Just because you’re on a low carb, gluten free, and dairy free diet doesn’t mean you can’t enjoy a great strawberry shortcake. Notice I said “enjoy” not “indulge in.” Since none of the ingredients in this delicious dessert are bad for you.
My son Oliver has requested strawberry shortcake for every birthday since he could speak, so he’s my most discerning strawberry shortcake taster. He asked me to tell you that this version is as good, if not better, than the white flour and sugar ones of his youth. He actually prefers the coconut whipped cream to the dairy type. I’m on the fence, I like them both.
As an example of the versatility of this recipe – I had a dinner party recently and some of the guests couldn’t eat dairy and another guest couldn’t eat xylitol or erythritol . My husband doesn’t really like coconut whipped cream very much, and I don’t like the taste of stevia. So, we had a strawberry shortcake extravaganza –
3 pans of cake: one made with butter, one made with coconut oil, and one made with coconut oil and “Just Like Sugar” (see note below) and stevia.
3 types of whipped cream: a heavy cream version, a coconut milk version sweetened with xylitol, and a coconut milk version sweetened with stevia and “Just Like Sugar.”
The results are: they are all delicious! I don’t really like the taste of stevia or “Just Like Sugar.” To me it has an aspartame fake sugar flavor that I can’t get around. But many people like it, and it’s a healthful alternative, so I’m going to start including it as a sweetener option.
“Just Like Sugar” is made from chicory root. It seems to be a good alternative sweetener for people who can’t eat sugar alcohols like xylitol or erythritol. You can find it here.
- For the Cake:
- 5 large eggs
- 5 1/2 tablespoons unsalted butter melted, or coconut oil for dairy free
- 1 1/3 cups almond meal
- 1/2 cup coconut flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons vanilla
- 3/4 cup whole milk or coconut milk for dairy free
- 1/2 - 3/4 cup xylitol or erythritol (I use some of each) or "Just Like Sugar"
- For the Whipped Cream:
- 1 pint whipping cream or 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight upside down (Thai Kitchen or Natural Value, do not use Whole Foods' 360)
- 1/4 cup xylitol or erythritol or a combination of the two or "Just Like Sugar"
- 1 teaspoon vanilla
- For the Berries:
- 2 pints fresh strawberries, hulled and sliced
- Make the Cake:
- Grease a 9"x9" x 1 1/2"-2" deep baking pan with butter or coconut oil. Preheat oven to 350°.
- Batter may be mixed by hand, with an electric mixer or a standing mixer.
- Put eggs in a large bowl and beat. Add all other ingredients and beat on medium to mix well. Taste for sweetness and add more sweetener as necessary.
- Pour batter into prepared pan. Bake for 25-30 minutes or until cake feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely before assembling shortcakes.
- Cake may be made 8 hours ahead of time and kept covered and chilled until ready to use.
- Make the Whipped Cream:
- To make whipped dairy cream:
- Put chilled cream, sweetener, and vanilla in a medium bowl. Using a hand mixer or standing mixer, mix on medium-low until large bubbles form on the surface. Increase speed to medium-high and then high, mixing until stiff peaks form.
- To make coconut whipped cream: See recipe for Coconut Whipped Cream for in-depth directions and a discussion. Refrigerate whipped cream until ready to use.
- Assemble the Shortcakes:
- Cut cake into 9 squares. Cut each square in half (like you're cutting a roll for a sandwich, keeping the top and bottom in tact). Place the bottom piece of cake on a plate. Top with whipped cream and strawberries. Place top of cake on berries and whipped cream. Top with a little additional cream and berries. Serve immediately.
- • You may substitute blueberries, raspberries, or sliced peaches for the strawberries. Or use a combination of any of them. They're all delicious with this cake and whipped cream.