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GET IT NOWMy Almond Flour Strawberry Shortcake Is A Lighter Treat In Just Minutes
This strawberry shortcake in a jar is probably my favorite 5-minute dessert of all time. And I don’t use that label lightly. It feels like a treat, but it’s surprisingly light and balanced enough to start the day. Here’s why this recipe has it all:
- Classic shortcake layers – Think moist vanilla sponge cake, juicy strawberries, and fluffy sugar-free whipped cream in every bite. It’s the mix of textures in this almond flour strawberry shortcake that makes it so irresistible.
- Ready in just 5 minutes – Unlike a regular baked version, my mason jar strawberry shortcake takes just minutes to make from scratch, with no oven involved! And as the name implies, I make this whole thing in a jar (yes, even the cake part).
- Macro friendly enough for breakfast – This recipe has 6 grams of protein, a few grams of fiber, and no refined sugar, and it’s even gluten-free. So while I love it for an actual (healthier) dessert, I’ve enjoyed it as a summer breakfast, too. (If it’s not quite enough protein for you, just add some Greek yogurt layers.)
If you like strawberry treats and want a super fast way to enjoy one last-minute, it doesn’t get any easier than this strawberry shortcake in a jar. Make it with me!
“This was fabulous! I tripled it and microwaved it in a small rectangular glass pan to have enough for breakfast for me and 3 little kiddos. 🙂 It cooked in about 4 minutes. The cake was fantastic — perfect texture, flavorful, and a lovely base for strawberries and whipped cream!”
-Jaimie
Ingredients & Substitutions
Here I explain the best ingredients for my strawberry shortcake in a jar recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Strawberries – They’re sweetest in the spring and summer (strawberry season!).
- Healthier Flours – I use a combination of my Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour to create the moist, fluffy pound cake without white flour. I recommend using both for the best texture — they work together in a way neither does alone, and I’ve tested it both ways. If you do want to use almond flour by itself, use 1/4 cup. Coconut flour is too difficult to swap in here, you’d really need a different recipe, such as the base of my coconut cake.
- Besti Monk Fruit Allulose Blend – Use this natural sweetener for best results, because it makes the cake super moist, and other options won’t do that. You can reference my sweetener conversion guide if you need to swap, but be aware your cake might turn out more dry.
- Butter – If you need a dairy-free option, butter-flavored coconut oil is my favorite to get a similar buttery flavor. (You’d also need to replace the whipped cream below with a version without dairy.)
- Egg – For structure. You can swap in a flax egg if needed.
- Baking Powder (for lift), Vanilla Extract (for flavor), and Sea Salt (to bring out the sweetness)
- Whipped Cream – You can use store-bought, but I don’t like the artificial ingredients in them, so I make my own whipped cream without refined sugar.
How To Make Strawberry Shortcake In Jar
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the butter in a mason jar. Stir in the vanilla extract.
- Add the dry ingredients. Stir in the almond flour, coconut flour, Besti, baking powder, sea salt, and egg until combined. Smooth the top with the back of a spoon.
- Cook the cake layer. Heat in the microwave or the oven until firm. Let it cool slightly before removing.
- Cut the cake. Run a knife along the edge first to release cleanly, then cut it into cubes.
- Whip the cream. Sometimes I use my (sweet) sugar-free whipped cream recipe (shown below), but the almond flour strawberry shortcake is actually pretty sweet on its own. So, oftentimes I like unsweetened, plain whipped heavy cream for contrast against the vanilla cake and juicy strawberries. For the unsweetened version, my easiest way to make it is using this cream whipper — and (bonus!) you can even store it for later. I love mine.
- Assemble the strawberry shortcake in a jar. Add half the cake cubes, half the strawberries, and half the whipped cream to a jar, then repeat. I like to finish these strawberry shortcake jars with a generous dollop of whipped cream and a fresh strawberry on top.
My Recipe Tips
- I highly recommend a wide-mouth jar this size. It’s the ideal size to fill to the top, and the wide mouth makes it easier to remove the cake cleanly. I also find it easier to assemble the layers in it compared to my narrower mouth jars.
- A mug or ramekin works too, but you likely won’t fit all the layers into those. So, you’d need a larger bowl or something to layer the actual almond flour strawberry shortcake.
- If the cake batter seems thin, let it sit for a couple of minutes to thicken. It gets thicker as it sits, and I don’t recommend adding more dry ingredients.
- The cake will expand a lot as it cooks, more than doubling in volume. Toward the end of cooking, it’ll settle and shrink to its final size. Make sure your jar or mug is large enough for all that expansion, so it doesn’t overflow!
- Let the cake cool slightly before cutting and assembling. The texture improves as it cools, plus it can melt the whipped cream if it’s too hot (warm is fine, though). I don’t usually have to actively wait, because by the time I cut the fruit and whip the cream, the cake is good to go and I can assemble the strawberry shortcake in a jar right away.
