This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
This Strawberry Shortcake recipe has been a staple recipe in my house for years! I grew up eating plenty of strawberry shortcake in the spring during strawberry season in South Carolina and did not intend to give up that tradition when I started trying to eat healthy. I hope you enjoy this easy strawberry shortcake as much as we do! THM S, low carb
My mom’s strawberry shortcake
The shortcake we ate growing up was not overly sweet, and it had a firmer, bouncier texture than a regular cake. In my mind shortcake is meant to serve as a vehicle and foil for fresh strawberries and milk, so that’s what I was going for with this low carb version as well.
Keep that in mind and add more sweetener if you see fit.
Whenever I eat this shortcake, something about it reminds me of Nilla wafers. Am I crazy??
My favorite way to enjoy low carb strawberry shortcake
I love topping strawberry shortcake with
- Sliced fresh strawberries tossed with a bit of THM Super Sweet Blend or THM Gentle Sweet,
- homemade whipped cream sweetened with some stevia or THM Gentle Sweet (or a small squirt of Reddi-wip for a quicker option),
- and a splash of unsweetened almond milk.
Don’t have fresh strawberries? Thaw some frozen strawberries and pulse them with a bit of sweetener to make a chunky strawberry sauce!
I also enjoy cold shortcake + vanilla stevia sweetened Greek yogurt + natural peanut butter + sliced strawberries for an afternoon snack!
New and improved
This recipe has been updated a bit as of April 2022. I found that it often came out a bit soggy in the center, so I made some tweaks to the coconut flour, baking powder, and water amounts. I also changed the baking time from 25 mins to 30 mins.
You can find the original recipe (first published to the blog in May 2015) on page 277 of Necessary Food.
My 5 Ingredient White Cake is a good single-serve option for strawberry shortcake!
YOU MAY ALSO ENJOY:
-
STARTING THM
-
MY RECIPE INDEX
-
RECIPE INDEX BY FUEL TYPE/ALLERGY/THEME
-
All of my Strawberry Recipes
-
Strawberry Shortcake Waffle
Strawberry Shortcake
- Total Time: 40 minutes
- Yield: 8 servings
Description
This Strawberry Shortcake recipe has been a staple recipe in my house for years! I grew up eating plenty of strawberry shortcake in the spring during strawberry season in South Carolina and did not intend to give up that tradition when I started trying to eat healthy. I hope you enjoy this easy strawberry shortcake as much as we do! THM S, low carb
I also enjoy cold shortcake + vanilla stevia sweetened Greek yogurt + natural peanut butter + sliced strawberries for an afternoon snack!
Ingredients
WHISK:
- 1/2 cup coconut flour
- 1/4 cup + 2 tablespoons oat fiber
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon THM Pure Stevia Extract Powder
 ADD AND MIX:
- 4 eggs
- 6 tablespoons salted butter (melted)
- 1/2 cup water
- 1/3 cup low fat sour cream
- 1 teaspoon vanilla extract
SERVE WITH:
- Homemade whipped cream sweetened with your low glycemic sweetener of choice (or a small squirt of Reddi-wip)
- Sliced fresh strawberries (or frozen, thawed strawberries pulsed with a bit of sweetener to make a chunky “sauce”)
- Unsweetened almond milk
Instructions
Whisk the dry ingredients together.
Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.
Spread into a greased 9″ pie plate and bake at 350* F for 30 minutes or until a toothpick comes out cleanly and the center springs back when pressed lightly. Let cool for a bit to solidify before serving; serve warm. (It’s also good cold.) Store leftovers in the refrigerator.
Equipment
Buy Now →
THM Pure Stevia Extract Powder
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Notes
Oat fiber: This can usually only be purchased online. Oat flour and oat fiber are not the same thing and cannot be swapped. Use gluten free oat fiber if necessary! Not all brands are created equally – use oat fiber that is light in color without a strong smell or taste.
Sweetener: Feel free to use your favorite sweetener to taste in place of the super concentrated stevia extract powder I used. Add more sweetener if desired. I did not grow up eating strawberry shortcake that was overly sweet.
