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!
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.
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!
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.
Strawberry Shortcake Poke Cake
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.
Cheryl says
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!
Rissa says
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?
Carolyn says
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/
Jade says
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?
Carolyn says
Many of my cakes differ as I like to experiment.
Heather Salazar says
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!
Carolyn says
I can’t be sure but it should work.
Abby says
can i substitute ground chia seeds for the xanthan gum please?
Carolyn says
I honestly can’t say whether that would work.
Dawnj says
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!
Jess says
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!!
Carolyn says
I’m sorry, I’ve never tried this with any egg replacers.
Natasha says
MMMM what a fun spin on tres leches! I love strawberry shortcake – i feel like this is the perfect combo for me!
Sara Welch says
This is the perfect dessert for after a nice spring dinner! Will also be great for Mother’s Day! Yum!
Julie says
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.
Katerina @ Diethood says
This sounds amazing!! Such a wonderful dessert!!
Anna says
This cake is delicious! I had to have two pieces!
Rachel Jacobs says
Do I have to use protein in this recipe?
Carolyn says
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.
Heather says
How would this be with Raspberries instead? think it would be similar? Have a big bag of frozen raspberries…
Carolyn says
Sure!
Rachel says
Such a delicious recipe. Dangerously so! I couldn’t just eat one serving. Will definitely be a go to for parties and celebrations.
Sladana Redner says
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!
Carolyn says
So glad to hear it!
Adrienne Droogsma says
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!
Carolyn says
Don’t use collagen, it will make it thicker. But try using egg white protein powder. Coconut oil should be fine.