- For the most beautiful presentation, use a separate jar for the cake part and then the assembly. That’s what I did for my pictures in this post. You can use the same one, but some cake will be stuck to the sides.
- Variation: Add 1/2 teaspoon of lemon zest to the cake batter. And if you really love lemon, layer in my homemade lemon curd!
Strawberry Shortcake In A Jar
My almond flour strawberry shortcake in a jar takes just 5 minutes, with layers of fresh berries, whipped cream, and light vanilla cake.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Melt the butter in a mason jar, mug, or ramekin in the microwave (about 30 seconds). Stir in the vanilla extract.
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Add the almond flour, coconut flour, Besti, baking powder, sea salt, and egg. Stir until well combined. Smooth the top with the back of a spoon.
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Microwave for 90-120 seconds, until firm.
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Run a butter knife along the edge and flip over a plate or cutting board to release. Cut the cake into cubes.
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Place half of the cake cubes at the bottom of a mason jar (the same one or a new one). Top with half of the sliced strawberries, then half of the whipped cream. Repeat the layers of cake, strawberries, and whipped cream.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 entire recipe
- Tips: Check out my recipe tips above to help you assemble the strawberry shortcake in a jar more easily and get the best texture.
- Storage & meal prep: I’ve made the cake ahead plenty of times (it’s good in an airtight container for a day on the counter or 3-5 days in the fridge), but I recommend waiting to add the strawberries and whipped cream until right before eating.
- Freeze: The cake keeps well in the freezer for up to 3 months. I like to make multiple batches for later. Just thaw and add the strawberries and whipped cream when you’re ready to serve.
- Note on nutrition info: Although this cake is lighter than most, it’s quite filling, so half the jar is plenty for serving. Perfect for sharing!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Strawberry Shortcake in a Jar
85 Comments
Sally Trader
1I tried this recipe tonight using just Almond Flour and it turned out great! Definitely easy and fast… I will make this again for sure.
Thank you for the great recipe!
Christina
1A simple, sweet treat for Easter dinner dessert.
Jaimie Ramsey
1This was fabulous! I tripled it and microwaved in a small rectangular glass pan to have enough for breakfast for me and 3 little kiddos. 🙂 It cooked in about 4 minutes. The cake was fantastic– perfect texture, flavorful, and a lovely base for strawberries and whipped cream!
I used a little less butter than 3 tablespoons (for a triple batch) and added a little heavy cream. It was the perfect sweetness. Definitely saving this one to make again!
Sarah
1I was trying to make something for our family & friends Fourth of July Lunch. And I quadruple the recipe and it turned out so nicely. The ingredients I had on hand were blanched Almond Flour and liquid Allulose. And I was hoping it would turn out ok.
First batch was made in the microwave for 4 people with the double recipe. And our family gobbled it up like people have not seen food for months. And the one I made in the oven with quadruple recipe had to stay in the oven 350 for around 20 minutes as I accidentally put the batter in the glass pan. At the end it all came out so nicely. Absolutely love it. I’ll be making this a few more times!!
Samantha A Whitson
1This is a wonderful, time & energy efficient, amazing treat! So yummy AND healthy~ very impressed. I’m always so grateful to find classic ‘comfort foods’ that I simply had not yet considered adapting~ Thank you dearly for this, and every bit of thought & effort you put into this most “Wholesome Yum” website! By far, my favorite go-to site for new ideas, classic favorites and the simplicity of eating better overall! You have provided an exceptional resource that I am proud to share. =)
Fariba
1Wow! Delicious. I just made these but in a ramekins and in the oven. I doubled the ingredients and made 2 ramekins baked for 20 minuets. Very tasty and I’m going to make them as a big cake next to serve for getting to fathers. Thanks a lot for your always good recipes!
Maya | Wholesome Yum
0I am so happy you liked this, Fariba! Thanks for stopping by!
veronika
0This is so perfect with strawberries in season now. My kids devoured this treat without knowing it was made with almond/coconut flour. I tripled the recipe, since this is only for 2 servings. and I like baking in the oven, best. Just tastes so much better.
Wholesome Yum D
0Veronika, I love that you made the most of strawberry season! Tripling the recipe was definitely the right move. 😊
Darla
0I was so excited to try this. It was ok. For me I just didn’t like the texture of the cake. It turned out perfect, but the texture too grainy/gritty for me. I am glad that I tried it. I’m wondering if just using the coconut flour would be better?
Maya | Wholesome Yum
0Hi Darla, Sorry to hear you had issues with the texture. Did you use the same brand of almond flour? Asking because this has a big impact on the texture. You can also try using Besti Monk Fruit Allulose Blend next time instead of erythritol, which tends to create a better texture (and a more moist cake, too). I’ll be updating this recipe soon to reflect that.
