Low Carb Strawberry Shortcake

A round cake topped with whipped cream swirls and fresh strawberries on a white cake stand.

Low Carb Strawberry Shortcake

This strawberry shortcake is light, fresh, and built with simple layers that work together. Juicy strawberries and whipped cream sit on a tender base for a classic dessert that feels just right for warm days.

Course Dessert, Desserts

Cuisine American, International

Keyword baking powder, biscuit, dessert, electric mixer, flour, fresh strawberries, heavy cream, mixer, parchment paper, preheat, shortcakes, strawberry, strawberry shortcake, strawberry shortcake recipe, strawberry shortcakes, unsalted butter, vanilla extract, whipped cream, whisk

Prep Time 20

Cook Time 40

Chill Time 1

Servings Slices

Calories 476kcal

Author Zuzana Paar

Equipment

1 Springform Pan
1 Parchment Paper
1 Mixing Bowl
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

US Customary - Metric

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