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Strawberry Shortcake Bars

  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 bars 1x
  • Diet: Gluten Free


Strawberry Shortcake Bars that have a crispy shortbread layer topped with dairy-free icing and finished with juicy sweet diced strawberries. Paleo, Keto, and Dairy Free. 10 net carbs per bar. 



Shortbread Crust


  • 8 oz. container dairy-free cream cheese (I use Kite Hill)
  • 8 oz container light coconut whipped cream
  • 1 1/4 cup powdered swerve*
  • 1/2 teaspoon vanilla extract


  • 3 1/2 cups chopped strawberries
  • 2 tablespoons monk fruit sweetener, granulated


  1. Make The Crust: In a large mixing bowl, add all of the crust ingredients and mix them together.  The consistency will be a crumbly texture. Transfer the crust into the parchment-lined baking pan. Spread it out with your fingers and press down to compact it together. Make sure the crust is an even layer.
  2. Bake the crust: Bake the crust for about 15 minutes in a 350F oven until it starts to brown and remove and set to the side and allow to cool completely around 30 minutes. 
  3. Make the icing: place the ingredients into a mixing bowl and whip using a handheld mixer. Mix for 40 seconds or until combined. 
  4. Assemble: Top the crust with an even layer of icing then top with the strawberries. Cut into 16 pieces and eat immediately or freeze for 3 hours. 
  5. Storage: Store any leftovers in the freezer for up to 4 months. Simply allow them to thaw for 10-15 minutes and enjoy! 


  • You can also use erythritol, swerve, stevia in place of the Monk Fruit. If you are not low carb, you can use coconut sugar instead. 
  • If you are not dairy-free, feel free to sub regular cream cheese and whipped topping.
  • If you want a thicker creamy topping, add an additional 1/3 cup of the powdered swerve.
  • Each bar has 10 net carbs. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Strawberry Shortcake, Keto, Paleo, Dessert, Healthy, Gluten Free