Indulging in a classic dessert like this Strawberry Shortcake Recipe doesn't have to derail your low-carb or keto lifestyle. Imagine layers of tender, coconut flour shortcake, juicy strawberries, and a dollop of keto whipped cream, all coming together to create a perfect dessert to satisfy your sweet cravings.
Whether you're celebrating Mother's Day, Valentine's Day, or any other special occasion, or simply treating yourself to a sweet treat, this simple strawberry shortcake recipe is hands down the best.
We're taking the traditional strawberry shortcake recipe up a notch with a secret ingredient – coconut flour. Trust me, it adds an incredible texture and depth that'll have everyone returning for seconds. So, roll up your sleeves, preheat that oven, and make the best strawberry shortcake recipe!
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
7 Reasons to Love This Recipe
Here are 7 reasons why you'll absolutely adore this fluffy strawberry shortcake recipe:
- It uses fresh, juicy strawberries!
- Just look at what we're about to make... it's amazing!
- Dietary-friendly for low carb and keto lifestyles!
- Simple ingredients with significant, flavorful results.
- Quick prep time for an impressive dessert.
- Perfect for any occasion, from holidays to casual gatherings.
- Guaranteed crowd-pleaser, everyone will want it!
Is this homemade Strawberry Shortcake Recipe low carb?
Yes, each serving of this delicious homemade strawberry shortcake recipe has 12g net carbs. Keep in mind that a traditional strawberry shortcake would have between 65g and 75g net carbs per serving, so this is a very low carb version!
As always, with sweet treats and staying true to the ideals of the low carb diet, keep in mind that moderation is the key!
Strawberry Shortcake Ingredients List
To make a strawberry shortcake recipe from scratch, you will need the following basic ingredients:
For the shortcake:
- 4 large eggs
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ⅓ cup monk fruit sweetener
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the topping:
- 2 cups heavy whipping cream
- 2 tablespoons monk fruit sweetener
- 2 teaspoons vanilla extract
- 1 cup sliced strawberries
Ingredient Substitutions
Here are some keto-friendly substitutions if you're missing some of the ingredients mentioned above:
- Coconut flour: If you're out of coconut flour, almond flour is a great alternative. Just remember that coconut flour absorbs more liquid, so use about three times the amount of almond flour and adjust as needed.
- Monk fruit sweetener: No monk fruit sweetener on hand? Not a problem! Erythritol, stevia, or allulose can be used as substitutes. Remember that each sweetener varies in sweetness, so adjust the quantity accordingly.
Additional Ingredients
Do you want to enhance the flavors of this delicious cake? Try these keto-friendly optional additions:
- Strawberry coulis: Make a delicious coulis by blending fresh strawberries with a low-carb sweetener. Toss a couple of fresh mint leaves and drizzle over the strawberry shortcake for classic flavors.
- Chocolate ganache: Pour a keto-friendly ganache over your shortcakes. It's a match made in heaven!
- Lemon zest: Brighten up your dessert with a sprinkle of lemon zest. The fresh citrus flavor perfectly complements the sweetness of the strawberries.
- Mint or basil: Add a refreshing twist with freshly chopped mint or basil leaves. Their cool, herbaceous notes beautifully contrast the creamy richness of the dessert.
- Spices: Kick up the flavor with a dusting of ground cinnamon, freshly shaved nutmeg, or espresso powder.
Cooking Tools Required
To make this easy strawberry shortcake recipe, you will need the following kitchen tools:
- Mixing bowls
- Whisk
- Silicone spatula
- Electric mixer (optional)
- Muffin tin
- Muffin tin liners (optional)
How to Make Strawberry Shortcake: Complete Cooking Guide
Cooking Method
- Baking
Preparation Steps
1. Gather all the tools and ingredients for this recipe.
2. Wash and slice the strawberries.
3. Melt the cold butter.
Cooking Instructions
1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
2. In a bowl, mix the almond flour, coconut flour, monk fruit sweetener, baking powder, and salt. This is an important step as the almond flour tends to clump, so it must be broken up.
3. Whisk together the melted butter, eggs, and vanilla extract in another bowl.
4. Combine the wet and dry ingredients until the batter forms.
5. Divide the flour mixture into the muffin tin slots and bake for 15-20 minutes until golden. Run a knife around the edges of the muffins while they are warm if you have not used muffin cups.
6. Allow the shortcakes to cool before slicing them horizontally.
7. Whip the heavy cream with erythritol and vanilla extract until stiff peaks form.
8. Assemble by placing a layer of whipped cream and sliced strawberries on the bottom half of each shortcake and topping with the other half.
9. Garnish with more whipped cream and sweet strawberries.
Step 1: In a bowl, mix the almond flour, coconut flour, monk fruit sweetener, baking powder, and salt.
Step 2: Whisk together the melted butter, eggs, and vanilla extract in another bowl.
Step 3: Combine the wet and dry ingredients until the batter forms.
