Gluten Free Strawberry Shortcake with Coconut Flour – A Sweet Taste of Summer Love

Name: Gluten Free Strawberry Shortcake with Coconut Flour
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup coconut flour; 4 large eggs, room temperature; 1/4 cup honey or maple syrup; 1/4 cup coconut oil, melted (or unsalted butter, melted); 1/4 cup unsweetened almond milk (or any milk); 1 tsp vanilla extract; 1 tsp baking powder; 1/4 tsp fine sea salt; 3 cups fresh strawberries, hulled and sliced; 2 tbsp honey (or sugar), plus more to taste; 1 tsp fresh lemon juice; 1 cup heavy whipping cream, cold; 1 tbsp honey or powdered sugar; 1/2 tsp vanilla extract

Fati Bendahi 4 days ago

0 0 6 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

When I first started experimenting with gluten free baking, I felt nervous. I grew up baking with wheat flour, kneading dough on my grandmother’s wooden table. Switching to coconut flour felt like stepping into a new world. But the first time I made this Gluten Free Strawberry Shortcake with Coconut Flour, I knew I had created something special.

I remember the scent of fresh strawberries filling my kitchen. I sliced them slowly, sprinkled a little honey over them, and let them rest while I prepared the coconut flour shortcakes. The texture surprised me soft, tender, and slightly nutty. When I layered the sweet strawberries and whipped cream between the golden shortcakes, I felt proud. This Gluten Free Strawberry Shortcake with Coconut Flour became one of my favorite summer desserts.

Now I make this Gluten Free Strawberry Shortcake with Coconut Flour every strawberry season. I serve it when my sisters visit, when my friends bring their children over, and when I want something light but indulgent. Every bite tastes like sunshine and love.

Why I Love Making This Recipe

I love this recipe because it feels both traditional and modern. Strawberry shortcake carries so many memories of summer gatherings, but this gluten free version makes everyone feel included. I never want someone at my table to feel left out.

Coconut flour gives this shortcake a delicate sweetness and a soft crumb that melts in my mouth. I enjoy how light it feels compared to heavier desserts. I can eat a slice without feeling weighed down.

I also love how simple it is. I do not need complicated techniques. I mix, bake, slice, and layer. I let the strawberries shine. I let the cream stay fluffy and fresh. This Gluten Free Strawberry Shortcake with Coconut Flour celebrates simple ingredients.

Most of all, I love watching people take their first bite. They never believe it is gluten free. That smile makes everything worth it.

Ingredients & Little Kitchen Secrets

For the Coconut Flour Shortcakes:

½ cup coconut flour
4 large eggs, room temperature
¼ cup honey or maple syrup
¼ cup melted coconut oil
¼ cup unsweetened almond milk
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt

For the Strawberry Filling:

3 cups fresh strawberries, sliced
2 tablespoons honey or sugar
1 teaspoon lemon juice

For the Whipped Cream:

1 cup heavy whipping cream
1 tablespoon honey or powdered sugar
½ teaspoon vanilla extract

My Little Kitchen Secrets

Coconut flour absorbs a lot of moisture. I always measure it carefully and never pack it into the cup. Too much coconut flour makes the shortcakes dry.

I always use room temperature eggs. They blend better and create a smoother batter.

I let the strawberries rest after mixing them with honey and lemon juice. They release their juices and become beautifully syrupy. That juice soaks slightly into the shortcake and creates magic.

I chill my mixing bowl before whipping the cream. Cold bowls help cream whip faster and fluffier.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

I slice the strawberries and place them in a bowl. I drizzle honey and add lemon juice. I stir gently and let them sit for at least 20 minutes. I watch as they soften and release their sweet juice.

Step 2: Preheat and Prepare

I preheat my oven to 180°C (350°F). I line a small baking pan with parchment paper or lightly grease it with coconut oil.

Step 3: Mix the Wet Ingredients

In a large bowl, I whisk the eggs until smooth. I add honey, melted coconut oil, almond milk, and vanilla extract. I whisk until everything blends beautifully.

Step 4: Add the Dry Ingredients

I add coconut flour, baking powder, and salt. I stir gently until I see no lumps. I let the batter rest for 3–4 minutes so the coconut flour absorbs moisture.

Step 5: Bake

I pour the batter into the prepared pan and smooth the top. I bake for 20–25 minutes. I look for a golden color and a firm center. I insert a toothpick, and when it comes out clean, I remove it from the oven.

