This gorgeous Keto Strawberry Shortcake Cake is low carb, gluten free, sugar free and even nut free!
PREPARATION TIME:
Prep Time 30 minutes
Cook Time 30 minutes
Ingredients
Cake
8eggs
¼cuplemon juice
1cupheavy cream
1teaspoonvanilla extract
1teaspoonlemon liquid steviaor vanilla or clear
¾cupSwerve confectioners sweetener
½cupcoconut flouror 60 grams
2teaspoonsbaking powder
½teaspoonsalt
10ouncesstrawberries
Stabilized Keto Whipped Cream
2tablespoonswater
½teaspoongelatinunflavored
1.5cupsheavy cream
¼cupSwerve confectioners sweetener
pinch salt
Instructions:
Cake
Grease two spring form (7 inch) cake pans on bottom and sides. Preheat oven to 350 degrees F.
Place eggs, lemon juice, cream, extract, stevia and Swerve into a stand mixer or a large bowl and use an electric mixer and blend until combined or whisk by hand.
In a separate bowl, whisk dry ingredients; the coconut flour, salt and baking powder together then slowly pour into into the wet ingredients in the mixer while it’s on low speed. Once well combined, evenly pour shortcake batter into each of the pans.
Bake for 30 minutes or until a toothpick in the center comes out clean and they are just lightly golden brown around the edges. Allow to cool for 10 minutes then use a sharp knife to loosen the edges around the edges of the pan. Remove the sides and let cool completely before assembling.
Stabilized Whipped Cream:
Place the water in a microwavable small bowl and sprinkle the gelatin over it. Let sit for 2 minutes then microwave for 10 second intervals, stirring after each interval, until dissolved. May take up to 30 seconds. Allow to cool while you make whipped cream.
Using a clean bowl for the stand mixer, pour in the heavy whipping cream, Swerve and salt. Using the whisk attachment, beat the cream until stiff peaks form. Change the speed to low and drizzle the gelatin into the whipped cream until combined. Set aside or refrigerate until ready to assemble.
Assemble
Slice 6 ounces of strawberries into ¼ inch slices. Save 4 ounces, whole strawberries, for later.
Place one cake onto a serving plate. I flipped mine over to have a flatter surface to work with. If you do not want to cover the sides of the cake with whip cream then use half the cream for this middle layer and the remaining for the top layer. Or if you want the cake like mine in the photos, spread ⅓ of the whipped cream onto the cake.
Lay about 4 ounces of sliced strawberries over the cream, save the other sliced strawberries to add to the top layer.
Place or flip the other cake over onto the strawberry layer. Spread the remaining cream or another ⅓ portion of the whipped cream onto the top of the cake or pipe it like I did. Insert slices of strawberries around the top layer of whipped cream. If covering the sides of the cake, use the remaining whipped cream to spread over the sides. Keep refrigerated for up to 3 days.
Notes
Needed: Two- 7 inch spring form pans with removable bottoms, leak proof
Net Carbs: 5g
This recipe was published first in June 2019 and updated in April 2021.
