Keto Strawberry Shortcake Recipe for Summer BBQs

Strawberry season is the perfect excuse to make a fresh, beautiful dessert, and this keto strawberry shortcake is a summer favorite worth sharing. It has tender low carb cake layers, juicy sliced strawberries, and a light whipped cream frosting that makes the whole dessert feel classic, bright, and celebratory. If you have been looking for a gluten-free strawberry shortcake that fits a keto or low carb lifestyle, this recipe is a delicious option for barbecues, family dinners, birthdays, or any warm-weather gathering.

A Low Carb Strawberry Shortcake for Your Next Summer BBQ

This keto strawberry shortcake recipe is not difficult, but it does require a little planning. You will need time to prepare the strawberries, make the stabilized whipped cream frosting, bake the cake layers, and let them cool completely before assembling. The result is worth the extra care: a layered strawberry dessert that looks impressive and tastes fresh, creamy, and satisfying.

If you want to make the process easier, bake the cake layers a day or two in advance. You can also freeze the cake layers for up to a month before assembling. The plain cakes freeze well when wrapped properly, but the strawberries and whipped cream should be added fresh for the best texture and flavor.

This recipe is:

• Low Carb
• Keto-Friendly
• Gluten-Free
• Refined Sugar-Free
• Dairy-Free Adaptable* See the dairy-free option below.

The Best Sweeteners for This Recipe

For the low carb shortcake base, use your favorite granular or powdered keto-friendly sweetener. Allulose and powdered erythritol work especially well, but monk fruit, granular stevia, or a blend of sweeteners can also be used. Bocca sweet is another suitable option.

For the whipped cream frosting, powdered allulose is a great choice because it blends smoothly into the cream and cream cheese without leaving a gritty texture. Powdered sweeteners generally work better than granular sweeteners in whipped cream because they dissolve more easily and help create a silky finish.

Liquid sweeteners can also be used in the whipped cream filling. They should not affect the texture as long as you add them gradually and avoid overbeating the mixture.

Low Carb Baking Tips for This Keto Strawberry Shortcake

• Sift all dry ingredients. Sifting adds lightness to the batter and helps remove lumps from almond flour, coconut flour, baking powder, and sweetener.
• Whip the eggs until light and fluffy. This step adds air to the batter and helps improve the texture of the finished cake.
• Do not skip the apple cider vinegar. It helps activate the baking powder and supports the rise of the cake. Lemon juice can be used instead if needed. You will not taste the vinegar after baking.
• Do not skip the xanthan gum. Since this cake is gluten-free, xanthan gum helps hold the crumb together and gives the cake better structure.
• Mix only until combined. Once the wet ingredients are added to the dry ingredients, stir gently. The batter will be thick, which is normal for this type of low carb cake.
• Prepare the pans well. Grease the pans thoroughly and line them with parchment so the cakes release cleanly after cooling.
• Use foil to prevent over-browning. Covering the outside of the pans with foil can help protect the bottoms and sides from becoming too dark.
• Cool the cakes completely before slicing. For the cleanest layers, chill the cakes in the refrigerator before cutting them horizontally.

How to Make the Whipped Cream Frosting

The whipped cream frosting is simple, but temperature and timing matter. Cold ingredients help the frosting whip properly and hold its shape. Start with cold cream cheese straight from the refrigerator, and cube it before mixing so it softens evenly in the bowl.

• Using a stand mixer or hand mixer, beat the cold cream cheese until it becomes smooth and spreadable.
• Scrape down the sides of the bowl so there are no unmixed pieces of cream cheese.
• Add the heavy cream, vanilla, and sweetener. Mix on low until the cream begins to blend with the cream cheese, then increase the speed and whip until the frosting is soft, fluffy, and thick.

A 36% fat whipping cream works beautifully in this recipe, but any cream suitable for whipping can be used. Keep everything cold until you are ready to mix. Be careful not to overbeat the frosting, because overmixing can cause the mixture to loosen and become too soft.

How to Make This Keto Strawberry Shortcake Dairy Free

This keto strawberry shortcake can be adapted to be dairy free. Replace the butter in the cake with coconut oil and use canned coconut milk in place of cream where appropriate. For the filling, you can omit the cream cheese and make a coconut whipped cream with vanilla and your preferred low carb sweetener.

Keep in mind that frosting made without cream cheese will be less stable. Non-stabilized coconut whipped cream can soften, spread, or melt more quickly, so the assembled cake must stay refrigerated. It may also shorten the freshness of the dessert by about a day.

