You’re going to love this low-carb strawberry shortcake! It’s an easy to make cake that’s sure to delight your family and friends! It’s one of our favorites and it’s gluten-free and dairy-free.
Let’s make Gluten-Free Strawberry Cake:
(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)
Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper.
In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined. In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt. Add the flour mix to the egg mixture and mix until completely combined.
Divide the batter between the cake pans. The batter is a little on the thick side, so spread it out evenly with a spatula. Bake for 25-30 minutes until golden brown and cake tester or toothpick inserted in the center comes out clean.
Set cakes out on a wire rack to cool completely.
Set cooled cake on a cake platter and top with frosting. Place the second cake on top of the frosting and add a layer of frosting on top. Place sliced strawberries decoratively on top of frosting. Serve with extra strawberries, lightly sweetened with just a couple pinches of stevia extract.
You could also use this sugar-free strawberry sauce, it goes perfectly with the shortcake too.
Print
Strawberry Shortcake
- Yield: 12 servings 1x
- Category: Dessert
Description
A delicious, healthy treat that is grain-free, dairy-free, and sugar-free. Keto, Low-carb, THM-S
Ingredients
- 3/4 cup coconut oil, melted
- 2/3 cup non-GMO erythritol
- 1/2 teaspoon Better Stevia
- 1/2 cup coconut milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups blanched almond flour
- 1/2 cups coconut flour
- 2 teaspoon aluminum-free baking powder or grain-free baking powder**
- 1/4 teaspoon Himalayan salt
- 2 cups of strawberries, sliced
- Pinch of stevia extract
Instructions
- Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper.
- In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined.
- In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt.
- Add the flour mix to the egg mixture and mix until completely combined.
- Divide the batter between the cake pans. The batter is a little on the thick side, so spread it out evenly with a spatula.
- Bake for 25-30 minutes until golden brown and cake tester or toothpick inserted in the center comes out clean.
- Set cakes out on a wire rack to cool completely.
- Set cooled cake on a cake platter and top with frosting. Place the second cake on top of the frosting and add a layer of frosting on top. Place sliced strawberries decoratively on top of frosting.
- Serve with extra strawberries, lightly sweetened with just a couple pinches of stevia extract.
Notes
Use my Dairy-Free Vanilla Frosting to frost the shortcake.
**grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar
Want to remember this? Save this pin for Gluten-Free Strawberry Shortcake to your favorite Pinterest board!
You might also like:
Coreen
Just took this cake out of the oven and snuck a tiny piece… wow! Tastes so good! Cant’t to try it with the frosting and strawberries! I have come to the conclusion that almond flour is the best to bake with! Closest thing to tasting like wheat.
Thanks for this recipe!
MamaShire
So glad that you like it! Almond flour for the win! 🙂
Miriam
Thank you so much for this recipe. I also made your vanilla frosting. My son has been on a gluten and cow dairy free diet since he was a little boy. Today for his 13th birthday I will serve him a delicious cake that is also good for him.
Mary
Can I use THM baking blend for this recipe?
MamaShire
Mary, I haven’t tried it with the THM baking blend myself. I would say it should work. If you try it just watch the consistency of the batter, if it seems to thick you may need to add more liquid.
Debbie
Do you think i could bake this in either a bundt pan or a 9×13? i dont have round cake pans. thank
MamaShire
I think either pan would work. The bundt pan would make for a really pretty presentation. It would need to bake a bit longer in the bundt pan. The 9 x 13 would work as well and it should bake in the same amount of time. Be sure to use a toothpick to test for doneness.
Dawn
Robin your shortbread recipe saved our tea party today (my THM Mint Truffle Cake was not really edible, the truffle part tasted like soap ??)! I needed a dairy free recipe and yours was a big hit! I halved the recipe and baked it in muffin liners. Perfect! I just ate the last one for dessert and I’m just amazed at how much it resembles actual shortbread. Excellent 🙂
★★★★★
MamaShire
Dawn, that’s wonderful! Thank you for sharing!!
Samantha
Could I make this Vegan by using a flax egg instead?
Have you tried substituting the sweetener?
★★★★★
Michelle
Is this coconut milk from a can or carton coconut milk?
MamaShire
Michelle, I use canned coconut milk.