Strawberry Shortcake (Low-Carb, Dairy-Free)

A summertime classic made low-carb! Strawberry Shortcake with flaky biscuits, fresh berries, and fluffy whipped cream. No gluten, grains, dairy, or sugar! (options for keto, paleo and vegan)

Fit for Special Diets: Gluten & Dairy Free!

If you've got a special diet and think you can't have strawberry shortcake because you're keto/low-carb, gluten-free, dairy-free, egg-free, paleo, vegan, the list goes ON.

I've gotcha covered, friend!

This dessert is gonna blow you away with its deliciousness. And it fits ALL the dietary restrictions mentioned. Strawberry Shortcake for ALL!

With just a few simple, whole-food ingredients, you can enjoy a buttery, lightly sweet biscuit stacked high with fresh strawberries and clouds of fluffy whipped cream!!

Get ready for a heavenly summer experience.

Easy Low-Carb Shortcake Ingredients

These are super SUPER easy to make. Seriously, there's nothing complicated in the technique. It's similar to making cookies.

And these shortcakes are made with SIMPLE "normal" ingredients you probably already have:

• Almond flour - for a GF and grain-free amazing pastry
• Tapioca flour but tapioca gives it a lighter more delicate texture
• Oil - I used buttery coconut oil, but any oil should work
• Sweetener - I used monkfruit granules to keep them sugar-free
• Pink Salt & Vanilla Extract- for even more flavor. This Mexican vanilla is AMAZING.

And the result is a tender, flaky "biscuit" with a crisp exterior that's perfect for layering! The lightly sweetened shortbread paired with juicy berries and soft silky whip is pure HEAVEN.

ps: *Handle with Care*  Since this shortbread doesn't have any egg or egg replacer, it's more fragile when sliced. Just remember to be careful. But even if it breaks a little, it still tastes just as good, haha.

FAQ: Ingredient Substitutions

Almond Flour: sub pumpkin seed flour for nut free. Gluten-Free flour is not recommended due to the vast difference in protein/fat structure which greatly affects the texture.

Tapioca: sub more almond flour, just be aware the texture will not be as light an fluffy.

Monkfruit: sub coconut sugar or erythritol. A granulated sweetener that creates a crisp exterior is my recommendation. If you use allulose alone, the result will be a real soft texture.

How to Make Dairy-Free Whipped Cream

If you've never made coconut whipped cream, get ready! I absolutely LOVE coconut whip. But there ARE a few things you need to remember for the BEST result

1. USE A GOOD BRAND
   • I recommend Thai Kitchen brand coconut milk . Some others don't work as well and you're left with coconut soup.
   • Don't use 'LITE". You need the full fat variety so it's thick enough.
2. CHILL YOUR CAN
   • Your can MUST be chilled for a minimum of 24 hours so the cream separates and rises to the top. I keep a can in my fridge at all times, just in case 😉
3. or USE THE SHORTCUT METHOD
   • Just skip to a can of coconut cream if you don't want to wait for the cream to separate. The cream is more expensive (and you'll miss out on the delish coconut water!) but it's a good option for some 🙂
   • Don't buy "Cream of Coconut" which is loaded with SUGAR. Just don't.

Method:

1. Scoop out the cream into a mixing bowl.
2. Add vanilla and sweetener.
3. Whip it. Whip it good.
   • It only takes about 30 seconds. I recommend a hand mixer since it's not a huge amount.

Related: Keto Strawberry Peanut Butter Squares,  Dairy-Free Strawberry Ice Cream

Berries: To Sweeten or Not to Sweeten?

Here's where you can change the recipe if that's what you prefer: sweeten the strawberries.

Personally, I prefer unsweetened berries (assuming they're ripe). I like the freshness and firmness of regular sliced strawberries.

But you may like to have that gooey glaze and softer, sweeter berries. I get it. People like different things!

So if you want sweetened strawberries, here's whatcha do:

1. Prep the strawberries: Remove the stems and cut berries in halves, quarters or slices. Place them in a bowl.
2. Sweeten: Sprinkle with 2 Tbs granulated or powdered sweetener (such as monkfruit) Gently stir until all coated.
3. Mash: Want them softer/macerated? Mash some of the strawberries with a potato masher (not all, just some) Then let them sit in the fridge while you make the shortbread.

Crowd-Pleasing Dessert

These strawberry shortcakes are great for gatherings, parties and spring & summer celebrations. Even those who don't follow a gluten-free/dairy-free or sugar-free diet have told me how much they loved this recipe. It's seriously so delish.

This recipe is easily doubled if you want to feed a crowd. Use the serving size button on the recipe card to adjust to how many you want and it will change the amounts for ya 🙂

Make-Ahead Instructions

• Bake the shortcakes and let them cool completely, then place them in an airtight container for up to 5 days at room temp.
• The whipped cream can be made in advance and stored for about 1 week. (Note, it may firm up slightly when refrigerated. But you can leave it on the counter to soften for easier dollop-ing)
• You can slice the berries and have those ready to go. Sliced ones don't keep as long though—just a day or so.