I let it cool completely before slicing. Coconut flour cakes need patience.

Step 6: Whip the Cream

I pour cold heavy cream into a chilled bowl. I add honey and vanilla. I whip until soft peaks form. I never overwhip because I want it soft and silky.

Step 7: Assemble the Shortcake

I slice the cooled cake horizontally or cut it into individual rounds. I spoon strawberries and juice over the bottom layer. I add a generous layer of whipped cream. I place the top layer and add more strawberries and cream.

I serve immediately while everything feels fresh and light.

How I Serve It at Home

I love serving this Gluten Free Strawberry Shortcake with Coconut Flour on warm afternoons. I place it on a simple white plate and let the red strawberries shine.

Sometimes I add a few fresh mint leaves on top. Sometimes I drizzle a little extra strawberry juice over the plate. When my nieces visit, I let them help assemble their own little shortcakes. They laugh, they make a mess, and I smile.

I often pair this dessert with Greek coffee or iced herbal tea. The combination feels refreshing and comforting at the same time.

When I host women’s gatherings, I prepare the components ahead and assemble just before serving. Everyone always asks for the recipe.

Storage, Reheating & Make-Ahead Tips

I store leftover shortcake layers in an airtight container at room temperature for up to 2 days.

I keep strawberries and whipped cream in the refrigerator separately. I assemble just before serving.

If I want to prepare ahead, I bake the coconut flour cake one day earlier. I slice strawberries a few hours before serving.

I never microwave the assembled cake. If needed, I gently warm only the cake layer for a few seconds before assembling.

I sometimes freeze the plain shortcake layers. I wrap them tightly and freeze for up to 1 month. I thaw at room temperature.

100-Word Short Version

I make this Gluten Free Strawberry Shortcake with Coconut Flour using coconut flour, eggs, honey, and coconut oil for a soft, tender cake. I slice fresh strawberries and mix them with honey and lemon juice to release their natural sweetness. I whip fresh cream until fluffy. I bake the cake, let it cool, slice it, and layer it with juicy strawberries and whipped cream. This dessert feels light, fresh, and perfect for summer. I serve it immediately and enjoy every sweet bite with family and friends. It tastes comforting, simple, and full of love.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

🛒 Ingredients

For the Shortcake:

½ cup coconut flour
4 large eggs
¼ cup honey or maple syrup
¼ cup melted coconut oil
¼ cup almond milk
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt

For the Filling:

3 cups fresh strawberries
2 tablespoons honey or sugar
1 teaspoon lemon juice

For the Cream:

1 cup heavy whipping cream
1 tablespoon honey or powdered sugar
½ teaspoon vanilla extract

👩‍🍳 Instructions

Preheat oven to 180°C (350°F).
Mix sliced strawberries with honey and lemon juice. Let rest 20 minutes.
Whisk eggs, honey, coconut oil, almond milk, and vanilla.
Add coconut flour, baking powder, and salt. Stir and let rest 3 minutes.
Pour batter into greased pan and bake 20–25 minutes. Cool completely.
Whip cream with honey and vanilla until soft peaks form.
Slice cake and layer with strawberries and whipped cream. Serve fresh.

📝 Notes

Measure coconut flour carefully.
Use room temperature eggs.
Chill bowl before whipping cream.
Assemble just before serving for best texture.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Fat: 22g
Saturated Fat: 15g
Carbohydrates: 20g
Fiber: 4g
Sugar: 14g
Protein: 8g
Cholesterol: 110mg

Conclusion

Every time I make this Gluten Free Strawberry Shortcake with Coconut Flour, I feel connected to both tradition and creativity. I honor the sweetness of strawberries just as my grandmother taught me to honor fresh ingredients. I adapt, I experiment, and I keep cooking with love.

I believe desserts like this bring women together in the kitchen. We slice, we stir, we laugh, and we taste. We share stories over something sweet and simple.

If you try this recipe, I hope you feel that warmth in your own kitchen. I hope you create beautiful memories around your table. And I hope every bite reminds you that simple food made with love always tastes the best.

Fati Bendahi 4 days ago

0 0 6 minutes read

Gluten Free Strawberry Shortcake with Coconut Flour – A Sweet Taste of Summer Love

The Story & Intro

Why I Love Making This Recipe