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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


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



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. 


  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! 


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