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Est.|2006
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Low-Carb Strawberry Shortcake

May 25, 2018
39
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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
12
Print Recipe
  • 1 Paleo Vanilla Birthday Cake
  • 2 batches Homemade Whipped Cream In A Mason Jar
  • 1 pound strawberries
Instructions
  1. Allow the Paleo Vanilla Birthday Cake to cool
  2. Slice each cake in half horizontally in order to create four separate discs
  3. Set one disc aside for other use
  4. Place one disc on a 9 inch clear glass cake stand
  5. Cover disc with whipped cream, then layer with strawberries
  6. Repeat process with two remaining discs
  7. Serve
This is fabulous! We are already big fans of your vanilla birthday cake and this was perfect.
— Elishia

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!

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Nutrition
There is no Nutrition Label for this recipe yet.

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Comments

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39 responses to “Low-Carb Strawberry Shortcake”

  1. Sharon says:
    Jun. 29, 2019 - 4:51 pm

    How about monkfruit? The granulated is a 1:1 ratio. No carbs and no calories.

    Reply
    • Elana says:
      Jun. 29, 2019 - 9:07 pm

      Sharon, I haven’t tried that so not sure. Granulated monkfruit generally contains corn so I don’t use that product :-)

      Reply
  2. elishia says:
    Jul. 7, 2018 - 10:23 pm

    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!!!!!

    Reply
    • Elana says:
      Jul. 8, 2018 - 6:38 pm

      Elisha, that sounds amazing! So glad you are enjoying this cake :-)

      Reply
  3. Katie says:
    Jun. 23, 2018 - 3:24 pm

    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!

    Reply
    • Elana says:
      Jun. 25, 2018 - 5:45 pm

      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.

      Reply
  4. Annette says:
    Jun. 7, 2018 - 6:17 am

    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.

    Reply
    • Elana says:
      Jun. 7, 2018 - 10:36 am

      Annette, thanks for your comment! I haven’t tried that so not sure :-)

      Reply
  5. Ann Mustain says:
    Jun. 1, 2018 - 6:42 pm

    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

    Reply
    • Elana says:
      Jun. 3, 2018 - 11:17 pm

      Ann, what a sweet comment! You can call me kid anytime. I hope you’ll continue to keep me posted on your healing journey :-)

      Reply
  6. Lauren says:
    May. 31, 2018 - 6:24 am

    Could you use any fruit?

    Reply
    • Elana says:
      May. 31, 2018 - 11:05 am

      Lauren, feel free to experiment!

      Reply
  7. Inna says:
    May. 29, 2018 - 11:23 pm

    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!

    Reply
    • Elana says:
      May. 30, 2018 - 7:57 pm

      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 :-)

      Reply
  8. Leslie says:
    May. 28, 2018 - 3:40 pm

    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.

    Reply
    • Elana says:
      May. 28, 2018 - 10:13 pm

      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 :-)

      Reply
  9. Sandi says:
    May. 27, 2018 - 5:28 am

    Hi Elana,

    This looks amazing. Is there a recipe for SCD?

    Reply
    • Elana says:
      May. 28, 2018 - 10:28 am

      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

      Reply
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