This Keto Strawberry Shortcake has everything you love about the classic dessert. Tender low carb biscuits, sweet strawberry filling, and fluffy whipped cream come together in perfect harmony. It’s the best way to enjoy fresh strawberries!
Stop whatever you are doing right now and head to the kitchen. Just do as I say and you won’t regret it. Because this Keto Strawberry Shortcake recipe is the real deal, my friends. One bite and you will be transported back to those happy summers as a kid.
My mum made a fabulous strawberry shortcake when I was growing up and I have a strong nostalgia for this dessert. I remember warm summer evenings in Toronto, sitting on the back patio and digging in with a fork.
So you know that when it comes to a keto friendly version, I accept nothing less than perfection. I am a stickler for taste and texture!
If you love fresh strawberry desserts, be sure to try these Cheesecake Stuffed Strawberries as well!
Why you will love this recipe
This is classic strawberry shortcake made with keto ingredients. What do I mean by classic? I mean it’s made with a proper shortcake biscuit rather than sponge cake.
I think I die a little inside every time I see something called shortcake that actually uses sponge cake. It makes me deeply sad that some people don’t understand the difference, because they are missing out. This is not cake in the classic sense.
Shortcake refers a slightly crumbly biscuit or scone made with plenty of butter. Anything made with a sponge texture is just a cake with cream and strawberries. Delicious, certainly, but not at all the same thing.
So I created some lovely, sweet keto drop biscuits and I grated in cold butter for a short texture. I macerated the strawberries to help them release their juices. And I whipped up some fluffy sugar free whipped cream. Perfection!
This Keto Strawberry Shortcake is easy to make, too. So you can whip it up all summer long!
Ingredients you need
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- Keto flours: I think that a combination of almond flour and coconut flour gives the best biscuit texture. I use this same combination in my Easy Keto Biscuits.
- Protein powder: The protein powder is critical to achieving a lighter texture and helping the biscuits rise. If you replace it or skip it, I cannot guarantee the results. You can use whey protein or egg white protein. Some plant based proteins may work as well but collagen protein will make them too gummy.
- Sweetener: I like allulose for macerating the strawberries, and Swerve for the biscuits and the whipped cream. Make sure to check out the Expert Tips for other sweetener options.
- Butter: Make sure you freeze the butter and then grate it into the dry ingredients. This gives the biscuits a flakier texture.
- Strawberries: Chop the strawberries fairly small so that you can spoon them easily onto the shortcakes.
- Lemon: A little lemon zest in the biscuits and some lemon juice in the strawberries adds a wonderful fresh flavor.
- Heavy whipping cream: Chill the cream properly so it whips into nice stiff peaks.
- Pantry staples: Eggs, baking powder, vanilla, salt.
Step by Step Directions
1. Macerate the berries: In a medium bowl, whisk together the chopped strawberries, sweetener, and lemon juice. Let sit to allow the juices to release.
2. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, whey protein, sweetener, baking powder, lemon zest, and salt.
3. Grate in the butter: Grate the butter into the bowl with a cheese grater and whisk to distribute throughout the dry ingredients. The stir in the eggs and vanilla until the dough comes together. If the dough is very dry and won’t hold together, stir in the cream one tablespoon at a time.
4. Bake the biscuits: Drop the dough by rounded spoonfuls into 10 mounds onto a silicone lined baking sheet. Gently shape by into high, rounded mounds and bake at 325ºF for 15 to 18 minutes, until golden brown and the tops are just firm to the touch. Remove and let cool completely on the pan.
5. Whip the cream: In a large bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.
6. Assemble the cakes: Cut each biscuit in half carefully. Place the bottom half on a plate and top with some whipped cream and berries. Place the top half of the biscuit on top and add another small dollop of whipped cream.
These keto strawberry shortcakes are easy and delicious. But I have some great tips for you to make the most of them!
I recommend chopping the strawberries on the smallish side so you get better distribution in the shortcakes. If they are cut too large, the cakes are harder to assemble and harder to eat! Make sure you drizzle some of the juices over the biscuits too. So yummy.
These lightly sweetened biscuits do have a tendency to spread so make sure to only add the cream if the dough is too dry. If you prefer, you can bake them in silicone muffin cups instead. I tried a half batch that way and they were just as good but took a bit longer to bake. I just prefer the classic biscuit look.
Don’t assemble the shortcakes until close to the time you want to serve them, as they become soggy. All parts of the recipe will keep in the fridge for 2 to 3 days so you do not have to put them all together at once.
Sweetener Options: I used allulose in the filling for a more syrupy consistency but other sweeteners should work as well. If using erythritol, use a powdered version to avoid grittiness.
The biscuits will work with most granular sweeteners. But if you use allulose, they may darken more as they bake. Keep your eye on them! You can use almost any sweetener for sugar-free whipped cream, but again you want powdered so it’s not gritty.
Frequently Asked Questions
You can enjoy strawberries on a keto diet in moderation. Per 100g, they have 7.7g of carbs and 2g of fiber. Because they are sweet and delicious, it’s easy to overeat them so be mindful of your serving size.
Conventional strawberry shortcake can have as much as 65g of carbs per serving. But this Keto Strawberry Shortcake recipe has 8.1g of carbs and 3.2g of fiber. So it has 4.9g net carbs per serving.
Store the biscuits, whipped cream, and strawberries separately to avoid sogginess. They can all be kept in covered containers in the fridge for up to 3 days.
Keto Strawberry Shortcake Recipe
- 2 cups chopped strawberries
- 1 tablespoon allulose sweetener
- 1 tablespoon lemon juice
- ¾ cup heavy whipping cream
- 3 tablespoon sweetener powdered or liquid extract
- ½ teaspoon vanilla extract
- In a medium bowl, whisk together the chopped strawberries, sweetener, and lemon juice. Let sit to macerate.
- Preheat the oven to 325ºF and line a large baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, whey protein, sweetener, baking powder, lemon zest, and salt.
- Grate the butter into the bowl with a cheese grater and whisk to distribute throughout the dry ingredients. The stir in the eggs and vanilla until the dough comes together. If the dough is very dry and won't hold together, stir in the cream one tablespoon at a time.
- Drop the dough by rounded spoonfuls onto the prepared baking sheet into 10 mounds. Gently shape by into high, rounded mounds and bake 15 to 18 minutes, until golden brown and the tops are just firm to the touch. Remove and let cool completely on the pan.
- In a large bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.
- Cut each biscuit in half carefully. Place the bottom half on a plate and top with some whipped cream and berries.
- Place the top half of the biscuit on top and add another small dollop of whipped cream.