Delicious and classic keto strawberry shortcake delivers on flavor and summer fun! Gluten-free and sugar-free, this is a fabulous low carb dessert keeper. Shortcake, cream, and strawberries. Bliss.

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What is keto strawberry shortcake?

What do I love about strawberry shortcake? It is real food. Real classic flavors to put you in mind of an English garden or tea. Strawberries, real whipped cream, and a sweet biscuit. That's it!

Sounds pretty fabulous, right? This is one summer dessert I am all over, and despite having three parts to assemble, it's really pretty easy to put together. And trust me, the family will LOVE it.

History of a classic strawberry shortcake

If you know me, you know I like to find out where things come from. The history of a thing, its influences, and so on. That definitely extends to food recipes, and the shortcake has been famous for hundreds of years.

Did you know William Shakespeare mentions shortcake in his play, The Merry Wives of Windsor? Well, he's not actually speaking of the cake itself but a character named Alice Shortcake. Why Ms. Shortcake? Well, there's a lot of debate on that!

The first reference to shortcake that I can find is from the Elizabethan cookbook, The Good Huswifes Handmaid for Cookerie in her Kitchen (London, 1588). This treasure contains the first record of the term "short cake" as well as the earliest known recipe for it, a sort of unleavened cookie.

The strawberries and cream were later added to the recipe in the United States as well as the addition of baking soda. The biscuits became more light and fluffy. In fact, the dessert was quite popular during the American Civil War era.

1862 Strawberry Shortcake

The June 1862 issue of the Genesee Farmer (Rochester) describes "Strawberry Shortcake":

The cake should be made like soda biscuit, rather richer, but very light, and baked in a round tin about the size of a dinner plate. Immediately upon taking it out of the oven split it in three parts, and spread them with butter very thinly. Have your strawberries prepared by covering them with sugar. Spread a thick layer of these upon one of the sliced of the cake, and pour over them the richest cream that you can process; then add another layer of the shortcake and another of strawberries, as before. Cover the whole with the remaining slice of cake, add some cream and powdered sugar, and you have a dish which would tickle the palate of an epicure.

Fast forward to today, and when done right my modern keto strawberry shortcake is not that different than that nineteenth-century treat.

Why?

It's a classic, and it's popular for a reason. The cream, acidic yet sweet fruit, with the perfect biscuit base. Joy.

My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake.

- Joan Rivers

TO MAKE KETO STRAWBERRY SHORTCAKE YOU'LL NEED:

• medium-large sized bowl
• a spatula
• whisk
• measuring cups
• a baking pan with a silicone liner or parchment paper
• a saucepan
• hand-held or stand mixer

How to make keto strawberry shortcake

To start, we're going to make the keto shortcakes. Get out all the ingredients and kitchen utensils and place them around you so they're close at hand.

First of all, preheat the oven to 350 degrees Fahrenheit. Then, whisk together the eggs, sour cream, sweetener, salt, and vanilla in a medium bowl. Easy peasy so far.

Now, use a spatula to mix in the almond flour and baking powder. As far as the almond flour goes, try to get a finely ground, blanched almond flour. If an almond meal or different types of flour are used, it can change the texture and amounts needed.

Next, use my trick for even strawberry shortcakes and pull out your ice cream scoop. What?! Yes, I love an ice cream scoop to get even amounts of batter for these shortcakes. If you'd like smaller shortcakes you can even use a two-tablespoon scoop.

So with an ice cream scoop (or spoon), place 6 mounds of dough on the lined baking sheet. It's important not to flatten the mounds but bake them as-is to somewhat retain their shape.

After that, bake them off for 15-18 minutes or until the tops and edges begin to brown.

Let them cool on the pan. Baked goods with almond flour and other gluten-free ingredients often need to cool longer to hold their shape. Otherwise, they are more likely to crumble or fall apart, and we don't want that!

How to prepare the strawberries

So that's our base done. Next up, the strawberries! Traditional strawberry shortcake doesn't allow the strawberries to stand alone, but sweetens them up.

I find I still like to sweeten the strawberries in the keto version to enhance the strawberry flavor. Of course, we don't use sugar, but your preferred sweetener.

I use a powdered sweetener, usually Swerve Confectioners, or powder my own monk fruit. Coffee grinders are super-versatile gadgets, and every kitchen should have whether you drink coffee or not. Yes, I use the coffee grinder to powder granular sweeteners. Great hack.

