strawberry shortcake with cool whip and strawberries on plates with slices of shortcake on parchment paper

The absolute best gluten free, paleo, dairy free strawberry shortcake you could ever imagine! This light, fluffy, summery dessert is like sunshine on a plate. Made with healthier ingredients, and so simple to make!

strawberry shortcake with cool whip and strawberries on plates with bowl of strawberries

I have been so excited to share this recipe with you guys! It truly turned out exactly how I wanted it. This healthier strawberry shortcake will give you an instant feeling of nostalgia if you were like me and always ate this treat growing up!

The cake base is made with coconut flour, for a nut free paleo treat! The texture is spot on, and you can whip the batter up in a bout 10 minutes.

The juicy strawberries get prepped with monk fruit powdered sugar for a lower sugar option (although, you can sub regular powdered sugar if that’s what you have!). They get poured on top of the fluffy cool whip and cake for a match made in heaven. I truly forgot how GOOD strawberry shortcake is!

I have an obsession with coconut cool whip paired with fruit lately, so I knew I needed to make a recipe using the combo. It’s the best summer pair, I swear!

strawberry shortcake with cool whip and strawberries on a plate

I can’t wait for you guys to make this healthier strawberry shortcake. I think you will be just as obsessed as I am!

I have not tried this cake with any other flours, and I don’t recommend making any substitutes for best results! One sub you can make is using any berries you have on hand 🙂 This would be so good with blueberries, blackberries, or all of the above!

If you make this treat, please let me know below by leaving a rating and review! And, as always, tag me on Instagram so I can see your creations!! xo

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Gluten Free Strawberry Shortcake (paleo, dairy free)

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings 1x
  • Category: Dessert

Description

Healthier gluten free and dairy free strawberry shortcake. Made with a coconut flour cake base and refined sugar free! 


Ingredients

Scale

For the cake:

  • 1/2 cup butter (or sub vegan butter or coconut oil), melted and cooled
  • 6 large eggs
  • 1/3 cup honey
  • 1 tbsp dairy free milk of choice
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt

For the strawberries:

Dairy free cool whip for topping, I like this one. 


Instructions

  1. Preheat oven to 350°F and line an 8×8 square baking dish with parchment paper.
  2. In a large bow, whisk together the butter or coconut oil, eggs, honey, milk, and vanilla until smooth. Pour in the coconut flour, baking powder, and sea salt. Use a whisk to combine, getting as many lumps out as possible (a few lumps are ok; batter will be wet!)
  3. Pour the batter into the prepared baking dish. Bake for 20-22 minutes, until a toothpick comes out clean. 
  4. While cake is baking, prepare the strawberries. Mix the sliced berries with the powdered monk fruit in a bowl. Set in the fridge for at least 30 minutes while juices release. 
  5. Allow cake to cool completely before slicing and serving with prepared strawberries and cool whip. Store leftover cake on the counter in an airtight container for up t 3 days; don’t add cool whip until ready to serve! 

Notes

*You can sub regular powdered sugar, but you may need another 1 or 2 tbsp for the same sweetness. 

Dairy Free, Dessert, Gluten Free, Paleo, Recipes, Vegetarian

Category:

Jun 8, 2020

Gluten Free Strawberry Shortcake (paleo, dairy free)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Lily says:

    Made this today with butter in the cake and normal powdered sugar instead of monk fruit sugar. I needed to bake it for about 25 minutes because the center looked wet. When I took it out the center still looked slightly undercooked on the outside but it was actually cooked through fully on the inside. Despite that it was still so DELICIOUS! The cake was moist and had a great flavor. It paired perfectly with the strawberries and the homemade whipped cream I made. I haven’t been able to eat strawberry shortcake since my celiac diagnosis, so I’m very happy I found this and will be making it again!

  2. rebecca says:

    the summer dessert we all needed!!!!! so easy to make and so tasty!!

  3. Meg says:

    Made my second batch of this today and added a little cardamom spice to accent the vanilla. It’s light and fluffy, and I love that it’s protein packed with all the eggs. A perfect “treat” with the whipped coconut cream and berries

  4. Anna Kelley says:

    Literally amazing. I love that it’s so simple and full of protein! The perfect healthy cake

  5. Eliza says:

    Made this for a family BBQ and everyone loved it! Simple, delicious and something everyone could enjoy

  6. OBSESSED— hands down one of the best cakes i’ve ever made!! texture is perfect and loved how simple the recipe was. will be making this many more times!

  7. Maddie says:

    I doubled this recipe for our mother’s day BBQ and it was such a hit. People went back for seconds and thirds!
    I’m always nervous to bring healthier alternative desserts to family gatherings, and this was a huge success.

    PS – I used half honey and half maple syrup (since I doubled it’s all I had!) and the flavor was still perfect.

    Thanks, Mia!!

    • Mia Zarlengo says:

      Omg this makes my day!! I’m so happy you all enjoyed it so much! Thank you so much Maddie xo

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Simple. Attainable. Gathered Nutrition.