Note: If you love strawberry desserts, this shortcake is a wonderful place to start. The same basic idea can also be used with other berries, such as raspberries, if you want a slightly different summer dessert.

Storage & Serving Suggestions

This keto strawberry shortcake must be refrigerated. Once assembled, it is best enjoyed within 2 days. A third day may be possible, but the strawberries and whipped cream will begin to soften the cake layers, so the texture is best when the dessert is served fresh.

For make-ahead preparation, bake the cakes in advance and store them in the refrigerator for up to 2 days. You can also wrap the cooled cake layers well and freeze them for up to a month. When ready to serve, thaw the cakes, prepare the whipped cream frosting, slice the strawberries, and assemble the layers.

This low carb strawberry shortcake is ideal for summer barbecues, picnics, birthdays, and casual family celebrations. Serve it chilled for the cleanest slices and the freshest flavor.

Looking for More Low Carb Cake Ideas?

• Low carb coconut cake
• Keto-friendly cherry chip cake
• Chocolate bundt cake with cheesecake filling
• Keto red velvet cake
• Gluten-free low carb vanilla cupcakes
• Low carb sugar-free birthday cake

Keto Strawberry Shortcake – A BBQ Must Have!

Yield:
12

Prep Time:
15 minutes

Cook Time:
40 minutes

Additional Time:
2 hours

Total Time:
2 hours 55 minutes

Ingredients

Shortcake Batter

• 1 cup granular allulose
• 3/4 cup melted butter
• 6 large eggs
• 2 egg yolks
• 3/4 cup sugar-free almond milk
• 2 tsp apple cider vinegar
• 3 cups almond flour
• 1/2 cup coconut flour
• 1 Tbsp baking powder
• 1 tsp xanthan gum powder
• 1 Tbsp vanilla
• 1/2 tsp salt

Whipped Cream Frosting

• 1 Tbsp vanilla
• 1 1/2 cups whipping cream
• 3/4 cup powdered allulose
• 1 1/2 cups cream cheese

Strawberries for Layers and Topping

• 1.5 cups sliced strawberries

Instructions

Cake Batter

1. Preheat the oven to 350°F. Grease the cake pans, line them with parchment, and cover the bottoms and sides of the pans with foil to help prevent over-browning.
2. Add the eggs and egg yolks to a mixing bowl and beat on high speed for 2 minutes, until light and airy.
3. Melt the butter, but do not overheat it. The butter should be melted and warm, not hot.
4. Add the vanilla, almond milk, melted butter, and apple cider vinegar to the egg mixture. Mix until well combined.
5. In a large bowl, sift together the almond flour, coconut flour, baking powder, xanthan gum, salt, and allulose.
6. Gently fold the wet mixture into the dry ingredients. Mix only until combined. Do not overmix.
7. Divide the batter between two 9-inch round cake pans or three 6-inch round cake pans.
8. Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
9. After 15 minutes of baking, loosely cover the cakes with foil to prevent excess browning.
10. Cool the cakes completely before slicing them in half horizontally. If the cakes are cut while warm, they may fall apart.

Whipped Cream Frosting

1. Cube the full-fat cream cheese and add it to the bowl of a stand mixer. Beat for about 1 minute, until smooth and free of lumps. Scrape down the sides of the bowl as needed.
2. Add the vanilla and powdered allulose.
3. Add the full-fat whipping cream. Mix on low for about 30 seconds, until it begins to blend with the cream cheese. Increase to medium, then high, and whip until the mixture becomes fluffy and resembles a light buttercream frosting.
4. Do not overbeat. Overmixing can cause the frosting to liquefy.

Assembly

Place one cake layer on a cake stand or serving plate. Spread about one-quarter of the whipped cream frosting over the cake, then add a layer of sliced strawberries.

Continue layering cake, whipped cream, and strawberries until the layers are stacked.

Spread the remaining whipped cream over the top layer and finish with additional strawberries.

Notes

Do not skip the xanthan gum, as it helps hold the gluten-free cake together.

Do not skip the apple cider vinegar. You will not taste it in the finished cake, and it helps support the rise.

Sift the dry ingredients for the best cake texture.

Beat the eggs for the full 2 minutes so they become light and airy.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 473Total Fat: 43gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 186mgSodium: 385mgCarbohydrates: 11.5gNet Carbohydrates: 5.5gFiber: 4.5gSugar: 5gProtein: 12g

Nutritional information is provided as a courtesy and is approximate only. Accuracy cannot be guaranteed. Net carbs are calculated as total carbohydrates minus fiber.