sugar free low carb strawberry shortcake

Easy to make Diabetic-Friendly Strawberry Shortcake

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It may not be strawberry season year-round, but you can enjoy this easy Diabetic-Friendly Strawberry Shortcake recipe anytime.

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diabetic Friendly Strawberry Shortcake
Low Carb Diabetic Friendly Strawberry Shortcake
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Fresh strawberries are also great in Diabetic-Friendly Strawberry Cheesecake, Diabetic Strawberry Cheesecake squares, Diabetic Friendly Strawberry Rhubarb Crisp and so on. The list goes on and on.

Seasonal desserts are always a favourite around our house. This diabetic-friendly Strawberry Shortcake is easy to make and tastes great. We use Carbalose flour in this recipe, which allows us to maintain the flavour of all-purpose flour and the luxury of lower carbs. We love this product and use it in many of our diabetic-friendly recipes.

Buying the best fresh Strawberries (in season)

Strawberry season typically starts in June and lasts into July in the region that I live in. In the southern states of the US, look for fresh strawberries in April and May.

For making sugar-free jams or jelly or other sugar-free recipes, I recommend a pick-your-own farmers market, if you have one available.

Being able to pick your own ensures you get the freshest sweetest berries on the vine.

Choose an organic farm if possible, to avoid pesticides and chemicals used on the strawberry fields during the growing process.

When hand-picking strawberries, pull the stem from the plant. Don’t pull on the berry, as this can bruise the fruit.

 sugar free strawberry shortcake
Sugar-Free Strawberry Shortcake

How to Choose the Best Strawberries- In Store

If you can get your strawberries at a farmer’s market, instead of a supermarket, they will be fresher. Strawberries do not have a long shelf life but at a farmer’s market, they are likely to have been picked more recently.

Look for strawberries that are bright red with no white spots. Many fruits when picked will continue to ripen after picking, but unfortunately, strawberries aren’t one of them.

The tips of the strawberries are the last area to ripen, so if the tips are white, they are not quite ripe. You also don’t want white around the stem.

Choose strawberries that have fresh green leaves. If the leaves are dry or have brown or black spots, keep looking.

If you can smell the strawberries, a nice ripe strawberry will have a strong, sweet strawberry smell.

When buying strawberries in a plastic container (clamshell), check underneath and as much of the inside as possible. Strawberries only last a few days and can get mouldy quickly.

The size of the strawberry doesn’t mean it is any sweeter than the others. The only benefit is, that a nice large plump strawberry has a much nicer presentation than the small ones. I tend to try and pick medium-sized strawberries.

Choose strawberries that are firm but not hard. A soft strawberry or a strawberry with a soft spot is on the verge of rotting. When soft, they have lost some of their flavour and will likely only last a day or two at best.

How to store strawberries

Store your strawberries in a clean container in the refrigerator for up to three days. As strawberries age, they tend to lose some of their sweetness. It is best to use them as soon as possible, so you get the full flavour of the strawberry.

Ingredients List

sugar free diabetic friendly strawberry shortcake recipe
Diabetic Friendly Strawberry Shortcake Recipe


This recipe uses Carbalose Flour. It is a low-carb alternative flour. For the best results, always sift Carbalose Flour.

If using frozen strawberries, drain thoroughly to remove as much liquid as possible.

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Recipe for Diabetic-Friendly Strawberry Shortcake

low carb strawberry shortcake

Diabetic Friendly Strawberry Shortcake

This recipe uses Carbalose Flour, Splenda. and sugar-free cool whip. Cutting out some of the sugar doesn't mean compromising on taste. Make and enjoy this delicious summertime favourite.
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Course: Dessert
Cuisine: American
Keyword: Diabetic Strawberry Shortcake, Low Carb Strawberry Shortcake, Sugar Free Strawberry Shortcake
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 247kcal
Author: The Naked Diabetic
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  • 1/4 cup butter
  • 2/3 cup Splenda
  • 1 egg (best at room temperature)
  • 1/2 tsp vanilla extract
  • 1 1/2 cup Carbalose Flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup skim milk
  • 4 cups Cool Whip – Sugar-free (1L container) (regular or other brand can br used but will affect nutritional value)
  • 4 cups strawberries – sliced

Strawberry Drizzle

  • 2 cups strawberries,mashed (using a potato masher is a good way to mash them, leaving a few pieces in the mash)
  • 2 Tbsp Splenda Granulated Sweetener


  • Preheat oven to 350 ° F
  • In a small mixing bowl, cream together butter and Splenda.
  • Add egg and vanilla and beat well.
  • Sift the Carbalose Flour, using a sieve.
  • In a small bowl, whisk together, flour, baking powder and salt
  • In mixing bowl, alternate adding flour and skim milk, a little at a time, mixing in between additions Continue until mixed thoroughly. mixing well
  • Grease a 9 inch pie plate.
  • Pour mixture into the pie plate and bake on center rack in oven for 20-25 minutes.
  • Once baked ( check to make sure a toothpick comes out clean), let cool on a wire rack.
  • Once cooled, slice horizontally and then cut into 8 triangular pieces (like a pie)

Strawberry Drizzle

  • In a small saucepan add mashed strawberries and Splenda and stir.
  • Bring to a boil and remove from heat, stirring to keep from burning.
  • Let cool.


  • Place a bottom slice of cake onto a dessert plate. Spoon about 2 tbsp cool whip onto the piece of cake.
  • Spoon on 3 tbsp of sliced strawberries onto cool whip.
  • Place the top piece of cake onto strawberries and cool whip
  • Spoon 3 tbsp of Cool whip onto the top piece and top with 3 tbsp strawberries.
  • Drizzle 2 tbsp of strawberry drizzle over top


**If you prefer individual cakes – divide the dough into 8 equal portions and shape into rounds on a parchment lined baking sheet.


Calories: 247kcal | Carbohydrates: 36g | Fiber: 12g | Net Carbs: 24gr | Protein: 8.8g | Fat: 13g | Saturated Fat: 8g | Sugar: 17g
low carb strawberry shortcake
Simple Diabetic Strawberry Shortcake Recipe

Comparing regular strawberry shortcakes to our diabetic-friendly strawberry shortcake version reduced the carbs and the calories by half.

I have experimented with Almond flour but found the result heavy and unsatisfying. To reduce the carbs even further, feel free to substitute the all-purpose flour for almond flour.

Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands

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