Now back to the strawberries

While we allow the shortcakes to cool, it's the perfect time to prep the strawberry filling. First, place 8 ounces of sliced strawberries in a small saucepan.

If the strawberries are fresh, add two tablespoons of water. However, if they're frozen (which is perfectly fine) we don't need extra water but will have to let them thaw out a bit to slice them.

Next, warm the pan with the berries on medium heat until they begin to soften. At this point add the sweetener, and stir well.

Then, remove the pan from the heat if actual pieces of strawberries in the sauce are preferred. If you like more of a jam style without strawberry chunks, continue to cook and smash the berries down to a sauce.

Set that aside to cool.

Keto Strawberry Shortcake Assembly

Once everything's cooled, it's time to move on to the assembly.

Get a good fresh or organic heavy cream and whip it up to stiff peaks. I prefer to leave the cream plain without any extra sweetener, but if you wish you may add one to two tablespoons of powdered sweetener.

Be sure to watch the cream as you whip it up. If it goes too long it will get grainy and turn to butter so get your peaks and stop.

First, carefully cut a shortcake in half like a sandwich or bun. Place the bottom section on a serving plate, and then spoon a good amount of whipped cream on top of it.

After that, spoon the beautiful strawberries on top of the whipped cream. Now, top it off with the shortcake top, powdered sweetener, and/or extra fresh strawberries.

It's really up to you, and you can add more cream and strawberries to your heart's content. Yum!

Lastly, serve it to friends and family for the perfect low carb summer dessert.

How to store keto strawberry shortcake

If the dessert will not all be eaten in one sitting, it can be stored for later. However, I advise refrigerating the components separately and then assemble the dessert when ready to eat.

For example, store the strawberries in their own airtight container in the fridge and the shortcakes in another. Whipped cream will keep for a day or two in a container, but I find it best to whip it as you need it.

Although, if I'm in a hurry, I have no trouble pouring heavy cream over my strawberries without even whipping it! But maybe that's just me...

Do you remember the Shire, Mr. Frodo? It'll be spring soon. And the orchards will be in blossom. And the birds will be nesting in the hazel thicket. And they'll be sowing the summer barley in the lower fields... and eating the first of the strawberries with cream. Do you remember the taste of strawberries?

- Sam Gamgee, The Return of the King, J.R.R. Tolkien

Do you remember the taste of strawberries?

What are your favorite memories of strawberries and cream?

I love that quote from Sam Gamgee and can just picture summertime in the Shire.

As a child, we often grew our own strawberries in the back garden, and they were always the best. When the birds didn't get them, that is! I loved to spot the early white flowers and check on them daily as they became bright red strawberries.

I love these real, fresh, basic ingredients. Sigh.

It's time to celebrate summer with a delicious keto strawberry shortcake. Enjoy!

Pin the recipe here:

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

More keto dessert recipes:

1. Keto Lemon Meringue Pie
2. Creamy Keto Lemon Mousse
3. Best Ever Keto Strawberry Cheesecake
4. Keto Cranberry Orange Shortbread Cookies

Printable Recipe

📖 Recipe

Keto Strawberry Shortcake

Yield: 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Keto strawberry shortcake is a delicious low carb summer dessert. The classic flavors of fresh strawberry and cream with a sugar-free gluten-free short delicious pastry.

Print

Ingredients

• 2 large eggs
• ½ cup sour cream
• ¼ teaspoon sea salt
• 2 cups almond flour
• 2 teaspoon baking powder
• ⅓ cup powdered sweetener
• 2 teaspoon vanilla extract

Strawberry Filling

• 8 oz fresh or frozen strawberries
• ¼ cup powdered sweetener

Whipped Cream

• 1 cup heavy cream

Instructions

Keto Shortcakes

1. Whisk together the eggs, sour cream, sweetener, salt, and vanilla in a medium bowl.
2. Use a spatula to mix in the almond flour and baking powder.
3. Take out an ice cream scoop or spoon and use to put 6 mounds of dough on the lined baking sheet. Do not flatten the mounds but bake as-is.
4. Bake for 15-18 minutes at 350 degrees F or until the tops and edges begin to brown. Let cool on pan.

