This ridiculously Easy Keto Strawberry Shortcake recipe is packed into a portable mason jar for the most delicious picnic or grab-and-go dessert. Light and fluffy gluten-free almond sponge cake surrounded by mounds lush strawberries and light and airy sugar-free whipped cream, nothing screams summer like this AMAZING strawberry shortcake!
Keto Strawberry Shortcake
This easy keto summer dessert is a twist on the classic recipe for Strawberry Shortcake. Unlike the Southern strawberry shortcake, the strawberry shortcake that I grew up with in Canada combines a light and airy sponge cake instead of a biscuit.
I know that some southerners might not call this a "true" strawberry shortcake since this recipe does not contain a biscuit, but if you are not from the south, strawberry shortcake involves "cake" and not a biscuit (it is not, afterall, called a "strawberry shortbiscuit" but rather a "strawberry shortcake"!).
I did however create this recipe with simplicity in mind. The keto almond flour cake is light, airy and absolutely deliciuos! I actually think that this may be one of the BEST almond flour cake recipes I have ever created!
Then, simply adding some sweetened (and somewhat macerated) strawberries and mountains of homemade sugar-free whipped cream, this easy keto summer dessert is ready to be assemble!
In fact, this keto strawberry shortcake is a recipe that is so simple that you can decide that you're having shortcake for dessert and make it so within the hour. And although strawberries are the classic choice, this easy keto summer dessert would also be just as heavenly if made with blackberries, raspberries or any other juicy, macerated fruit.
The BEST Keto Almond Flour Cake
I have to admit, this is probably one of my favourite cake recipes. The cake turned out super moist and soaked up the delicious strawberry flavour perfectly, without going too soft or soggy. Add some homemade sugar-free whipped cream and this easy keto summer dessert is so unbelievably refreshing!!!
For this particular keto strawberry shortcake recipe, I decided to bake the cake in a single 9-inch round cake pan and then slice the cake into small cubes. You can easily bake this cake into whatever shape you want.
You could also double the ingredients, make 2 separate cakes and layer the cakes with fresh strawberries and cream inbetween and on top of the cake. Since there are only 2 of us at home, I decided to keep the recipe on the smaller side, pack the dessert into mason jars, seal the lids and enjoy them over 3 nights.
Knowing that I wanted to make this recipe from start to finish in under I hour, I knew the gluten-free sponge cake had to be easy—no dragging out the stand mixer, no extra mixing bowl or dishes, and definitely no separating of eggs.
This is one of those gluten-free and sugar-free recipes that I will definitely be making time and time again.
The gluten-free sponge cake batter will be fairly liquid so I decided to use a silicon 9-inch round cake pan so that I wouldn't have to worry about popping it out. If you have a VERY tight spring from pan, you can try and use it - just remember that if there are any gaps in the pan, the batter will leak as this batter is very liquid in nature. However, if you are planning on dicing the cake into small pieces like I did, you can use any square pan.
Wait until the cake has fully cooled before removing the cake from the pan. This cake tastes just as good the following day so if you want to bake this gluten-free sponge cake ahead of time, feel free to do so!
Fresh Strawberries for Strawberry Shortcake
You only need two ingredients for the strawberry filling: sweetener and fresh strawberries.
I like to chop up the strawberries and mix them with a little sweetener. The sweetener helps the strawberries release all their delicious juices, which will soak into the best keto almond flour cake. I recommend macerating the strawberries a little to also help the strawberries release all their delicious strawberry flavour. I would also suggest letting the strawberries and sweetener sit for about 30 minutes which allows the strawberries some time to get nice and juicy!
Since I REALLY love the taste of strawberry syurp, I decided to cook down some of the sweetened strawberries to create a somewhat strawberry jam. Then, layering some thick and creamy vanilla homemade sugar-free whipped cream, a tart, yet perfectly sweet, flavour is created!
Homemade Sugar-Free Whipped Cream
3 simple ingredients is all that is needed!
Heavy cream or heavy whipping cream - The colder the heavy cream, the more volume your whipped cream has.
Sweetener - Allulose is the sweetener of choice for homemade sugar-free whipped cream as the allulose will not crystalize like erythritol when it is chilled. Feel free to adjust the amount of sweetener used in this recipe. I prefer to allow the strawberries and cake to shine so I only used ¼ cup but you could use ½ cup for sweetener whipped cream.
Vanilla - I really like the combination of vanilla and strawberries so I did go a little heavy on the vanilla. However, feel free to change the amount based on preference.
Since I was planning on storing these keto strawberry shortcakes in mason jars in the fridge for a couple of days, I used my Keto Stabilized Whipped Cream method using xantham gum.
If you like the taste of cream cheese, you could also add a couple of tablespoons of cream cheese as well.
