Keto Strawberry Shortcake Recipe (Healthy, Vegan, & Gluten-Free)

Author: Dr. Alexis McNeil

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Time to read: 12 min

Vegan lemon bars recipe feature picture
Finished keto strawberry shortcake baked with Detox Desserts ingredient swaps

Keto Strawberry Shortcake Recipe- (Healthy, Vegan & Gluten-Free)

Prep time

30 min

Bake time

20 min

Servings

8 servings

Category

Cake

Why you will love this Healthy Keto Strawberry Shortcake Recipe

A proper shortcake should be slightly sweet and crumbly, similar to a scone or a biscuit. The best thing about this recipe is that by using the Sweet Swaps, we make the healthiest strawberry shortcake possible, AND we eliminate the hassle of pastry cutters, food processors and fancy dough folding techniques required in traditional shortcake recipes. This superfood shortcake is a simple variation of a scone. Whip up the dough in 10 minutes and instead of forming a big circle and slicing scones, we’ll use a large cookie scoop to make rounded dollops of dough which bake into cute little shortcakes. Plus, this healthy strawberry shortcake recipe is fuss free, contains far less calories, 11x the fiber, almost double the protein and only 8g net carbs when made with the Grain-Free Flour Swap. Top these gluten-free shortcakes with juicy red strawberries and a dollop of vanilla bean coconut whipped cream and immediately transport your taste buds into summertime bliss!


For a protein-packed breakfast variation, top your high-fiber shortcake with strawberries and Greek Yogurt instead of coconut whipped cream. The extra protein will balance out the macronutrients for more sustained energy and focus throughout your morning. Don’t forget, it’s protein combined with fiber that keeps you feeling full and satisfied.


Strawberries are very low in net digestible carbohydrates so I still consider this a keto and diabetic safe dessert when the shortcakes are made with Grain-Free Flour Swap. Strawberries are also loaded with vitamin C and antioxidants which can reduce heart disease, inflammation and risk of cancer. Strawberries have actually been shown to slow down digestion of glucose when eaten with a high carbohydrate meal, reducing blood sugar and insulin levels after eating. This key feature of strawberries makes them exceptionally useful at preventing metabolic syndrome and type 2 diabetes. When you combine the health benefits of strawberries and the Detox Desserts* Sweet Swap ingredients, this summertime dessert becomes medicine for the entire family. Bring on the strawberries healthy bakers!

Recommended products for the best sugar-free, gluten-free, vegan and keto strawberry shortcake

How the healthy strawberry shortcake made with Detox Desserts measures up against other recipes

Nutritional information about Detox Desserts vegan keto strawberry shortcake

Not only does using the Detox Desserts* Flour Swap make it easy to make this shortcake gluten-free, but it also helps promote healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both feed and increase the number of healthy gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with the added digestive benefits we all love with a healthy dose of fiber. Don’t forget the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. This easy recipe for keto strawberry shortcake is not only free from all the unhealthy ingredients found in traditional dessert but it’s actually gently detoxifying to the body…double win!


The plant soluble fiber from the psyllium husk and the digestive resistant fiber in the inulin work together to slow down digestion of this healthy shortcake. The slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels constant without the normal sugar crashes one would experience with a traditional, carb-loaded strawberry shortcake.


I’ve tested this sugar free strawberry shortcake recipe with Whole-Grain and Grain-Free Flour Swap a few times. They are equally delish and both allow you to make your strawberry shortcake recipe gluten free and healthy! The Whole-Grain Swap shortcakes have a few extra slowly digesting healthy carbs, but I love the hearty, earthy flavor they have. The Grain-Free Flour will provide the lowest carb (keto/paleo) version. The Grain-Free shortcakes bake amazingly well, but with a more dense, crumbly texture and a mildly sweet, nutty flavor. I tested this recipe using both flours in equal parts (1 cup Whole-Grain plus 1 cup Grain-Free Flour to equal the full 2 cups of Flour Swap the recipe calls for), which is my taste/texture preference. Plus, mixing the flours is a great way to create a lower carb version of a gluten-free shortcake and still allows for a small dose of healthy grains.


For most of my patients, I’m a big advocate for balanced macronutrient meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro meal. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating a Whole-Grain Swap shortcake for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap shortcake for dessert so you don’t overeat carbs at that meal. Easy, right?! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.

Featured 1 keto strawberry shortcake
Featured 2 keto strawberry shortcake
Featured 3 keto strawberry shortcake

How I crafted the perfect healthy strawberry shortcake recipe

Since this shortcake is really just a vanilla infused scone, it was easy to detox. I’ve played with detoxing countless 5-star scone recipes and this one is my favorite because it comes out perfect every time. You’ll see that every scone recipe found on the DD* website uses the same wet:dry:leavening ratio. We can simply change the scone flavor using different extracts and fold-in ingredients to create unique scone varieties. I’ve been playing with these ingredients for years and have dialed in my favorite wet:dry ratios for every common dessert, plus I know them well enough to recreate more complicated desserts that aren’t a simple 1:1 swap. Regular baked desserts like simple cakes, cookies, sweet breads, scones and muffins are straight forward and turn out great using the 1:1 swap method, but not all desserts can be made that way. I always recommend using our recipe index as a guide when getting started with the ‘Sweet Swaps’.