Strawberries

1. While the shortcakes cool, prepare the strawberries.
2. Place 8 oz of sliced strawberries in a small saucepan. If fresh add two tablespoons of water, if frozen it's not necessary.
3. Warm on medium heat until the berries begin to soften and add the sweetener. Stir well and remove from the heat for pieces of strawberries in the sauce. Continue to cook and smash the berries down if a jam style is preferred.

Strawberry Shortcakes Assembly

1. Whip the cream and set aside.
2. Slice the shortcakes in half like a bun.
3. Spoon a good amount of whipped cream then strawberries on the bottom section of the shortcake. Top with the shortcake top, powdered sweetener, and/or extra fresh strawberries.
4. Serve.

Notes

Nutrition Information

Servings 6.0 Amount Per Serving 1 shortcake Calories 292 Total Fat 27 g Saturated Fat 10 g Monounsaturated Fat 6 g Polyunsaturated Fat 3 g Trans Fat 0 g Cholesterol 105 mg Sodium 298 mg Potassium 172 mg Total Carbohydrate 8 g Dietary Fiber 3 g Sugars 3 g Protein 7 g Net Carbohydrate 5 g

*Nutrition Facts per MyFitnessPal.com. For most accurate facts, calculate your own with the exact ingredients you use in the recipe.

**Sour cream comes in different ways. It can be thick creamy or thinner and slightly runny. This will change the texture of the shortcakes. If the batter is too thin add a little extra coconut or almond flour to thicken it up.

Nutrition Information:

Yield: 6 Serving Size: 1 shortcake
Amount Per Serving: Calories: 292

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

What screams of summer more than a light lemon dessert? Keto Lemon Meringue Pie is deliciously sweet cut with the tart flavor of lemon. It's the classic pie with an almond flour crust and a sugar-free, custard filling.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

While I think you'll love my super helpful tips and fun stories, I also realize we are sometimes pressed for time and just need a good recipe!

Scroll down to the bottom of the page for the printable recipe to make it NOW or PIN it here for later!

The History of Lemon Meringue Pie

I don't know if I should admit to you I've been researching the history of lemon meringue pie.

But really, why not? I find the history and development of foods and recipes fascinating. So much depends on the people of the era and place and what's going on at the time. By that I mean, what ingredients were available to them? Why did the dessert come about?

I've found all sorts of stories about the origins of the lemon meringue pie. Some say it goes back to lemon custard in medieval times in England. Others disagree, with the claim a lemon meringue pudding pie must have meringue or meringue and a crust.

Many sources state the lemon meringue pie was born in Victorian-era Philadelphia by a woman named Elizabeth Goodfellow. She owned her own pastry shop and ran what is thought to be America's first cooking school for young ladies.

For more information read Mrs. Goodfellow: The Story of America's First Cooking School by Becky Diamond.

Her pastry shop was unique to the time period because she didn't supply the normal bread of a bakery. Oh, no! She provided delicate cakes, tarts, pies, and other desserts for elegant dinners.

One of her students, Eliza Leslie published her own cookbook in 1847. Titled, The Lady's Receipt-Book: A Useful Companion for Large or Small Families, she says: "Any very nice baked pudding will be improved by covering the surface with a meringue."

Most likely, in looking not to waste the egg whites when creating a pudding or pudding pie, they turned to the delightful fluffy meringue.

Why keto lemon meringue pie?

I have always been a fan of custard and especially of anything with that summery sweet tart lemon flavor.

I've made keto lemon cream pies in the past. However, it's always bothered me to try to save the egg whites for another recipe. Because, more often than not, I forget about them or don't get around to making something out of them.

A keto lemon meringue pie solves the egg white waste problem. All I have to do is whip them up with a few key ingredients. Then just give it a nice browning on top of the pie, and voílà! Keto lemon meringue pie.

But if they were afraid of lemon meringue pie, this would be an irrational fear, because lemon meringue pie is delicious and has never hurt a soul.

- Lemony Snicket, The Wide Window

TO MAKE KETO LEMON MERINGUE PIE  YOU'LL NEED:

• medium-large sized bowl
• a spatula
• whisk
• measuring cups
• a 9-inch pie plate
• a high-power blender or mixer

How to make keto lemon meringue pie

To begin, get out all the ingredients and kitchen utensils so they're close at hand. I don't like to scramble for something when I need it in a hurry.

