The BEST healthy Strawberry Shortcake recipe that is also paleo, gluten-free and dairy-free and hands down one of the easiest desserts to bake.
For anyone who knows me well, you know I am allergic to strawberries. YUP – flat out allergic. I get crazy hives and rashes and last time I ate one I had a rash in my “you know what” area.
So you guys know I love you a lot if I am making a strawberry shortcake recipe. The most requested recipe ever! Thankfully I am able to enjoy the shortcake and yogurt topping here. I just pick off the strawberries and share them with Ezra or Jord.
What I love about this healthy strawberry shortcake though is how easy it is to make. I promise you that even if baking isn’t for forte, you will be able to bake this. It took me a total of 5 minutes mix together or even less. Bake it in the oven for a bit, top it with some coconut yogurt or any yogurt/whipped topping you’d like. Then sprinkle strawberries on top and you are golden.
This Strawberry Shortcake is grain-free and made with almond flour. Plus it is lower in sugar and sweetened with just a touch of maple syrup.
What you need to make this:
- Almond flour – I haven’t tested another flour (please see this blog post for almond flour 101)
- Eggs – I haven’t tested flax eggs here
- Coconut or avocado oil – either can work. As long as it is liquid form for coconut.
- Maple syrup or honey – either works here. It is the main form of sweetener too! This is a lower in sugar recipe.
- Yogurt of choice – anything works! I loved using coconut yogurt and I have also used a vanilla cow’s milk yogurt too.
- Strawberries – the main star of the show for most. If you are allergic like me, you can use another fruit too like blueberries!
A few of my other favorite summery desserts: 6-ingredient Dark Chocolate S’mores Bars (gluten-free + nut-free), Healthy Fruit Crumble Bars with Oatmeal Crumb Topping + Paleo Blueberry Crumb Cake Muffins (gluten-free + dairy-free)
Healthy Strawberry Shortcake (paleo + gluten-free)
The BEST healthy Strawberry Shortcake recipe that is also paleo, gluten-free and dairy-free and hands down one of the easiest desserts to bake.
Ingredients
Shortcake:
- 2 eggs
- 3 tablespoons liquid coconut oil or avocado oil
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 2 1/4 cup almond flour
- 1 teaspoon baking powder
Topping:
- 1 cup yogurt of choice (anything works! I used coconut for dairy-free and vanilla cow’s milk for a dairy one)
- 2 cups organic strawberries, washed and sliced
Instructions
- Preheat oven to 350 degrees and grease a round baking with oil (I also love using these)
- Whisk together eggs, oil, maple syrup and vanilla until smooth
- Mix in almond flour and baking powder until smooth and no lumps are in the mix
- Add to baking dish and bake in oven for 15-18 minutes
- Let the cake cool a bit then spread yogurt on top and sliced strawberries
- Slice and enjoy!
Notes
*Store leftovers in airtight container for 3-5 days (depends on the strawberries!) I do like this best within the first 2 days
**I haven’t tested subs yet for eggs or anything flour
Jessica
If anyone tries an egg sub can you let me know how it turns out?
Rhiannon Wenzel
I used flax eggs and it worked!
Devyn
Hi! Looks delicious! I’ve been wondering what brand of coconut yogurt you typically use?
Erika
★★★★★
So delicious! I used egg substitute and 1/2 tablespoon of baking powder and it came out so fluffy and amazing. 3 tablespoons of maple syrup might have even been a bit sweet for my taste. Garnished with flake salt! Went great with farmer’s market strawberries ?
p.s. thank u Rachel for your site! I met you at your LA book tour (big puffy pink jacket with my mom) but was too shy to interrupt your fans ☺️
Rachel
awwww thank you erika!!!!! xx
Katrina
★★★★★
This. Was. Bonkers! I made it exactly as written and wow! So tasty! The only modification was that I used a square 8 x 8 pan – but it turned out perfectly! My six year old said it was the best cake she’s ever eaten! And she wants it as her birthday cake – at the end of October, when strawberries wildly in season here in Southern Ontario ??♀️! Run don’t walk to make this gem!
Rachel
awwwww yayyyy
Grace
★★★★★
This recipe is phenomenal!! honestly stunned at how well it turned out haha. i ended up baking the cake for 2x as long as the recipe said but i think that’s just our oven acting up. topped it with some vegan whipped topping instead of yogurt and it is the perfect light summery dessert!
Rachel
yaayyy thank you!!
Chelsea
★★★★★
Made as directed and love this recipe!!!
Carly
★★★★★
I had this on my list of things to make for quite some time now, and I am glad I finally made this. It was simple and so delicious! It’s actually quite a shame how good this is because we ate it so quickly and then I was sad it was all gone haha! I will definitely make this again soon!
Rachel
awww yay!!! xx
Molly
★★★★★
Made this tonight for Passover and it was seriously such a hit! I used fat free cool whip instead of yogurt and it couldn’t have turned out better. Thanks for another great recipe!
Rachel
aawww yay!!
Barbara
I made this and it was FABULOUS!! I didn’t want to heat up the house so actually baked the shortcake in my air fryer and it came out sooo good! I’m a huge baker and just recently had to change my diet to gluten free/dairy free, so I’m appreciating your recipes!!! I’ll definitely make this again!!
Rachel
aw thank you!!!
Olivia
Does the cake get soggy if you make it ahead of time?
Rachel
not at all! just add yogurt/toppings right before serving instead 🙂
Emma Scoville
★★★★★
Incredible! This recipe could not be easier and it is SO delish. I love it cold, right out of the fridge. I add the toppings on separately so it stays fresh longer, however it doesn’t last that long so it’s not a problem 😉
Rachel
yayyyy thanks emma!!
Lo
How thick is the cake? It looks thin so I’m wondering if I make two and put some smashed strawberries in between cake layers. TIA! 🙂
Rachel
that would be so good!!!
Donna
★★★★★
Such a great summer recipe!!
Rachel
thank you!!