Mama's Strawberry Shortcake

Like always, you'll be surprised at how good a treat like this can be, while still being low carb! Mama uses this whipped cream recipe to construct her shortcakes every time. And it's even easier when using her Cupcake Mug Cake which this recipe does!

Low Carb Mama's Strawberry Shortcake

Estimated Time: 10-15mins
Serves 1


  • 1 Package of Low Carb Mama Cupcake Mix
  • ¼ Cup 35% Whipping Cream
  • ¼ tsp Vanilla
  • 1 Package of Stevia Sweetener (or Low Carb Sweetener of Choice)
  • 2 Sliced Strawberries


  1. Make Mama's Mug Cake according to the package directions
  2. Let the Mug Cake cool for a few minutes before removing from the mug/ramekin, then cutting in half and letting cool completely
  3. Whisk the cream, vanilla, and sweetener together in a bowl until stiff peaks form (or using a Magic Bullet for an easier time)
  4. Build the Shortcake by layering:
    • Cake on the Bottom
    • Half of the Whipped Cream
    • Half of the Strawberries
    • Place the other Cake on top
    • Then top with the rest of the Whipped Cream and Strawberries

Macros: 225 Cal, 30.1 Fat, 15.3 Protein, 7.9 Fiber, 5.7 Net Carb


Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.