This healthy strawberry shortcake may become your go-to summer dessert! This gluten-free strawberry shortcake is dairy-free and works well for 21 Day Fix and Weight Watchers plans. Read on for container counts and tips.
I’m seriously excited about this recipe. It’s one of those non-chocolate desserts I can’t stop eating—light, tender, and full of fresh strawberry flavor.
Made with coconut flour, these mini cakes have the rich, buttery vibe of pound cake topped with strawberries and coconut cream. They’re portion-controlled, freeze and reheat beautifully, and are easy to make ahead.
Best part: on the 21 Day Fix this dessert doesn’t require a treat swap. A serving is just a partial orange container plus some teaspoons and a purple container—no yellow required. Weight Watchers members will be pleased to know it’s 7 points per serving with the cream and strawberries.
I keep a batch in the freezer for easy summer treats—perfect for a quick dessert any time.
Baking with Coconut Flour
I used to avoid coconut flour because it behaves very differently from wheat flour. After plenty of practice, I now love it for cookies and dense cakes like these mini shortcakes. Coconut flour is low in carbs, allergy-friendly, and high in fiber, making it a great choice for healthier baked goods.
Keep in mind coconut flour absorbs a lot of liquid, so recipes that call specifically for coconut flour will give the best results. Aim for a balance of liquid to flour and follow the recipe instructions for texture and consistency.
How to make gluten-free strawberry shortcake with coconut flour
Preheat the oven to 350°F. Line 8–10 cupcake tins with parchment liners.
Whisk together the coconut flour, baking powder and salt.
In a separate bowl, combine melted coconut oil, vanilla, maple syrup (or honey), and milk. Whisk in the eggs until smooth.
Slowly add the dry ingredients into the wet mixture and stir until the batter is slightly thick. Fill the prepared cupcake tins halfway to two-thirds full and bake 14–16 minutes, until the edges are lightly browned and the cakes are set.
Cool at least 20 minutes before removing the cakes from the liners and slicing them in half. Chilling briefly in the fridge helps make slicing easier.
How to make dairy-free whipped cream
Chill a can of full-fat coconut milk or coconut cream overnight. Carefully scoop the solidified cream from the top into a chilled bowl and whip with a hand or stand mixer until light and fluffy, about 3–5 minutes. Add a few drops of stevia or a touch of maple syrup if you prefer it sweeter.
If you prefer a ready-made option, dairy-free whipped toppings such as coconut-based “Coco Whip” are convenient and keep well in the fridge. Use whatever you like—homemade or store-bought both work great.
Layer the sliced mini cake with 1–2 tablespoons of coconut whipped cream and 1–2 tablespoons of quartered strawberries for each shortcake. It’s a simple assembly that tastes like summer.
Can I freeze these strawberry shortcakes?
Yes. These mini cakes freeze exceptionally well. After cooling, place them in a freezer bag or airtight container. To serve, thaw in the microwave wrapped in a paper towel for about 30 seconds or thaw in the fridge. Top with thawed or fresh coconut whipped cream and strawberries.
If you enjoy this, try a strawberry-topped mini cheesecake for another light, summery option.
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 full-fat coconut milk or coconut cream chilled 6–8 hours or overnight, or use a coconut whipped topping
Instructions
Strawberry Shortcakes
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Toss quartered strawberries with 1–2 teaspoons maple syrup if desired and set aside.
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Preheat oven to 350°F and line 8–10 cupcake tins with parchment liners.
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Whisk coconut flour, baking powder and salt together.
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In a separate bowl, whisk melted coconut oil, vanilla, maple syrup, and milk. Then whisk in the eggs.
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Stir the flour mixture into the wet ingredients until slightly thick. Fill liners halfway to two-thirds and bake 14–16 minutes until edges are golden and cakes are set.
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Cool at least 20 minutes before removing from liners and slicing. Refrigerate briefly if needed to make slicing easier.
Topping
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Slice each mini cake in half and top each layer with about 1.5 tablespoons of coconut whipped cream and 2 tablespoons of strawberries, or to taste.
Coconut Whipped Cream
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Open the chilled can of coconut milk and scoop the solid cream into a bowl. Whip with a mixer until light and fluffy, about 3–5 minutes.
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Store leftover cakes and cream in the refrigerator. Cakes may be frozen up to 3 months and reheated or thawed before serving.
Notes
Nutrition