Allergy info (for shortcake only, not toppings): gluten free (use gluten free oat fiber), nut free (no almond milk)(most people with tree nut allergies can have coconut, but confirm with your doctor first)
This recipe has been updated a bit as of April 2022. I found that it often came out a bit soggy in the center, so I made some tweaks to the coconut flour, baking powder, and water amounts. I also changed the baking time from 25 mins to 30 mins.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: THM S, low carb, sugar free, gluten free
Keywords: thm, trim healthy mama, thm strawberry recipes, thm shortcake, low carb strawberry shortcake, gluten free strawberry shortcake
This is my new favorite base for berries! So good and no guilt! <3
★★★★★
Have you ever baked this into muffins?
No, I haven’t.
I made this for the first time today. This was so easy to make! The instructions were perfect! The texture and flavor was delicious! I had mine with 1/2 c. fresh raspberries! Thank you so much for this scrumptious reciipe!!
★★★★★
That makes me so happy to hear, Debra!
One quick question – Do I have to use low fat sour cream, or would full fat work too? Looking forward to making this once strawberry season hits in a couple weeks!
Full fat is fine! I just like to cut needless calories where I can.
This is too delicious! I made a practice one and now will make another for my aunt’s tomorrow, then I better leave it for a bit as it is so hard to stop eating!
★★★★★
We tried this recipe last night and subbed in 1/2 C. of gentle sweet for the stevia. The texture and taste are amazing! The cake is so light and fluffy; my husband, children, and I loved it! Thank you so much for this recipe! It will be our go-to shortcake from now on!
Oh wow! That’s awesome! Thanks so much for trying it and reporting back!
Hi! I’ve made this many times! So delish! I am out of butter could I sub coconut oil?
★★★★★
I assume that would work but you’ll miss out on some of the butter flavor, of course. 🙂
Just came out of the oven and it smells amazing! Do you have the nutrition info for this?
I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts! If you sign up for an account, under the Recipes tab there’s a place where you can just add the link to a recipe and it will pull up the ingredients for you to confirm, then generate the nutritional info! 🙂
This is divine! Well I tried to rate it 5 stars but it would only allow me to do 4. So I thought I’d rather not rate it at all if I couldn’t put what I want.
Thanks so much, Chelle! I’m so happy that you enjoyed it. This is one of my FAVORITE spring desserts!
Hello there. I was wondering if you know if arrowroot or tapioca starch is ok to use in place of the pay fiber?
Thanks!
I don’t think either of those would act similar to oat flour; I’m sorry!
I was looking for something pound cake like to smother in the vitamix lemon curd and this looks like it will be perfect! Thank you!
Hi Briana, I love your site. Thank you for all the time you put into it. I am new to THM.
Question: Would this still be THM friendly if I were to add a serving of strawberry jello to this used making THM approved gelatin, stevia, and strawberries?
Yes, that would be just fine!
Hi Briana. This recipe sounds fabulous but I was wondering if something could be substituted for the oat fiber? Perhaps almond meal? Any advice would be appreciated. Cheers, Suzette
Hi Suzette! Oat fiber really helps give this shortcake a nice, light texture. Almond meal is a wetter flour so you’d need more if you try to substitute it for the oat flour.
Hi, can the eggs be substituted for flax eggs? What can I use if I don’t have xanthum gum? Or yogurt? Sorry we have dairy soy and egg allergies. Thanks
I honestly have not done much egg free experimentation, so I don’t know if that would work or not. Sorry! I guess the best thing to do would be to test it out in a small batch and see. You can substitute glucomannan in a 1:1 ratio for the xanthan gum. As far as the yogurt substitution goes, I don’t know. That’s a tough one. If you have allergies to so many of the ingredients called for, I recommend looking around and finding a recipe that more closely meets the criteria that you need so you don’t have to do so much experimentation. 🙂 MamaShire is a dairy free blog: http://mamashire.com/ Tina from Oil of Joy does egg free recipes: http://www.anointedwithoilofjoy.com/blog/
Hi Brianna,
I was wondering if this strawberry shortcake recipe is more biscuit-like or cake-like? I grew up on the more biscuit style strawberry shortcake and it is my favorite dessert so I am hoping for a THM version as close to the original taste as possible.
Thanks so much for the blessing you give to all of us in sharing your incredible gift for innovative healthy recipes!
★★★★★
This is more like a cake. 🙂
Hi, when the recipe says 1/3 cup + 2T what does 2T mean.
Thanks
Two tablespoons. 🙂
If you use xylitol as the sweetener in this recipe, how much would you use? Thanks so much. Can’t wait to try this!
