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!
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
- 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
- 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!
- 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)
- 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.