Craving a strawberry shortcake that’s light and still feels like a treat? This classic recipe for strawberry shortcake layers juicy strawberries with fluffy whipped cream for a fresh, filling dessert. A tender base holds everything together while keeping the flavors simple and classic. It’s an easy summer dessert that gives you a strawberry and cream taste without feeling heavy.
Every summer, our family does a backyard get-together, and I always stress about what dessert to bring. Last year I showed up with this strawberry shortcake and it was gone before I even got a slice for myself. Three people pulled me aside that day, asking how I made it, and honestly, that felt better than any compliment I have ever gotten in the kitchen.
Homemade Whipped Cream
Making whipped cream from scratch is so much better than anything from a can. It is the perfect creamy layer for this strawberry shortcake recipe and works just as well on top of a slice of wild blueberry cheesecake, berry coffee cake, or any other dessert you are making.
Are Fresh Strawberries Better
Fresh strawberries are always the best choice for strawberry shortcakes because they are juicy, sweet, and hold their shape much better than frozen ones. When you slice them and layer them between the shortcakes with homemade whipped cream, the flavor is so much brighter and more natural. Frozen strawberries release too much water and can make the biscuit layers of your dessert soggy, so stick with fresh ones whenever you can.
Great Recipe for Special Occasions
This cake is easy enough to make at home but looks presentable enough for birthdays, holidays, or any time you want to serve your guests. Simple ingredients like almond flour, fresh strawberries, and heavy cream come together into something that looks and tastes really special.
How To Make Classic Strawberry Shortcakes
This classic strawberry shortcakes recipe gives you soft, lightly sweet biscuits layered with juicy strawberries and cream. It’s simple to prepare and makes a fresh, satisfying dessert that works any time of year.
Kitchen Gadgets Needed:
- 18 cm or 8-Inch Springform Pan: Holds the cake batter while it bakes and makes it easy to remove without breaking the cake.
- Parchment Paper: Lines the pan so the cake does not stick to the sides or bottom.
- Mixing Bowl: One for the egg whites and one for the egg yolk batter.
- Hand Mixer or Electric Mixer: Whips the egg whites and heavy cream to the right consistency.
- Spatula: Gently folds the egg whites into the batter without knocking out the air.
- Zester: Zests the lemon for the cake batter.
- Knife: Slices the strawberries and cuts the cake into two even layers.
- Serving Plate: Holds the cake while you assemble and decorate it.
Ingredients Needed:
Strawberries
- Strawberries: Used both inside the cake layers and on top for decoration.
Sponge Cake
- Egg Whites: Whipped into stiff peaks to make the cake light and airy.
- Cream of Tartar: Helps the egg whites hold their shape when whipped.
- Egg Yolks: Mixed with the sweetener to create a rich, creamy batter base.
- Brown Sugar Sweetener: Sweetens the cake without the carbs.
- Lemon Juice: Adds a bright, fresh flavor to the batter.
- Zest from 1 Lemon: Gives an extra punch of lemon flavor throughout the cake.
- Almond Flour: A flour base that keeps the cake soft and tender.
Whipped Cream
- Heavy Cream: Whips up into a thick, fluffy cream for layering and topping.
- Powdered Sweetener: Sweetens the whipped cream without making it grainy.
- Vanilla Extract: Adds a warm, sweet flavor to the cream.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MAKING STRAWBERRY SHORTCAKE SUMMER DESSERT
First Step: Prepare Ingredients and Preheat Oven
Heat the oven to 350°Fahrenheit (180°Celsius). Line the bottom and sides of an 18 cm or 8-inch springform pan with parchment paper. Get all your ingredients measured and ready before you start. Having everything set out makes the next steps go a lot faster and smoother.
Second Step: Whip the Egg Whites and Make the Batter
In a clean bowl, whisk the egg whites together with the cream of tartar until they form medium-stiff peaks. The mixture should hold its shape but still look smooth. Do not overmix. In a separate bowl, beat the egg yolks with the brown sweetener for 2 to 3 minutes until pale and creamy. Stir in the lemon juice and lemon zest until combined. Add the almond flour and mix again. The batter will be thick at this point, and that is totally fine.
Third Step: Fold and Bake the Cake
Mix about one-quarter of the whipped egg whites into the thick batter with a mixer to loosen it. Then gently fold in the remaining egg whites in batches with a spatula. Be slow and careful, so you keep the mixture light and airy. Pour the batter into the prepared pan and smooth the top.
Tap the pan lightly on the counter a few times to release any large air pockets. Bake for about 40 minutes until the cake is set and lightly golden on top. Let it cool completely before taking it out of the pan. Once cooled, slice it carefully into two even layers.
