This homemade strawberry shortcake recipe is a healthy version of the perfect summer dessert. It's so easy to put together with a simple almond flour shortcake, whipped coconut cream with a hint of lime, and fresh strawberries!
When you find some beautiful fresh ripe strawberries at the farm market, it's the perfect time to make these gluten-free strawberry shortcakes. The combination of sweet juicy strawberries, zesty lime, and whipped coconut cream is a revelation.
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Here's what you'll need
As with any strawberry shortcake, there are three components you'll need to put this classic dessert together.
- Almond flour shortcakes stand in for the traditional shortcakes made with all-purpose flour. You'll need just a few basic ingredients to make this simple recipe for slightly sweet biscuits.
- superfine blanched almond flour (do not substitute coconut flour)
- baking soda
- lime juice (you can substitute lemon juice)
- Fresh ripe strawberries simply sliced. Fresh berries don't need any added sugar, especially during the summer months.
- Whipped coconut cream replaces the traditional whipped heavy cream or cool whip.
- full fat coconut milk
- vanilla extract
- honey or maple syrup
- lime zest (or lemon zest)
You can also substitute dairy-free ice cream for the whipped cream if you prefer.
How to make almond flour shortcakes
This easy strawberry dessert is really quick to put together with a little advance preparation. The almond flour shortcake biscuits for this recipe couldn't be easier. And it takes just a few minutes to put them together.
Simply stir together the almond flour, baking soda, and salt in a large mixing bowl. Then mix the wet ingredients - eggs, lime juice, and honey - into the dry ingredients to form a soft dough and scoop the cakes onto a baking sheet.
You can make the shortcakes ahead and freeze them until needed. To thaw, put them in a cold oven and turn the oven on to 300 degrees. They can thaw while you whip the coconut cream and slice the strawberries. I like to do this while dinner is cooking, so everything is ready for quick assembly after dinner.
For the coconut whipped cream, be sure to use a full fat coconut milk (like this one) that has just organic coconut milk and water as the ingredients so the cream will separate from the liquid when you refrigerate it overnight.
Pro tip: keep an unopened can or two of full fat coconut milk in the refrigerator. This way it's already chilled and you can make the whipped coconut cream in about five minutes.
With fresh fruit, pre-baked shortcakes in the freezer, and coconut milk in the fridge, this healthy strawberry shortcake recipe is a great dessert any day of the week. And perfect for strawberry season!
More strawberry recipes to try
- Almond Flour Strawberry Muffins
- Strawberry Coconut Smoothie
- Strawberry Mojito Smoothie
- Strawberry Spinach Chicken Salad
- Arugula Strawberry Salad
Almond Flour Strawberry Shortcake with Lime Coconut Cream
Lime Coconut Cream
- 1 quart strawberries sliced
- Preheat oven to 325 degrees.
- Combine almond flour, baking soda, and salt in a large bowl. Make a well in the center of the almond flour mixture and add eggs, 2 tablespoons honey and lime juice. Stir until well combined and a soft dough forms. Drop biscuits by large spoonfuls onto a baking sheet lined with parchment paper.
- Bake until golden brown, 15-20 minutes. Cool completely on wire rack.
- Open the bottom of a can of coconut milk and pour off liquid. Scoop the coconut cream into a bowl and beat with a hand mixer until it is the consistency of whipped cream. Add vanilla and honey to taste, and beat until combined.
- Fold in the zest of one lime. Refrigerate until ready to serve.
- Split the shortcakes and layer the bottom with sliced strawberries and whipped coconut cream. Replace the shortcake tops and garnish with remaining lime zest.