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    Home » Desserts

    Keto strawberry shortcake

    Published: Jul 3, 2021 · Updated: Sep 20, 2021 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    Light and moist, made with mascarpone frosting and fresh strawberries, this keto strawberry shortcake recipe is a perfect low carb gluten-free dessert to enjoy during strawberry season.

    Gluten-free strawberry shortcake decorated with pink frosting and whole fresh strawberries on a white cake stand.
    Jump to:
    • Ingredients and substitutes
    • Step by step directions
    • Carbs in keto strawberry shortcake
    • Flavor variations
    • FAQ
    • More low carb recipes
    • Recipe

    Ingredients and substitutes

    Almond flour - It will give your sponge cake a perfectly soft and moist texture. You won't need to use a cake soak for sure!

    Xanthan gum - You don't want to skip this ingredient. It will improve the texture and make your cake less fragile and easier to assemble.

    Eggs - You want to use eggs at room temperature for this low carb strawberry cake.

    Baking powder - Leavening agent is always a must in keto baking. 

    Sweetener - I use an erythritol and stevia blend from Sukrin, but you can use Swerve, allulose, or xylitol (xylitol can be deadly for pets!) if you like them more.

    Salt and vanilla - A pinch of salt will balance the flavors and vanilla... well, you can't go wrong with vanilla! Right?!

    Olive oil - Use extra-mild olive oil or refined coconut oil to avoid a strong coconut flavor.

    Mascarpone cheese and heavy whipping cream - I find cream cheese too heavy for this gluten-free strawberry shortcake and heavy cream is too light and unstable. Mascarpone with the addition of heavy cream, on the contrary, seems to make a perfect combo for a decadent, creamy, and slightly more stable frosting for a cake.

    Strawberries - Use fresh strawberries. I cubed ⅓ cup to use in the filling and reserved some whole berries for decorating my low carb keto strawberry cake.

    Step by step directions

    For the sponge cake

    Start by preheating the oven to 355F (180C) and lining the bottom of an 8-inch (20cm) cake pan or springform with parchment paper.

    Combine the almond flour, xanthan gum, and baking powder in one bowl. Use a hand mixer to beat the eggs with the sweetener in another bowl. The beaten eggs should triple in size and become pale yellow. Then, add the vanilla extract and olive oil and beat on low for 10 seconds.

    Add the dry ingredients to the wet ones and fold gently using a rubber spatula until no dry ingredients are left. Work in 2 batches to make the combining process easier and to avoid deflating the egg mixture.

    6 steps collage image showing how to make strawberry cake.

    Pour the batter into the cake pan and bake on the lowest rack. Bake for around 35 mins, or until the toothpick inserted into the center of the sponge cake comes out dry and clean. If the top is browning too fast, cover with a piece of foil and continue baking until done.

    Remove from the oven and let cool down in the cake pan for 5-10 minutes. Then, run a blunt knife or a thin spatula against the wall of the pan to loosen the cake. Remove from the pan and place on a cooling rack to cool down to room temperature. If not using the same day, wrap in plastic wrap and refrigerate for up to 2 days.

    For the frosting

    In a large mixing bowl, place all the frosting ingredients and beat with a hand mixer to stiff peaks. 

    If desired, place ½ cup of the frosting in a separate bowl and color with a fat-soluble food color of your choice. Use to decorate the cake when it’s been assembled.

    Assembling the low carb strawberry shortcake

    You can assemble this gluten-free strawberry shortcake the way you want, but here’s how I did that.

    Cut the completely cooled sponge cake in half and place the bottom layer of the cake on a serving plate. Spread some frosting evenly on top. 

    Then, sprinkle the cubed strawberries in an even layer and pipe a thick border around the strawberry filling (this will keep the strawberries inside the cake). Add more frosting on top and even out with a spatula.

    6 steps collage image showing how to assemble keto strawberry shortcake.

    Place the second layer of the cake on top. Add the rest of the non-colored frosting and spread evenly on top and on the sides of the cake. 

    Decorate with fresh strawberries and colored frosting (if you made one), then refrigerate our sugar-free strawberry cake for at least one hour before serving.

    Carbs in keto strawberry shortcake

    You can slice this cake into 10 slices – each one will have around 4g net carbs which makes this low carb shortcake perfect for you to enjoy on a keto diet.

    Flavor variations

    Berries – You don’t have to use strawberries at all! Make this decadent cake with blackberries, strawberries, or raspberries, or with everything together.

