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Strawberry Shortcake

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5 from 11 reviews


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!




  • 4 eggs
  • 6 tablespoons salted butter (melted)
  • 1/2 cup water
  • 1/3 cup low fat sour cream
  • 1 teaspoon vanilla extract


  • 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


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.


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