The BEST healthy Strawberry Shortcake recipe that is also gluten-free and dairy free-friendly and hands down one of the easiest desserts to bake.

Strawberry shortcakes are too easy not to make at home! One of the most popular summertime desserts to buy at the store, but it really is such a simple recipe to make from scratch. Plus this recipe is gluten-free, grain-free and can easily be made dairy-free if you use a vegan yogurt option.

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.

It’s a great summertime cake recipe and one that is refreshing and satisfies your sweet tooth. Plus there is something magical about the cake, cream and strawberry combination. This strawberry shortcake is such a light recipe and I love how it’s not overly sweet or indulgent tasting. It’s a recipe that you can really even serve for a breakfast or brunch of sorts too.

I cannot wait to hear what you guys think of this. Let me know if you try it too! I hope you love it. And don’t forget to have your kids try this too. My 5 year old is obsessed.

What ingredients you need to make this:

  • Almond flour – I haven’t tested another flour for this cake
  • Greek yogurt – or use coconut yogurt or another plant-baed yogurt if dairy-free
  • Eggs – I haven’t tested flax eggs here
  • Coconut sugar – or use cane sugar in this. Either one can work!
  • Vanilla extract – for flavor! Can also add almond flavor if you want
  • Olive oil or avocado oil – either can work here. A neutral oil is best
  • Strawberries – the main star of the show for most. If you are allergic like me, you can use another fruit too like blueberries!

How to make this gluten-free strawberry shortcake:

  1. Preheat oven to 350 degrees and grease a round baking with oil
  2. Whisk together eggs, yogurt, oil, sugar and vanilla until smooth
  3. Mix in almond flour and baking powder until smooth and no lumps are in the mix
  4. Add to baking dish and bake in oven for 18-20 minutes (or until cake is lightly browned and toothpick comes out clean)
  5. Let the cake cool a bit then spread yogurt on top and sliced strawberries
  6. Slice and enjoy!

FAQs and tips on making healthy strawberry shortcake:

  • What is strawberry shortcake? Traditionally, shortcake is a dessert with a scone-like texture or vanilla cake. Served with some whipped cream, cool whip or strawberries.
  • My cake isn’t done yet after 20 minutes, what do I do? Depending on your oven, the type of yogurt and the baking dish, you may need to adjust the bake time. My oven usually cooks mine in 20 minutes flat. But I have heard others needing more time.
  • Can I use another berry? Absolutely! You can use raspberries, blueberries or blackberries for this.
  • Can this shortcake be prepared ahead of time? Yes! I recommend assembling the cake right before serving though. So add the yogurt or whipped topping and fruit right before serving, not in advanced.

A few of my other favorite summery desserts:

Easy Chocolate Fudge Ice Pops (vegan)

Frozen S’mores

Gluten-free Blueberry Shortcake

S’mores on a Stick

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Healthy Strawberry Shortcake (paleo + gluten-free)

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5 from 8 reviews

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The BEST healthy Strawberry Shortcake recipe that is also gluten-free and dairy free-friendly and hands down one of the easiest desserts to bake.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 min

Yield: Serves 8

Ingredients

Scale

Shortcake:

  • 2 eggs
  • 1 cup greek yogurt (or sub a vegan yogurt if needed)
  • 1/2 cup cane sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup olive oil or avocado oil
  • 2 1/2 cups almond flour
  • 2 teaspoons baking powder

Topping:

  • 1 cup yogurt of choice or cool whip
  • 2 cups organic strawberries, washed and sliced

Instructions

  1. Preheat oven to 350 degrees and grease a round baking with oil
  2. Whisk together eggs, yogurt, oil, sugar and vanilla until smooth
  3. Mix in almond flour and baking powder until smooth and no lumps are in the mix
  4. Add to baking dish and bake in oven for 18-20 minutes (or until cake is lightly browned and toothpick comes out clean)
  5. Let the cake cool completely then gently remove from baking dish and spread yogurt on top and sliced strawberries
  6. 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

  • Author: Rachel