Although there are many gluten-free and vegan strawberry shortcake recipes online, I had trouble finding any that I would actually consider healthy. Fortunately, this keto strawberry shortcake recipe is fuss free, absolutely delicious, AND is the most nutritious shortcake possible. It’s fairly simple to make and adds a beautiful burst of strawberry sweetness to any summertime meal. Plus, you’llI feel good about serving this healthy dessert to the people you love. Not even the kids will miss the real thing!

The best ingredients & substitutions for the perfect vegan strawberry shortcake

Step 1  keto strawberry shortcake ingredients grain free flour
Step 1 keto strawberry shortcake ingredients whole grain flour

Key Ingredients of a traditional Strawberry Shortcake: 


  • Flour
  • Butter
  • Eggs
  • Granulated Sugar
  • Powdered Sugar
  • Whole Milk or Buttermilk
  • Whipping Cream
  • Vanilla Extract
  • Baking Powder
  • Salt
  • Strawberries

Key Ingredients of a Detox Desserts* Strawberry Shortcake:


  • Whole Grain Flour Swap: (use Grain-Free Swap for Paleo/Keto version of this dessert): Our gluten-free, high fiber, healthy flour substitute. 
  • Butter Swap: Our whole food, plant-based butter substitute that bakes and tastes like butter with added health benefits
  • Egg Swap: Our vegan egg substitute that contains 50% more protein than an egg, added prebiotics for digestive support and NO cholesterol. 
  • Granular Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute formulated with prebiotics to support healthy digestion.
  • Plant-Based Milk
  • Powdered Sugar Swap: Our zero-calorie, zero-carb, naturally sweetened sugar substitute
  • Coconut Cream: an easy non-dairy whipped cream alternative
  • Vanilla Extract or Vanilla Bean Paste
  • Baking Powder
  • Salt
  • Strawberries

Try Our Gluten-free, Vegan, Paleo AND Keto Baking System

Step-by-step: How to make a healthy Strawberry Shortcake

Dry Shortcake Ingredients:


Wet Shortcake Ingredients:


Strawberry Topping:


Coconut Whipped Topping:


  • 1 can coconut cream (chilled overnight, use only top/white portion, I use organic Sprouts brand)
  • ⅓ cup Powdered Sugar Swap
  • ¼ teaspoon vanilla extract or vanilla bean paste
  • 1 pinch fine salt

1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.

2. Use a large bowl to mix all the dry shortcake ingredients well. Add wet ingredients and blend until a thick, smooth shortcake dough is achieved and no lumps remain. 

Step 2 keto strawberry shortcake
Step 2.1  keto strawberry shortcake

3. Let the batter rest for about 5 minutes while the fiber absorbs the excess moisture, then stir for 1 more minute. Your dough will become noticeably thicker after the resting period and you will likely need to use your hands to knead the Grain-Free dough because it is quite thick. 

Step 3 grain free flour keto strawberry shortcake
Step 3 whole grain flour keto strawberry shortcake

4. Use your large cookie scoop to create 8 equally portioned round shortcakes and space them out on your parchment lined baking tray. I shaped my Grain-Free shortcakes using my hands to make them look pretty. They will expand some as they bake but will keep their shape. 

Step 4 grain free flour keto strawberry shortcake
Step 4 whole grain flour keto strawberry shortcake

5. Bake for about 18-20 minutes until the tops are golden (Grain-Free shortcakes bake for a total of 20-25 minutes, but turn down the oven to 325 degrees after 10 minutes and watch them closely so the bottoms don’t burn). 

6. Remove from the oven and cool completely on a wire rack.

Step 7 vegan lemon custard bars recipe

7. Make the strawberry topping by sprinkling 1-2 teaspoons of Sugar Swap on the sliced strawberries, mix well and transfer to the fridge to allow them to marinate. 

Step 7 keto strawberry shortcake
Step 7.1 keto strawberry shortcake

8. Make the coconut whipped topping by scooping the chilled white, fatty portion of coconut cream into a large mixing bowl. Save the liquid portion for your morning smoothie. Add the Powdered Sugar Swap, pinch salt and a few drops of vanilla extract. Use an electric hand mixer on high speed to beat until firm peaks form and smooth consistency is reached. Store in the fridge until ready to assemble your shortcakes. 

Step 8 keto strawberry shortcake
Step 8.1 keto strawberry shortcake

9. Assemble your shortcakes by slicing the shortcakes in half, top with strawberries and coconut whipped cream. Serve immediately. 