First, to make the crust. I use an almond flour crust as I do in many of my other desserts like the Low Carb Chocolate Pie. It's a simple press-in crust you bake.

In a medium-sized bowl, mix together the almond flour, sweetener, and salt. Then, pour in the melted butter and mix completely until the mixture is crumbly.

Now press it evenly into the pie plate and up the sides. I like to use a glass or flat measuring cup to press the bottom down evenly. Also, you can just use your hands. Bake the crust at 325 degrees for about 15 minutes, or until the edges start to brown.

How to make the sugar-free lemon filling

First of all, to make the filling, prepare the gelatin. Sprinkle two teaspoons of good gelatin over one-third of a cup of cold water and leave it for 5 minutes to bloom.

What does bloom mean? To bloom gelatin simply means to let it absorb the cold liquid. Usually you want about four times the amount of liquid to the measurement of powdered gelatin.

Second, take out a medium bowl and whisk the egg yolks together. Now set them aside as well and turn to the stove.

Next, in a medium saucepan over medium heat, whisk the water, sweetener, salt, lemon zest, and lemon juice. Once it all begins to simmer, add in the bloomed gelatin to melt it. Then whisk it well to combine.

How to temper the egg yolks

Next, take one spoonful of the hot liquid mixture and whisk it into the egg yolks. Be sure to stir constantly to temper the eggs so they don't curdle or become scrambled. After success with one spoonful, pour in several more and whisk it together well.

Now, in a slow stream, whisk the egg yolk mixture into the saucepan and turn the heat up to medium. Then cook the mixture, stirring constantly, until it thickens and well coats the back of a spoon.

Once it's ready, pour the filling into the baked crust, and put it in the fridge to chill for at least an hour. This will also allow time to clean up and prepare the meringue.

How to make the meringue topping

For many people, meringue can be a bit intimidating or even unappealing. I know it used to be for me. It wasn't something I'd had much of except for the super-sickeningly sweet storebought pie topping.

Once I finally had a good meringue, and a sugar-free one at that, I was sold. Now I use it all the time. It works great not only for pie toppings, but for cookie or pie bases, or even a big pavlova.

Start out by making sure the bowl you're using to beat the egg whites is perfectly clean and free of any crumbs or debris. Then begin to beat the egg whites with the whisk attachment of a stand or hand-held mixer. Start on a low setting, and as they begin to bubble, increase the speed.

Add the cream of tartar and beat on high speed until soft peaks form, about 3-4 minutes. After that, add in the sweetener and salt and continue to beat until stiff peaks form, which should be about another 2-3 minutes.

Now's the fun part! Carefully, spread the meringue on top of the filling. Start around the edges so the meringue seals the crust and the filling. Then fill in the center with the rest of the meringue.

Tip: Use the back of a wooden spoon to make decorative peaks in the meringue. Swirl the back of the spoon on the meringue and lift straight up.

Now it's time to crisp and brown the top of the meringue. There are a couple of ways to do this. The first option is in the oven. Heat the oven to 400 degrees Fahrenheit and bake the pie for 5-10 minutes or until the top begins to brown. Be very careful when removing the pie from the oven as it may begin to melt the gelatin.

Alternatively, if you have a mini blow torch (butane torch) as is used to make crème brûlée, it can be used to brown the top. Simply, move the torch over the meringue gently back and forth. You want it to slightly brown the top, not burn it.

Last but not least, move the pie to the refrigerator to chill and set. Let it chill at least three hours and serve!

Tip: I've found that because meringue does wilt and separate with time, the pie is best if eaten on the same day prepared.

How to store keto lemon meringue pie

If you've worked much with any meringue pies, you'll know meringue is best eaten sooner than later. On a wet pudding or pie filling, it will disintegrate or break down the longer it's stored.

I advise to serve and eat the pie the same day it's made. However, if this isn't possible, keep it in the refrigerator in an airtight container. It will keep for several days and still taste good, but liquid can form between the meringue and the filling the longer it sits.

When life gives you lemons, make lemon meringue pie!

- Unknown

What are your favorite lemon desserts?

The flavor of fresh lemons is one of my favorite flavors to pair with cream or custard. In fact, I find the tart lemon cuts the sweet richness of the cream and takes it from pretty good to pretty fabulous!