If you're making these in advance, just wait to assemble them until shortly before serving for optimal freshness.

Serving Sizes

This recipe makes 4 large servings OR 8 regular servings.

So the question is.. how hungry are you lol.

Or maybe, how many macros do you have left for the day? You can make it fit - you just need to be aware the stacks add UP (literally and figuratively).

I included the macros for 4 and 8 servings in the notes below the recipe so you can decide what works best for you 🙂

Once you start piling on the layers of berries and cream, and repeating the layers AGAIN, it's pretty big, IMO. (I didn't end up finishing mine in one sitting.)

For my kids (and probably for myself next time), I gave them a half of a shortcake (one horizontal slice) piled with chopped berries and a big scoop of whip, which and they were completely satisfied with. They didn't feel "jipped" like they do sometimes when I only give them a sliver of something, ha.

Perfect for Summer Celebrations

These berry-filled treats are the PERFECT summer dessert. Memorial Day, 4th of July, Labor Day, ... all your summer days in between.

Hey, if you're feeling patriotic, throw some blueberries in there, too, to make red, white & blue!! Adorbs. 😉

Want more summer recipes? Check out this collection of summer favorites! And stay tuned for MORE epic summer desserts coming soon 🙂

Low-Carb Dairy-Free Strawberry Shortcake (Paleo, Vegan) PrettyPies.com

Layers of flavor! Tender shortbread "biscuits" with juicy berries and mounds of whip stacked into an amazingly sugar-free treat!

4.41 from 5 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Author: Emily

Ingredients

US Customary - Metric

Shortcake

• 1 ⅔ cup fine almond flour
• 2 Tbs tapioca flour - or more almond flour
• 3 Tbs monkfruit granules - or coconut sugar for non low-carb
• 3 Tbs buttery coconut oil - or other neutral oil
• 3 Tbs water
• 1 ½ teaspoon baking powder
• 1 teaspoon vanilla
• Pinch of pink salt

Whipped Cream

• 1 13.7 oz can coconut milk - cream only
• 1 ½ teaspoon vanilla
• 10 monkfruit drops - or 2-4 teaspoon powdered monkfruit or powdered coconut sugar, to taste

1 cup sliced strawberries

Instructions

To make the shortcakes:

• Preheat oven to 350. Line a baking sheet with parchment.
• In a small glass measuring cup, melt buttery coconut oil and add water and vanilla.
• In a mixing bowl, whisk together the dry ingredients.
• Pour wet over dry and mix into a dough. (if too dry, add a splash of oil or water)
• Use a large ice cream scoop or measuring cup to divide the dough into 4 "scoops." Flatten each slightly with a spatula.
• Bake for approximately 20-25 minutes until the edges are firm. Allow to cool completely before slicing.

To make the whipped cream:

• (Use a can of coconut milk that has been refrigerated overnight. I recommend Thai Kitchen brand) Scoop out the solid cream into a mixing bowl.
• Add sweetener and vanilla and whip with a hand mixer about 30 seconds until smooth and fluffy.
• Taste and adjust for sweetness. Keep chilled until ready to assemble.

To assemble:

• Carefully slice the shortcakes in half. (Handle with care - they are fragile)
• Add a layer of strawberry slices on the bottom and a dollop of whipped cream. Place the top back and repeat with another layer of whip and berries, if you like. Enjoy immediately for best freshness. 🙂

Notes

To store: Keep in an airtight container at room temp for 5 days. Shortcakes may be frozen for 1-2 months tightly wrapped, separate from the cream and berries.

Whipped cream and berries are best served within 5 days and freezing is not recommended due to change in texture.

 

Nutrition Facts

Low-Carb Dairy-Free Strawberry Shortcake (Paleo, Vegan) PrettyPies.com

Amount per Serving

Calories

193

% Daily Value*

Fat

 

16.6

g

26

%

Carbohydrates

 

12

g

4

%

Fiber

 

2.8

g

12

%

Sugar Alcohol

 

4.5

g

Net Carbs

 

4.7

g

Protein

 

5.2

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

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Ingredient Sources

Blanched Almond Flour from:

• Thrive Market {use my referral link to save on your first order}
• Amazon

Lakanto Monkfruit from:

• Thrive Market  {use my referral link to save on your first order}
• Amazon
• Lakanto.com Click here {use code PRETTYPIES to save 20% on your order}

Coconut Milk 

Buttery Coconut Oil

More Low-Carb Strawberry Desserts

Peanut Butter Strawberry Squares

Berry Blender Mini Cheesecakes

Chocolate-Covered Strawberry Pie