Low-Carb Strawberry Shortcake

By J Kate

Fresh strawberries, luscious whipped cream and sweet sponge cake come together in a medley of springtime flavors that are perfect for any time of the year.

Low-Carb Strawberry Shortcake
photographer: Nikki Sheriff
Ingredients
  • Strawberries for the Top:

  • 2 cups fresh strawberries, sliced

  • ΒΌ cup sugar substitute

  • Sponge Cake:

  • 8 eggs, separated

  • 8 oz cream cheese

  • 1 tsp vanilla extract

  • 1/8 tsp cream of tartar

  • 1/2 cup sugar substitute equivalent

  • 1 scoop protein powder

  • Whipped Topping:

  • 1 cup heavy whipping cream

  • 4 Tbsp sugar equivalent substitute (or more to taste)

  • 1 tsp vanilla extract

Directions
  1. For the Strawberries:

  2. Soak in just enough water to almost cover the strawberries and sugar substitute. Let sit on counter for an hour or overnight in the refrigerator.

  3. For the Cake:

  4. Whip the whites with cream of tartar until stiff peaks form, about 5 minutes.

  5. In a separate bowl, combine cream cheese with egg yolks, vanilla extract, protein powder, sweetener and salt.

  6. Gently fold the whites into the yolk mixture until combined.

  7. Spread the batter evenly on the sheet cake covered with ungreased parchment paper. Bake in a 300-degree oven for 30 minutes.

  8. Let it cool for 15 minutes with a damp dishtowel on top to keep the cake from drying out. Cut the cake into 8 equal sections. Set aside.

  9. For the Whipped Topping:

  10. Whip all ingredients together on high speed in a mixer until stiff peaks form.

  11. For the Cake Assembly:

  12. Place first cake layer on a plate. Top with whipped cream.

  13. Top with second cake, whipped cream and strawberries. Serve cold. Leftover portions may be refrigerated, but are best stored separately and combined for service.


Nutritional Facts

Servings
8
Serving Size 1 slice
Servings 8 double-layered shortcakes
Calories 291
Total Fat 22 g
Saturated Fat 12 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 5 g
Cholesterol 243 mg
Sodium 205 mg
Total Carbohydrate 9 g
Dietary Fiber 1 g
Sugars 6 g
Protein 11 g

desserts strawberries strawberry cake calcium low carb

12 replies

hidiho
hidiho 2015-08-25 09:58:44 +1100 Report

I think just the whipped cream and strawberries would have been fine. This is about 1/2" high, very "foamy" texture. Won't do again. Also, why on earth would you soak strawberries in water overnight? To drain any flavor out of them? Silly!

hidiho
hidiho 2015-08-25 09:57:17 +1100 Report

I think just the whipped cream and strawberries would have been fine. This is about 1/2" high, very "foamy" texture. Won't dp again.

clement3
clement3 2014-08-27 14:24:17 +1100 Report

What size cake pan? 9x13? 8x8? 9x9? Do the strawberries get drained after soaking in sweetened water? Thanks

Low Carb Liz
Low Carb Liz 2014-07-30 14:03:32 -0300 Report

My husband (diabetic) and I both watch only carbs and have both lost weight and is blood sugar is better controlled. If you consume less carbs your body will burn fat for energy = weight loss, sugar controlled.

Sly Kitty
Sly Kitty 2014-07-30 13:17:28 -0300 Report

Actually, my diabetes healthcare professional told me when they lower the fat content in dairy they raise the sugar so nonfat dairy is not a plus in any recipe for a diabetic. I prefer rich to sweet any day. I would sure give this one a try.

Chuck Fisher
Chuck Fisher 2014-05-02 01:12:20 -0300 Report

Please note that "cream cheese" ingredients may change by country. For example, here in Spain Philadelphia Light has more fat and less sugar than the US version.

I grow my own strawberries and it is not necessary to add sweeteners, YMMV.

Scuba32
Scuba32 2013-06-15 10:45:32 -0300 Report

Cludzguy is right - lowfat milk has more sugar in it than full fat milk; also fat AND protein BOTH keep you full longer. As long as you're not trying to lose weight (and watching your fat intake) this is a great diabetic recipe

MrsDawn
MrsDawn 2013-06-10 15:51:29 +1100 Report

I would change this to no fat cream cheese and no fat whipping cream. Should make your own sponge cake so you can use coconut flour. Then change the eggs to egg beaters and the whites. Then you do have a diabetic friendly recipe.

MrsDawn
MrsDawn 2013-06-10 15:51:26 +1100 Report

I would change this to no fat cream cheese and no fat whipping cream. Should make your own sponge cake so you can use coconut flour. Then change the eggs to egg beaters and the whites. Then you do have a diabetic friendly recipe.

CludzGuy
CludzGuy 2013-05-24 15:41:57 -0300 Report

Full fat and Full fat cream IS best for diabetics. Low fat dairy has much higher lactose (sugar) content. The fruit and total carbs are too high for those maintaining normal and healthy BG levels of 83-85 mg/dL as 12 g carb is max per meal. Tempting to blow half of one meal carbs on a dessert but may be not the best choice.

ohneclue
ohneclue 2013-05-16 21:10:01 -0300 Report

Who is it in your organization that doesn't realize that diabetics have to count fat calories as well as sugar calories? This is NOT a good diabetic recipe just because you cut back on the sugar. Full fat cream cheese and full fat whipped cream does NOT a diabetic recipe make.