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Home Recipes Course Desserts Healthy Strawberry Shortcake
P Paleo GF Gluten-Free DF Dairy Free VG Vegetarian

Healthy Strawberry Shortcake

Jump to Recipe Rate Recipe
Posted:6/10/21
Updated:1/16/23

Paleo Strawberry Shortcake! This is so unbelievably good, simple and a healthy dessert option. The base is a coconut flour shortcake, topped with coconut cream and strawberries. Gluten free and dairy free.

spoon in strawberry shortcake dish

What’s not to love about this light summer dessert? It is a personal favorite of mine.

I believe it was this seasonal dessert that got me liking strawberries when I was a kid. I remember being over at a friend’s house, and we helped her mom make strawberry shortcake, with biscuits and whipped topping.

I remember thinking “Oh yeah, I DEFINITELY like strawberries now.”

Of course I did when they were covered in sugar, duh.

But this healthy strawberry shortcake is a little different.

What Makes This Strawberry Shortcake Healthy

We’re lightening up the traditional recipe by making everything from scratch.

  • The coconut flour shortcake base is lightly sweetened, grain free and dairy free.
  • The whipped cream topping we’re using is chilled, canned coconut cream that has been whipped until light and fluffy.
  • The strawberries have been lightly sprinkled in coconut sugar, for a lightly sweetened juicy strawberry topping.

A Paleo Strawberry Shortcake Recipe

fresh strawberries on top of whipped cream in a white baking dish

Ingredients Needed

  • coconut flour – a light, low carb, gluten free and grain free flour to use for the shortcake. If you can’t have nuts, this could be a good nut free recipe for you.
  • eggs – this helps provide the cake with structure. I do not recommend subbing this.
  • coconut oil – adds moisture to the cake
  • maple syrup – the liquid sweetener. Honey can also be subbed.
  • baking powder – to get the correct rise for the cake.
  • salt – to balance flavor
  • coconut cream – for the whipped topping. Make sure your can has been chilled for 6-8 hours.
  • strawberries – fresh strawberries are the way to go here, but if you have frozen strawberries, allow them to thaw and drain most of juice.
  • coconut sugar – or sweetener of choice, optional.
ingredients in strawberry shortcake labeled

How to make shortcake

  • In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present.
  • In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in the bowl of dry ingredients, using a large spoon to combine. The batter will look a little thick compared to traditional flour.
  • Transfer batter into a greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges may brown a little (more if you using honey) but middle will be done when inserted toothpick comes out clean (no wet batter).

Coconut Whipped Cream

While the shortcake is cooling, whip the coconut cream until light and fluffy. You can opt to add some powdered sugar here if you’d like a sweeter whipped topping.

Quartered Strawberries

Allow the strawberries to sit at room temperature tossed with the coconut sugar. This makes the strawberries juicy and extra sweet. If you’re looking for a lighter dessert, simply omit the added sugar.

collage of images including flour, liquid in bowl and shortcake batter in bottom bowl

Some Baking Notes

COCONUT SUGAR – The coconut sugar is optional if you’re looking for an even lighter dessert. If you’re serving for a crowd that expects the “traditional” taste of strawberry shortcake, I would add the coconut sugar or your choice of granulated. The sugar makes the strawberries extra juicy and gives this healhty strawberry shortcake a more traditional taste.

COCONUT FLOUR – There is not another sub here for coconut flour. You’ll want to follow the recipe as written for best results.

LIQUID SWEETENER – You could sub agave or honey for the sweetener, but I wouldn’t recommend subbing a dry granulated sugar, as it will mess up the ratio of wet-to-dry ingredients.

pie server in strawberry shortcake dish

Serving Strawberry Shortcake

For this recipe, if you’re serving all at once, feel free to add the whipped topping and a light layer of strawberries before serving.

If you’re making ahead, it’s best to store the shortcake by itself, whipped cream separately, and sliced strawberries in a bowl. Then before serving you can cut individual slices of the shortcake and add on whipped topping and top with the juicy strawberries.

Storing

For any leftovers, cover, refrigerate and enjoy within 1-2 days.

