The summertime classic dessert gets a low carb, gluten-free makeover. This almond flour strawberry shortcake recipe is simply divine!
Strawberries might be among the most beloved fruit, at least in the Western world. They are almost universally loved and widely cultivated all over the world. And the first taste of a fresh-picked strawberry makes you see why. That sun-warmed sweet-tartness is the taste of summer, the taste of childhood, the taste of home and family, all rolled into one. It’s no wonder that strawberries inspire enough devotion that festivals spring up in their honour all over continent. Every little hamlet seems to have their own celebration of the sweet red berries. And should you go for a drive in the back country during strawberry season, you will see many signs for church and farm “Strawberry Suppers”. Everybody loves strawberries.
I remember very well the Strawberry Supper we used to attend when I was a little girl. Living in the rich farmland outside of Toronto, we had plenty of strawberry festivals to choose from. The one I remember was in the basement of a United Church in Bond Head, Ontario. And there were fresh plain strawberries and strawberry ice cream and strawberry jello and I am sure many other wonderful strawberry concoctions. But the best among these, the one I always gravitated to, was the classic Strawberry Shortcake.
I’ve always loved a good strawberry shortcake and my mother was a deft hand at making it herself. I don’t think there were too many times I passed up a serving of sweet biscuit topped with whipped cream and strawberries. But I am rather particular about it. It has to be the biscuit variety, not the spongey cake kind that many grocery stores call shortcake. And it has to be just lightly sweetened whipped cream. And the berries MUST be just fresh, sliced berries. I don’t enjoy the overly-sweetened syrupy berries at all. Done right, strawberry shortcake is the queen of strawberry desserts.
Is it possible to do a really good strawberry shortcake with low carb, gluten-free ingredients? Well, I certainly think so. So do my kids, as this is a huge favourite with them. I can get them to pass up more sugary desserts and treats if I offer them this low carb strawberry shortcake. I even gave it to them for breakfast the other day!
Please see my low carb, grain-free Strawberry Shortcake Recipe on Swerve Sweetener.
Nutritional Information: Serves 10. Each serving has 7.79 g of carbs and 3.51 g of fiber. Total NET CARBS = 4.28 g.
Food energy: 331kcal, Saturated fatty acids: 14.37g, Total fat: 29.30g, Calories from fat: 263, Cholesterol: 108mg, Carbohydrate: 7.79g, Total dietary fiber: 3.51g, Protein: 10.49g, Sodium: 492mg
OTHER LOW CARB STRAWBERRY RECIPES YOU MIGHT LIKE
Mascarpone Mousse with Roasted Strawberries
Chocolate Covered Strawberry Cheesecake
janet says
I am with you on Strawberry Shortcake, it was always my choice as a kid when my mother or grandmother would ask “what do you want for dessert tonight?” We would make the biscuit dough just like you said, no store bought cake for us!
My grandmother used to grow her own in the backyard so I loved visiting during the season!
I have never heard of a Strawberry Supper but it sounds like fun.
When I was pregnant with my first (way way back), we lived it Florida and would drive to the growers fields and buy berries and the best strawberry milkshakes ever made at a little stand right in the middle of the strawberry fields.
Strawberry fields forever!!
Susan says
Strawberry fields forever, indeed! This will definitely be in the rotation…
And just wait till you experience Oregon strawberries this season…even my
CA husband finally admitted they are the berry best!
Thanks again for bringing us such wonderful recipes, Carolyn.
Kathryn says
Oh my gosh! I love you for this one! I was wondering how I’d ever make this dessert again. So excited to try it! Thank you!
Kathy says
I am stockpiling my low carb ingredients and have a few questions. I know you recommend Honeyville almond flour, but our local grocery had a 25%off sale on Bobs Red Mill almond flour (the blanched Flour was $6.97) so I bought several bags and put them in the freezer. I made your almond flour bread which was delicious but I noticed a slightly gritty texture. Do you think I could put it in my nutribullet with the milling blade or the food processor to get a finer grind? Also, I need to get some liquid stevia for your recipes. I know you have recommended nunaturals in the past, but several websites have reported that the company changed their formulation last year and everyone is disappointed with the new product. One website did a taste test on several brands and came up with Trader Joes as the winner. What do you think? Thanks.
Carolyn says
I think you should be able to get it a little more fine through those methods. I totally get trying to save money! I’ve used TJ’s stevia and I think it’s just fine, so that would work.
Jennifer says
Not sure of the roll of whey protein powder. Is there something to replace that.
Reason I ask is that on the Lymphoma Survival site I subscribe to Whey Protein is a definite no.
Other than that sounds a great recipe.
Carolyn says
You can use powdered egg whites instead. It replaces the gluten, which is a protein, and helps the baked goods rise and hold their shape.
Amy says
Susan took the words right out of my mouth! Just wait until you try our fantastic Oregon strawberries. They come on in early summer and a couple of rainy days can make them wither away, so get out to a u-pick field, pick some in the sunshine, and pack some away in the freezer. Then come the other berries- raspberries, marionberries, boysenberries. And then there are the blackberries that are everywhere for some frugal (free) picking. Oh, and I know how you love cranberries, they grow them down in Bandon and Port Orford (a jaunt from Portland, but a lovely area to visit- cheese factory in Bandon too). As a sixth generation Oregonian, I guess I’m berry in love with our state 😀
Kelly says
This looks great. Where do I find coconut flour?
Brenda says
I made this tonight and it was wonderful. I am doing low carb and these shortcakes were so good. The texture was amazing. I’ve tried many different low carb bread recipes and gave up because of the texture. I will be making these to have on hand they are that good. I can even see using them for other things such as just a biscuit, bread for a sandwich and biscuits and gravy. THANK YOU!!
Carolyn says
So glad you liked it, Brenda. I worked hard to get the biscuit part right, like the strawberry shortcakes I remember from my childhood.
Denise S. says
Just made this and it’s excellent. Really enjoyed it!!
Annie Mitchell says
Hi Carolyn,
I saw the post above about subbing egg white protein for the whey protein. I don’t do dairy and have no egg white protein on hand. Do you think collagen peptides would work in the same way? I’m excited to make this summertime treat! Thanks for the recipe.
Carolyn says
No, don’t use collagen, it makes it very gummy. Just skip it if you have to.
Sheila says
Coconut flour gives me tummy aches. Should I just use more almond flour?
Carolyn says
Sure, but you need to add 3x the amount.
Nicole Foster says
This was delicious, and I couldn’t tell that I was eating low carb! Since its blackberry season i subbed fresh blackberries for the strawberries.
Stacey says
Is the shortcake cookie cup recipe and this the same? It’s just whatever size we choose to make, is that correct? Thank you.
Carolyn says
No, it’s not the same. The cookie cups are made from a sugar cookie recipe. This is a classic biscuit style strawberry shortcake, where you make sweet biscuits, cut them, and place strawberries and whipped cream inside.