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Gluten Free Strawberry Shortcake | Get Inspired Everyday!

Gluten Free Strawberry Shortcake

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The childhood classic dessert made with real food ingredients, this Gluten Free Strawberry Shortcake is a healthier version and incredible delicious! With a dairy free coconut whipped cream and juicy berries piled over perfectly tender shortcake biscuits, you can’t go wrong with this one. You can even make the whipped cream a few hours ahead as well as the shortcakes. And when berries aren’t in season, try making a berry sauce from frozen, or even use peaches and other stone fruits when they’re available.




1 1/2 cups fine almond flour

1/2 cup tapioca starch

1 Tablespoon baking powder, see notes

1/4 cup melted ghee, butter, or coconut oil

2 Tablespoons melted honey

2 eggs

1 Tablespoon vanilla extract

1/2 Teaspoon almond extract


4 cups thinly sliced strawberries

drizzle of honey to taste, about 1 teaspoon

Homemade Coconut Whipped Cream:

2 cans full fat coconut milk, refrigerated, see notes

2 Tablespoons maple syrup

1 Tablespoon vanilla extract


Preheat the oven to 350ºF and line a baking sheet with parchment paper.

In a medium sized mixing bowl, combine the almond flour, tapioca starch, baking powder until thoroughly combined. Then add in the ghee, honey, eggs, vanilla extract, and almond extract. Mix until a sticky dough forms.

Portion the dough into 6 parts, and form each into a biscuit shape using your hands.

Place the shortcakes onto the prepared baking sheet. Then bake until they’re puffed in the middle and golden, about 10-12 minutes.

Remove the shortcakes from the oven, and let them cool completely before slicing them.

Meanwhile, wash, dry, and hull the strawberries. Thinly slice them and drizzle with just a touch of honey. Stir the berries just to combine, then set them aside to let them macerate, (which is just a fancy term for letting them sit until they become juicy).

When you’re ready to serve the shortcakes, make the coconut whipped cream. Scrape off the hardened coconut cream that rises to the top, and reserve the liquid for another recipe, (like a smoothie).

Add the coconut cream to an electric mixer and whip until light and fluffy. Then add the maple syrup and vanilla extract. Whip again to combine, then serve the whipped cream with the berries, and shortcakes.


Baking powder can often have additives which means it’s not always gluten free or paleo. To be on the safe side, you can make your own by using 1 part baking soda and 2 parts cream of tartar, and using the mixture right away.

I’ve found it’s best to refrigerate the coconut milk in the refrigerator door. I used to place them on the top shelf, and I would sometimes get lumpy/grainy whipped cream. But since I started putting them in the door, my whipped cream turns out perfectly. I think it’s because the temperature in the door isn’t quite as cold.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Baking
  • Method: Mixing
  • Cuisine: American