    Keto caramel sauce –Use caramel between the cake layers and on top or drizzle some on top of the strawberry filling. Delicious!

    Chocolate – Melt some dark chocolate and drizzle it between the layers. You can also combine it with the strawberry filling because those two are meant to be together.

    Taking our first piece of strawberry cake from a whole cake on a white cake plate using a cake server.

    FAQ

    Can I freeze this keto strawberry shortcake?

    You can freeze the cake layers for up to 2 months, but you can't freeze the assembled cake or frosting as it has heavy cream as an ingredient.

    How long will strawberry shortcake last in the fridge?

    It will last for up to 3 days.

    A piece of strawberry shortcake decorated with fresh strawberries and pink frosting on a small round place.

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    Recipe

    Close up shot of a strawberry cake decorated with pink frosting and fresh strawberries on a white cake stand.

    Keto strawberry shortcake

    Light and moist, made with mascarpone frosting and fresh strawberries, this keto strawberry shortcake recipe is a perfect low carb gluten-free dessert to enjoy during strawberry season.
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Gluten-free cake, Gluten-free strawberry cake, Keto cake, Keto strawberry desserts, Strawberry cake
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Cooling and assembling: 1 hour 30 minutes
    Total Time: 2 hours 35 minutes
    Servings: 10 pieces
    Calories: 273kcal
    Author: Anna

    Equipment

    • 8-inch (20cm) cake pan or springform

    Ingredients

    • 2 cup 200g almond flour
    • ½ teaspoon xanthan gum
    • 1 ½ teaspoon baking powder
    • 5 large eggs at room temperature
    • Pinch of salt
    • ½ cup 100g granulated sweetener such as from Sukrin, Swerve
    • 1 teaspoon vanilla extract
    • 2 tbsp 30g extra mild olive oil

    Frosting

    • 9 oz 250g mascarpone cold
    • ⅔ cup 60g powdered sweetener such as from Sukrin, Swerve
    • 1 cup 250g heavy whipping cream cold

    Filling and decoration

    • ½ cup 70g fresh strawberries diced
    • Fresh strawberries for decoration

    Instructions

    For the sponge cake

    • Preheat the oven to 355F (180C). Line the bottom of an 8-inch (20cm) cake pan or springform with parchment paper.
    • In a mixing bowl, combine the almond flour, xanthan gum, and baking powder. Set aside.
    • In another mixing bowl, add the eggs, salt, and sweetener. Beat with a hand mixer for around 10 minutes or until tripled in size and pale yellow. Then, add the vanilla extract and olive oil and beat on low for 10 seconds.
    • Add the dry ingredients to the beaten eggs and fold gently using a rubber spatula until no dry ingredients are left. Work in 2 batches to make the combining process easier and to avoid deflating the egg mixture.
    • When done, pour the batter into the cake pan and bake on the lowest rack. Bake for around 35 mins or until the toothpick inserted into the center of the sponge cake comes out dry and clean. If the top is browning too fast, cover with a piece of foil and continue baking until done.
    • Remove from the oven and let cool down in the cake pan for 5-10 minutes. Then, run a blunt knife or a spatula against the wall of the pan to loosen the cake. Remove from the pan and place on a cooling rack to cool down to room temperature. If not using the same day, wrap in plastic wrap and refrigerate for up to 2 days.

    For the frosting

    • Place all the frosting ingredients in a large mixing bowl and beat with a hand mixer to stiff peaks.
    • If desired, place ½ cup of the frosting in a separate bowl and color with a fat-soluble food coloring of your choice. Use to decorate the cake when it’s been assembled.

    Assembling the cake

    • Cut the completely cooled sponge cake in half and place the bottom layer of the cake on a serving plate. Spread some frosting evenly on top.
    • Then, sprinkle the cubed strawberries in an even layer and pipe a thick border around the strawberry filling. Add more frosting on top and even out with a spatula.
    • Place the second layer of the cake on top. Add the rest of the non-colored frosting and spread evenly on top and on the sides of the cake.
    • Decorate with fresh strawberries and colored frosting (if you’ve made one), then refrigerate for at least one hour before serving.

    Notes

    NET CARB: 4g
    Store the cake in the fridge for up to 3 days.
    You can freeze sponge cake for up to 2 months.
    Nutrition Facts
    Keto strawberry shortcake
    Amount Per Serving (1 piece)
    Calories 273 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Potassium 245mg7%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 808IU16%
    Vitamin C 45mg55%
    Calcium 103mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!
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