Keto Strawberry Shortcake

This keto strawberry shortcake recipe makes a moist, tender cake layered with creamy frosting and fresh strawberries. 3 grams of net carbs.

Looking for more keto cake recipes? Try keto chocolate cake, keto bundt cake, and keto carrot cake.

I love a good strawberry shortcake, and my low-carb strawberry shortcake tastes almost identical to the classic. This keto version is made with almond flour, giving the cake an extra level of sweetness and delicate crumb, which complements the frosting and fresh strawberry flavor. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make keto strawberry shortcake
4. Recipe tips and variations
5. Storage instructions
6. More keto cake recipes to try
7. Keto Strawberry Shortcake (Recipe Card)

Why I love this recipe

• Made with only 8 ingredients. Aside from the strawberries, they’re all simple keto baking staples you likely have on hand.
• Naturally gluten-free. And it’s easy to make vegan with a few simple swaps. 
• Minimal prep time. Just mix the dry ingredients, then the wet ingredients, fold them together, and let them bake. Decorating the cake is easy, and you don’t have to make it perfect–unless you want to!
• A fun twist on the classic dessert. Classic shortcake is made with a biscuit base, but I wanted something a little firmer so we could layer it like a traditional cake.

Ingredients needed

• Almond flour. You must use blanched almond flour, not almond meal. The latter will leave the cake layer incredibly gritty and with a loose crumb. 
• Baking powder. Gives stability and leavening to the cake. 
• Granulated sweetener of choice. Any granulated sweetener can be used. I prefer using allulose. 
• Eggs. Room temperature eggs. 
• Butter. Melted and salted butter. If you only have unsalted butter, add 1/4 teaspoon of salt to the dry ingredients. 
• Vanilla extract– Gives a lovely vanilla flavor that balances out the sweet cream. 
• Keto frosting and strawberries. For the topping and filling.

How to make keto strawberry shortcake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the cake batter. In a small bowl, combine the almond flour and baking powder. In a separate bowl, whisk together the sweetener, eggs, melted butter, and vanilla extract until smooth. Gently fold in the dry ingredients and stir until combined.

Step 2- Bake. Pour the cake batter into the two cake pans and bake for 27-30 minutes or until a skewer comes out clean.

Step 3- Cool. Remove the cakes from the oven and let them cool in the cake pans completely. 

Step 4- Frost. Place the first cake on a flat plate or surface. Spread half the frosting on top, followed by half the strawberries. Place the second cake layer on top, add the remaining frosting, and top with the remaining strawberries.

Recipe tips and variations

• Make a vegan shortcake. Swap the eggs for equal parts flax eggs and use plant-based butter. 
• Make a single-layered cake. Simply halve the ingredients. 
• Use an electric mixer. While optional, I sometimes find using an electric hand mixer makes quick work of mixing the batter.  
• Use other types of berries. In addition to strawberries, I like to top the cake with raspberries or blueberries for a little extra flavor and color. 
• Serve the cake with keto ice cream and keto whipped cream for a more decadent treat.

Storage instructions

To store: Strawberry shortcake should be stored in the refrigerator, as it can spoil when left at room temperature. Keep it covered and it will keep fresh for up to 5 days.  

To freeze: Place slices of the cake in a shallow container and store in the freezer for up to 6 months. 

More keto cake recipes to try

• Keto German chocolate cake
• Coconut flour cake
• Keto lemon cake
• Keto red velvet cake
• Keto Boston cream pie