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Portrait view of one gluten free strawberry shortcake on a white plate

Gluten Free Strawberry Shortcake

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. 

Prep Time 15 minutes
Cook Time 16 minutes
Servings 4 servings
Calories 364 kcal
Author Kelly



  • 1-2 pounds strawberries , sliced into halves or quarters
  • 1 tablespoon pure granulated maple sugar can sub with coconut sugar or preferred granulated sweetener




  1. In a large bowl, add the strawberries and sugar. Stir together and chill the bowl in the fridge while you prepare the biscuits.
    A clear mixing bowl of sliced strawberries with a spoon


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
    A clear mixing bowl of the dry ingredients to make strawberry shortcake
  3. 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.

    A clear mixing bowl of the wet ingredients to make strawberry shortcake
  4. 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.

    Unbaked biscuits on a baking sheet lined with parchment peper
  5. 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.

    Baked biscuits on a baking sheet lined with parchment peper

To Assemble:

  1. 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.

    Portrait view of one gluten free strawberry shortcake on a white plate

Recipe Video

Nutrition Facts
Gluten Free Strawberry Shortcake
Amount Per Serving (1 biscuit)
Calories 364 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 19g6%
Fiber 6g24%
Sugar 11g12%
Protein 11g22%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.