Tempting & Delicious Gluten Free, Low Carb Recipes

Strawberry Shortcake with Vanilla Pound Cake – Low Carb, Gluten Free

Strawberry Shortcake with Vanilla Pound Cake – Low Carb, Gluten Free

There is something about Strawberry Shortcake that makes me feel like summer has arrived and we’ve got nothing but time.  As the days get longer we tend to sit outside a little more, enjoying the sandal weather & fresh produce.      

I developed this recipe over a long holiday weekend and knew right away we had to preserve it on the blog to make again and again.  I hope you enjoy your low carb, gluten free strawberry shortcakes as much as we did.  I even froze a few slices of our vanilla pound cake so that we can make it again anytime we want with just a quick stop for whipping cream and juicy Farmers Market strawberries.


Strawberry Shortcake with Vanilla Pound Cake – Low Carb, Gluten Free


Yield: 12

Calories per serving: 322

Fat per serving: 30 grams

Carbs per serving: 4.2 Net Carbs

Protein per serving: 8 grams

Strawberry Shortcake with Vanilla Pound Cake – Low Carb, Gluten Free


    For the Cake:
  • ½ cup butter, softened
  • 6oz cream cheese, softened
  • ¾ cup Swerve Granular sweetener
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 cups blanched almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
    For the Fresh Whipped Cream:
  • 1 cup whipping cream
  • 1tsp vanilla extract
  • 1 Tbsp Swerve Confectioner’s Sweetener
    For the Sweetened Strawberries:
  • 15 medium size strawberries
  • 1 tsp Swerve Granular Sweetener


  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
  2. In a large mixing bowl, beat softened butter, cream cheese, and sweetener with an electric mixer. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
  3. In medium size bowl add almond flour, baking powder, and salt and stir until combined. Gradually add to cream cheese mixture, beating well.
  4. Spoon into loaf pan lined with parchment paper. Bake for 50 – 55 minutes or until nicely set and golden brown. Note: It will deflate during cooling. Allow to cool completely then top with whipped cream and strawberries.
    For the Whipped Cream: In large mixing bowl beat cold whipping cream with electric mixer until soft peaks form. Add vanilla extract and Swerve Confectioner’s sweetener and beat just another moment to combine. Do not overbeat – it doesn’t take long.
    For the Sweetened Strawberries: Hull & slice strawberries and add 1 teaspoon of Swerve Granulated Sweetener. Toss together and set aside until ready to assemble shortcakes.



6 thoughts on “Strawberry Shortcake with Vanilla Pound Cake – Low Carb, Gluten Free”

  • Hey! I was thinking of making this with two cakes (probably in a wider pan) and putting strawberries and the whipped cream between the two cakes, to make a layered cake. With whipped cream and strawberries on top as well, do you think this will be ok and work if left overnight?

    • Hello Samantha and thank you for your comment! I love the idea of a layered cake. The cake will keep well in the fridge on its own however, I don’t know that the whipped cream and strawberries would hold up if assembled. I’d recommend keeping them separate until you are ready to eat and then topping the cake for the “wow” factor. I hope you enjoy your low carb Strawberry Shortcake! I truly can’t wait to eat this again! 🙂

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