A keto-friendly, low-carb recipe for Strawberry Shortcake. Includes layers for grain-free pound cake, fresh strawberries or a strawberry sauce, and no sugar added whipped cream.
Mix all wet ingredients, except the eggs, to a stand mixer or mixing bowl. I add the eggs last after the other wet ingredients are incorporated.
Use a rubber spatula or stir function on the stand mixer to incorporate dry ingredients and the wet ingredients.
Add the mixture to a non-stick loaf pan or two 9-in cake pans.
Bake in the preheated oven for 35-45 minutes (in a loaf pan) or 20-25 minutes (in two 9-in cake pans), or until a toothpick inserted into the center of the cake comes out clean
If you make a Strawberry Topping: Adding all of the ingredients for the Strawbery Topping to a sauce-pan. Cook on medium low for 10-15 minutes. As it cools, the sauce will thicken.
Allow the cake to cool for 10-15 minutes
Combine the Strawberry Shortcake layers: cake, whipped cream, fresh strawberries or strawberry sauce