• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Gluten Free » Strawberry Shortcake Poke Cake

    Published: May 31, 2016 · Modified: Apr 12, 2021 by Carolyn

    Strawberry Shortcake Poke Cake

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

    4.2K shares
    Jump to Recipe Print Recipe

    All the best of strawberry season in one delicious keto poke cake. Tender almond flour cake with a sweet strawberry filling and topped with whipped cream. An easy low carb strawberry shortcake recipe!

    Low Carb Healthy Strawberry Poke Cake Recipe with THM Baking Blend

    It’s strawberry season in the Pacific NorthWest and I honestly believe no one could be more excited than I am. There is simply nothing quite like a fresh local strawberry. Now, having grown up in Ontario, where the strawberries are delicious, having lived in British Columbia, where the strawberries are delicious, and having spent 11 years in New England, where the strawberries are delicious, I can tell you that it doesn’t really matter where you are.

    If that region is good for strawberry cultivation, then the fresh-picked local strawberries are the best you’ve ever had. Local folks will tell you that their strawberries are THE BEST EVER! And they are, of course, in that very moment. Because you are popping a fresh strawberry into your mouth and nothing else in the world matters. It’s good, it’s juicy, and you think there simply can’t be anything better.

     

    Best low carb strawberry shortcake poke cake recipe, THM-friendly

    One of the famed local varieties in this part of the world is the Hood strawberry. Oregon is famous for these berries, which have great colour and an extra sweet flavour. People around here want their Hoods, asking for them by name at farmer’s markets and accepting no substitutes.

    And they are wonderful berries, but they are fragile and don’t travel well, so don’t expect to see them much outside of Oregon. They are so soft that they are best eaten within days of picking. Which is perfectly fine in my family, as my kids can down a pint or two in one sitting!

    Two delicious low carb desserts in one! Strawberry Shortcake Poke Cake recipe

    Strawberry season always sparks my creativity in recipe creation. I often buy a half-flat at our local farmer’s market simply so I can get the strawberry recipe juices flowing. Since fresh berries like these go so much faster than store-bought, the pressure is on! But this recipe has been on  my mind for ages and I was just barely hanging on until strawberry season rolled around to make it.

    My low carb poke cakes are always ridiculously popular. And what could be better than a combination of strawberry shortcake and a poke cake? You’re right…nothing could be better.

    Low carb Keto Strawberry Shortcake Recipe

     

    Low Carb Healthy Strawberry Poke Cake Recipe with THM Baking Blend

    Strawberry Shortcake Poke Cake

    Keto Strawberry Shortcake! The best of strawberry season in a poke cake. Tender almond flour cake with a sugar-free strawberry filling and whipped cream topping.
    4.91 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: strawberry poke cake
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Chill Time: 1 hour
    Total Time: 2 hours 5 minutes
    Servings: 16 servings
    Calories: 253kcal

    Ingredients

    Cake:

    • 3 cups almond flour
    • ¾ cup Swerve Sweetener
    • ⅓ cup unflavoured whey protein powder
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup butter melted
    • 3 large eggs at room temperature
    • 1 teaspoon vanilla extract
    • ½ cups almond or cashew milk

    Strawberry Filling:

    • 1 ½ cup chopped strawberries
    • ⅓ cup water
    • 3 tablespoon powdered Swerve Sweetener
    • ¼ teaspoon xanthan gum or glucomannan

    Topping:

    • 1 cup whipping cream
    • 2 tablespoon powdered Swerve Sweetener
    • ½ teaspoon vanilla extract

    Instructions

    Cake:

    • Preheat oven to 325F and grease a 9x9 baking pan well (you can use an 8x8 but the cake will take a little longer to cook).
    • In a large bowl, whisk together the almond flour, sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.
    • Spread batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.

    Strawberry Filling:

    • In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in the sweetener.
    • Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
    • Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.

    Topping:

    • In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.
    Nutrition Facts
    Strawberry Shortcake Poke Cake
    Amount Per Serving (1 slice)
    Calories 253 Calories from Fat 199
    % Daily Value*
    Fat 22.1g34%
    Carbohydrates 6.6g2%
    Fiber 2.6g10%
    Protein 7.6g15%
    * Percent Daily Values are based on a 2000 calorie diet.

    Your ultimate low carb summer strawberry dessert. A shortcake and a poke cake in one! Make it with THM Baking Blend or almond flour.

    4.2K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    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

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Leila says

      September 13, 2022 at 7:01 am

      5 stars
      I made this cake yesterday and it turned out delicious! Thank you for another great recipe!

      Reply
    2. Cheryl says

      August 03, 2022 at 7:25 am

      5 stars
      Easy to make and tasted great. The cake part had a slight crunch…wondering if it was the granulated sweetener and if confectioners style would prevent it next time or if it was the almond flour (I did use recommended brand) Everyone loved it!

