Keto Strawberry Shortcake

by hungryelephant

Strawberry shortcake – a delicious dessert and now one of my favourites! It was incredibly tasty, fluffy and light!

I have to admit, it’s probably one of my more favourite desserts I’ve made. The cake is moist and with the addition of cream and strawberries, the cake is incredibly refreshing!

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SO for this recipe, I used a 9-inch cake pan, but you can use smaller pans if you’d like. The cake will just be a little thicker and you might need to keep it in the oven 10 or so minutes longer so the centre will set.

If you like this recipe, be sure to check out our birthday cake, dark chocolate cake, Mississippi mud pie or another favourite, Japanese cheesecake!


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Yield: 12

Keto Strawberry Shortcake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Keto strawberry shortcake - a delicious dessert and now one of my favourites! It was incredibly tasty, fluffy and light! Gluten, grain and sugar free!





  1. In a mixing bowl, whisk together your wet cake ingredients. Stir in your almond flour and baking powder.
  2. Pour half the cake batter into a 9-inch cake pan lined with parchment paper or greased.. Pour the other half in a separate 9-inch cake pan (or cook afterwards if you only have 1 pan)
  3. Bake at 350 for approx 25 minutes.
  4. Let the cakes cool while you whip up your heavy cream, sugar substitute and vanilla. Whip to stiff peaks.
  5. Place one cake on a plate. Cover the top of the cake with whipped cream. Then add a layer of strawberries.
  6. Place the second cake on top and repeat - cover with whipped cream and then more strawberries.
  7. Chill in the fridge until ready to serve.
  8. Enjoy!


This makes approximately 12 slices.

Nutritional Information:

  • CALS: 291
  • FAT: 27.7
  • CARBS: 7.3
  • FIBRE: 2.4
  • NET CARBS: 4.9
  • PROTEIN: 6.3

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 291Total Fat: 27.7gCarbohydrates: 7.3gFiber: 2.4gProtein: 6.3g

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Pat Katz January 11, 2019 - 8:22 pm

I am a Keto Pig! Your recipes are terrific. As soon as the last batch of dishes are done, I will make this terrific cake with blackberries (bc that is what I bought today)! Thank you for all your time and energy that you put into your recipes!

Patty Hughes May 10, 2019 - 5:35 pm

Is suppose to be really soft? Mine kinda fell apart when I took the cake out after cooling so I put it back in oven for a few,still super soft so I made it into a trifle. Still pretty good.

hungryelephant May 10, 2019 - 7:25 pm

it should have been normal cake consistency. glad to hear it still worked out!

Denesserie Slaton May 14, 2019 - 10:29 am

I am going to nake this caje for sunday dessert can’t wait to try it

Denesserie Slaton May 14, 2019 - 3:32 pm

I will be making this for this Sunday dessert. Can’t wait to taste this

Talin Mirzayan May 16, 2019 - 9:48 pm


Judy July 5, 2019 - 1:44 am

I made it into individual little cakes! Everyone loved it,

Stef June 13, 2020 - 4:23 pm

Hi there! Is the butter salted or unsalted? Looking forward to trying this! Thanks =)

hungryelephant June 16, 2020 - 11:28 am


Melissa Castanon September 7, 2020 - 7:19 pm

Do you think this would work with coconut flour instead of almond? We’ve got almond allergies here in my family..

hungryelephant September 8, 2020 - 11:56 am

It should work but you’d need to use significantly less. I’d google coconut flour to almond flour ratio!

Tamara May 31, 2021 - 3:46 pm

Is powdered sweetener better for the cream? I do not have a lot of experience with sugar substitutes.

hungryelephant May 31, 2021 - 3:47 pm

Either will work but sometimes the granulated sugar can leave things grainy. If you want a smooth cream, I’d probably go with powdered sweetener. Hope that helps!


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