This Healthy Strawberry Shortcake Recipe might be your new favorite summer dessert! This gluten-free strawberry shortcake is also dairy-free, and perfect for the 21 Day Fix and Weight Watchers. And there’s no treat swap needed for 21 Fix – read on to see how awesome the container count is! This post contains affiliate links for products I’m obsessed with.
Guys. I’m so freaking excited about this Healthy Strawberry Shortcake recipe.
There are few desserts in this world that don’t contain chocolate that I would become this obsessed with…it’s seriously THAT good.
And it’s made with coconut flour, but it tastes reminiscent of a piece of buttery pound cake topped with strawberries and cream.
It’s also portion controlled and freezes and reheats LIKEADREAM.
I haven’t even gotten to the BEST part…
It’s not even considered a treat swap on the FIX. In fact, this whole recipe is just a partial orange, some teaspoons, and a purple.
No yellow in sight.
And for my weight watchers friends, this dessert is only 7 points!
I have these little cakes in my freezer and plan to eat them all summa long, friends!
Table of Contents
Baking with Coconut Flour
I used to avoid baking with Coconut Flour because, quite simply, I didn’t know how to use it and I had a bunch of recipe fails! But now that I have worked with it on dozens of occasions, I actually love it for cookies and denser cakes and breads like this recipe, and also my 21 Day Fix Easy Chocolate Macaroons and Coconut Macaroons.
Coconut flour is low carb, allergy friendly, and high in fiber, so it’s an excellent choice for healthy baked treats.
Coconut flour absorbs a lot of liquid, so you generally want to use equal parts liquid and flour in your recipes. And it’s a bit tricky to sub coconut flour for other flours, so I would use a recipe that specifically calls for coconut flour for best results.
How to make Gluten-free Strawberry Shortcake with Coconut Flour
Preheat oven to 350F and then line 8-10 cupcake tins with parchment cupcake liners.
Mix coconut flour, baking powder and salt together.
In separate mixing bowl, whisk melted coconut oil, vanilla extract, maple syrup, and milk. Then whisk in eggs.
Slowly stir flour mixture into wet ingredients until it’s slightly thick. Pour batter into prepared cupcake tins and cook 14-16 minutes or until edges are slightly browned and cakes are set.
Cool for at least 20 minutes before attempting to remove cakes from parchment to slice (I put it in the fridge if I have room)
How to Make Dairy-free Whipped Cream
It’s super easy to make your own Dairy-free Coconut Cream! Just start with a can of coconut milk and refrigerate it overnight.
Then carefully scoop out the chilled cream into large bowl. Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes. If you want a sweeter cream, add a few drops of stevia while whipping. For a pumpkin version of this cream, see this recipe!
Or, if you are lucky enough to have this So Delicious Coco Whip at a store near you, you can totally just use this! The ingredients are SUPER clean and it’s so freaking delicious (Omg, I swear no pun) and even my kids love it. It’s only 30 calories for 2 whole tablespoons of cream and made with organic coconut oil.
This post isn’t sponsored, I just truly love this product and wanted to share! I consulted with my fellow 21 Day Fix bloggers and we count this cream as 1/2 oil teaspoon and 1/2 sweetener teaspoon per serving.
Just cut your little Strawberry Shortcakes in half and layer them with that tasty cream and some strawberries! It’s heaven! The perfect summer dessert!
Can I freeze these Strawberry Shortcakes?
Yes! That is one of my FAVORITE things about this dessert! I just place the chilled mini cakes in a gallon sized freezer bag and then, when I want one, I just wrap it in a paper towel and thaw it in my microwave for thirty seconds. Comes out perfect! And we always have a container of So Delicious Coco Whip, so instant dessert!
Healthy Strawberry Shortcake | 21 Day Fix, Weight Watchers, Dairy-free, Gluten-free
Ingredients
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- ¼ cup maple syrup or honey
- ½ cup unsweetened vanilla almond milk or milk of your choice
- 3 eggs
Topping:
- 16 oz strawberries quartered
- Canned coconut milk or coconut cream - full fat I prefer Thai Kitchen Brand, chill for 6-8 hours or overnight - or - So Delicious Coco Whip Topping if you can find it!
Instructions
Strawberry Shortcakes
- Toss quartered strawberries in medium bowl with 1-2 tsp maple syrup (optional) and set aside.
- Preheat oven to 350F and then line 8-10 cupcake tins with parchment cupcake liners.
- Mix coconut flour, baking powder and salt together.
- In separate mixing bowl, whisk melted coconut oil, vanilla extract, maple syrup, and milk. Then whisk in eggs.
