Delicious 3-Layer Sugar Free Strawberry Shortcake in Jars

Oh, do I have a treat for you! I’ve been on a mission to create the perfect sugar-free dessert that doesn’t feel like a compromise—and let me tell you, these strawberry shortcake jars are it. Imagine layers of buttery almond flour crust, juicy fresh strawberries, and clouds of whipped cream, all nestled in adorable little jars. No sugar, no guilt, just pure deliciousness. Plus, they’re portable! I love taking these to picnics or just keeping a couple in the fridge for when that sweet tooth strikes. Trust me, even non-dieters will be sneaking bites.

Why You’ll Love This Sugar Free Strawberry Shortcake in Jars

Let me count the ways this dessert will steal your heart—and keep you coming back for more!

• No sugar crash: Sweetened with erythritol, these little jars give you all the satisfaction without the blood sugar rollercoaster.
• Portable perfection: Take them anywhere—picnics, potlucks, or just your couch. No plates needed!
• Quick & easy: From mixing to chilling, you’re looking at under 30 minutes. (Perfect for last-minute cravings!)
• Low-carb magic: Almond flour keeps it grain-free while still giving that classic shortcake texture we all love.
• Customizable: Swap berries, add lemon zest to the cream—make it your own!

Honestly? These taste so good, you’ll forget they’re sugar-free. My neighbor still doesn’t believe me when I say they’re low-carb!

Ingredients for Sugar Free Strawberry Shortcake in Jars

Okay, let’s talk ingredients—because getting these right makes all the difference between “meh” and “WOW!” Here’s exactly what you’ll need:

• 1 cup almond flour (blanched, finely ground – the cheap stuff makes a gritty crust, trust me)
• 1/4 cup granulated erythritol (my favorite is Swerve – measures just like sugar)
• 1/4 cup melted butter (salted or unsalted both work, but I’m team salted for that extra oomph)
• 1 tsp pure vanilla extract (skip the imitation stuff – it’s worth the splurge)
• 1/2 tsp baking powder (freshness matters – give the can a sniff test!)
• 1 cup fresh strawberries, sliced (about 10 medium berries – go for ripe but firm)
• 1/2 cup heavy whipping cream (chilled overnight is ideal – cold cream whips up fluffier)
• 1 tbsp powdered erythritol for the cream (same brand as above keeps flavors consistent)

Pro tip: Measure your almond flour by spooning it into the cup – packing it down gives you too much and makes the crust dense. And those strawberries? Slice ‘em thick so they don’t turn to mush when layered!

Step-by-Step Instructions for Sugar Free Strawberry Shortcake in Jars

Alright, let’s get to the fun part—building these adorable little desserts! I promise it’s easier than you think, and the result? Pure magic in a jar.

Prepare the Crust

First things first—preheat that oven to 350°F (175°C). Grab four 8-ounce mason jars (the regular mouth kind work best) and set them aside. Now, in a medium bowl, mix together the almond flour, granulated erythritol, melted butter, vanilla, and baking powder until it looks like wet sand. No fancy mixer needed—just a good ol’ wooden spoon does the trick!

Divide this mixture evenly among your jars (about 2 heaping tablespoons per jar), pressing it down firmly with the back of a spoon or your fingers. You want a nice, compact layer—this is your foundation! Pop them in the oven for 10-12 minutes until they’re golden and smell like heaven. Let them cool completely—I know it’s tempting, but warm crust + whipped cream = sad puddles.

Make the Whipped Cream

While those crusts are cooling, let’s whip up the cream. Pro tip: Chill your bowl and beaters in the freezer for 10 minutes first—cold tools make all the difference. Pour that chilled heavy cream into your cold bowl, add the powdered erythritol, and beat on medium-high until stiff peaks form. That means when you lift the beaters, the cream should stand straight up without flopping over. Don’t overdo it though—nobody wants butter!

Assemble the Layers

Time for the best part—layering! Start with a spoonful of whipped cream over your cooled crust (about 2 tablespoons). Then add a generous layer of sliced strawberries—I like to fan them out against the glass for that cute “see-through” effect. Repeat with another dollop of cream and a few more berry slices on top. The key here is to pack it in—these jars should be full to the brim with deliciousness! Chill for at least an hour before serving (if you can wait that long). The flavors meld together beautifully, and that crust gets just the right amount of softness from the cream and berry juices. Absolute perfection!

Tips for Perfect Sugar Free Strawberry Shortcake in Jars

Want to take these little jars from good to “oh-my-goodness-I-need-another”? Here are my tried-and-true tricks:

• Chill everything: Cold bowls and beaters make whipped cream fluffier—I even pop my jars in the freezer for 5 minutes before filling!
• Slice smart: Cut strawberries about 1/4-inch thick—too thin and they disappear, too thick and they’re awkward to eat.
• Patience pays: Let crusts cool completely before adding cream, unless you want a melty mess (we’ve all been there).
• Taste as you go: Sweetness varies—adjust erythritol in the cream if your berries are extra tart or sweet.

