Description
This Gluten Free Strawberry Shortcake with Coconut Flour tastes like pure summer—soft, tender coconut-flour shortcake layered with juicy honey-lemon strawberries and fluffy vanilla whipped cream. It’s naturally sweet, light, and perfect for celebrations, brunch, or an easy weeknight dessert that still feels special.
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
Instructions
- Prep the strawberries: Add sliced strawberries to a bowl with 2 tablespoons honey (or sugar) and lemon juice. Stir gently and let sit 20 minutes to get juicy and syrupy.
- Heat the oven: Preheat to 350°F (180°C). Line an 8×8-inch pan with parchment paper or grease lightly with coconut oil.
- Mix the wet ingredients: In a large bowl whisk the eggs until smooth. Whisk in honey (or maple syrup), melted coconut oil, almond milk, and vanilla until fully combined.
- Add the dry ingredients: Sprinkle in coconut flour, baking powder, and salt. Stir until no dry pockets remain. Let the batter rest 3–4 minutes so the coconut flour can absorb moisture.
- Bake the shortcake: Spread batter evenly in the prepared pan. Bake 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool completely: Let the cake cool in the pan 10 minutes, then lift out and cool fully on a rack before slicing (this keeps it from crumbling).
- Whip the cream: In a chilled bowl whip the cold cream with 1 tablespoon honey (or powdered sugar) and 1/2 teaspoon vanilla to soft peaks.
- Assemble: Slice the cake into squares or split in half horizontally. Spoon strawberries and juices over the bottom, add whipped cream, then top with more strawberries and cream.
- Serve: Enjoy right away for the best texture, with extra strawberry syrup spooned over each portion.
Notes
My tips: Coconut flour is very absorbent, so measure it carefully and don’t pack it into the cup. Room-temperature eggs blend better and give a softer crumb. Let the strawberry mixture sit long enough to create syrup—those juices make the shortcake taste incredible.
Substitutions: Use melted butter instead of coconut oil, and any milk instead of almond milk. For dairy-free, use chilled coconut cream in place of heavy cream.
Make-ahead & storage: Bake the shortcake up to 1 day ahead and store airtight at room temperature. Keep strawberries and whipped cream refrigerated separately. Assemble just before serving. Freeze the plain cake (wrapped well) up to 1 month and thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of recipe)
- Calories: 320
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 110mg