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    Home >> Baked Goods: Breads, Cakes and More

    Strawberry Shortcake (Low-Carb, Dairy-Free)

    Published: May 22, 2019 · Modified: Apr 18, 2023 by Emily · This post may contain affiliate links · 2 Comments

    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)

    Jump to Recipe
    plate shortcakes layered with whipped cream and strawberries, more cakes in the background

    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.

    overhead tablescape shot with biscuits on plates, bowl of whipped cream, bowl strawberries and forks and napkins

    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.

    bowl of whipped cream with strawberries in the background

    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.
    Strawberry Shortcake (Keto, Paleo, Vegan) PrettyPies.com

    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.
    plate with strawberry shortcake serving of cakes layered with whipped cream and berries

    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 🙂

    plate with one uncut bisciut

    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.

    overhead shot of plate with strawberry shortcake and fork

    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 🙂

    Strawberry Shortcake (Keto, Paleo, Vegan) PrettyPies.com

    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
    Cook Time: 25 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.
      Tried this recipe?Tag @emily.likes.food #prettypies!

      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

      Nutrition / Macros

      based on 4 servings: 

      • Cal 385
      • Fat 33
      • Total Carb 24
      • Fiber 5.6
      • Sugar Alcohol 9
      • Net Carb 9.5
      • Protein 10

      Macros based on 8 servings:

      • Cal 193
      • Fat 16.6
      • Total Carb 12
      • Fiber 2.8
      • Sugar Alcohol 4.5
      • Net Carb 4.7
      • Protein 5.2

      More Low-Carb Strawberry Desserts

      Low-Carb Peanut Butter Strawberry Squares
      Low-Carb Peanut Butter Strawberry Squares PrettyPies.com

      Peanut Butter Strawberry Squares

      Berry Blender Mini Cheesecakes

      Chocolate-Covered Strawberry Pie

      « Dairy-Free Keto Almond Dreamcake
      Berries and Cream Fudge (Dairy-Free, Keto, Paleo, Vegan) »

      Filed Under: Baked Goods: Breads, Cakes and More, Low-Carb Tagged With: almond flour, baked, coconut cream, holidays, monkfruit, strawberry, summer

      About Emily

      Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

      Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

      Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

      When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

      Reader Interactions

      Comments

      1. Robin

        July 02, 2020 at 12:58 pm

        5 stars
        I have also seen Silk brand non-dairy “heavy whipping cream”, but the canned can be purchased through your links to help you and coconut milk/cream is yummy! Thank you for another great recipe!

        Reply
        • Emily

          July 02, 2020 at 1:01 pm

          Oh nice! I’ll have to check that out. So glad other alternatives are being made available these days.
          You are welcome! Let me know if you try it 🙂

          Reply

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