Almond Flour Strawberry Shortcake Cake

I don’t know how I came across this recipe for almond flour strawberry shortcake cake, but I’m glad I did. It was very easy to turn fully low carb with the substitution of Splenda for the sugar. I also changed up the icing a bit. It came out great! It’s  bit heavy, so smaller slices are definitely recommended. 

The Hubby gave it the stamp of approval as well, and believes that it would be a fine dessert to serve to anyone – even the non-low carb folks.

I think that baking it in little ramekins and assembling it as mini-cakes would be a nice way of serving it. Like tiny and individual strawberry shortcake cakes. 

Almond Flour Strawberry Shortcake Cake

Strawberry Shortcake Cake with Almond Flour


Cake Batter

  • 1 cup coconut oil melted and cooled
  • 1 1/2 cups Splenda
  • 6 eggs at room temperature, egg whites separated from the yolks
  • 3/4 cup whipping cream
  • 1/2 cup water
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 3 cups fine almond flour
  • 1 cup coconut flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup toasted coconut
  • 1 vanilla bean split and seeded


  • 1 pound fresh strawberries sliced ¼ inch thick (reserve some whole strawberries for the topping), soak in white rum
  • 1/4 cup toasted coconut


  • 2 cups whipping cream
  • 1 cup whipping cream
  • 1 package sugar free cheesecake or vanilla pudding



  • Preheat oven to 350F. PAM spray two 9 inch round pans and line the bottoms with parchment paper.
  • In a large bowl, beat the egg whites until soft peaks form.
  • In a medium bowl, mix the coconut oil, sugar, egg yolks, vanilla, vanilla bean seeds, and almond extract together until well combined.
  • Add the cream and water and beat again until well incorporated.
  • In another large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together.
  • Add the wet ingredients and half the egg whites to the dry ingredients and mix well.
  • Fold in the remaining eggs whites and toasted coconut.
  • Mixture will be on the thick side.
  • Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 30-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.
  • Let cake cool in the pan for 10 minutes then transfer to the fridge to finish cooling.
  • Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting.


  • Beat the 1 cup of whipping cream and set aside. Do not sweeten.
  • Beat the 2 cups of whipping cream with the pack of pudding. It will set very quickly.


  • Remove the cakes from their pans and peel off the parchment paper.
  • Place one cake on a plate.
  • Place half of the two cups icing mix onto the first layer and spread out.
  • Place down a layer of sliced strawberries.
  • Lay the other cake on top.
  • Take the remaining half of icing and the one cup separated whipped cream and whip together.
  • Put on the top of the cake, spreading evenly.
  • Layer the last of the strawberries down.
  • Sprinkle with the 1/4 cup of toasted coconut.


Adapted from Ambitious Kitchen
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