Layers of grain-free gluten-free vanilla almond cake, strawberries and fluffy whipped cream make this Sugar-free Strawberry Shortcake a popular dessert year round. You’d never guess it’s gluten-free!
I’m bringing you this Gluten-Free Sugar-Free Strawberry Shortcake today because I can’t wait for Spring to share it with you. It’s just that good!
You’ll have a hard time believing this tender, moist shortcake is gluten-free. Not only that, it’s free from sugar, too!
Made with a combination of almond flour and coconut flour, this shortcake has none of that dry sandy texture that other gluten-free baking sometimes suffers from.
I’ve tested this cake recipe several times in the last few weeks, using it in different desserts. After my first bite, I knew it was perfect for a shortcake dessert as its texture is similar to that of a pound cake. However, this cake is so much better than any store-bought pound cake or yellow sponge cake cups.
Strawberry Shortcake is a dessert that is welcome at any occasion: Valentine’s Day, Canada Day, Fourth of July and more.
It has also been my hubby’s traditional birthday cake from the time he was a little boy. Since he has a February birthday and is on a restricted diet, I designed this recipe so he could still enjoy his favourite dessert.
If you’re trying to cut back on sugar, or even if you’re not, I know you’re going to love this one and add it to your favourites! So let’s get started. Here’s what you’ll need:
Ingredients for Sugar-Free Strawberry Shortcake
For the cake
- butter: adds flavour and creates a tender texture. Soften the butter first before combining it with the sweetener.
- sweetener: to keep this cake low-carb, use a 0-calorie sweetener. My favourite sweetener is Lacanto Monkfruit with erythritol. It acts similarly to granulated sugar in baking. However, you can use granulated sugar if you’d like. You can also use coconut sugar, but the cake will be darker in colour.
- eggs: with 4 eggs in this recipe, you’d think this cake would taste “eggy,” but it does not. The eggs help the cake to rise and give it elasticity. The protein in egg whites helps to provide structure to baked goods while the yolks provide moisture.
- milk: any type: almond milk, cashew milk or other plant-based milk
- vanilla: pure vanilla extract
- almond flour: use blanched, finely ground almond flour for the best texture.
- coconut flour: is relatively low in carbohydrates while being high in protein and fiber. It’s very absorbent. A small amount of coconut flour will absorb a large amount of liquid. Don’t leave it out in this recipe. The combination of almond flour and coconut flour is necessary.
- baking powder: gluten-free
For the Strawberry Sauce
- strawberries: fresh or frozen
- sweetener: 0-calorie, or options listed above
- the juice and zest of half a lemon
- thickener: if you want to make a thicker sauce, you can thicken it with a little cornstarch and water. However, cornstarch is too high-carb for a strict keto diet. If you’re using fresh strawberries, you won’t need this. Thickening the sauce is optional if you’re using frozen strawberries, too. Your sauce will be a little thinner, but one of the delicious aspects of strawberry shortcake is the fact that the crushed juicy strawberries soak into the cake!
For the Whipped Topping
- heavy cream: also known as whipping cream OR you can use Greek yogurt
- 0-calorie sweetener
- pure vanilla extract
Tips for Making Gluten-Free Strawberry Shortcake
You’ll get best results if you make sure your eggs are at room temperature and your butter is softened.
Line an 8-inch square (or round) cake pan with parchment paper for easy removal.
Follow the recipe instructions below. Make the cake first. While it is baking and then cooling, prepare the strawberries. If using fresh, you can simply slice them and serve as is.
I like to make a strawberry sauce with a little sweetener and lemon juice to enhance the berries flavour. Both fresh or frozen strawberries will work in this recipe. No need to thaw the berries.
Possible Variations to this Gluten-Free Strawberry Shortcake
Traditionally, strawberry shortcake is topped with whipped cream. However, I’ve made this with slightly sweetened thick Greek yogurt as well and it’s delicious. You could also make (or buy) coconut whipped topping.
Change the fruit! Try it with other berries.
Double the recipe if you’re serving a larger group. Bake the cake in two 8 – inch square pans, two 8-inch round pans or one 9 x 13 inch pan.
When you make this gluten-free strawberry shortcake, I’d love to hear about it! Let me know in the comments section below.
Low-Carb Strawberry Shortcake
- 6 tbsp butter, softened
- 1/2 cup Lacanto Monkfruit sweetener with erythritol
- 4 large eggs at room temperature
- 1 1/2 tsp vanilla extract, pure
- 1/4 cup almond milk or other plant-based milk
- 1 1/2 cups blanched almond flour, finely ground
- 1/4 cup coconut flour
- 3/4 tbsp baking powder, gluten-free
- 1/4 tsp sea salt
- 1 pound (450 gm) strawberries, fresh or frozen
- 1/4 cup Lacanto Monkfruit sweetener with erythritol
- 1/2 medium lemon, zest and juice of
- 1 tbsp cornstarch mixed with 3 tbsp water, optional (not keto)
- 1 1/2 cups heavy cream (whipping cream)
- 2 tbsp powdered Monkfruit sweetener with erythritol*, see note below
- For best results, make sure your eggs are at room temperature and your butter is softened before beginning.
- Preheat oven to 350°F.
- Line an 8-inch square pan with parchment paper so the edges are slightly draped over the sides of the pan.
- Combine the softened butter and sweetener with an electric mixer and beat until smooth and fluffy. Add the eggs, one at a time and continue to beat after each addition. Add the milk and vanilla.
- Combine the almond flour, coconut flour, baking powder and salt in a separate bowl, then add these dry ingredients to the wet ingredients gradually. Beat until smooth.
- Transfer the batter to the prepared pan, spreading it evenly to the edges.
- Bake at 350°F. for 18-22 minutes, or until cake is golden, springs back slightly when touched and a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan before transferring to a cooling rack.
- To make the strawberry sauce, first make a slurry by stirring the water and cornstarch together. Combine strawberries, sweetener, lemon juice and cornstarch mixture in a medium saucepan. Heat over medium heat until slightly thickened and the sauce has turned glossy. Remove from heat and let cool.
- Whip the cream with sweetener and vanilla until stiff peaks form.
- Cut the cooled cake into squares, then split the squares horizontally in half to make two layers. Top the bottom layer with strawberries and whipped cream then repeat with the second layer, finishing with more strawberries and whipped cream. Serve immediately or chill until serving time..
I adapted this recipe from Wholesome Yum’s Vanilla Gluten-Free Keto Birthday Cake.
Try these other strawberry desserts, too!
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