      Reply
    3. Rissa says

      May 09, 2022 at 3:39 pm

      4 stars
      I made this yesterday for Sunday dessert.I loved this, but my husband complains about the texture, from the almond flour, can I use coconut?

      Reply
      • Carolyn says

        May 09, 2022 at 6:08 pm

        This is an almond flour based recipe. To change to coconut means changing the entire recipe. Please read this: https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/

        Reply
    4. Jade says

      March 21, 2022 at 3:40 pm

      Does this cake recipe vary from your vanilla cake – which I love by the way. Noticed they were a little different. Is it the moisture from the strawberries?

      Reply
      • Carolyn says

        March 21, 2022 at 10:18 pm

        Many of my cakes differ as I like to experiment.

        Reply
    5. Heather Salazar says

      May 23, 2020 at 11:03 am

      Hey I use a plant based protein powder is that going to work? I guess I will find out I don’t know how long it will take for an answer lol!

      Reply
      • Carolyn says

        May 31, 2020 at 1:15 pm

        I can’t be sure but it should work.

        Reply
    6. Abby says

      May 11, 2020 at 1:06 am

      can i substitute ground chia seeds for the xanthan gum please?

      Reply
      • Carolyn says

        May 11, 2020 at 8:05 am

        I honestly can’t say whether that would work.

        Reply
    7. Dawnj says

      April 20, 2020 at 7:24 pm

      5 stars
      My husband brought two large boxes of strawberries home so we tried this cake and there were requests for seconds. The recipe comes together quickly—great one bowl cake. Thank you!

      Reply
    8. Jess says

      June 16, 2019 at 8:14 am

      My daughter can’t have eggs. What do you think would be the best egg replacement for this recipe? Flax? Regular egg replacer powder? Gelatin? Egg-free keto baking is so temperamental!!

      Reply
      • Carolyn says

        June 16, 2019 at 9:27 pm

        I’m sorry, I’ve never tried this with any egg replacers.

        Reply
    9. Natasha says

      April 27, 2019 at 7:49 pm

      5 stars
      MMMM what a fun spin on tres leches! I love strawberry shortcake – i feel like this is the perfect combo for me!

      Reply
    10. Sara Welch says

      April 26, 2019 at 10:43 pm

      5 stars
      This is the perfect dessert for after a nice spring dinner! Will also be great for Mother’s Day! Yum!

      Reply
    11. Julie says

      April 26, 2019 at 2:55 pm

      5 stars
      This strawbeery shortcake is a delicious and perfect dessert for the summer! The Strawberry Puree is such a fun change from the classic jello poke cake.

      Reply
    12. Katerina @ Diethood says

      April 26, 2019 at 12:11 pm

      5 stars
      This sounds amazing!! Such a wonderful dessert!!

      Reply
    13. Anna says

      April 26, 2019 at 11:24 am

      5 stars
      This cake is delicious! I had to have two pieces!

      Reply
    14. Rachel Jacobs says

      June 15, 2018 at 8:50 am

      Do I have to use protein in this recipe?

      Reply
      • Carolyn says

        June 15, 2018 at 1:29 pm

        Since gluten is a protein, another dry protein helps the baked goods rise and hold their shape in the absence of gluten. So no, you don’t NEED to use it but your outcome will be better if you do.

        Reply
    15. Heather says

      February 28, 2018 at 3:04 pm

      How would this be with Raspberries instead? think it would be similar? Have a big bag of frozen raspberries…

      Reply
      • Carolyn says

        February 28, 2018 at 5:08 pm

        Sure!

        Reply
    16. Rachel says

      August 15, 2017 at 2:54 pm

      Such a delicious recipe. Dangerously so! I couldn’t just eat one serving. Will definitely be a go to for parties and celebrations.

      Reply
    17. Sladana Redner says

      July 01, 2017 at 10:58 am

      This is my favorite low carb cake recipe!!! Sometimes I make it few weeks in a row, it’s so delicious, and light – perfect for summer. I made it few times with frozen strawberries and it was just as good. So glad I tried it!

      Reply
      • Carolyn says

        July 01, 2017 at 11:48 am

        So glad to hear it!

        Reply
    18. Adrienne Droogsma says

      April 10, 2017 at 1:06 pm

      I want to make this cake for my family but my son is Dairy free. Could I use collagen instead of the whey powder? and would coconut oil work in place of the butter? I will top it with whipped coconut cream 🙂 Thanks!

      Reply
      • Carolyn says

        April 10, 2017 at 8:07 pm

        Don’t use collagen, it will make it thicker. But try using egg white protein powder. Coconut oil should be fine.

        Reply
    « Older Comments

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    NEW E-COOKBOOK!
    The cover of Easy Dairy-Free Keto Desserts ebook.

    Carolyn Portrait

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023