Recently, when my younger son graduated from high school I made this Low-Carb Strawberry Shortcake. Our family came in to celebrate and went crazy for it. No one knew it was a healthy, grain-free, low-carb dessert. Everyone on Instagram asked for my recipe so I thought I’d share it with you here!
Easy Strawberry Shortcake Recipe
I’ve found that most strawberry shortcake recipes are quite complicated. However, my version of this summertime classic dessert is a cinch to throw together. The low-carb vanilla cake that I use is a one-pot recipe made with 6 ingredients total. While the cake cools you have time to make my 2-ingredient Low-Carb Whipped Cream. After that, you simply assemble it and add strawberries.
Low-Carb Nut-Free Dessert Recipe
My low-carb, coconut flour Strawberry Shortcake recipe is comprised of nut-free cake that’s lightly sweetened with maple syrup. I smother this rich spongey cake in my purely low-carb, high-fat (LCHF) topping. My unsweetened Homemade Whipped Cream, perfumed with vanilla is simply divine on this low-carb dessert.
- 1 Paleo Vanilla Birthday Cake
- 2 batches Homemade Whipped Cream In A Mason Jar
- 1 pound strawberries
- Allow the Paleo Vanilla Birthday Cake to cool
- Slice each cake in half horizontally in order to create four separate discs
- Set one disc aside for other use
- Place one disc on a 9 inch clear glass cake stand
- Cover disc with whipped cream, then layer with strawberries
- Repeat process with two remaining discs
- Serve
Dealing with Carbohydrate Intolerance
I recently wrote a post called, “Am I Allergic to Almond and Coconut Flour?“. In it, I discuss carbohydrate intolerance. I believe this condition originated because carbohydrates were not regularly and abundantly available to humans prior to modern times. Royalty and the wealthy had greater access to sugar and carbohydrates, however, most of our ancestors would not have had access to sweets and starches, or any foods at all, in great abundance. Since I have carb intolerance I do much better on a low-carb Ketogenic Diet. On occasion, I like to celebrate with a low-carb dessert like this.
Healthy Low-Carb Sweeteners
Unfortunately, I also don’t do well with most low-carb or zero-carb sweeteners. Many of us with small intestinal bacterial overgrowth (SIBO), cannot digest typical low-carb sweeteners like erythritol. That’s why I stick to using small amounts of natural sweeteners in my recipes. I also use pure stevia which is easy for me to digest.
Your Sweetener of Choice
What’s your favorite sweetener? Do you use moderate amounts of honey or maple syrup, or does your system tolerate carbohydrates fairly well? Can you digest calorie-free sugar alcohols like erythritol and xylitol? Leave a comment and let me know!
elishia says
This is fabulous! We are already big fans of your vanilla birthday cake and this was perfect. I made a few small changes that worked out great. I baked the cake batter all in one 7 1/2 inch spring form pan and then sliced it horizontally. The cooking time was a bit longer and it worked out great. One of these days I’ll buy the 6 inch pans that you love! In between the layers I put a quick strawberry sauce which I made by placing strawberries, a bit of vanilla and a few tablespoons of maple syrup in a covered saucepan and simmering for about 15 min. I pureed that with the immersion blender and cooled it before putting it between the layers and over the top of the cake. I chilled it overnight like that then served it with the sliced strawberries and whip cream on the side the next day. By the way, I always whip cream in the standing mixer and it’s absolutely fine! Thanks for all of your amazing recipes!!!!!
Elana says
Elisha, that sounds amazing! So glad you are enjoying this cake :-)
Katie says
Hi Elana,
I’m making this delish looking cake one day in advanced for my little guy’s bday tomorrow. I don’t plan to assemble it until tomorrow, but what is the best way to store the cake part over night?
Thank you!! We are so excited to try it!
Elana says
Katie, happy birthday to your little guy! This is such a wonderfully healthy cake to make and he is so lucky to have you. When I’m using this cake the next day I cool it for several hours, then release from the pan and store in foil in the fridge overnight.
Annette says
Hi Elana, your site looks amazing and love it. I live in South Africa and Almond flour is very expensive. Is there any alternative I could use for recipes, especially your muesli scones and anything muesli? I do have sunflower seed flour. I know coconut flour cannot be replace almond flour. Thanks.
Elana says
Annette, thanks for your comment! I haven’t tried that so not sure :-)
Ann Mustain says
Elena, I have been following you for several years dabbling in and out, trying keto and now I am back with yours. I don’t have any allergies against any foods but just want to eat healthy. I have a-fib and emphysema so I am hoping diet will help. At the moment, I am low salt, no sugar and no grains. I use Stevia which has an after taste if you use to much. I cannot use xylitol . I can use honey and maple syrup with good results.
I have tried a few of your recipes but am still trying to get my mind to accept as ok eating different textures. Anyway kid (I am 70, so you’re a kid to me, lol) you are doing a great job and I want to thank you for your talents. Blessings always
Elana says
Ann, what a sweet comment! You can call me kid anytime. I hope you’ll continue to keep me posted on your healing journey :-)
Lauren says
Could you use any fruit?
Elana says
Lauren, feel free to experiment!