- Slowly stir flour mixture into wet ingredients until it’s slightly thick. Pour batter into prepared cupcake tins (I fill them 1/2-2/3 of the way full) and cook 14-16 minutes or until edges are slightly browned and cakes are set.
- Cool for at least 20 minutes before attempting to remove cakes from parchment to slice cakes (I put it in the fridge if I have room)
Topping
- Slice cupcake in half, and top each layer with 1.5 T of thawed So Delicious Coco Whip and 2 T of strawberries or follow directions to make coconut whipped cream
Coconut Whipped Cream
- Open chilled can of Coconut Milk. Then carefully scoop out the chilled cream into large bowl. Using hand mixer or stand mixer with whisk attachment, whip cream until light and fluffy for about 5 minutes.
- Store leftover cakes and cream in the refrigerator. Cakes may also be frozen for up to 3 months and reheated in the microwave or thawed on the refrigerator.
Notes
Nutrition
Michelle Lappin says
We’re going to try blueberries 🫐 instead of strawberries. Look forward to it.
Nancylynn says
Ooh yum! Let us know how it goes!
Cherri says
My first attempt at strawberry shortcake. So happy to have found this great recipe. It was perfect for this novice. The cakes were easy to make, tender, healthy and tasty. It will be a go-to recipe. Can see the delicious little cakes working with other fruit too. Thank you
Nancylynn says
Yes, definitely try it with allll the fruits! Great job!!
Kayla says
Could this be doubled and made in an angel food cake pan? This sounds delicious and want to make for a 4th of July cookout!
Nancylynn says
Yes! I love this idea!!!!
Kathy says
What size “bread pan” would you use? And, would you follow the recipe as listed?
Nancylynn says
Hi! The recipe should be fine to follow as written. I haven’t tested it, but I think a loaf pan would be best (maybe 8×8 would work too!) And I’m not sure about time, so start with 30 minutes and you’ll have to check on it periodically and report back to us! Good luck!
Janet says
This really looks good and want to try it!
I am trying to find a strawberry shortcake recipe to make for my sister’s birthday, it really needs to be low sugar, low carb, low fat. Can you please provide me with the nutritional information? Although I will try this for myself (on WW and diabetic), I really need to watch, she has many health issues and is elderly.
Thank you, it is appreciated!
Nancylynn says
I love using Myfitnesspal.com for this!! It’s super easy to plug in a recipe and get the stats!
Lori says
I made these – they’re so yummy! But, what is the nutritional analysis of these morsels? How many calories, etc?
Nancylynn says
I suggest using myfitnesspal for this type of information
Nicole says
These were amazing!!!! And it doesn’t even use a yellow? What?!
Seriously the best strawberry shortcake I’ve ever had.
Janice N. Custard says
Do you think we could make this as a “bread” to slice I to 8 slices, like a pound cake?
Nancylynn says
Whoa – yes and what a great idea!!!
Annette says
I follow portion fix and am confused. You say 2 teaspoons, then 2 sweetener teaspoons. Not sure what that means. Theres only 1 type of teaspoon on portion fix.
Nancylynn says
Hi! Sweetener teaspoons are explained in this post- https://confessionsofafitfoodie.com/healthy-copycat-mini-reeses-peanut-butter-cups-dairy-free-gluten-free-21-day-fix/
Lisa says
How many cakes does this make from 1x recipe?
Nancylynn says
8-10 cakes
Sondra says
Very tasty! Will make again
Valery says
Can I sub almond flour for coconut flour? Can’t wait to try these!
Nancylynn says
Hi – sorry for the delay. Unfortunately, no – it needs to be coconut flour!
Paula says
I don’t like coconut at all… is there a substitute for the whip?
Nancylynn says
Are you following the fix or just clean eating?
Erin Nguyen says
Do you think there would be any issue with using silicone muffin cups instead of parchment?
Nancylynn says
Silicone may need a little extra cook time, but try it and keep testing with a knife or toothpick every 5 minutes.
Diana says
So this doesn’t take up a yellow container?! 😳 Is that right? It seems unbelievable!!
But can’t wait to try it?
Serena says
I looove this!! I was craving sweetness on the 21 day fix, and now I no longer need to “cheat” but this feels like cheating!
Nancylynn says
I am so happy, Serena! Thank you for taking the time to rate and review – means so much!
Vlada says
Made these for my friend. She loved it, I loved it. Very easy to make. Super delicious. Thank you for the recipe!
Nancylynn says
Sorry for the delay, but I am SOOO happy!
Amy says
This recipe is AMAZING!! We love them!
Nancylynn says
YAY!! Thank you so much for taking the time to rate and review – makes me so happy!