Fourth Step: Make the Whipped Cream and Prep the Strawberries
Whip the heavy cream until it starts to thicken. Add the powdered sweetener and vanilla and keep whipping until you get soft, creamy peaks. Slice about 4 strawberries into pieces and keep the rest whole. You will use the sliced ones inside the cake and the whole ones on top for decoration.
Fifth Step: Assemble and Chill
Place one cake layer on a serving plate. Spread one-third of the whipped cream over it and arrange the sliced strawberries on top. Add the second cake layer and cover the whole cake with the remaining cream. Decorate the top with whole strawberries. Pop it in the fridge to chill slightly before serving for the best texture.
TIPS AND TRICKS:
- Do not overmix the egg whites: Stop whipping as soon as you see medium-stiff peaks. Overmixed egg whites get dry and clumpy and will not fold into the batter smoothly.
- Fold gently and slowly: When adding the egg whites to the batter, use big, slow strokes with the spatula. Rushing this step knocks out all the air and makes the cake dense instead of fluffy.
- Cool the cake completely before slicing: If you try to cut the layers while it is still warm, the cake will fall apart. Give it enough time to cool all the way down before you touch it.
- Chill before serving: A short time in the fridge helps the cream firm up, making slicing much cleaner and easier.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitute For Shortcake Ingredients
If you do not have brown sugar sweetener, you can use any granulated low-carb sweetener you have on hand. For the whipped cream, coconut cream is a great dairy-free swap. Just make sure it is fully chilled before whipping so it thickens up properly.
What To Serve With Classic Strawberry Shortcake?
This cake is great on its own, but you can serve it with a scoop of coconut ice cream or strawberry ice cream. A cup of cold brew coffee or fresh lavender tea pairs really nicely with the light, creamy flavor of the cake. Fresh mint leaves on top as a garnish also make it look extra pretty when serving guests.
Keep the assembled cake in the fridge covered loosely with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. The whipped cream may soften a little over time, but it will still taste great. If you want to keep it looking its best, store the cream and cake layers separately and assemble just before serving.
Can I Freeze Baked Desserts?
You can freeze the sponge cake layers on their own. Wrap each layer tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to one month. Thaw overnight in the fridge before assembling. It is best not to freeze the assembled cake with the cream and strawberries, as the cream does not hold up well after freezing, and the strawberries get watery.
More Tasty Ideas for You
If you loved this strawberry shortcake, you will want to try more desserts. Lemon cheesecake is creamy and bright with the same kind of fresh flavor. Pavlova is another light and airy dessert that is perfect for warm weather.
Chocolate mascarpone cake is a great base recipe to have on hand whenever you want a simple cake. These are all easy desserts that keep things sweet without the extra carbs.
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Low Carb Strawberry Shortcake
Equipment
- 1 Hand Mixer or Electric Mixer
- 1 Spatula
- 1 Zester
- 1 Knife
- 1 Serving Plate
Ingredients
- 14 Pieces Strawberries fresh
Sponge Cake
- 5 Egg Whites
- ¼ teaspoon Cream of Tartar
- 5 Egg Yolks
- ¼ Cup Brown Sugar Sweetener
- 2 Tablespoons Lemon Juice
- 1 Piece Lemon Zest
- 1¼ Cups Almond Flour
Whipped Cream
- 3¼ Cups Heavy Cream
- ¼ Cup Powdered Sweetener
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°Fahrenheit (180°Celsius) and line an 8-inch springform pan; measure all ingredients.
- Whip egg whites with cream of tartar to medium peaks, then beat yolks with sweetener, lemon juice, zest, and almond flour until thick.
- Fold whites into the batter, pour into the pan, and bake about 40 minutes until set; cool completely and slice into two layers.
- Whip cream with sweetener and vanilla to soft peaks, then slice some strawberries and keep the rest whole.
- Layer cake with whipped cream and strawberries, cover with remaining cream, top with whole berries, and chill before serving.
Notes
- Do not overmix the egg whites: Stop whipping as soon as you see medium-stiff peaks. Overmixed egg whites get dry and clumpy and will not fold into the batter smoothly.
- Fold gently and slowly: When adding the egg whites to the batter, use big, slow strokes with the spatula. Rushing this step knocks out all the air and makes the cake dense instead of fluffy.
- Cool the cake completely before slicing: If you try to cut the layers while it is still warm, the cake will fall apart. Give it enough time to cool all the way down before you touch it.
- Chill before serving: A short time in the fridge helps the cream firm up, making slicing much cleaner and easier.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
other desserts that you can make
Other desserts you can make can keep things simple while still feeling special. Try more cakes, no-bake bars, or even ice cream for easy and satisfying treats.
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