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Gluten Free Strawberry Shortcake (with Dairy Free Whipped Cream)

This Gluten Free Strawberry Shortcake Recipe is a must-make during the summer! With a buttery drop biscuit as its base, the macerated strawberries are topped with a delicious dairy-free coconut whipped cream for the easiest treat.
Prep Time20 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: gluten free strawberry shortcake, gluten free strawberry shortcake recipe
Servings: 6 servings
Author: Lexi


  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Electric Mixer


Gluten Free Shortcake:

  • 1-1/4 cup 120g almond flour
  • 1/2 cup 60g tapioca flour or arrowroot powder
  • 2 tablespoons 14g coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons grass-fed butter room temperature or cold (see note)
  • 1/4 cup unsweetened applesauce
  • 1 organic egg

Strawberry Sauce:

  • 1 quart 16 ounces strawberries, cleaned, hulled and sliced cups strawberries
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Coconut Whipped Cream:

  • 1 cup coconut cream cold
  • 1 teaspoon vanilla
  • ½ cup organic powdered sugar see note for other option


  • Preheat oven to 350ºF.
  • Make the shortcake: Make the biscuit dough according to these instructions. Divide into 6 portions and bake for 15 minutes, or until slightly puffed up in the center and golden brown on the bottom. Let cool completely (can be made up to 1 day ahead).
    1-1/4 cup 120g almond flour, 1/2 cup 60g tapioca flour or arrowroot powder, 2 tablespoons 14g coconut flour, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt, 3 tablespoons grass-fed butter, 1/4 cup unsweetened applesauce, 1 organic egg
  • Macerate the berries: In a medium bowl combine strawberries, honey, lemon juice and vanilla extract. Let sit for at least 30 minutes, or until the strawberries have softened and released their juices.
    1 quart 16 ounces strawberries, cleaned, hulled and sliced cups strawberries, 2 tablespoons honey, 1 teaspoon lemon juice, 1 teaspoon vanilla extract
  • Whip the cream: Add the coconut cream to a bowl of an electric mixer, taking care not to add any of the thin coconut milk. Whip the cold coconut cream until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
    1 cup coconut cream, 1 teaspoon vanilla, ½ cup organic powdered sugar
  • To serve: Cut the biscuit in half, top with a scoop of macerated berries, juice and a dollop of whipped cream and serve immediately.


  1. You can substitute lactose free ghee for the butter in the biscuits
  2. If you wanted to avoid refined sugars completely, you can substitute honey for the powdered sugar, but the coconut cream will be a bit thin.
  3. This recipe was originally published in May 2015, but updated with new pictures and a change to the recipe. Previously the biscuits were made with 1 cup of flour, but we've updated it to be more accurate when weighing ingredients. See post for more detail.


Serving: 1serving | Calories: 442kcal | Carbohydrates: 40g | Protein: 8g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 231mg | Potassium: 274mg | Fiber: 5g | Sugar: 21g | Vitamin A: 227IU | Vitamin C: 46mg | Calcium: 105mg | Iron: 2mg