Low-carb Strawberry Shortcake

One of my favorite childhood birthday memories was going to Isgro Bakery in South Philly to get a Strawberry Shortcake. Besides having what seemed to be GIGANTIC strawberries, their cake and whipped cream were always fluffy and moist. This recipe is my way of re-making my childhood food memory in a way that is low-carb and keto-friendly. I didn't add sugar to this so it's perfect for those who want to have a dessert without the extra carbs or sugar. I prepared this cake in my new, stainless steel loaf pan from 360 Cookware. The construction of this pan allowed me to make the cake without using fat or spray (the cake plopped right out when it was done)! Overall, this dessert turned out exactly how I imagined: a moist vanilla, tangy cake in between layers of fresh strawberries and my fluffy, 5-minute, keto-friendly whipped cream. This cake would also go well with a simple glaze. You can also subtitute any sort of fruit or berries. 



Cake Dry Ingredients

Cake Wet Ingredients

  • 1/2 cup brown butter ghee or browned butter, softened

  • 1/2 cup sour cream

  • 4 oz cream cheese, softened

  • 1 1/2 cup Swerve, confectioners (You can get it here)

  • 2 tsp vanilla extract

  • 1 tsp lemon juice

  • 4 large eggs

No Sugar Added Whipped Cream

  • 1 cup cold heavy cream (this doesn't work with regular milk)

  • 1/4 cup Swerve, confectioners (You can get it here)

  • 1 tsp vanilla extract



  1. Preheat oven to 350 degrees

  2. Mix dry ingredients in a small bowl

  3. Mix all wet ingredients to a stand mixer or mixing bowl

  4. Use a rubber spatula to incorporate dry ingredients to the wet in 3 stages (in other words don't dump the whole bowl of dry ingredients into the wet ingredients all at once).

  5. Add the mixture to a non-stick loaf pan

  6. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean

  7. Make the no sugar added whipped cream by adding all of the ingredients to a stand mixer, blender bottle, or mixing bowl, then whip or shake until it turns into whipped cream (~5 minutes in a stand-mixer on high)

  8. Allow the cake to cool for 10-15 minutes

  9. Combine the Strawberry Shortcake layers: cake, whipped cream, berries