Want to make an easy low carb gluten free strawberry shortcake? Just add strawberries and a little whipped cream to a simple almond flour pound cake.
For me, pound cake is too plain. That’s why I like to dress it up with fruit and whipped cream. But, I’ve also been known to make a pretty good low carb blueberry pound cake.
My best loved pound cake recipe was adapted from one found at genaw.com. And, it’s made with almond flour so it’s also a grain-free low carb treat.
One of my favorite ways to serve the delicious pound cake is as a base for a sugar free low carb gluten free strawberry shortcake. It’s a simple dessert that whips up in a jiffy.
Ingredients for the low carb strawberry shortcake
To make the low carb pound cake, I used the following ingredients:
- butter
- cream cheese
- low carb sweeteners
- eggs
- lemon extract
- vanilla extract
- almond flour
- baking powder
I used a blend of erythritol and stevia as they are both natural based sweeteners. But, you can substitute about 1 cup of Swerve or monk fruit sweetener instead.
To assemble the shortcake, I add in fresh strawberries and homemade whipped cream. To make the whipped cream, I use a cream whipper.
How to make the gluten free shortcake with strawberries and cream
The pound cake is made first. And the batter is super quick to blend together.
In a large bowl, the butter, cream cheese, and low carb sweeteners are creamed together with an electric mixer (photos 1 & 2). Then the eggs are added one at a time (photo 3). The extracts are stirred in next (photo 4).
In a separate bowl, the almond flour and baking powder are combined. However, if you want to prevent getting another bowl dirty, simply add these right to the wet cream cheese mixture (photo 5) and then beat with the mixer (photo 6).
Once the dry ingredients are well blended into the wet mixture, the batter is then poured into a well greased 9×5-inch loaf pan (photo 7). It’s baked for about 50-55 minutes at 325°F until well browned (photo 8).
The pound cake should be cooled for 10-15 minutes before removing from the pan. Then, it should cool completely on a rack.
Once cooled, simply layer a slice of pound cake, strawberries, and whipped cream a couple times to make a stack (photo 9).
Tips for making a sugar free strawberry shortcake
Some would argue that this isn’t a sugar free treat as strawberries do contain natural fruit sugar. However, it’s a low sugar strawberry shortcake that’s suitable for any low carb eating plan.
It’s easy to go over board with portion size. So, I like to divide the loaf into sixteen equal slices and then use one slice to make each serving.
But you can make mini layered shortcake stacks and then cut them into smaller slices as well. Or, chop up the pound cake into cubes and layer it in a trifle bowl.
Either way you slice it, this is one tasty low carb strawberry shortcake. Give it a taste and I think you’ll agree!
Sugar Free Low Carb Gluten Free Strawberry Shortcake Recipe
Enjoy this easy recipe made with a simple low carb pound cake loaf. And be sure to let us know what you think in the comments below.
Low Carb Gluten Free Strawberry Shortcake
Ingredients
For Low Carb Pound Cake
- 1/2 cup butter softened
- 4 ounces cream cheese softened
- 1/2 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia concentrated powder
- 5 eggs room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons almond flour
- 1 teaspoon baking powder
For Strawberry Shortcake
- 16 strawberries
- sugar-free whipped cream
Instructions
For Pound Cake
- Cream the butter, cream cheese erythritol, and stevia with an electric mixer. Add the eggs, one at a time; blend in the extracts.
- Mix the almond flour and baking powder; add to the egg mixture a little at a time.
- Pour into a well-greased 9×5-inch loaf pan at 325ºF for 50-55 minutes or until well browned.
- Cool 10 minutes, remove from pan.
For Strawberry Shortcake
- Slice two pieces of pound cake.
- Slice two strawberries.
- Place one sliced strawberry on top of bottom cake and top with sugar-free whipped cream.
- Repeat for top layer.
Need Support?
Get our FREE Low Carb Tips eBook or join the Low Carb Yum Facebook Group for help with recipes and weight loss support!
Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Pam says
This is the bomb-diggity!! I was wanting come type of sweet bread all day and this hit the spot! I didn’t have maple extract, so used a little maple extract instead and the house smelled like pancakes! No strawberries or toppings. It’s absolutely delicious all by itself. Thank You!!
Lisa says
I really should give the bread a post of it’s own. It’s kind of hidden in this strawberry shortcake post.
Emma Milligan says
I made this recipe for a party and also made a “regular” short cake for anyone not doing low carb. I had several people tell me that they preferred the low carb recipe!!! You couldn’t tell that this recipe was low carb at all! I didn’t have lemon extract so I did 2 tsp. Of vanilla and it turned out really nice. Thanks for the awesome recipe! 🙂
Lisa says
Thanks so much for the feedback Emma! This is definitely a great low carb poundcake recipe.
M Lynne Simon says
This is the first time I have ever left a comment for a recipe. But I just had to!! I had to adjust just a little because I didn’t have lemon extract but I just upped the vanilla a little and added a bit of lemon zest. This was amazing! When you absolutely have to have a little desert, this cake with some strawberries and real whipped cream really, really hit the spot!
Lisa says
Thanks for writing in! I’m so glad you enjoyed the recipe.
Martha says
Is this yielding 16 slices altogether?
2 slices per serving?
Lisa says
Yes. You’ll get 16 slices so I changed the serving to 16 as it’s a huge serving if you use two slices.
Sarah says
This site has given me so many incredible recipes!! This was one of them!! It was just like eating regular pound cake! I doubled the lemon extract and made it extra lemony and delish!! Hubby loved it too!! Can’t wait to eat it again tomorrow!! 😁 Thank you for sharing!!
Lisa says
You’re welcome Sarah! Enjoy those leftovers! 🙂
Ruth says
Made this today and followed the receipe exactly and it was awful tasting . Too eggy and only raised about 1.5″. Will not make again.
Lisa says
It’s not a tall loaf and some are pretty sensitive to the egg taste. The way to remedy that would be to use mostly egg whites.
mary says
Hello – I only have Truvia for baking – will that work? I’d love to try this!
Lisa says
It will, you’ll just have to do the conversion. For the pound cake you need about 3/4 cup sugar so just figure that out for Truvia.
Annika says
This may have been one of the best desserts I have ever made. I didn’t have lemon extract, so I upped the vanilla to 1 TBS. I topped the pound cake with raspberries and whipped cream. OMG – absolutely amazing!
Lisa says
Thanks! It’s something I need to make again soon.
Jackie says
Is it 5 full carbs or net?
Lisa says
It’s a total carb count unless noted as net. So, yes, this is full carbs.
Carly says
Do you happen to know the net carbs?
Lisa says
Not off hand, I’d have to calculate.
Catherine says
I made this pound cake last night and it is incredible. I left out the lemon and doubled the vanilla… and I didn’t have powdered erythritol so I used crystal erythritol. It is moist and light and delicious. I will definitely make this again. Thanks for the recipe!!