These Strawberry Shortcake Dessert Shooters are the perfect little low-carb after dinner dessert recipe for two! A microwavable sponge cake is layered with mashed strawberries parfait style. Then, you add a finishing touch of whipped cream and a strawberry slice on top. These shooters make an impressive dessert that takes only minutes to make!
This recipe helped me address the challenge of feeding a picky eater a low-carb dessert as well as the need to cook for just two people! These are perfect little romantic strawberry shortcake dessert shooters. Special enough for celebration you may have for just two people!
Why I made low-carb Strawberry Shortcake Dessert Shooters
My mom always made the best strawberry shortcake. Her homemade buttermilk biscuits were the ingredient that made me love them so much. I loved how the strawberry juice would soak into the biscuit, giving it that delicious berry flavor!
I knew we couldn't have the strawberry shortcake with the biscuits my mom used to make. And, I didn't want to make a large batch of keto biscuits. So, I decided to go with a sponge type cake to layer with my strawberries in my perfect little dessert shooter glasses!
Replicating the flavor and texture of Mom's Strawberry Shortcake
When making this recipe, I wanted something that would remind me of my mom's strawberry shortcake. Something a little bit sweet, but not too much. I also remembered her making strawberry shortcake with an angel food cake. I loved the way the juices really soaked up into the angel food cake, giving it that delicious strawberry flavor.
Why coconut flour for these Strawberry Shortcake Dessert Shooters?
I wanted my cake to be "spongy" enough to soak up berry juice without coming apart, similar to the way it worked with an angel food cake. It seemed to me the best way to do that would be to use coconut flour. I have found that things I make with coconut flour fill me up very quickly. Coconut seems to act like a sponge itself and soaks up liquid. As a result, I felt coconut flour would work perfectly in this recipe.
Tips for the best results with Strawberry Shortcake Dessert Shooters
- When recipe testing, I tested with both Swerve and Stevia sweetener. I found both versions of this dessert turned out super tasty so use whatever sweetener you prefer.
- After 1 minute in the microwave check in 10-second intervals until the top of the cake is no longer wet on top. Don't overcook, it will make your cake tough.
- Make your cake on the morning of the day you want to eat it, however, if you make it a day ahead, that would be more ideal. The longer the strawberries sit with the cake, the better the flavor will be.
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I am a huge fan of shooter desserts! I have several shooter glasses that are perfect for this particular recipe. The particular ones I used below are very, very old! I don't believe you can find them anymore. However, these mini trifle bowls would work perfectly for this recipe also!
More Keto Dessert for Two Recipes you may love!
These Strawberry Shortcake Dessert Shooters are great for those special occasions!
- Valentine's Day
- Or just dessert for the two of you any night of the week!
Strawberry Shortcake Dessert Shooters
For the shortcake:
- 1 tablespoon Terra's Whey Protein Powder
- 1 tablespoon Bob's Red Mill Coconut Flour
- 1-½ tablespoon Granulated Swerve
- ½ teaspoon Rumford Aluminum Free Baking Powder
- 1 egg
- 2 tablespoons heavy cream
- 2 tablespoons water
- ¼ teaspoon almond extract
For the strawberry layer:
- 6 tablespoons mashed strawberries
For the topping:
- 6 tablespoons whipped cream
- Swerve confectioners to sweeten to taste
- In large microwavable cup, stir together all shortcake ingredients until well combined. Microwave for 1-½ to 2 minutes. Remove from microwave and cool completely.
- To assemble shooters, break shortcake into quarters, set aside. Place ½ tablespoon mashed strawberries in bottom of shooter. Crumble one shortcake quarter and place ½ of the crumbs on top of mashed strawberries. Repeat layer. Top with 1-½ tablespoons of whipped cream. Repeat with remaining servings. Store in refrigerator until ready to serve.