Step 9 keto strawberry shortcake
Step 9 with powdered sugar vegan lemon custard bars recipe

How to store your Gluten-Free Strawberry Shortcake

Store your healthy high-fiber strawberry shortcakes and coconut whipped cream in separate airtight containers in the refrigerator for up to 7 days. Prepare the strawberries the day you plan to serve them for maximum freshness. For longer term storage, you can store the shortcakes wrapped tightly in the freezer. Simply thaw them on the counter, then add freshly chopped strawberries and coconut whipped cream just before serving. 


How to make your Vegan Strawberry Shortcake stand out

  • Don’t feel locked into strawberries, use any of your favorite fresh seasonal berries to top your healthy, gluten free shortcakes. Blueberries, raspberries and blackberries all add a vibrant pop of color along with a hefty dose of antioxidants.
  • For a deliciously balanced macronutrient breakfast, substitute high protein Greek Yogurt for the whipped coconut cream.

Tips for making the best Sugar Free Strawberry Shortcake

  • Make sure your Butter Swap is well stirred and at room temperature before making your cake, oil separation is normal in the Butter Swap. If you’re having trouble stirring your Butter Swap, pour the entire jar into a high speed blender. Your Butter Swap will stay smooth for a couple months after a minute in the blender!
  • Try using half Whole-Grain and half Grain-Free Flour Swap for these shortcakes. The mixture of flours is my favorite flavor/texture variation in most desserts.
  • Use HOT water in your Egg Swap, the warmth is needed to help the psyllium husk in the Flour Swap open up, relax and absorb the moisture. 
  • Let your shortcake dough rest for about 5 minutes after you’ve blended the wet and dry ingredients, then stir for one more minute. 
  • Let your can of coconut cream chill in the fridge overnight before making your whipped topping. It has to be very cold for the fatty, white portion of the coconut to separate from the liquid. The creamy, white portion will also need to be cold to whip into stiff peaks using your hand mixer. 
  • Make your shortcakes the day before you plan to serve them. The overnight chill also slows carbohydrate absorption, making your high-fiber shortcakes tastier and healthier!

Recipe Card: Keto Strawberry Shortcake Recipe- (Healthy, Vegan & Gluten-Free)

Prep Time  Bake Time Total Time
30 minutes 20 minutes 50 minutes

Servings: 8

Calories per serving: 340 kcal


Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.




Dry Shortcake Ingredients



Wet Shortcake Ingredients



Strawberry Topping 



Coconut Whipped Topping


  • 1 can coconut cream (chilled overnight, use only top/white portion, I use organic Sprouts brand)
  • ⅓ cup Powdered Sugar Swap
  • ¼ teaspoon vanilla extract or vanilla bean paste
  • 1 pinch fine salt




Instructions


1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. 


2. Use a large bowl to mix all the dry shortcake ingredients well. Add wet ingredients and blend until a thick, smooth shortcake dough is achieved and no lumps remain. 


3. Let the batter rest for about 5 minutes while the fiber absorbs the excess moisture, then stir for 1 more minute. Your dough will become noticeably thicker after the resting period and you will likely need to use your hands to knead the Grain-Free dough because it is quite thick. 


4. Use your large cookie scoop to create 8 equally portioned round shortcakes and space them out on your parchment lined baking tray. I shaped my Grain-Free shortcakes using my hands to make them look pretty. They will expand some as they bake but will keep their shape. 


5. Bake for about 18-20 minutes until the tops are golden (Grain-Free shortcakes bake for a total of 20-25 minutes, but turn down the oven to 325 degrees after 10 minutes and watch them closely so the bottoms don’t burn). 


6. Remove from the oven and cool completely on a wire rack. 


7. Make the strawberry topping by sprinkling 1-2 teaspoons of Sugar Swap on the sliced strawberries, mix well and transfer to the fridge to allow them to marinate. 


8. Make the coconut whipped topping by scooping the chilled white, fatty portion of coconut cream into a large mixing bowl. Save the liquid portion for your morning smoothie. Add the Powdered Sugar Swap, pinch salt and a few drops of vanilla extract. Use an electric hand mixer on high speed to beat until firm peaks form and smooth consistency is reached. Store in the fridge until ready to assemble your shortcakes. 


9. Assemble your shortcakes by slicing the shortcakes in half, top with strawberries and coconut whipped cream. Serve immediately. 


10. Store your shortcakes and coconut whipped cream in separate sealed containers in the fridge for up to 1 week. Prepare the strawberries the day you plan to serve them.



*For best taste, texture and health benefits refrigerate these shortcakes overnight before indulging. The overnight chill slows carbohydrate absorption, making your shortcakes tastier and healthier!



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Nutritional information

Keto Strawberry Shortcake Nutritional value

*An important note on carbs:


Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. If you count macronutrients (carbs, fats, protein) you should always count net carbs, not total carbs.


We love your feedback, please make sure to comment and share your experience with this recipe for keto strawberry shortcake with the healthy baking community!


Cheers to your delicious health,


-Dr. Alexis

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