Keto Strawberry Shortcake
Everyone will love this old fashioned summertime classic keto dessert! This keto strawberry shortcake recipe starts with a gluten-free shortcake and layered with homemade whipped cream and fresh juicy strawberries.
Keto Strawberry Shortcake Recipe Video
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Strawberry Layer Ingredients
Shortcake Layer Ingredients
Whipped Cream Layer Ingredients
Keto Strawberry Shortcake Directions
Preheat oven to 350 degrees and line the bottom of two 6-inch cake pans with greased parchment paper cut into circles to fit the bottom of the pan. Can use one 8-inch cake pan for this recipe as well.
Get a bowl
In a medium bowl, mix together strawberries, 1 tablespoon monkfruit sweetener and lemon zest. Set aside.
Mix dry ingredients
In a small bowl, sift together flours, baking powder, and salt. Set aside.
Whip the eggs
In a large bowl, whip together eggs and egg white until foamy. Then add 1/2 cup monkfruit and beat until mixture has thickened and is pale in color (about 3-5 minutes).
Add dry mixture to eggs
Gently fold in dry ingredients, followed by heavy whipping cream, melted butter and vanilla extract.
Pour shortcake batter evenly into prepared cake pans. Bake at 350 degrees for 12-15 minutes if using two 6 inch cake pans or 20-25 minutes if using one 8 inch cake pan. Remove from oven. Let cool for several minutes until you can handle the sides of the pan before loosening the cake from the sides of the pan. Flip cake over onto a wire rack to cool completely. If making one large cake, slice cake in half horizontally once it has cooled.
Whip the cream
To prepare the whipped cream layer, add heavy whipping cream and vanilla extract to a medium bowl. Whip until stiff peaks form.
Assemble the shortcake
Once the shortcake has cooled completely, assemble the strawberry shortcake. Place one shortcake on a serving plate. Followed by a layer of 1/2 the strawberries. Top with 1/3 the whipped cream. Repeat layers. Do a final topping of whipped cream on top.