Another of my favorite lemon desserts is this Creamy Keto Lemon Mousse. If you're a lemon fan like myself, you'll find this dessert incredibly decadent and delicious.

What are your favorite lemon desserts? I love to pair lemon with blueberry or blackberry. There are so many options!

Go ahead and give this classic pie a keto go. Keto lemon meringue pie. The classic tang and taste you love in sugar-free, gluten-free form.

Yum. I'm hungry.

Pin the recipe here:

Tag me in your recipe pics on Instagram @explorermomma.

If you LOVE this recipe please consider giving it a five-star rating in the review area below!

More keto summer dessert recipes:

1. Strawberry Keto Meringue Cookies
2. Keto Blackberry Cobbler
3. The Best Keto Berry Trifle
4. Low Carb Lemon Blueberry Cream Cake

Printable Recipe

📖 Recipe

Keto Lemon Meringue Pie

Yield: 12

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

The classic sweet-tart taste in a keto lemon meringue pie. A delicious almond flour crust with a tangy lemon filling and a sugar-free soft meringue topping with just a bit of a crunch.

Print

Ingredients

Almond Flour Pie Crust

• 1 ¾ cups finely ground blanched almond flour
• ¼ cup powdered sweetener
• ¼ teaspoon salt
• ⅓ cup melted butter (or coconut oil for dairy-free)

Sugar-free Lemon Filling

• 5 egg yolks
• ¾ cup powdered sweetener
• 1 ⅓ cups water
• 2 teaspoon powdered gelatin
• ¼ teaspoon salt
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoon room temperature butter (or coconut oil for dairy-free)

Meringue Topping

• 5 egg whites
• ½ teaspoon cream of tartar
• ¼ cup powdered sweetener
• ⅛ teaspoon salt

Instructions

Almond Flour Pie Crust

1. Mix together the almond flour, sweetener, and salt in a medium-sized bowl.
2. Add the melted butter and mix completely until crumbly.
3. Press evenly into a pie plate. Use a glass or flat measuring cup to press the bottom down evenly or just use your hands.
4. Bake at 325 degrees for about 15 minutes, or until the edges start to brown.

Sugar-free Lemon Filling

1. Sprinkle 2 teaspoons of gelatin over ⅓ cup of cold water and leave it for 5 minutes to bloom.
2. Whisk the egg yolks together in a medium bowl and also set those aside.
3. In a medium saucepan over medium heat, whisk the water, sweetener, salt, lemon zest, and lemon juice. Once it begins to simmer, add in the bloomed gelatin and whisk to combine.
4. Take one spoon of the hot liquid mixture and whisk it into the egg yolks, stirring constantly to temper. Pour in several more large spoonfuls and whisk in well.
5. Next, in a slow stream, whisk the egg yolk mixture into the saucepan and turn the heat up to medium.
6. Cook the mixture, stirring constantly, until it thickens and well coats the back of a spoon.
7. Pour the filling into the baked crust and put it in the fridge to chill for at least an hour while you prepare the meringue.

Meringue Topping

1. Beat the egg whites with the whisk attachment of a stand or hand-held mixer. Add the cream of tartar and beat on high speed until soft peaks form, about 3-4 minutes.
2. Add the sweetener and salt and continue to beat until stiff peaks form, another 2-3 minutes.
3. Spread the meringue on top of the filling. Start around the edges so the meringue seals the crust and the filling. Then fill in the center.
4. Bake at 400 degrees Fahrenheit for 5-10 minutes or until the top begins to brown. Alternatively, use a mini blow torch over the meringue to brown the top.
5. Carefully remove the pie from the oven to the refrigerator to set. Let it chill at least three hours and serve.
6. Because meringue does wilt and separate with time, the pie is best if eaten on the same day.

Notes

Nutrition Facts

Servings 12.0 Amount Per Serving Calories 162 Total Fat 15 g Saturated Fat 5 g Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 106 mg Sodium 169 mg Potassium 22 Total Carbohydrate 3 g Dietary Fiber 2 g Sugars 1 g Protein 6 Vitamin A Net Carbohydrate 1 g

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 162

Did you make this recipe?

Tag @explorermomma on Instagram and hashtag it #explorermomma. Thanks a bunch!

Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it's best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.