Assembling Keto Strawberry Shortcake
After the gluten-free sponge cake has been baked and cooled, it’s time to assemble the strawberry shortcakes. Although this easy keto summer dessert is fantastic with warm cake, cold strawberries, and cold whipped cream, I decided to allow the cake to fully cool since I did not want the whipped cream to melt. However, if you plan on eating these shortcakes immediately, you can serve the cake somewhat warm.
Assembling the strawberry shortcakes is really easy.
Grab some mason jars and just start layering whipped cream, strawberries and chunks of sponge cake. Depending on the size of your jar, you may get anywhere from 1-3 layers.
How many Keto Strawberry Shortcakes does this recipe make?
I used large mason jars and got 3 servings. The jars you see in the picture are 16 oz but you could easily use 8 oz jars or 4 oz jars as well. You can also layer this dessert in any dessert bowl or other glass wear. So, you can either make three 16 oz servings, six 8 oz servings of twelve 4 oz servings.
More Easy Keto Summer Dessert Recipes
- Creamy No-Bake Keto Strawberry Lasagna Dessert
- Homemade Keto Ice Cream Sandwich Bars with No-Churn Ice Cream
- Easy Keto Blueberry Blondies
- Keto Blackberry Lemon Muffins
- How to make Keto Lemon Pudding - Ultra-thick and Creamy!
Easy Keto Strawberry Shortcake - Gluten-free
This ridiculously Easy Keto Strawberry Shortcake recipe is packed into a portable mason jar for the most delicious picnic or grab-and-go dessert. Light and fluffy gluten-free almond sponge cake surrounded by mounds lush strawberries and light and airy sugar-free whipped cream, nothing screams summer like this AMAZING strawberry shortcake!
- Total Time: 40 minutes
- Yield: 12 servings 1x
Ingredients
For the Almond Sponge Cake
- 2 cups almond flour (224 grams)
- ¼ cup whey protein powder (plain or vanilla)
- 2 tsp baking soda
- ½ tsp ground cinnamon or ground cardamom
- ½ tsp kosher salt
- 4 large eggs, room temperature
- ½ cup sweetener of choice
- ½ cup sour cream, room temperature
- ¼ cup extra virgin olive oil
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest (optional)
For the Strawberries and Cream
- 1 ½ cup halved strawberries
- 2 cups heavy cream
- ½- 1 cup powdered allulose, divided
- 1 tbsp vanilla
Optional - Mason jars
Instructions
Prepare the Strawberries
- Dice the strawberries and mix them with 1 tablespoon of allulose. Stir and allow the strawberries to sit for about 30 minutes. (see notes below for more options)
Prepare the Sponge Cake
- Preheat oven to 350º with the rack in the middle. Generously coat an 9-inch cake pan (see Note above) with cooking spray. In a medium bowl, stir almond flour, baking soda, cinnamon, and salt.
- In a large bowl, whisk eggs, sour cream, sweetener, olive oil, vanilla, and lemon zest (if using) until smooth. Mix in dry ingredients with a spoon until combined.
- Pour the batter into the prepared pan and bake until golden all over and firm on top, 30 to 35 minutes. Run a knife around the edges to loosen and let it cool before removing it from the cake pan to fully cool on a cooling rack.
Prepare the Sugar-Free Whipped Cream
- In a cold mixing bowl, whip together ½ cup powdered allulose and all the remaining ingredients until light and fluffy. Taste the whipped cream and whip in additional sweetener to taste. Be careful not to overwhip!
Assemble the Strawberry Shortcake Mason Jars
- Layer each jar with whipped cream, followed by strawberries and then add some sponge cake. Keep repeating the layers until the jar (or serving dish!) is filled.
- Refrigerate until ready to serve.
Notes
- I like to chop up the strawberries and mix them with a little sweetener. The sweetener helps the strawberries release all their delicious juices, which will soak into the best keto almond flour cake. I recommend macerating the strawberries a little to also help the strawberries release all their delicious strawberry flavour. I would also suggest letting the strawberries and sweetener sit for about 30 minutes which allows the strawberries some time to get nice and juicy!
- This will make 12-4 oz serving size
- Store in the fridge with the lids on the mason jars for up to 3 days. Best, however, if eaten on the first day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snack
- Method: Baking
- Cuisine: American, Summer, Spring
- Diet: Gluten Free
Nutrition
- Serving Size: 4 oz mason jar
- Calories: 265
- Sugar: 2.6
- Fat: 19
- Carbohydrates: 6.4
- Fiber: 1.1
- Protein: 6
Mark
This is by far my favorite keto dessert! Thanks for such a great and easy recipe!
Linda
YUM. The kids had fun helping layer the ingredients in the jars.
Mary
The cake is soooooo good! I will definitely be making this again!
Cat
Thanks!
Cat
This is also one of our favourites! Thanks for commenting!
Sarah
Yeah! What a great recipe for Strawberry Season.
John
Absolutely, hands down, my favorite recipe