If you make this recipe, be sure to leave a comment and review here on the blog! I love hearing from you, and it helps others learn more about the recipe too. XO Ashley

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Healthy Strawberry Shortcake {paleo friendly}

strawberry shortcake dessert in white baking dish with whipped cream and strawberries on top, white plates in background and milk jug
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★★★★★

4.9 from 8 reviews

Paleo Strawberry Shortcake that is actually pretty healthy! This is so unbelievably good, and simple too. Made with a coconut flour shortcake then topped with whipped coconut cream and strawberries, of course. Low carb dessert, gluten-free, dairy-free and refined-sugar free. It is a must make for the summer season!

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale

for the shortcake

  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 5 Tbsp coconut oil, melted & cooled (or avocado oil)
  • 1/2 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup non-dairy milk

for the topping

  • 1 14oz can coconut cream, chilled for 6-8 hours (do NOT shake)
  • 1 lb strawberries, quartered
  • 1 TBS coconut sugar (optional, but makes strawberries extra juicy)

Instructions

  1. Preheat oven to 350ºF and generously grease 9″ baking dish or pan with oil and set aside.
  2. In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present. Set aside.
  3. In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in bowl of dry ingredients, using a large spoon to combine. Batter will be a little thick.
  4. Pour batter into greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges should be slightly browned and cake completely set when done. Transfer shortcake to fridge and allow to cool for at least 20 minutes, or covered overnight.
  5. Toss quartered strawberries in medium bowl with 1 tablespoon of coconut sugar and allow sugar to dissolve, about 5 minutes, set aside.
  6. When the shortcake is cooling, make your whipped cream layer: Carefully scoop out chilled cream into large bowl. (Discard liquid or save for smoothies.) Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes. Using large spatula spread cream evenly over shortcake, and cover with juicy strawberries. Slice and enjoy!

Notes

Shortcake is best served fresh, but may be stored in fridge covered, 1-2 days. 

Prep time does not refer to chill time of coconut cream.

Nutrition approximate, based on 10 servings

Nutrition

  • Serving Size: 1 piece
  • Calories: 196
  • Sugar: 8
  • Fat: 15
  • Saturated Fat: 12
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 4

Keywords: healthy strawberry shortcake, paleo dessert ideas, how to make strawberry shortcake

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. jill conyers says

    6/9/2016 at 6:27 am

    How could anyone not like strawberry shortcake. Looks delicious Ashley.

    Reply
    • Ashley says

      6/15/2016 at 8:11 am

      I don’t know! They’d be crazy to me.
      Thanks Jill 🙂

      Reply
  2. Sarah @ BucketListTummy says

    6/10/2016 at 2:12 pm

    Ashley, this looks unbelievably tasty! I need this for the cookout I’m going to this weekend. I love that you made it out of coconut flour 🙂

    Reply
    • Ashley says

      6/15/2016 at 8:08 am

      So glad you were able to make it Sarah! Made my day seeing that IG post 😀

      Reply
  3. Cassie says

    6/10/2016 at 2:15 pm

    Well, I used to be a super picky kid, and I thought that fruit never belonged on a cake! So weird, right? It’s why I wasn’t a huge fan of pie as a child unless if it didn’t have fruit! LOL! But now I absolutely love cakes with fruit, and strawberry shortcake tastes pretty good too! This looks so good–better than the real thing!

    Reply
  4. Stacey says

    3/10/2017 at 4:22 pm

    This looks amazing! I was thinking of doing a cup cake size version for my daughter’s first birthday… any idea how long it would nee to bake?

    Reply
    • Ashley says

      3/10/2017 at 6:08 pm

      Oh that would be so cute! I haven’t tested them in a muffin/cupcake pan myself but I would guess maybe 8-10 minutes? The edges should be slightly golden. Also, these won’t really rise much–they’re more of a cross between a biscuit and a shortbread cake. Let me know if you try it though!

      Reply
  5. Sarah VanDeBogert says

    5/11/2017 at 2:28 pm

    One of the best coconut flour cakes I have made. I didn’t follow the recipe after the cake, though I followed the basic idea. 🙂 As much as I enjoy coconut flour sweets, there is almost always that certain thick, hard-to-swallow- sensation as I eat it. This is the first I’ve found that didn’t feel that way! Very good. Thank you.

    ★★★★★

    Reply
    • Ashley says

      5/11/2017 at 2:48 pm

      Wow thank you so much for your comment Sarah! I’m really glad you enjoyed the coconut flour cake! I totally know what you mean about the “hard-to-swallow” sensation – coconut flour goodies are tricky! But thank you again for stopping by and sharing – it means more than you know! <3

      Reply
  6. Misty says

    6/15/2017 at 12:23 pm

    Could you elaborate more on the nutrition? How many calories?

