This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This gorgeous Keto Strawberry Shortcake Cake is low carb, gluten free, sugar free and even nut free!
Strawberry Shortcake
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
Meal Planning
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
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Keto Strawberry Shortcake Cake
Ingredients
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
Instructions
Cake
-
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.
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.
We always used cake for our strawberry shortcakes. Never a biscuit or scone.
That is unusual Charlotte.
Not in the US
I made it for dessert tonight. I didnt have two 7 inch spring form pans so I used my two smaller. Bottom layer is probably 8 inches, top layer 7 inches. Had a little trouble with my pans not opening so had had a little issue getting the cake out. Next time I will line my pans with greased parchment paper. I.also needed a second batch of icing. Looks great.
I was so excited to make this, but I don’t have a 7” springform pan. I have an 8” – I’m sure it would be a shorter cake, but can you provide an estimated bake time for an 8” pan?
The bake time would be about the same, just check in center with toothpick. The layers will be thinner as you need two.
Its look very delicious and yummy. Can’t wait to make this! Thanks for sharing this cake.
Hi Brenda,
Is it possible to sub a 1 – 10 in. bundt pan? I plan to eat the cake without the icing. If so, could you provide estimate time it should stay in the oven. Thank you in advance 🙂 Love your blog buy the way.
Sure I think that would work
Great recipe, thank you. Try 40% cream, skip stabilisation and even added sweetener as cream will be naturally sweet. Best summer dessert ever.
I want make this chocolate. I don’t know what to substitute with cocao or how much to use. Any ideas?
Thank you for this recipe. I made this cake for my husband’s birthday. It was it so delicious! The best keto cake I’ve ever eaten. Greetings from Poland.
I dont know what i did wrong but the whipped cream came out to watery. So you have a video for this recipe?
Can you substitute almond flour for the coconut flour?
Unfortunately, they can’t be swapped evenly. About 1/4 cup coconut flour equals 1 cup almond flour and coconut flour needs more liquids and egg than almond flour does.
I made this tonight. I used 1 large springform pan and baked it for the same amount of time, it came out great. My 10 yr old son asked me “why does this taste so good, mom?” It’s a winner in our house. So delicious!
I tried this and it came out great! No one could believe it was sugar-free! The only thing I didn’t like about it was the aftertaste of stevia. Why is it in there, and can I dispense with it?
Just swap the stevia with another sweetener you like.
Thank you, I will! Should it be a liquid sweetener?
No it doesn’t need to be.
I don’t have a microwave, is there a way to make this without one?
This cake is not made in the microwave, it’s baked at 350 degrees F in the oven, directions, step 1. If you’re referring to the gelatin and water for the stabilized whipped cream, just add the water and gelatin to a sauce pan and heat until dissolved on the stove.