Bonus tip: A sprinkle of lemon zest in the cream adds a bright twist that’ll make everyone ask for your secret!

Ingredient Substitutions for Sugar Free Strawberry Shortcake in Jars

Baking is all about flexibility, right? Here’s how to tweak this recipe when your pantry doesn’t cooperate—just know each swap changes the game a little:

• Almond flour: Coconut flour works in a pinch, but use only 1/3 cup (it’s crazy absorbent!) and add an extra egg to bind. Expect a denser texture and coconutty flavor—which honestly pairs beautifully with the berries.
• Erythritol: Monk fruit blend measures cup-for-cup like sugar and works identically. Pure stevia? You’ll need way less—start with 1 tsp and taste as you go (it can get bitter fast!).
• Butter: Coconut oil makes a fine dairy-free substitute—just know your crust will be more crumbly. I miss that rich buttery taste, though!
• Strawberries: Frozen berries thawed and drained work if fresh aren’t available, but pat them super dry or you’ll get soggy layers. Raspberries or blackberries? Go for it—just chop bigger ones so they stack nicely.

Personal confession? I once used hazelnut flour instead of almond—the nutty depth was incredible, but it definitely made the crust more fragile. Live and learn!

Serving and Storing Sugar Free Strawberry Shortcake in Jars

Here’s the scoop on keeping these little beauties fresh—because nothing’s sadder than soggy shortcake! These jars are happiest eaten within 24 hours (not that they’ll last that long in my house). If you must store them, keep them refrigerated with lids on tight—but no more than 2 days. The strawberries start weeping after that, and nobody wants a watery dessert.

Pro tip: If prepping ahead, store components separately—crusts at room temp, berries and cream chilled—then assemble right before serving. That keeps everything crisp and dreamy!

Sugar Free Strawberry Shortcake in Jars Nutritional Information

Let’s talk numbers—because knowing what’s in your dessert makes every bite sweeter! (Disclaimer: These are estimates—your exact counts will vary slightly based on ingredient brands and berry sizes.) Per adorable 8-oz jar, you’re looking at:

• 220 calories – practically guilt-free!
• 8g net carbs – thank you, almond flour and erythritol
• 20g fat – the good kind from nuts and cream
• 5g protein – bonus points for staying power

My nutrition app says one jar equals about half the carbs of a single slice of traditional shortcake—now that’s what I call a win!

FAQs About Sugar Free Strawberry Shortcake in Jars

Got questions? I’ve got answers! Here are the things people ask me most about these adorable little desserts:

Can I use frozen strawberries instead of fresh?

You can, but here’s the deal—thaw them completely first, then pat them super dry with paper towels. Frozen berries release way more juice, which can make your layers soggy. I sometimes toss them with a pinch of erythritol to absorb extra moisture. Taste-wise? Almost as good—just missing that fresh summer vibe!

Is coconut cream a good substitute for heavy whipping cream?

For my dairy-free friends, absolutely! Chill a can of full-fat coconut milk overnight, scoop out the thick cream (save the water for smoothies), and whip it just like dairy cream. It won’t get quite as fluffy, but add 1/4 tsp xanthan gum while whipping—game changer! The coconut flavor pairs surprisingly well with the strawberries too.

Why did my almond flour crust turn out crumbly?

Oh honey, we’ve all been there! Usually it’s one of three things: not enough butter (measure carefully!), overbaking (those last 2 minutes matter), or packing the flour too densely into your measuring cup. Next time, try spooning the flour lightly into the cup—and maybe add an extra teaspoon of melted butter if your dough seems dry.

Can I make these ahead for a party?

Totally! Bake the crusts up to 2 days early (store at room temp in airtight containers), then assemble no more than 4 hours before serving. The whipped cream holds up best this way. Pro tip: Bring components separately to your event and layer them on-site for maximum freshness—it makes such a cute presentation too!

My erythritol whipped cream tastes “cool”—is that normal?

Yep, that’s the infamous “cooling effect” of erythritol! It’s harmless but weird if you’re not expecting it. Try blending your powdered erythritol with a teaspoon of monk fruit or stevia—it cuts that sensation way down. Or embrace it—I tell guests it’s like having “ice cream cake vibes”!

Final Thoughts on Sugar Free Strawberry Shortcake in Jars

There you have it—my foolproof way to enjoy strawberry shortcake without the sugar crash! Now I want to hear from you—did you add a twist like lemon zest or swap in raspberries? Snap a pic and tag me so I can gush over your creations! These little jars have become my go-to for potlucks, and I swear, they disappear faster than I can make them. Happy baking, friends—may your desserts always be sweet (even when they’re sugar-free)!

For more sugar-free recipes and inspiration, check out my Pinterest.

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