These heavenly little Strawberry Shortcakes are PERFECT  for a Kitchen tea, baby shower or a high tea event! You would never guess they were low carb.

Strawberry Cake                                                          

Prep Time: 15mins

Cook Time: 15-20mins (Rotating halfway for even baking)

Makes: 12

Ingredients for the Cake

  • 2 x eggs
  • 1 cup Milk of choice (we used Unsweetened almond milk)
  • 1/3 cup (70g) melted butter
  • 150g frozen berries (microwaved for 30 seconds and lightly mashed, leave some little chunks)
  • NOTE: Leave a few full pieces of strawberries for decorating


We followed our recipe for our Strawberry Frosting  (0.9g carbs added per cake)


  • Preheat oven to 180 degrees
  • Prepare a cupcake tin with baking paper cases  or a silicon muffin tin.
  • Place dry mix into a large bowl
  • In a separate bowl whisk together the melted butter, eggs and milk.
  • Combine the wet and dry mix well.
  • Fold the mashed strawberry in gently and swirl it through the mix
  • Portion the mix evenly into the 12 wrappers or silicon tray
  • Bake on the top shelf got 15-20 mins, rotating halfway.
  • Remove from Oven and cool on cooling rack and refrigerate before making them into ‘shortcakes’
  • Once cooled, cut the cupcakes in half.
  • Squeeze some icing on one side, approx ½ cm or so thick, if you do not have a piping bag, just spread it your desired thickness and add a sliced strawberry, then pop the other half on top.

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