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    Home » Keto Cakes » Keto Strawberry Shortcake

    Published: Apr 23, 2023 by Carolyn

    Keto Strawberry Shortcake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.8K shares
    Jump to Recipe Print Recipe

    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!

    Keto Strawberry Shortcake on a gray plate over a striped napkin, with fresh strawberries strewn around.

    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

    Sweet keto biscuits in a stack on a white wooden table, ready to make strawberry shortcake.

    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

    Top down image of ingredients for Keto Strawberry Shortcake.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • 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

    A collage of 6 images showing Keto Strawberry Shortcake.

    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.

    Keto Strawberry Shortcake on a gray plate in front of a stand of biscuits, with strawberries strewn around.

    Expert Tips

    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.

    Keto Strawberry Shortcake on a white wooden table with a red cup of coffee in the background.

    Frequently Asked Questions

    Are strawberries keto friendly?

    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.

    How many carbs in strawberry shortcake with whipped cream?

    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.

    How do you store Keto Strawberry Shortcake?

    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 on a gray plate with a forkful taken out of it.

    More recipes you will enjoy

    • Keto Strawberry Ice Cream
    • Classic Keto Cheesecake
    • Easy Keto Custard
    • Strawberry Rhubarb Sauce
    • Strawberry Shortcake Cookie Cups
    Close up shot of Keto Strawberry Shortcake on a plate over a striped napkin.

    Keto Strawberry Shortcake Recipe

    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! 
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto strawberry shortcake
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 10 servings
    Calories: 224kcal

    Ingredients

    Strawberries

    • 2 cups chopped strawberries
    • 1 tablespoon allulose sweetener
    • 1 tablespoon lemon juice

    Biscuits

    • 1¼ cup almond flour
    • ¼ cup unflavored whey protein powder (or egg white protein powder)
    • ¼ cup coconut flour
    • ¼ cup Swerve Granular
    • 2½ teaspoon baking powder
    • 1 teaspoon lemon zest
    • ¼ teaspoon salt
    • 3 tablespoon frozen butter
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • 1 to 2 tablespoon heavy cream if needed

    Whipped Cream

    • ¾ cup heavy whipping cream
    • 3 tablespoon sweetener powdered or liquid extract
    • ½ teaspoon vanilla extract
    US Customary – Metric

    Instructions

    Strawberries

    • In a medium bowl, whisk together the chopped strawberries, sweetener, and lemon juice. Let sit to macerate.

    Biscuits

    • 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.

    Whipped Cream

    • In a large bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.

    To assemble

    • 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.

    Notes

    Storage Information: 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.
    Dairy-Free Option: Use a butter substitute for the biscuits and make coconut whipped cream in place of the heavy whipping cream. You will need about 1 ¼ of thick coconut cream to make enough. 
    Nutrition Facts
    Keto Strawberry Shortcake Recipe
    Amount Per Serving (1 cake)
    Calories 224 Calories from Fat 160
    % Daily Value*
    Fat 17.8g27%
    Carbohydrates 8.1g3%
    Fiber 3.2g13%
    Protein 8.1g16%
    * Percent Daily Values are based on a 2000 calorie diet.
    1.8K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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    Comments

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      Recipe Rating




    1. Gail O says

      August 18, 2023 at 5:56 pm

      5 stars
      This recipe is wonderful. It is as close to texture and taste as my mom’s traditional shortcake. It has the right crumb and flavour. Thank you for this Carolyn. I have missed strawberry shortcake and a lot of the keto recipes are just not right…this is perfection! Every year when strawberry season came, mom would make her strawberry shortcakes…and that would be dinner!!! Oh how we waited all year for that. It is once again possible (but only once a year…as it is still a treat!)

      Reply
    2. Judy Mosesman says

      August 18, 2023 at 4:06 pm

      I haven’t made this yet but thank you for sharing a summer favorite!!

      Reply
    3. Will says

      June 07, 2023 at 10:55 am

      Hi.
      What can I substitute for the whey protein powder?

      Reply
      • Carolyn says

        June 07, 2023 at 1:26 pm

        Egg white protein powder works. Please read the post as to why protein powder is necessary.

        Reply
    4. Susan Yakus says

      June 03, 2023 at 9:37 am

      5 stars
      I have Vanilla Whey Protein Powder. Could I use it, or must it be unflavored?

      Reply
    5. Sue says

      May 17, 2023 at 5:47 pm

      5 stars
      This recipe is amazing!! The shortcake biscuits are excellent and I plan to use them for other berries, as well! This was my first shortcake of the season; definitely won’t be the last!!

