This Gluten Free Strawberry Shortcake is a healthy remake on the classic summer dessert made with fresh strawberries, coconut whipped cream and fluffy and tender gluten free biscuits. Paleo, dairy-free, grain-free, low carb with keto sweetener options.
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Healthy Strawberry Shortcake Recipe
Looking for an easy strawberry recipe to use up some of your fresh strawberries now. This Gluten Free Strawberry Shortcake is a healthy remake on the classic summer dessert. It’s easy to make with fresh strawberries, coconut whipped cream and fluffy and tender gluten free biscuits.
Homemade strawberry shortcake is a summer staple for Memorial Day and Fourth of July picnics, barbecues, potlucks and cook outs. It may look fancy but it’s super simple to make and perfectly elegant for baby showers, Mother’s Day, Easter or any holiday table!
Why you’ll love this recipe
- A healthy remake on the childhood classic and totally kid-friendly and family approved
- Gluten-free, grain-free, paleo, low carb, dairy-free with keto sweetener options
- Perfect for summer cookouts, barbecues, potlucks, picnics and holiday parties
Ingredients you’ll need:
For the strawberries:
- Strawberries – we like using fresh strawberries especially when they are in season once June comes around. I don’t recommend using frozen strawberries as they will be too soft and mushy.
- Pure granulated maple sugar: the granulated version of maple syrup. You can also sub with coconut sugar. For keto strawberry shortcake, sub with monk fruit sweetener or granulated sweetener of choice.
For the paleo biscuits:
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: another gluten free flour that when combined with almond flour, gives these gluten free biscuits the best texture
- Baking soda: leavening powder to help the muffins rise.
- Salt: just a pinch to balance out the sweetness.
- Pure vanilla extract: makes the muffins delicious and enhances the flavors of the other ingredients.
- Coconut nectar syrup: a lower glycemic refined-sugar-free sweetener that is paleo friendly. You can also use maple syrup or swap with Lakanto Sugar-Free Maple Syrup for a sugar-free sweetener alternative.
- Melted coconut oil: makes the muffins tender and moist. Use unrefined if you are not a fan of the coconut smell.
- Eggs: help to give the muffins structure and bind everything together.
- Whipped coconut cream: sub with a dairy-free whipped topping or whipped cream if preferred.
How to make Gluten Free Strawberry Shortcake
- Prepare the strawberries: In a large bowl, add the strawberries and sugar. Stir together and chill the bowl in the fridge while you prepare the biscuits.
- Preheat the oven and prepare the baking pan: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Combine the dry ingredients: In a medium mixing bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
- Add the wet ingredients: Add the eggs, coconut oil, liquid sweetener and vanilla and mix until combined and a dough is formed. Add a little bit more flour if the dough seems too sticky.
- Shape into biscuits: Divide into 6 equal portions and roll into a ball then use a 1/4 cup dry measuring cup or your hands to shape into a round shortcake biscuit. Drop biscuits on the baking sheet and use your hand to press down gently.
- Bake and cool: Bake in preheated oven for 13-16 minutes or until the centers are cooked and the tops start to crack. Remove from the oven and allow to cool completely.
- Assemble: Carefully slice each biscuit in half. Spoon some whipped cream on the bottom half and top with strawberries. Place the top half on top of the biscuit then layer with more whipped cream and strawberries.
- Repeat with remaining biscuits and serve immediately.
Tips for success:
- Use fresh strawberries: Fresh strawberries work best here. If you use frozen, the filling will come out soft and mushy.
- Cool the biscuits: Allow the biscuits to cool completely before assembling, otherwise, they will crumble.
Storage tips
To store your classic strawberry shortcake, you’ll want to keep the biscuits and strawberries in their own separate containers and then assemble prior to serving.
Store the strawberries in an airtight container and the biscuits in an airtight plastic bag in the refrigerator. They’ll stay good for 3-4 days.
These biscuits are also freezer friendly. You can freeze them in a sealed plastic bag or tightly wrapped with aluminum foil. Frozen biscuits will last for up to 3 months! Just thaw them out on the counter before reheating and assembling.
How to freeze strawberry shortcake
Allow your biscuits to cool completely then put them in an airtight freezer bag and freeze for up to three months.
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the biscuits to room temperature or warm them up in the microwave before assembling.
More healthy strawberry recipes you will love:
- Paleo Strawberry Muffins
- Creamy Strawberry Smoothie
- Strawberry Banana Bread
- Healthy Strawberry Cookies
This Gluten Free Strawberry Shortcake is fluffy, tender and a healthy remake on the classic summer dessert. It's easy to make with fresh strawberries, coconut whipped cream and gluten free biscuits. Paleo, dairy-free, grain-free, low carb with keto sweetener options.
- 1-2 pounds strawberries , sliced into halves or quarters
- 1 tablespoon pure granulated maple sugar can sub with coconut sugar or preferred granulated sweetener
- 2 cups superfine blanched almond flour
- 2 Tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs room temperature
- 3 Tbsp melted refined coconut oil or sub with melted vegan butter or ghee
- 3 tablespoons coconut nectar syrup OR sub with pure maple syrup or preferred liquid sweetener
- 1 teaspoon pure vanilla extract
- Whipped coconut cream or sub with dairy-free whipped topping, whipped cream
- In a large bowl, add the strawberries and sugar. Stir together and chill the bowl in the fridge while you prepare the biscuits.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
Add the eggs, coconut oil, liquid sweetener and vanilla and mix until combined and a dough is formed. Add a little bit more flour if the dough seems too sticky.
Divide into 6 equal portions and roll into a ball then use a 1/4 cup dry measuring cup or your hands to shape into a round shortcake biscuit. Place biscuits on the baking sheet and use your hand to press down gently.
Bake in preheated oven for 13-16 minutes or until the centers are cooked and the tops start to crack.
Remove from the oven and allow to cool completely.
Carefully slice each biscuit in half. Spoon some whipped coconut cream on the bottom half and top with strawberries. Place the top half on top of the biscuit then layer with more whipped cream and strawberries.
Repeat with remaining biscuits and serve immediately.
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