Strawberry shortcake is one of those desserts that feels like sunshine on a plate. Sweet berries, soft cake, and a cloud of whipped cream—what’s not to love? If you’re keeping carbs in check, you don’t have to miss out.
This low carb version keeps all the flavor and texture you crave, without the sugar crash. It’s simple, satisfying, and perfect for spring and summer gatherings—or any night you want something special.
Low Carb Strawberry Shortcake - A Light, Fresh Take on a Classic
Ingredients
- For the strawberries: 1 pound fresh strawberries, hulled and sliced
- 1–2 tablespoons powdered erythritol or allulose (to taste)
- 1/2 teaspoon fresh lemon juice (optional)
- 1/4 teaspoon vanilla extract (optional)
- For the shortcakes: 1 1/2 cups fine almond flour
- 2 tablespoons coconut flour
- 2 tablespoons granulated erythritol or allulose
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup cold unsalted butter, diced (or coconut oil for dairy-free)
- 2 large eggs, room temperature
- 1/3 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, for brightness)
- For the whipped cream: 3/4 cup heavy whipping cream, cold (or coconut cream for dairy-free)
- 1–2 tablespoons powdered erythritol or allulose
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Macerate the strawberries: In a medium bowl, toss the sliced strawberries with sweetener, lemon juice, and vanilla. Let sit for at least 20–30 minutes to release juices while you prepare the shortcakes.
- Preheat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
- Cut in the butter: Add cold diced butter. Use a pastry cutter or your fingertips to work it into the flours until the mixture looks like coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk eggs, cream, vanilla, and lemon zest. Pour into the flour mixture and stir until a soft, thick dough forms. It should be scoopable, not runny.
- Form the shortcakes: Using a large cookie scoop or spoon, portion 6 mounds onto the baking sheet. Gently pat the tops to flatten slightly. For a golden crust, brush lightly with a bit of cream.
- Bake: Bake 15–18 minutes, until the edges are golden and the centers are set. A toothpick should come out mostly clean. Cool on the sheet for 5 minutes, then transfer to a rack.
- Make the whipped cream: In a chilled bowl, beat cream, sweetener, vanilla, and a pinch of salt to soft peaks. Don’t overbeat; you want it silky and spreadable.
- Assemble: Split a warm or room-temperature shortcake. Spoon strawberries and their juices over the bottom half. Dollop with whipped cream, then cap with the top half. Add more berries and cream, if you like.
- Serve: Enjoy immediately for the best texture and temperature contrast.
What Makes This Recipe So Good
- Classic taste, fewer carbs: Almond and coconut flours mimic the tender crumb of shortcake while keeping it low carb.
- Quick to make: From mixing to baking, the shortcakes come together fast, and the toppings are fuss-free.
- Balanced sweetness: A small amount of low glycemic sweetener keeps the dessert bright, not cloying.
- Fresh and customizable: Use ripe strawberries and adjust the sweetness to your taste.
- Great texture: The shortcakes are slightly crumbly and buttery, with a light exterior—just right for soaking up strawberry juices.
Ingredients
- For the strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1–2 tablespoons powdered erythritol or allulose (to taste)
- 1/2 teaspoon fresh lemon juice (optional)
- 1/4 teaspoon vanilla extract (optional)
- For the shortcakes:
- 1 1/2 cups fine almond flour
- 2 tablespoons coconut flour
- 2 tablespoons granulated erythritol or allulose
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/3 cup cold unsalted butter, diced (or coconut oil for dairy-free)
- 2 large eggs, room temperature
- 1/3 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, for brightness)
- For the whipped cream:
- 3/4 cup heavy whipping cream, cold (or coconut cream for dairy-free)
- 1–2 tablespoons powdered erythritol or allulose
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Macerate the strawberries: In a medium bowl, toss the sliced strawberries with sweetener, lemon juice, and vanilla. Let sit for at least 20–30 minutes to release juices while you prepare the shortcakes.
- Preheat the oven: Set to 350°F (175°C).
Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
- Cut in the butter: Add cold diced butter. Use a pastry cutter or your fingertips to work it into the flours until the mixture looks like coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk eggs, cream, vanilla, and lemon zest. Pour into the flour mixture and stir until a soft, thick dough forms.
It should be scoopable, not runny.
- Form the shortcakes: Using a large cookie scoop or spoon, portion 6 mounds onto the baking sheet. Gently pat the tops to flatten slightly. For a golden crust, brush lightly with a bit of cream.
- Bake: Bake 15–18 minutes, until the edges are golden and the centers are set.
A toothpick should come out mostly clean. Cool on the sheet for 5 minutes, then transfer to a rack.