Kathy
0Hello, I made the shortcake today because I wanted to test it for an upcoming party.. It tasted great but it made a bit of a mess in the microwave. Is it possible to make 4x the amount and bake it in the oven?
Wholesome Yum D
0Hi Kathy, Yes, you can use the oven.
Cathy Wirth
0What is a substitute for erythritol?
Wholesome Yum D
0Hi Cathy, The best substitute is Besti Monkfruit Allulose Blend. You can use my Keto Sweetener Guide to get the correct conversion.
Pam
0Can I use couscous in place of rice?
Wholesome Yum D
0Hi Pam, Yes, that would work.
Fay
0Definitely delicious!
If I double the recipe can I make it in 1 larger ramekin? Would the times (30 seconds and 90 seconds) still work?
Thank you.
Wholesome Yum D
0Hi Fay, If combining these into 1 jar you will probably have to increase the cooking time.
Ginger
0Thank you Maya, Delectable Valentine Day dessert especially after 10 day challenge and to be made many times over –Ginger
Joy Hunter
0I don’t make a ton of sweets but decided to give this a whirl for Valentine’s Day. It’s remarkably simple and delicious. I will surely make this again.
Brenda
0Oh that was so good! I had to use up some blueberries so I substituted them for strawberries. Delish!!!
Dre P.
0I wouldn’t change a thing! I was blown away by this recipe and it’s simplicity for the amazing flavours I got to experience. Thanks soooo much!
Jaimee
0Is there a way to make this if I don’t have a microwave? Tia
Wholesome Yum D
0Hi Jaimee, You can bake the cake portion in the oven. Bake at 350 Degrees F for approximately 15 minutes. Enjoy!
Jenni
0Wonderful!! Quick, easy, and very satisfying snack for that sweet tooth cravings.
Cee
0Can we just substitute the Coconut flour for the Almond flour? I don’t like the taste of the almond flour.
Wholesome Yum M
0Hi Cee, Sorry coconut flour and almond flour are not interchangeable.
Kate cordova
0Great! Easy! My 10 year old daughter made them for the family. Added a topping of cinnamon. Delicious. Thank you!
Susan
0Can you share which cream whipper you use? It takes me to the Amazon site, but there are several to choose from. I had one years ago but it was brought from Scotland. I’d like to get a new one since whipped cream is now a staple in our home as we put it in our coffee being on the KETO inspired diet. Appreciate you taking the time to respond. Thanks! Susan
Wholesome Yum M
0Hi Susan, This is the cream whipper I use. I hope this helps!
Rachel
0This was delicious the texture of the shortcake is so good
Love that it’s a quick treat
Tracey
0This strawberry shortcake recipe is easy and put of this world!
Jessica P Sloderbeck
0Oh my goodness this is soooooo good I can’t believe I didn’t try it sooner!!!
Adriana N Teles
0How would you make this for a large group, in larger quantity?
Wholesome Yum M
0Hi Adriana, You can multiply this recipe to make a trifle instead of individual jars for desserts. I hope this helps!
Ines
0This was delicious! Husband loves strawberry shortcake so this will be made a lot! I used Lakanto monk fruit sweetener and added a few more strawberries. So easy and quick to make too.
Ciera
0Sooo delicious! Recipes like these are what keep me on track with keto.
Patricia Smith
0I loved this recipe! I was pleasantly surprised of the flavor of the shortcake.
Colleen
0This was one of the best keto desserts I have eaten in the last year and a half! Awesome, I did add a few slivered almonds! Great job
Jaimie
0This was delicious! I tripled the recipe and baked it in 6 sections of a scone pan. It was light and fluffy, like a really good yellow cake, not the “pound cake” texture the recipe describes (although I know from experience that microwaved cakes have a different texture than oven-baked cakes, so that might be the difference). Topped it with diced strawberries and cream whipped with a hand mixer, not a fancy gas-injecting gadget 😉 I’ll definitely be making this again!
MJ
0Hi
Made this recipe twice everyday for the past 3 days for my hubby and myself. Today, I used your cake recipe, left out the sweetener and vanilla and added in some seasoning and about a tsp of olive oil and used it as a bread! Made a glorious grilled cheese (with some delicious trimmings) and it’s really the VERY first time since I’ve started Keto that I feel that I’ve had an actual sandwich! Each recipe gives me 2;x 2 ‘slices’ or 4 ‘slices’ in total. Just wanted to say thanks ! ! !
Cathy Aros-Heller
0I made this just last night! It was so delicious. I will definitely make this again!
Karen Edwards
0Made this and it was amazing even hubby liked. Thank you for making my keto journey more interesting.
Gina
0Easy peasy to make! I had a sweet tooth and this hit the spot.
