Keto Strawberry Shortcake Cake can feel like an impossible dream if you’re living that low-carb life. Honestly, haven’t we all had that moment? You want something sweet but really don’t feel like blowing your keto goals for the month. I used to just sigh, make do with a sad bowl of whipped cream, and move on. Turns out, you don’t have to settle. You can have your cake (literally) and eat it, too, with this deliciously easy recipe that actually tastes like, well, cake. If you’ve got a soft spot for strawberries and missing those classic desserts, keep reading.
Can you eat strawberries on keto?
Alright, first things first. People always ask, “Are strawberries even keto?” It’s a fair point! Some fruit is like sugar grenades for your macros. Strawberries, though, are surprisingly low in carbs. That little handful of juicy goodness comes packed with fiber — that means the net carbs per serving are pretty chill. So yes, in moderation, you can totally have strawberries on keto.
I’ll usually slice a couple over the top of my keto strawberry shortcake cake, and it never throws me out of ketosis. Plus, strawberries add a fresh, sweet burst that makes each bite pop. For anyone scanning and counting every carb like it’s their job, rest easy — this ingredient will fit. Oh, and if you ever think about swapping with blueberries or raspberries, those work too but strawberries are my main squeeze for this one.
One more quick tip: Use fresh strawberries, always. Frozen just becomes mushy and sad-looking when it thaws.
What low carb frosting should I use?
Confession time: For years, I avoided making cakes in keto land because, well, frosting felt like a wild science experiment. But there are a few low carb frosting tricks up my sleeve now.
My favorite is a simple whipped cream cheese frosting. It’s basically just some cream cheese, a splash of vanilla, powdered erythritol or monk fruit, and a little heavy cream for smoothness. Whip it all up with a hand mixer till it looks fluffy and spreadable. You can make it thicker or creamier depending on what you like. Pipe it if you’re feeling fancy or just slather it on. You could mix in a touch of lemon zest if you want that hint of zing. Some folks even blend in a bit of Greek yogurt for a lighter tang.
If you want a more “frosting” vibe versus whipped cream, don’t skip softening the cream cheese first. Trying to mix it cold is honestly like stirring a bucket of cement. Learn from my mistakes. 
How to make gluten free strawberry shortcake
Now, let’s wrangle the cake part, because that’s where the magic happens. Lucky for us, you don’t need wizard powers to bake a keto strawberry shortcake cake that’s fluffy and tender but still gluten free.
Here’s the scoop: almond flour is your super star. It bakes up tender and has a slightly nutty flavor that just works with berries. Some people use coconut flour, but I find it can get dry if you’re not careful. If you really want to experiment, a blend might work, but I mostly stick with almond flour for this recipe.
You’ll mix up your dry ingredients — almond flour, a little baking powder, and a pinch of salt. For wet, you need eggs, melted butter (not hot, trust me, it’ll cook your eggs), sweetener, vanilla, and a splash of almond milk. Beat it all together, pour into your favorite cake pan, and bake till golden on top. The smell alone is unfair. Just let it cool, otherwise frosting it is an uphill battle.
Some days, if I’m feeling extra, I’ll chop a few strawberries and layer them right in the batter before baking. Gives you these sweet-tart bursts in the cake itself. Chef’s kiss, my friend.
This cake is a total game changer. My whole family asks for it on special occasions and no one even misses the old sugar-loaded version. — Anna R.
Recipe tips and variations
Let’s keep it practical, because honestly, who has time for fuss? Here’s what I’ve found works (or flops):
- Serving Suggestions
- Try making individual cupcakes instead of one big cake. It’s easier to portion.
- If you want a little crunch, sprinkle chopped pecans or walnuts between cake layers.
- For extra decadence, drizzle a touch of sugar-free chocolate syrup over the top. Mind blown.
- Layer with some extra strawberries for a show-off presentation at potlucks.