Inna says
Elana, I made your paleo vanilla birthday cake for my husband birthday last week, we absolutely loved it!!! I actually used a 9″ pan (didn’t have a smaller one) to bake the cake, cut the cake into 4 layers, frosted each layer with your cream cheese frosting and fresh raspberries! The raspberries helped to give height to the cake and allowed me to add more frosting overall. To my surprise the cake came together in 2 hours (of course I didn’t allow the cake to cool completely), so convenient for a work day… thank you for managing to keep your ingredient list nice and short!
Elana says
Inna, I’m so happy to hear this cake was a hit for your hubby’s birthday! And I work very hard to keep my ingredient lists short –thanks for noticing that :-)
Leslie says
Elana, I have been paleo for about 15 years, so I’ve tried many alternative sweeteners. In the earlier days I didn’t even eat fresh fruit! I now chiefly use modest amounts of honey and maple syrup. I like stevia – both fresh from the garden and liquid. Xylitol is OK for when I don’t want to add more liquid to a recipe, but I’m not in love with it.
Just based on my glowing reviews of your recipes as I emerge from the kitchen, my husband tells everyone who will listen, about your website. The man never met a stranger, so they are people of all ages and descriptions who just want to get healthy. I recovered from fibromyalgia so empathize strongly with your journey. Thank you for making your fine work available to those who need it.
Elana says
Leslie, this is one of my favorite comments of ALL TIME! I love that you and your husband are on this healing journey of health food with me! I hope we can stay in touch here :-)
Sandi says
Hi Elana,
This looks amazing. Is there a recipe for SCD?
Elana says
Sandi, I will add that to my list of requests. In the meantime, here is a link to all of my SCD recipes:
https://elanaspantry.com/diets/specific-carbohydrate-diet/
Enjoy!
Elana
Jane says
This looks delicious! Your cookbooks are beaten and battered from overuse and enjoy front and center placement in my cookbook cabinet. While I don’t tolerate coconut, our favorite strawberry shortcake recipe is your drop biscuit recip.. (pg 20 but I use Maple Syrup.) No need to open your book…. I know it by heart! My allergy free guests have told me that it’s the best shortcake that have ever tasted. Warm from the oven with cool berries..delicious!
Thank you for sharing all of your fabulous recipes!
Elana says
Jane, I’m so happy to be front and center in your cookbook cabinet, and am glad we are on this good food, healing journey together :-)
Danae says
Elana, I have 2 of your books love them. Have you tried pure monk fruit sweetener? I have sibo and recently tried this its liquid by lokanta I believe from amazon, I love it in teas. No funny taste. It would be perfect in whip cream! Let me know if you try it !
Elana says
Danae, thanks for your comment! Many of the Lakanto brand products have corn (erythritol) in them so be careful about that. I did buy a pure monkfruit powder that was very nice :-)
Mária Cristina says
http://steviapoint.com/what-is-stevia/history-of-stevia/
I’m from Paraguay and the Ka’a He’e or Stevia, is very common.
I read that you prefer this natural sweetener and I just wanted to let you know it’s origins, the guarani culture. Thank you for your delicious recipes!
Elana says
Thanks Maria!
Rosie says
Dear Mária Cristina ,
Thank you very much for sharing this history, I really enjoyed learning about this.
Dianna Doblosky says
I grow stevia in my herb garden, dry it in my dehydrator, then crush it. It’s green and much less processed than the stevia you find in stores. I also tolerate small amounts of honey and maple syrup.
Elana says
Thanks Dianna!
Angela says
I am truly curious as to how you can get 12 servings out of this cake. They must be really tiny. Thanks for the recipe.
Elana says
Angela, it’s super tall, so I do thin slices! It’s a LOT of food :-)
Tierney says
Elana, I made your Paleo vanilla cake recipe for my daughter’s first birthday last month, and topped it with whipped cream and berries just as you did here. It was delicious, she absolutely loved it, and I felt really good about giving her a special first birthday cake that was actually healthy for her. Thank you!
Elana says
Tierney, great minds think alike! I’m so happy to hear you enjoyed this shortcake :-)
Cindy Rash says
I use trivia mostly. Read the ingredients and it looks like 100% stevia. Hope that’s right. No aftertaste. You can dip strawberries and eat raw tastes just like sugar. I have your books and love your recipes. Keep up the good work!
Elana says
Cindy, thanks for sharing your favorite form of sweetener here! I’m so happy to hear you are enjoying my books :-)
K Luck says
We also use stevia or small amounts of coconut sugar, honey or maple syrup. The sugar alcohol sweetners have two problems. One is that some are derived from milk & cause my dairy allergy to flair, the other is that since we have insulin disorders, we find the sugar alcohols cause the same metobolic reaction as sugar does.
Elana says
K, thanks for your awesome comment! I’m so glad to be on this healing journey with you :-)
Karen says
Looks scrumptious–can’t wait to try it! Thank you!
Elana says
Karen, you’re very welcome!
Kathryn says
Thank you Elana!! You solved my Memorial Day dessert dilemma! This looks wonderful and I know my family will love it. God bless you for all you do for us!!
Elana says
Kathryn, I’m so happy to help with that! I know you’ll love it as much as we do :-)