Step 4: Stir them together with a spoon until the batter forms a cohesive mixture.
Step 5:Grease the muffin tin thoroughly to prevent sticking during baking.
Step 6: Divide the flour mixture into the muffin tin slots and bake for 15-20 minutes until golden.
Step 7: Allow the shortcakes to cool before slicing them horizontally.
Step 8: Assemble by placing a layer of whipped cream and sliced strawberries on the bottom half of each shortcake and topping with the other half.
Step 9: Garnish with additional whipped cream and a slice of strawberry.
💡 My Pro Tip
Since we're working with a unique shortcake batter featuring coconut and almond flour, expect some sticking after baking. Greasing helps, but running a knife along the edges before cooling is key. Silicone muffin pans are great for effortless removal, or you can simply use cupcake liners to save yourself the hassle.
⏲️ Time-Saving Tips
Here are some time-saving tips for this recipe:
- Save time by purchasing keto-friendly whipped cream from the store.
- Slice strawberries and make whipped cream ahead of time for quick assembly.
- Bake the shortcakes in advance; they'll keep well for a few days in an airtight container.
What to Serve With Strawberry Shortcake?
Pair your strawberry shortcake with these delicious options for a delicious dessert experience that satisfies your sweet tooth while staying true to your dietary preferences:
- Fluffy Keto Whipped Cream: Dollop a generous amount of fluffy keto whipped cream atop this delightful dessert for a creamy, indulgent, low-carb, and satisfyingly sweet treat.
- Summer Fling Champagne Cocktail: This cocktail recipe and my shortcake align perfectly with the hot summer months. The combination is refreshing and delicious!
- Sugar-Free Peach Compote: Add a spoonful of sugar-free fresh fruit compote to your strawberry shortcake for a burst of juicy sweetness that highlights the flavors of summer.
- Blueberry Fruit Compote: Drizzle a spoonful of blueberry fruit compote over your strawberry shortcake for a vibrant color and a tangy-berry flavor contrast.
Storage Instructions
Storage Tips:
- Store the leftover cake pieces separately.
- Shortcakes can be stored in the refrigerator in an airtight container for 4-5 days.
- If making whipped cream in advance, keep it sealed in the refrigerator for about a day to prevent it from becoming watery.
- Store strawberries whole and refrigerate them, slicing them just prior to assembly.
- A completed strawberry shortcake lasts in the refrigerator for 5-6 hours; afterward, the cake becomes mushy.
Note: Strawberry shortcake is best enjoyed fresh and does not freeze well due to the texture changes upon thawing.
Recipe Conclusion
My take on Strawberry Shortcake Recipe is super simple and hassle-free. It doesn't require so many steps, and the final result is amazing! With a burst of juicy strawberries, fluffy whipped cream, and the tender shortcakes, this dessert will surely put a smile on everyone's face.
So, whether you're celebrating a special occasion or simply indulging in a sweet treat, this strawberry shortcake recipe is guaranteed to steal the show!
I made this recipe for my family, whose faces lit up as they devoured every bite of their new favorite dessert. The best part? Nobody even knew they were low carb!
Try this easy shortcake recipe and share your experience with me! Whether it's a special occasion or a sweet craving, get in the kitchen and prepare this lovely summer dessert. I'd love to hear how it turns out for you and your family- leave me a note in the comments!
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FAQs
The term "shortcake" originated from the British word "shortening," referring to any cake made with a high ratio of fat to flour, resulting in a crumbly texture. Using strawberries with a crumbly cake likely led to the name "Strawberry Shortcake."
Strawberries are relatively low in net carbs, with approximately 1.5 grams of net carbs per 100 grams serving.
Strawberry shortcake typically consists of three main components: tender shortcakes, fresh sliced strawberries, and whipped cream.
Strawberry Shortcake Recipe 🍰
Ingredients
For the shortcake:
- 4 large eggs
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ⅓ cup monk fruit sweetener
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
For the topping:
- 2 cups heavy whipping cream
- 2 tablespoons monk fruit sweetener
- 2 teaspoons vanilla extract
- 1 cup sliced strawberries
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Wash and slice the strawberries.
- Melt the cold butter.
Cooking Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
- In a bowl, mix the almond flour, coconut flour, monk fruit sweetener, baking powder, and salt. This is an important step as the almond flour tends to clump, so it must be broken up.
- Whisk together the melted butter, eggs, and vanilla extract in another bowl.
- Combine the wet and dry ingredients until the batter forms.
- Divide the flour mixture into the muffin tin slots and bake for 15-20 minutes until golden. Run a knife around the edges of the muffins while they are warm if you have not used muffin cups.
- Allow the shortcakes to cool before slicing them horizontally.
- Whip the heavy cream with erythritol and vanilla extract until stiff peaks form.
- Assemble by placing a layer of whipped cream and sliced strawberries on the bottom half of each shortcake and topping with the other half.
- Garnish with more whipped cream and sweet strawberries.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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