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Heavenly Healthified Strawberry Shortcake: Grain Free, Gluten Free, Sugar Free, Low Carb!

You’ve been asking for it and it’s here: strawberry shortcake that’s so good it’ll make you want to slap yo’ mama! No, but really– this grain and gluten free strawberry shortcake is so insanely delicious that no one will even know it’s sugar and grain free. Seriously. It’s so tasty it’ll make you do a little jig in your kitchen!

When I was a kid, my mom would make “strawberry shortcake” using those little yellow pre-made cake “cups” you get in the summertime near the strawberries. Her strawberry mixture always contained that bright red strawberry gel that came in a bag or little plastic container that was also kept near the strawberries at the supermarket. Of course, it was topped with Reddi-Wip whipped cream. Basically, the whole mixture was a chemical nightmare filled with high fructose corn syrup. Yuck!

This recipe is healthy, delicious and contains absolutely NOTHING artificial. I decided to recreate the gel that my mom would buy because I truly loved that stupid gel as a kid. Let me tell you right now: mine’s better. Take that, corn industry!

Strawberries mixed with my healthified strawberry “gel”


Shortcakes fresh from the oven.

Let’s talk about these shortcakes. Oh. My. Gosh. They came out absolutely perfect. This was a bit of an experimental recipe, and it usually takes me several tries to get something like this right. Not this one. This came out perfect the first time. There’s absolutely nothing I’d change about it.
I added a tablespoon of coconut sugar to the shortcake mixture, but if you want it to be completely sugar free,   just leave it out. It helps add some caramel flavor to the cake, but it’s not completely necessary.

Heavenly Healthified Strawberry Shortcake *






2 eggs + 3 egg whites
3 T grass-fed butter, melted (or ghee or coconut oil)
1/3 cup coconut flour
¼ cup almond flour
1/3 cup Swerve (or powdered erythritol)
1 T coconut sugar (optional, but helps flavor depth)
¾ tsp. vanilla
¾ tsp. baking powder
¼ tsp. salt
¼ tsp. xanthan or guar gum (optional)
Strawberry “Gel”
1 cup chopped strawberries
3 T Swerve (or powdered erythritol)
¼ cup water
1/8 tsp. xanthan or guar gum (optional, but helps to form gel)
2 cups diced strawberries (plus the strawberry gel)
Whipped Cream
1 cup organic heavy cream
2 T powdered Swerve (or powereded erythritol or 2 tsp. honey)
¼ tsp. vanilla extract
1. Preheat oven to 325 degrees and line a cookie sheet with parchment paper (or grease).
2. In a medium sized bowl, combine eggs, egg whites, melted butter, Swerve, vanilla, salt and baking powder. Mix on low speed until smooth.
3. Add in coconut flour, almond flour and xanthan gum and mix on low until a smooth batter forms. Allow the batter to sit for a few minutes to thicken.
4. Place two tablespoon heaps of batter for each cake onto the cookie sheet, giving at least two inches of space between cakes. I used a one-ounce cookie scoop and then topped each scoop with another scoop. This helps with uniformity.
5. Bake on middle rack for approximately 20 minutes or until the cakes begin to crack on the top and the tops turn a golden brown. Allow to cool completely.
6. Cut the shortcakes in half horizontally and fill with strawberry mixture and whipped cream. Put the “lid” back on. Voila!
Strawberry “Gel”

             1. In a small saucepan, combine one cup sliced strawberries, water and Swerve and mix well.

2.     Cook the strawberry mixture on medium heat until it boils. Allow simmer for at least 15 minutes or until the strawberries begin to break down and the mixture thickens.

3.     Add in xanthan gum and stir. Allow to simmer for an additional 2-3 minutes, then remove from heat.

4.     Very carefully use an immersion blender to blend the mixture into a nice, smooth gel. (If you do not have an immersion blender, this can be done in a regular blender as well.)

5.     Mix the cooled gel with two cups of sliced strawberries and refrigerate. Use the mixture to top the shortcakes.


Whipped cream
Whip the heavy cream in a small bowl using an electric mixer. Just before stiff peaks are achieved, add in vanilla and Swerve. Continue to whip for another 30 seconds or so until stiff peaks are achieved. Use this to top the strawberry shortcake.
NUTRITION (1/6TH RECIPE): 290 calories, 12g carbs, 4g fiber (8g net carb), 27g fat, 6g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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