Well, I only measure because I have to for the blog, so I’d just start with a little and add more to taste. 😛 You can use this sweetener conversion chart to help estimate if you like: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Can you switch out glucci for xanthum gum? Is it equal amounts?
Yes, a 1:1 switch should be fine.
delicious. thank you for sharing this recipe!
★★★★★
Briana, I had put this recipe on my “make” list, and I have finally gotten around to trying it. I used xylitol to sweeten it and o my goodness! it tastes like the real thing! And after its refrigerated it resemble the texture of pound cake. The whole family(6) loved it!!!
★★★★★
Awesome! So glad you liked it!
Thank you so much for this recipe! It is delicious! This is the first time I have enjoyed a recipe with coconut flour, and strawberry shortcake is my absolute favorite! I can’t wait to try some of your other recipes!
★★★★★
I’m so glad you liked it!
Hi Briana, I want to make this cake tomorrow for father’s day. The melted butter, did you measure it before melting or after? Thanks!
I’m sorry for the confusion; I measured it before melting.
Thanks!!!
Briana, the first time I made your shortcake I used baking blend instead of the coconut flour and oat fiber. I found it took a lot of blend to get it to a consistency I thought would bake … and it did turn out fabulously. Since it used so much blend and it’s quite expensive, this time I used the oat fiber, 1/4 C coconut flour and I still felt it needed about a cup or more of baking blend. (I wanted to do half and half coconut and THM blend. It’s still baking so will let you know how it turns out. So, my question is, how thick is your mix before you put it in your pie pan? Without something extra, mine was like runny pancake mix. Is this the same with yours, and does it really bake well if it is that runny?
THanks for experimenting, Judy! My mix wasn’t really that runny. It was definitely spreadable, but I needed to smooth it out with a spatula if I remember correctly (It didn’t fill the pan of its own accord).
Thank you for sharing this recipe! I have been craving strawberry shortcake and wanted to “indulge” with a THM-friendly version. I was excited to see I had all the ingredients on hand because I haven’t purchased the Baking Blend yet. 🙂 My non-THM hubby (I’m trying to persuade him 😉 ) even said that he approves of this version! It was also my first time making homemade whipped cream instead of the store bought rediwhip. LOL I used a combination of xylitol and stevia to sweeten, and also a little xylitol in the berries so there was “syrup” to pour over the cake. The whole family (teens to tots, and adults) enjoyed this. Thanks again! Oh, and it’s very good with almond extract, too!
★★★★★
OH, and I almost forgot. I doubled the recipe, and it baked perfectly in 25 min in a 9×13 pan.
Awesome! Thanks so much for letting me know!
This looks delicious as is, but just curious, if I wanted to use the baking blend, what changes would I make to the recipe?
I’m afraid I haven’t used the Baking Blend enough to give a recommendation.
This looks amazing! I’m confused about the almond milk, though… Do you just pour a splash over the finished product or do you mix it in with the whip cream? Thx.
I like to add a splash on top of the shortcake, strawberries, and whipped cream (it’s not mixed in with anything). You definitely don’t have to, but in my house, shortcake is traditionally eaten with milk. 🙂
I’ve never tried a shortcake with milk. That sounds really good. Thx for the explanation:)
I really like your humor (and recipes!)…short and sweet…good one. Thanks for another great recipe…Im making it this weekend and Ill let you know how it goes.
Haha…thank you, Laura. I’m glad someone appreciates my sense of humor… 😛 Let me know how it goes!
I love how you have made a healthified strawberry shortcake. Craving this now!
Looks amazing! 🙂 I can’t tell any difference with your photos! They look amazing, as always. 😉
★★★★★
Aw, thanks Sophia!
Thanks, Briana! Question: stevia AND Truvia, or just one or the other? Thx. 🙂
Both. 🙂 Or an equivalent amount of your sweetener of choice.
I made it just like you said – I think I only used 4 doonks stevia – and then the 3/4 tsp of Sweet Blend. It turned out GREAT! So yummy it feels like I am cheating big time! Has anyone tried baking this in muffin tins? I’d like to try that – to take to a church gathering in a couple weeks. Wondering how many minutes at 375…maybe 15-20?
★★★★★
Oh, and we poured a bit of half & half over the top – yum! 🙂
Awesome! Thanks so much for letting me know how it turned out! I’ve never tried it in the muffin tins, but if you figure it out, please let us know.