Gluten-Free Dairy-Free Strawberry Shortcake

This rich, nourishing strawberry shortcake recipe is the perfect special occasion summer treat. Bring these shortcakes to your next BBQ or picnic and rest easy knowing that you’re supporting the health of your loved ones while serving them a delicious dessert! 

While the refined white flour typically used in a dessert like strawberry shortcake lacks fiber, the coconut flour we selected for our recipe is one of nature’s best sources. In fact, a ¼ cup serving contains 10 grams of dietary fiber! (1) The insoluble fiber found in coconut flour can help stimulate your body to flush toxins and waste products from the digestive system. 

This is because dietary fiber supports the function of the organs in your body responsible for detoxification. More specifically, it can increase the activity of antioxidants and detox enzymes in your liver (2). Research connects increased dietary fiber with increased microbial diversity in the gut, which may support immune function, metabolic health, and mood. This is the opposite effect of traditional sweets, which can promote inflammation in the gut and disrupt healthy organ function if eaten habitually. 

We pair our coconut flour biscuits with fresh strawberries and homemade coconut whipped cream. If you’ve never made coconut whipped cream before, it just might become your new summer staple. It’s tasty enough to eat with a spoon and super satiating thanks to all the healthy fats. 

If you don’t have strawberries, try serving these shortcakes with blueberries, peaches, or other seasonal fruit. A sprinkle of fresh mint or basil leaves makes a beautiful garnish if available. 

Gluten-Free Dairy-Free Strawberry Shortcake

Makes 12 shortcakes 

Shortcake Ingredients:

• 1 cup coconut flour

• ½ teaspoon baking soda

• ½  teaspoon sea salt 

• Powdered stevia, to taste (optional) 

• 8 large room temperature eggs, beaten 

• 2 teaspoons vanilla extract 

• ½ cup melted coconut oil or ghee 

• 1 lb. fresh strawberries, rinsed, trimmed, and thinly sliced

• Juice of ½ lemon 

• 1 batch coconut whipped cream 

Shortcake Instructions:

Step 1: Preheat the oven to 350°F and lightly grease a baking sheet with coconut oil. In a large bowl, stir together coconut flour, baking soda, sea salt, and stevia to taste, if desired. Stir in eggs and vanilla extract until thoroughly combined. Add coconut oil and stir until a thick, glossy batter forms. 

Step 2: If the batter isn’t thick enough to scoop, set it aside and allow the coconut flour to absorb more of the liquid. Once it’s thick enough to scoop, use a ¼ cup size cookie scoop to portion out 12 shortcakes onto the prepared baking sheet. Bake biscuits for 20 minutes, or until set in the center and lightly golden brown. Allow the biscuits to cool on a wire rack while you prepare the strawberries. 

Step 3: In a large bowl, stir together strawberries, lemon juice, and additional stevia, if desired. Refrigerate for 30 minutes, or until the strawberries release some juice. 

Step 4: Carefully split the cooled biscuits in half and layer with coconut whipped cream and prepared strawberries. Serve immediately. 

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Bridgit Danner, LAc, FDNP, is trained in functional health coaching and has worked with thousands of women over her career since 2004. She is the founder of Women’s Wellness Collaborative llc and HormoneDetoxShop.com.

Check out her easy 5-Day DIY Detox Guide here!

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