This delicious Low Carb Strawberry Shortcake Dessert has a base of moist gluten-free and dairy-free almond flour cake to support the stars of fresh ripe strawberries and sweetened whipped cream.
Strawberry shortcake was one of my favorite desserts growing up. We grew our own strawberries in the garden and it seemed I waited forever for them to ripen. My mother made bisquick biscuits, adding cream, and sugared the tops. I loved how they sparkled. When I was older, she let me cut the strawberries for our strawberry shortcake. A job I took seriously
It’s almost strawberry season in Southern California – the time of year I find myself steering my car towards roadside stands stacked with flats of strawberries right from the farm, picked fresh that morning. We’re talking big, glossy, dark red strawberries, so juicy – that the juice dribbles down your chin.
I’ve been going to Bob & Gary’s Field Fresh Strawberry stand for twelve years. It is literally right off of a major highway. Its red and white rail fence and signs seen from the road. It’s conveniently located just two miles from my house.
The strawberry shortcake dessert recipe starts with an ultra-moist almond flour cake baked in a sheet pan. For photos, I cut the sheet-cake into circles with a biscuit cutter and got 12 round bases, but for everyday serving, I would cut the cake into 12 squares and serve that way. If you cut your almond cake into circles, save the crumbs!
[TIP] I save my low carb cake crumbs for cheesecake bases. I break them into crumbs and press them into the bottom of a spring-form pan. Just pour the cheesecake batter over the top and bake. I’ve done this for years and it yields a nice low carb dessert. This idea works with cake scraps, left over muffins, or failed cakes. It works beautifully.
The base for this strawberry shortcake dessert is gluten free and dairy free. Using full fat coconut to replace the oil and add moisture results in an unbelievably moist cake. If you would like an all dairy-free dessert, follow the instructions for making Whipped Coconut Cream and substitute it for the whipped cream.
If I have you thinking about strawberries, try my Strawberry Buttermilk Ice Cream which is absolutely amazing.
This Low Carb Strawberry Shortcake dessert is 6 net carbs per serving
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Low Carb Strawberry Shortcake Dessert (almond flour)
Almond Flour Cake
- 12 ounces strawberries, Diced
- 2 tbsp Sukrin Icing Sugar (o Swerve Confectioners)
- 1 cups heavy cream***
- 2 tablespoons Sukrin Icing Sugar (or Swerve Confectioners)
- 1/4 teaspoon vanilla
- Preheat oven to 350 degrees and position the rack to the middle. Spray a small rimmed sheet pan (jelly roll pan) with baking spray and then line the bottom with parchment paper. The baking spray keeps the parchment in place. My quarter sheet pan measures 12 x 8 1/2 inches at the base of the pan and 13 x 9 1/2 inches at the top (around the rim).
- Measure the dry ingredients for the cake into a medium bowl and stir to mix thoroughly. Then, add the eggs, coconut milk, lemon juice, vanilla and stevia glycerite to the bowl and mix with a hand mixture until ingredients are incorporated.
- Pour the batter into the parchment lined baking sheet and gently spread it to the edges of the pan. Place the cake into the oven and turn it up to 400 for 5 minutes. Then turn it back down to 350 for about 20 minutes more until fully cooked and lightly browned on top.
- Remove the shortcake from the oven and let cool completely before cutting. Cut into 12 squares or use a biscuit cutter to cut into circles.
- Dice strawberries and mix with two tbsp of sweetener to mascerate. Whip the cream with the vanilla and 2 tbsp of sweetener until very thick. (I often add a pinch of xanthan gum to stabilize the whipped cream)
- To plate, add a dollop of whipped cream to a piece of cake and top with the freshly sliced berries. Piping the whipped cream is also a nice effect. Serves 12.