Keto Strawberry Shortcake with Strawberry-Infused Pound Cake [+ How-To Video]
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A classic summer dessert gone keto!🍓
When I think of refreshing summertime desserts, the first thing that comes to mind is strawberry shortcake. I love the natural sweetness that strawberries have, and they just so happen to be pretty keto-friendly when it comes to carb count.
I’ve taken our signature pound cake keto dessert and kicked the freshness up by adding diced strawberries into the cake. This flavorful and easy to make low-carb dessert will be the hit of your summer cookout! 😋
I even created a video so that you can see how easy this delicious keto dessert recipe comes together…
Recipe tips for making perfect keto strawberry shortcake:
- Fold the diced strawberries into the batter after all other ingredients are combined to prevent them from sinking to the bottom.
- Did you know that you can keep your strawberries fresh longer before eating them!? Try this vinegar hack!
- Feel free to slice your cake and then freeze it for a later date. The cake should last in the freezer for a couple of months if wrapped and sealed tightly.
- Swerve works great as a keto sweetener in this recipe! However, feel free to use whichever keto sweetener you prefer, and be sure to check out our Guide to Keto Sweeteners.
Keto Strawberry Shortcake
yield: 10 SERVINGS
prep time: 25 MINUTES
cook time: 60 MINUTES
total time: 1 HOUR 25 MINUTES
Thick slices of strawberry-infused keto pound cake get covered with layers of sliced strawberries and whipped cream.
Strawberry pound cake:
- 3/4 cup Swerve sweetener
- 5 tablespoons butter, softened
- 4 oz. cream cheese, softened
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 1/2 cups almond flour
- 1/4 cup fresh strawberries, diced
Strawberry glaze topping:
- 1 cups strawberries, sliced
- 1 tablespoon Swerve sweetener
Preheat oven to 350 degrees. In a large bowl, cream together butter, cream cheese, and Swerve with a handheld mixer until smooth.
Add eggs and vanilla extract into the bowl. Continue mixing with the hand mixer until fully incorporated, about a minute.
In a separate bowl, mix together baking powder and almond flour. Slowly add the flour mixture to the cake batter, and mix for 20 seconds. Fold in diced strawberries to your batter.
Grease a loaf pan with cooking spray or butter (although, it may be more likely to stick to the pan with butter), then pour batter into the pan and spread evenly.
Tip - If you're really worried about the cake sticking, I'd suggest first covering the loaf pan with parchment paper, then also spraying the parchment paper with cooking spray.
Place into the oven and let bake for 50-55 minutes. Use a toothpick to check for doneness in the middle of the cake. Let cool.
While the pound cake is cooling, add in 1 cup of sliced strawberries and 1 tablespoon of Swerve sweetener to a small saucepan over medium heat. Bring to a simmer stirring continuously for about 3 minutes, remove from heat.
Slice pound cake and pour strawberry glaze over cake. If desired, top with low-carb whipped cream or keto-friendly vanilla ice cream. Enjoy!
Don’t be alarmed by the high total carb count! Erythritol (the main ingredient found in Swerve) does not affect blood sugar in the same way that regular carbs do, so we subtracted them from the total carb count. You’ll see that the net carbs are much lower once you remove the sugar alcohols.
Yield: 10 shortcakes, Serving Size: 1 slice + 1 spoonful of strawberries
Amount Per Serving: 150 Calories | 14g Fat | 14g Total Carbs | 1g Fiber | 11g Sugar Alcohol | 4g Protein | 2g Net Carbs
The delicious strawberry glaze on this keto shortcake really takes the flavor to the next level and will surely have your non-keto friends begging for this yummy dessert recipe!
My team member, Jenna, gave this recipe a test for me (as pictured above), and here’s what she had to say:
“This dessert has such great flavor, and the diced strawberries mixed throughout the bread was the best part! The sauce for the top is amazing too, and of course, gives this a true, classic strawberry shortcake flavor! The only issue I ran into was that the bread got stuck in my loaf pan. I greased it with butter and it still stuck (which seems to be typical of low-carb breads). I wonder if it would have come out easier by using cooking spray instead? I ended up just cutting it right in the pan and that worked.” – Jenna
NIce and moist but a bit of that Swerve after-taste – even though I reduced it to 1/2 cup and plenty sweet.
Increased diced strawberries to 1/3 cup and vanilla to 1 1/2 t
I did 1/3 pan as is; 1/3 added crushed toasted coconut; 1/3 pan added walnuts (my husband LOVES nuts
Variation to consider for future:
1 t vanilla and 1 t almond and put is toasted thinly sliced almonds
Cooked on convection
Hi Shirley. Wow fantastic idea, I love the add-ins and modifications. It’s definitely a versatile recipe. We love nuts too! They lend a great texture & added crunch. Thank you for all the suggestions ❤
Made it a second time because I didn’t see the swerve the first time and it came out horrible! Second time was a charm 😋😋
Hi there! Yes, that definitely would make all the difference. So glad that you enjoyed it the second time around❤
This is delish!!! Do you think I can make this as a round cake? How would that work? This pound cake is the best I have come across. Will definitely be making this again and again and again!!
Although, I haven’t done it personally, I do think you could put this in a round cake pan. Since it will be thinner, you’ll probably need to cut back the cooking time to 45 minutes. Let us know how it turns out!
I made this in a round cake pan and added the strawberry glaze still hot on it and let everything cool together and it was absolutely delicious. The cake baked for 45 minutes. I will definitely do this recipe again and maybe add lemon zest in the cake.
Sounds so yummy! Thanks for the tip on the round cake pan, Catherine!
What size pan do you use?
We used a regular bread loaf-sized pan.