie
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!
Keto Strawberry Shortcake Cake
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Keto Strawberry Shortcake Cake
- 8 eggs
- 1/4 cup lemon juice
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp lemon liquid stevia or vanilla or clear
- 3/4 cup Swerve confectioners sweetener
- 1/2 cup coconut flour or 60 grams
- 2 tsp baking powder
- 1/2 tsp salt
- 10 ounces strawberries
Stabilized Keto Whipped Cream
- 2 tbsp water
- 1/2 tsp gelatin unflavored
- 1.5 cups heavy cream
- 1/4 cup Swerve confectioners sweetener
- pinch salt
Grease two-7 inch spring form pans bottom and sides. Preheat oven to 350 degrees F.
Place eggs, lemon juice, cream, extract, stevia and Swerve into a stand mixer and blend until combined or whisk by hand.
Whisk the coconut flour, salt and baking powder together then slowly pour into into the wet ingredients in the mixer while it's on low speed. Once well combined, evenly pour batter into each of the pans.
Bake for 30 minutes or until a toothpick in the center comes out clean. Allow to cool for 10 minutes then use a sharp knife to loosen the edges around the edges of the pan. Remove the sides and let cool completely before assembling.
Stabilized Whipped Cream
Place the water in a microwavable bowl and sprinkle the gelatin over it. Let sit for 2 minutes then microwave for 10 second intervals, stirring after each interval, until dissolved. May take up to 30 seconds. Allow to cool while you make whipped cream.
Using a clean bowl for the stand mixer, pour in the heavy cream, Swerve and salt. Using the whisk attachment, beat the cream until soft peaks form. Change the speed to low and drizzle the gelatin into the whipped cream until combined. Set aside or refrigerate until ready to assemble.
Slice 6 ounces of strawberries into 1/4 inch slices. Save 4 ounces, whole strawberries, for later.
Place one cake onto a serving plate. I flipped mine over to have a flatter surface to work with. If you do not want to cover the sides of the cake with whip cream then use half the cream for this middle layer and the remaining for the top layer. Or if you want the cake like mine in the photos, spread 1/3 of the whipped cream onto the cake.
Lay about 4 ounces of sliced strawberries over the cream, save the other sliced strawberries to add to the top layer.
Place or flip the other cake over onto the strawberry layer. Spread the remaining cream or another 1/3 portion of the whipped cream onto the top of the cake or pipe it like I did. Insert slices of strawberries around the top layer of whipped cream. If covering the sides of the cake, use the remaining whipped cream to spread over the sides. Keep refrigerated for up to 3 days.
Needed: Two- 7 inch spring form pans with removable bottoms, leak proof
Net Carbs: 5g