Nostalgic thoughts and warm summers come to mind when I think of strawberry shortcake. Specifically my mom’s strawberry shortcake, since I never liked any other growing up. This healthier strawberry shortcake gives me and hopefully you all the feels and is of course healthier to boot. It’s gluten-free, dairy-free, egg-free, and refined sugar-free.
I have Rikki Valentine to thank for this recipe. Last summer she shared the cutest strawberry shortcake scene on Instagram. She doubled Medical Medium’s Sugar Cookie recipe to use as the shortcake base and made a cashew frosting to pair with it. Although it took me a year to finally make it, I did. It was a big hit with my company. It also inspired me to make another twist on it.
Since I wanted to try a lighter whipped cream topping, I used a whipped cream recipe instead of cashew frosting for a second go around. I also served the shortcake cookie base warm. Warm cookie, fresh strawberries, and some coconut whipped cream with hints of vanilla, lemon, and ginger. It’s perfectly sweet without being too sweet and feels like summer.
You can prepare everything ahead of time and then just bake the cookie base right before serving if desired..
Healthier Strawberry Shortcake Recipe
8 servings
Ingredients
- Shortcake Base – part of Medical Medium’s Sugar Cookie Recipe
- 2 2/3 cups almond flour
- 1/2 cup tapioca starch/flour
- 1 tsp baking powder
- 2 TBSP melted coconut oil
- 1/2 cup maple syrup
- 2 tsp vanilla extract or powder
- sprinkle on some cinnamon if desired
- Coconut Whipped Cream
- 1 can full-fat coconut milk, REFRIGERATED for at least a few hours – I do overnight when I can
- 1/4 tsp grated ginger
- 1-2 TBSP maple syrup, depending on how sweet you want it
- 1 tsp lemon zest
- 2 tsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- Strawberry Topping
- 16 oz strawberries, thinly sliced
- spoonful of coconut sugar
Method
- Preheat oven to 350 when ready to bake.
- Grease a pie pan with coconut oil to prevent sticking.
- In a medium sized bowl, mix the almond flour, tapioca starch, and baking powder.
- Now add in the maple syrup, vanilla, and melted coconut oil. Combine well until a firmer dough forms.
- Pour the mixture into the greased pie pan. Press the mixture down evenly with your hands. Sprinkle on some cinnamon if desired.
- Cover and place in the fridge until time to bake. When ready, bake at 350 for 17-20 minutes. Ovens vary so start checking at 17 minutes. The edges will be just slightly browned. If you end up slightly overcooking it like I have shown, slice it into 8 pie slices and remove from the pan right away. This will prevent it from cooking anymore. If you cook it just short of browned, you can leave it in the hot pan.
- While the base is cooking or even well beforehand, prepare the whipped cream and strawberries.
- Whipped Cream – Put a medium sized bowl in the freezer for 10 minutes. Once the bowl has chilled, scoop out the solid part of the refrigerated coconut milk (use the liquid part in a smoothie or curry), and add to the bowl. Using an electric mixer on low or just a fork if that’s what you have, mix for about 2 minutes until you get a fluffier mixture. Now add in the ginger, maple syrup, lemon zest, lemon juice, and vanilla. Beat or mix for another 1-2 minutes.
- Strawberries – Place thinly sliced strawberries in a bowl and add a spoonful of coconut sugar. Using a masher, roughly mash the strawberries until the sugar melds with them and they release their juices a bit more. They can sit covered on the counter until serving time, unless you want them cold. Then stick in the fridge.
- Assemble the shortcake: Place a pie slice of cookie on a plate, add a scoop of strawberries on top, and drizzle or dollop on the whip cream. If the whip cream sits out, it becomes a bit more runny, but is still delicious. Enjoy!
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Comment below if you make this or tag/message me on Instagram. I’d love to know! Find me on the daily @herhealthystyle on Instagram. Thank you so much for joining me here! Xx Riane
Healthier Strawberry Shortcake
Ingredients
- Shortcake Base – part of Medical Medium's Sugar Cookie Recipe:
- 2 2/3 cups almond flour
- 1/2 cup tapioca starch/flour
- 1 tsp baking powder
- 2 TBSP melted coconut oil
- 1/2 cup maple syrup
- 2 tsp vanilla extract or powder
- sprinkle on some cinnamon if desired
- Coconut Whipped Cream:
- 1 can full-fat coconut milk REFRIGERATED for at least a few hours – I do overnight when I can
- 1/4 tsp grated ginger
- 1-2 TBSP maple syrup depending on how sweet you want it
- 1 tsp lemon zest
- 2 tsp lemon juice freshly squeezed
- 1 tsp vanilla extract
- Strawberry Topping:
- 16 oz strawberries thinly sliced
- spoonful of coconut sugar
Instructions
- Preheat oven to 350 when ready to bake.
- Grease a pie pan with coconut oil to prevent sticking.
- In a medium sized bowl, mix the almond flour, tapioca starch, and baking powder.
- Now add in the maple syrup, vanilla, and melted coconut oil. Combine well until a firmer dough forms.
- Pour the mixture into the greased pie pan. Press the mixture down evenly with your hands. Sprinkle on some cinnamon if desired.
- Cover and place in the fridge until time to bake. When ready, bake at 350 for 17-20 minutes. Ovens vary so start checking at 17 minutes. The edges will be just slightly browned. If you end up slightly overcooking it like I have shown, slice it into 8 pie slices and remove from the pan right away. This will prevent it from cooking anymore. If you cook it just short of browned, you can leave it in the hot pan.
- While the base is cooking or even well beforehand, prepare the whipped cream and strawberries.
- Whipped Cream – Put a medium sized bowl in the freezer for 10 minutes. Once the bowl has chilled, scoop out the solid part of the refrigerated coconut milk (use the liquid part in a smoothie or curry), and add to the bowl. Using an electric mixer on low or just a fork if that’s what you have, mix for about 2 minutes until you get a fluffier mixture. Now add in the ginger, maple syrup, lemon zest, lemon juice, and vanilla. Beat or mix for another 1-2 minutes.
- Strawberries – Place thinly sliced strawberries in a bowl and add a spoonful of coconut sugar. Using a masher, roughly mash the strawberries until the sugar melds with them and they release their juices a bit more. They can sit covered on the counter until serving time, unless you want them cold. Then stick in the fridge.
- Assemble the shortcake: Place a pie slice of cookie on a plate, add a scoop of strawberries on top, and drizzle or dollop on the whip cream. If the whip cream sits out, it becomes a bit more runny, but is still delicious. Enjoy!
Notes
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