      Reply
      • Carolyn says

        May 17, 2023 at 7:24 pm

        So glad you enjoyed it!

        Reply
    6. Jackie says

      May 10, 2023 at 10:32 am

      These look amazing and are one of my favorite desserts. Do the biscuits freeze well? For those of us ketoing alone, many of these recipes make a huge amount with very short storage windows. It would be very helpful to list counter, fridge, and freezer storage info. Thank you for your wonderful recipes!

      Reply
    7. Deb Reeps says

      May 06, 2023 at 1:45 pm

      Carolyn,
      I just love all your recipes, especially the “sweet” ones. However, I found that (not sure what the number is yet) Erythritol sweeteners cause my heart to race. How would I calculate the # for a serving? Or would it be possible for that to also be listed per serving so I can keep an eye on the total per day?
      thanks for all your efforts in these recipes they are great and easy to follow.
      Deb

      Reply
      • Carolyn says

        May 11, 2023 at 7:59 am

        Swerve has 4g of erythritol per teaspoon. There are 3 teaspoons per tablespoon and 16 tablespoons per cup. So figure out the total amount of erythritol per recipe and then divide by the # of servings.

        Reply
    8. Sherri says

      May 02, 2023 at 9:47 pm

      5 stars
      Made this today and it was amazing! The biscuits had a great texture, and they were delicious! Best Keto dessert I have ever had!!

      Reply
      • Carolyn says

        May 03, 2023 at 7:31 pm

        I am delighted to hear that!

        Reply
    9. Sherri says

      May 02, 2023 at 9:46 pm

      Made this today and it was amazing! The biscuits had a great texture, and they were delicious! Best Keto dessert I have ever had!!
      (*Spelling correction for my first response). Autocorrect 🙄

      Reply
    10. Sherri says

      May 02, 2023 at 9:43 pm

      5 stars
      Made this today and it was amazing! The biscuits had a great texture, and they were delicious! Best Keri dessert I have ever had!!

      Reply
    11. Shirley says

      April 30, 2023 at 7:56 pm

      I haven’t tried the recipe yet, since it’s still a little early for local Northwest strawberries, but I sure will be trying this one and the other strawberry recipes you suggested! Thank you for the wonderful recipes.

      Reply
      • Carolyn says

        May 01, 2023 at 8:15 am

        Oh I am in the PNW and we have a ways to go for strawberries this year! I had to buy the rather woody ones from the regular store… not the same but at least I could get this recipe done and ready for when the good ones are in season!

        Reply
    12. Heather says

      April 25, 2023 at 6:50 am

      Does the coconut flour give it a coconut taste?

      Reply
      • Carolyn says

        April 25, 2023 at 11:02 am

        Not at all!

        Reply
    13. Crystal Pokorny says

      April 23, 2023 at 9:04 am

      In your ingredient list it shows coconut flour, but in the instructions it doesn’t. Is this a mix of almond flour, a protein powder, and coconut flour? Or no coconut flour?
      Thanks! The biscuits look great!

      Reply
      • Carolyn says

        April 23, 2023 at 9:18 am

        Thanks for the catch! It’s corrected now.

        Reply
        • Jo Gonzales says

          April 26, 2023 at 6:21 pm

          This was absolutely delicious and so much like “the real thing”. The biscuits were so good that both my husband and I had a couple of them on their own with no topping. I used egg white protein and it did work just fine. Thank you for this.

          Reply
          • Carolyn says

            April 27, 2023 at 11:09 am

            Yay, glad you enjoyed it!

            Reply
    14. Kristina says

      April 23, 2023 at 8:51 am

      Thank you so much. I have a very old recipe from the Toronto Star recipe section that I have treasured and it’s yellow and well loved. It is the biscuit version and when I made it for my husband, he was in heaven saying that is classic strawberry shortcake as he remembers it. Thank you for “ketofying” it so I can enjoy it now too.

      Reply
    15. Paula Kanenberg says

      April 23, 2023 at 8:12 am

      Sounds grand, but are the nutritional values for a completed dessert or just the one biscuit? Just seems to be low when sweetener is in the recipe for berries and whipped cream and the berries have carbs as well.

      Reply
      • Carolyn says

        April 23, 2023 at 9:25 am

        It’s the full dessert. Please read the nutritional disclaimer at the bottom of the post. I do not count erythritol carbs as carbs… because they have zero impact on glucose.

        Reply

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