For flavor twists, lemon zest in the cake batter is underrated. It brightens everything. Or swap almond extract for vanilla sometimes, gives a cherry-almond vibe. If you need dairy-free, coconut cream instead of heavy cream whips up beautifully (just chill it first).
Mess up the layering? Just call it a trifle and eat it with a spoon. No judgment at all.
Storage instructions
Now, what about leftovers? I rarely have any, but when you do, storage is key to keeping your keto strawberry shortcake cake fresh.
Wrap any extra cake (unfrosted is easier) tightly in plastic, or use a sealed food storage box. Stick it in the fridge and it’ll keep for about four days. Frosted cake will last a little less, maybe two to three days, as the cream cheese can get a bit funky after that. Don’t freeze the frosted cake — the texture gets weird and no one wants that.
If you do freeze unfrosted layers, wrap them well and defrost overnight in the fridge. That’s it. Easy. Bring back to room temp before serving, so it’s still soft and fluffy.
If you’re packing it for lunch or a picnic — keep it chilled with an ice pack. Trust me, a melted frosting mess isn’t as fun as it sounds.
Common Questions
Q: Can I use other berries?
A: Yup, raspberries or blackberries work great. Keep the portion small to stay keto.
Q: How do I know when the cake’s done?
A: Stick a toothpick in the center. If it comes out clean (no wet batter), you’re good.
Q: Can I make this dairy free?
A: Switch out butter for coconut oil and heavy cream for coconut cream. The taste changes a bit, but it still works.
Q: Is almond flour okay for nut allergies?
A: Nope, swap with sunflower seed flour, but the flavor will be a tad different.
Q: My cake turned out dense. Any fix?
A: Make sure your baking powder isn’t expired and don’t over-mix the batter.
Your New Favorite Keto Cake Awaits
Alright, friend, there’s no reason to keep missing out on classic treats just because you’re eating low carb. With this keto strawberry shortcake cake, you’re set up for a win every time — and your sweet tooth won’t even know what hit it. I promise, even die-hard “real cake” people surprise themselves with how much they love it. For more baking ideas and detailed guides, check out this fantastic Keto Strawberry Shortcake Cake – Hey Keto Mama and a super approachable Easy Keto Strawberry Shortcake Recipe – Gluten Free • Low Carb … if you want to see a slightly different version.
Go on, give it a try — and don’t stress if the first attempt isn’t five-star restaurant-ready. It’s all about finding what makes you happy in the kitchen (and having snacks to show for it). Enjoy.
Keto Strawberry Shortcake Cake
Ingredients
Dry Ingredients
- 2 cups almond flour Almond flour is preferred; avoid coconut flour as it can make the cake dry.
- 1 tbsp baking powder Ensure it is not expired.
- 1 pinch salt
Wet Ingredients
- 4 large eggs Room temperature ensures a smoother batter.
- 1/2 cup melted butter Should not be hot to avoid cooking the eggs.
- 1/2 cup sweetener (erythritol or monk fruit) Adjust according to taste.
- 1 tsp vanilla extract
- 1/4 cup almond milk Can substitute with coconut cream for dairy-free option.
Frosting
- 8 oz cream cheese Should be softened for easier mixing.
- 1/4 cup powdered erythritol or monk fruit Use more or less based on sweetness preference.
- 1 tsp vanilla extract
- 1/4 cup heavy cream Can mix in lemon zest for added flavor.
For Serving
- 2 cups fresh strawberries Sliced for topping or can mix into the batter.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, sweetener, vanilla extract, and almond milk until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until combined.
- If desired, fold in chopped strawberries.
Baking
- Pour the batter into a greased cake pan and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
Frosting
- In a bowl, beat the softened cream cheese with a hand mixer until fluffy.
- Add the powdered sweetener and vanilla, mixing until combined.
- Pour in the heavy cream and continue to beat until fluffy and spreadable.
Assembly
- Frost the cooled cake with the cream cheese frosting and top with sliced strawberries.