- Make the whipped cream: In a chilled bowl, beat cream, sweetener, vanilla, and a pinch of salt to soft peaks. Don’t overbeat; you want it silky and spreadable.
- Assemble: Split a warm or room-temperature shortcake.
Spoon strawberries and their juices over the bottom half. Dollop with whipped cream, then cap with the top half. Add more berries and cream, if you like.
- Serve: Enjoy immediately for the best texture and temperature contrast.
How to Store
- Shortcakes: Keep in an airtight container at room temperature for 24 hours, or refrigerate up to 4 days.
Rewarm briefly in a low oven or toaster oven to refresh.
- Strawberries: Refrigerate in a covered container for up to 2 days. They’ll release more juice over time, which is great for soaking the cakes.
- Whipped cream: Store covered in the fridge up to 2 days. If it loosens, whisk briefly before serving.
- Freezing: Freeze baked, cooled shortcakes for up to 2 months.
Thaw at room temperature, then warm to crisp the edges.
Benefits of This Recipe
- Lower carb count: Almond and coconut flours reduce carbs without sacrificing that shortcake feel.
- Gluten-free friendly: Naturally free of wheat, with a classic crumb and tender bite.
- Steady energy: Healthy fats and fiber help keep you satisfied longer than traditional versions.
- Flexible for different diets: Easy swaps make it dairy-free or keto-friendly.
- Seasonal and fresh: Showcases ripe strawberries with minimal added sweetener.
What Not to Do
- Don’t skip the coconut flour: A small amount improves structure. Omitting it makes the cakes too soft and crumbly.
- Don’t overmix the dough: Gentle mixing keeps the texture tender instead of dense.
- Don’t use cold eggs and cream: Room-temperature liquids help the dough come together evenly.
- Don’t overbake: Almond flour browns quickly. Pull them when edges are golden and centers just set.
- Don’t flood with sweetener: Let the strawberries shine.
Start with less, then adjust.
Recipe Variations
- Dairy-free: Swap butter for coconut oil and heavy cream for full-fat coconut milk and coconut cream. Add a tiny pinch of extra salt for balance.
- Shortcake biscuits: Add 1 tablespoon cold cream cheese to the dough and shape into thicker rounds for a biscuit-like texture.
- Lemon shortcake: Increase lemon zest to 1 teaspoon and add 1/4 teaspoon lemon extract to the batter.
- Mixed berries: Combine strawberries with raspberries or blueberries. Keep sweetener light since blueberries are naturally sweeter.
- Mascarpone cream: Fold 2–3 tablespoons softened mascarpone into the whipped cream for extra richness.
- Nut-free option: Replace almond flour with finely ground sunflower seed flour.
Add a splash of lemon juice to counter any green tint from baking.
FAQ
How many carbs are in this low carb strawberry shortcake?
Net carbs will vary by ingredients, but a typical serving with shortcake, berries, and whipped cream lands around 6–9 net carbs. Using allulose instead of erythritol and measuring berries carefully keeps it on the lower end.
Can I make the shortcakes ahead of time?
Yes. Bake and cool them, then store in an airtight container at room temperature for a day or refrigerate up to four days.
Warm before serving to bring back the light crust.
What’s the best sweetener to use?
Allulose gives a clean taste and keeps moisture, while erythritol is widely available and stable. For the strawberries and whipped cream, use powdered versions to avoid grittiness.
My dough is too sticky. What should I do?
Let it rest for 5 minutes so the coconut flour hydrates.
If it’s still sticky, add 1–2 teaspoons more coconut flour, just until it holds a soft scoopable shape.
Can I make this recipe without eggs?
You can try a flax egg (1 tablespoon ground flax + 2.5 tablespoons water, rested 10 minutes), but the texture will be more tender and slightly crumbly. Handle the shortcakes gently and bake toward the longer end of the range.
Do I have to macerate the strawberries?
It’s not required, but it makes a difference. The sugar substitute draws out juices that soak into the shortcake and create that classic, saucy finish.
Why did my shortcakes brown too quickly?
Almond flour toasts fast.
Use the center rack, check early, and consider a light foil tent if they’re browning before they’re set inside.
Can I use frozen strawberries?
Fresh is best for texture, but frozen works in a pinch. Thaw completely, drain excess liquid, then sweeten lightly. The sauce will be looser but still tasty.
Final Thoughts
This Low Carb Strawberry Shortcake keeps everything you love about the original—juicy berries, tender cake, soft whipped cream—without loading up on sugar.
It’s simple enough for a weeknight and pretty enough for guests. Keep these shortcakes in your back pocket for berry season and beyond, and tweak the sweetness and toppings to fit your taste. One bite, and you’ll see how light and satisfying “low carb” can be.