Keto Strawberry Shortcake

There’s something undeniably special about a slice of Keto Strawberry Shortcake. Growing up, my summer afternoons were filled with the sweet aroma of strawberries mingling with freshly baked cake. This recipe brings those cherished memories back, inviting you to savor the joy of a classic dessert while adhering to a keto lifestyle. Just picture yourself indulging in layers of fluffy cake, luscious frosting, and juicy strawberries, all while keeping those carbs in check. Whether it’s a family gathering or a quiet evening at home, this delightful dessert makes every moment feel special. I love how it balances the sweetness of strawberries with the rich creaminess of frosting, creating a perfect harmony that dances on your taste buds. So, why not dive into this sweet nostalgia and whip up your own Keto Strawberry Shortcake? You deserve a treat that not only satisfies your cravings but also aligns with your dietary goals.

Ingredients to Make Keto Strawberry Shortcake

The ingredients for Keto Strawberry Shortcake are selected not only for their flavor but for their compatibility with a keto diet. Each ingredient plays a crucial role in creating the perfect balance of sweetness and texture. The key players include almond flour, which provides a nutty richness, and allulose, a low-calorie sweetener that doesn’t spike blood sugar levels. Together, these ingredients create a delectable dessert that is both satisfying and health-conscious.

• 4 cups almond flour: A gluten-free alternative that provides a moist base for the cake.
• 2 teaspoons baking powder: Helps the cake rise, giving it a light and fluffy texture.
• 1 cup allulose: A low-calorie sweetener that mimics sugar without the carbs.
• 8 large eggs: Essential for binding the ingredients together and adding moisture.
• 1/4 cup butter: Adds richness and enhances the overall flavor.
• 1 tablespoon vanilla extract: Offers a warm, sweet background flavor that complements the cake.
• 2 cups keto vanilla frosting: Used for layering and frosting the cake, providing a creamy texture.
• 2 cups strawberries: Fresh and hulled, these add a burst of sweetness and color to the dessert.

How to Make Keto Strawberry Shortcake

Making this Keto Strawberry Shortcake is a fun and rewarding process. Follow these steps closely, and soon you’ll have a beautiful cake ready to enjoy. Let’s get started!

1. Preheat the oven to 180C/350F. Grease two 9-inch springform cake pans with butter to prevent sticking.

2. In a small bowl, mix together the almond flour and baking powder until well combined. This will ensure an even rise in your cake.

3. In a separate bowl, whisk together the allulose, eggs, melted butter, and vanilla extract until the mixture is glossy and smooth. This step is crucial for incorporating air into the batter.

4. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; you want to keep that fluffiness!

5. Transfer the cake batter evenly among the two prepared cake pans. Smooth the tops with a spatula for an even bake.

6. Bake in the preheated oven for 27 to 30 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on them to avoid overbaking.

7. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

8. Once cooled, place one cake layer on a flat plate. Spread half of the keto vanilla frosting on top, then layer with half of the strawberries.

9. Top with the second cake layer, then spread the remaining frosting on top and finish with the rest of the strawberries. Your cake is now ready to serve!

How to Switch It Up

If you’re looking to add your own twist to this Keto Strawberry Shortcake, here are some fun ideas to consider:

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
• Freezing: Slices can be frozen in a shallow container for up to 6 months. Just thaw them in the fridge when you’re ready to enjoy.
• Variations: Try adding different fruits like raspberries or blueberries for a mixed berry shortcake.
• Serving suggestions: Serve with whipped cream or a sprinkle of chopped nuts for added texture.
• Health boosts: Add a layer of chia seeds or flaxseeds to up the fiber content.

Serving Suggestions

When it comes to serving your Keto Strawberry Shortcake, the possibilities are endless. Here are some ideas to help you present this delightful dessert:

• Breakfast Treat: Serve a slice of the cake alongside your morning coffee for a sweet start to the day.
• Picnic Delight: Pack slices in a container for a perfect outdoor gathering. They travel well and are sure to impress.
• Birthday Celebration: Use this cake as the centerpiece for birthday parties. Its vibrant layers are visually appealing.
• Seasonal Flavors: During the summer, pair it with fresh mint for a refreshing twist. In fall, consider adding spices like cinnamon for warmth.
• Accompanying Drinks: Pair with herbal teas or sparkling water to balance the sweetness.
• Easy Pairing: Enjoy with a side of whipped cream or coconut cream for added richness.

FAQ

Conclusion

This Keto Strawberry Shortcake is more than just a dessert; it’s a celebration of flavors and memories. It’s a delightful way to indulge your sweet tooth without compromising your health goals. I invite you to try it out and share it with your friends and family. You’ll be surprised at how quickly it becomes a favorite in your home!

Keto Strawberry Shortcake

Craving something sweet yet healthy? Look no further! This Keto Strawberry Shortcake is the ultimate guilt-free treat, featuring layers of fluffy cake, creamy frosting, and fresh strawberries. Perfect for any occasion, this easy weeknight dessert will satisfy your sweet tooth without the carbs. Make it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 234

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups almond flour
• 2 teaspoons baking powder
• 1 cup allulose
• 8 large eggs room temperature
• 1/4 cup butter melted
• 1 tablespoon vanilla extract
• 2 cups keto vanilla frosting
• 2 cups strawberries hulled and sliced

Equipment

• Frying pan
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 180C/350F. Grease two 9-inch springform cake pans and set aside.
2. In a small bowl, mix together the almond flour and baking powder and set aside.
3. In a separate bowl, whisk together the allulose, eggs, melted butter, and vanilla extract until glossy and smooth.
4. Gently fold through the dry ingredients until combined.
5. Transfer the cake batter amongst the two cake pans and bake for 27-30 minutes, or until a skewer comes out clean.
6. Remove the cakes from the oven and let them cool in the cake pans completely, before frosting and layering.
7. Place the first cake on a flat plate or surface. Spread half the keto vanilla frosting on top, followed by half the strawberries.
8. Place the second cake layer on top, and spread with the remaining frosting and top with the remaining strawberries.

Notes

• Tip 1: 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.
• Tip 2: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.