Yoli
0Hi there, how do we get away from the taste of Almond flour baked goods? No matter how much flavoring I put I still taste (not almond-ey) but something else. I don’t like the taste of a total coconut flour baked goods. Is there any hope? Thanks so much
Wholesome Yum M
0Hi Yoli, Have you tried making fathead dough for your baked goods? It does contain either coconut or almond flour, but the dough is mostly made from mozzarella cheese, so it has a more neutral flavor. I have recipes for Cinnamon Rolls, Dinner Rolls, Cheese Bread, Bagels, and Soft Pretzels all made with a fathead dough base.
Dana
0Just made this and surprisingly it came out really good (I haven’t had the best of luck with keto/low carb homemade snacks in the past). I would have like it a bit sweeter but erythritol has a burning sensation to me, however, I will be making this again. Thank you!
Maya | Wholesome Yum
0Hi Dana, I’m glad you liked it. Try allulose instead if erythritol has a burning sensation for you.
Laura
0This is the best low carb cake I ever had! Great texture and flavor.
Danielle
0Amazing! I am so glad I came across this recipe! Super easy to make and turned out better than I could have imaged.
Christy Stillwell
0Hi, I love the simplicity of this recipe however, I do not have a microwave, could you please share how to make Strawberry Shortcake in a conventional oven?
Wholesome Yum M
0Hi Christy, You can bake the cake portion in the oven. Bake at 350 Degrees F for approximately 15 minutes. Enjoy!
Lou Ann
0Tried this tonight and we really enjoyed it. Easy and tasted great. Tried a chaffle recipe a few days ago for strawberry shortcake (not your recipe) and we weren’t a fan. Thanks for rescuing our strawberry shortcake! 🙂
David Keith
0Wow, this was fabulous! The shortbread is softer than normal shortbread but still delicious. I used erythritol gold which gave it a nice brown colour. Will be making this again! Fully recommended!
Linda Rider
0This came together so nice and quick. It was deicious! will make again. thank you
Claudia Lamascolo
0Wow what a great easy recipe we loved this and I will make it again soon !
Renee Goerger
0Thank you for this fun to eat low-carb recipe. I love the presentation!
Kathleen
0I use this recipe all the time. It is one of our favorites. I am not on a Keto diet but bake mostly gluten free and sugar free. I just made a pineapple upside down version of the basic mug cake recipe and it was a big hit. I just mixed the batter in a separate small dish. Then I melted butter in a mug, sprinkled in some Swerve brown sugar added some crushed pineapple (in unsweetened juice, well drained and patted dry). I topped it all off with the batter and baked it in the oven. (you could use the microwave instead). I let them cool for a few minutes, ran a knife around each one and turned them upside down on a small plate. Waited a minute or so and lifted off the mug and let cool. They were beautiful and delicious. I am thinking to try it with peaches and maybe even a maple bacon version using Lakanto Maple syrup since I often eat these cakes for breakfast.
Glenda Rinehart
0Looks absolutely delish. Just wondering why there is a star by the erythritol since there is no reference to it in the Notes???
Wholesome Yum M
0Hi Glenda, Thank you for catching this! I will have it amended.
M
0It’s 2022 now and I still don’t see any note regarding the erythritol asterisk. ? Do love this recipe, but I only have swerve right now and wondering how that would translate.
Wholesome Yum D
0Hi, You can use my Sweetener Conversion Guide to get the calculation.
Susan Albrecht
0I’d love to try this but you use erythritol. I’m intolerant to erythritol sweeteners, they cause migraines. Is it possible to use cane sugar? What amount, if yes?
All artificial sweeteners give me migraines. Cane sugar gives me the usual digestive issues but no migraine (unless in large quantities)
Wholesome Yum
0Hi Susan, I don’t use sugar in my recipes but you could certainly substitute it. Keep in mind it will no longer be low carb, though. You can find the conversion using my sweetener calculator.
Shirley
0Is there a formula for substituting almond flour or some other kind of flour for coconut flour in recipes?
Thanks.
Wholesome Yum
0Hi Shirley, almond flour and coconut flour work very differently in recipes and should never be used as aa 1:1 substitution. In this case, you might be able to add additional almond flour, but the texture will be different and the cake may be more moist.
K
0So delicious!! This came together in a flash and was so tasty. Couldn’t even tell it was low carb. Thanks for sharing!
Cristi
0I made this receipe and switched the flours up (3 Tbsp coconut flour, 1/2 Tbsp almond flour) because I favor coconut flour. It was the best shortcake I have ever had. I also used monk fruit as my sweetner. I can’t believe this was keto ! Thank you for the awesome receipe. 🙂
Rose
0This turned out better than I imagined. Perfect little microwave sponge cake. I used mixed berries and coconut cream sweetened with coconut sugar and vanilla for a deeper flavor. Thanks!