    Reply
    • Ashley says

      6/16/2017 at 11:09 am

      Hi Misty! Sorry about that – I recently changed my recipe card and that information didn’t transfer over. So 1/10 of the shortcake is *approximately* 196 calories, 15g fat, 12g carbs 8g sugar and 4g protein. Again a rough estimate based on products used. Hope that helps!

      Reply
  7. Karsten Reuß says

    6/19/2017 at 10:29 am

    Hello Ashley, thank you very much for sharing this inspiring paleo recipe. I didn’t know paleo cakes can actually taste that good.

    The cake turned out very well at our first attempt already. We experimented the following weeks and modified the recipe a little by time. It ended up being rather a biscuit cake. The recipe of the topping is still identical to yours.

    For the cake we now use 6 eggs, 1/3 cup of honey, 1 cup of coconut flour, 1 tsp of baking powder and 1/2 tsp of vanilla powder.
    We separate the eggs white and beat them until stiff. In a second bowl we mix the egg yolk and honey until foamy. In another bowl we mix the coconut flour, vanilla and (tartar) baking powder and add this to the egg-honey mix. Then 1/3 of the beaten egg white is added and everything is mixed. The rest of the beaten egg white is gently folded in afterwards. Then we bake this for 25 minutes and put it in in the fridge to cool down. The topping with strawberries and coconut cream is added just like you described 😉

    Reply
    • Ashley says

      6/19/2017 at 11:08 am

      Hi Karsten! Thanks so much for sharing your modifications! I am so glad you have enjoyed the cake and were able to modify as well 🙂 Thank you again for your comment – it means so much! <3

      Reply
  8. Patti A says

    6/22/2017 at 12:46 pm

    Hi! I admit that I reluctantly served the family pound cake for strawberry shortcake the other night but I had just fruit and homemade whipping cream. I had leftover fruit and decided to hunt myself a paleo shortcake to make. FOUND IT!!! Made it as written using almond milk and a 10 inch pie plate. PERFECTION!!!! This is so good that I could eat the whole thing myself! Thank you so much. I will be checking out your other recipes for sure!!

    Reply
    • Ashley says

      6/22/2017 at 1:46 pm

      Hi Patti! That is too funny – thank you for sharing with me! And I am so glad you enjoyed the paleo shortcake! I love it too and it is so easy. Let me know if you try more recipes! Thank you again for your comment 🙂

      Reply
  9. Maureen says

    7/2/2017 at 1:39 pm

    I’m not sure what happened but my attempt at whipping the coconut cream was a major fail! I chilled it and the top 1/3 looked like hard coconut oil so I poured the liquid into a bowl and began to whip…and whip and whip and whip. Nothing happened so I added the hardened oil which merely got stuck to the bottom. Is there something I did wrong? Well, clearly there was, but the question is “What did I do wrong?” The cake is amazing btw!

    Reply
    • Ashley says

      7/2/2017 at 2:23 pm

      Hi Maureen! So sorry you had trouble with the coconut cream! So the top hard coconut top was actually the cream, it was probably just too hard to whip. Next time that happens you can allow the coconut cream to sit so it softens enough to whip. Again, sorry you had trouble! I’ll have to make a note about what to do if the cream is too solid. Thank you for your comment! I appreciate your feedback 🙂 and I’m glad you still enjoyed the cake!

      Reply
      • Dena says

        2/10/2018 at 1:39 pm

        I just had the same issue. How I read It though was 1 can of coconut cream… I chilled it and then put at all in a bowl
        And started mixing. Same problem. Hopefully I can figure it out! Lol!

        Reply
        • Ashley says

          2/11/2018 at 2:29 pm

          Sorry about that Dena! I’ll make sure to update the recipe to provide more specifics regarding the coconut cream.

          Reply
  10. Jo Ann says

    7/8/2017 at 4:32 pm

    I’ve made this twice now. DELISH!!!

    Reply
    • Ashley says

      7/10/2017 at 9:27 am

      I’m so glad you have enjoyed it so much Jo Ann! Thank you for letting me know, I appreciate it!

      Reply
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