clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Healthy Strawberry Shortcake | 21 Day Fix, Weight Watchers, Dairy-free, Gluten-free

  • Author: Nancylynn
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 8-10 cakes 1x
  • Category: Healthy Dessert
  • Method: Oven
  • Cuisine: American


This Healthy Strawberry Shortcake Recipe might be your new favorite summer dessert!  It’s gluten-free, 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!



½ cup coconut flour

1 tsp baking powder

¼ tsp salt  

¼ cup coconut oil, melted

1 tsp 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!  


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)


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.


21 Day Fix Containers: 1 cake, 3 T So Delicious Coco Whip, and 1/4 cup of diced strawberries – 1/3 orange, 2 teaspoons, 2 sweetener teaspoons, 1/4 purple

21 Day Fix Containers: 1 cake, 3 T homemade coconut whipped cream, and 1/4 cup of diced strawberries – 1/3 orange, 1 teaspoon, 1 sweetener teaspoon, 1/2 blue, 1/4 purple

Weight Watchers Freestyle Points: 7 for 1 cake with 3T of cream and 1/4 cup of strawberries


  • Serving Size: 1 cake, 3 T of cream, 1/4 cup of strawberries

Keywords: healthy dessert, gluten-free dessert, healthy summertime desserts