This post may contain affiliate links. Please see our disclosure policy.
Healthy strawberry shortcake is so delicious you won’t even notice that it is healthy. This real food dessert is gluten-free, refined sugar-free, and soy-free. Made with wholesome ingredients, you can eat this strawberry shortcake guilt-free.
Recreating desserts is one of my favorite things to do! Not because I love to bake, but because I have a sweet tooth. I think everyone does to some extent, right? Who doesn’t enjoy a little sweet treat after a savory meal? This healthy strawberry shortcake will do the trick every time!
This healthy strawberry shortcake is so simple to make and is the perfect summer treat. Though I don’t make them too often, my family loves when I make a healthy dessert that we can all indulge in.
This grain-free strawberry shortcake is one of our favorites!
This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure HERE.
Table of Contents
GLUTEN-FREE BAKING TIPS
I like to stick to mostly gluten-free, with the exception of sourdough. Over the years, I have dabbled in gluten-free baking, and after a lot of practice, I have a few tips to share.
#1 BEST GLUTEN FREE FLOURS
Since incorporating more gluten-free dishes in my cooking, I have tried several flours from coconut to arrowroot. I tend to use coconut flour the most because of its flavor and price.
COCONUT FLOUR
Be prepared to use a ton of eggs if you are baking with coconut flour. It is a dense flour, and it requires a lot of liquid to get a delicious dish. Baking with coconut flour can be tricky at first, but once you get it down, you will love it.
Coconut flour is high in fiber, protein, and healthy fats. It’s free from wheat and gluten, and it’s low in sugar and carbohydrates.
ALMOND FLOUR
Almonds that are ground into a fine flour consistency are ideal for gluten-free baking and packed full of nutrition. This high protein flour is low carb, high in fiber, and rich in vitamins such as vitamin E. This is the almond flour I use.
I use coconut flour most often when baking paleo style, but I actually prefer almond flour for cakes and cookies. It makes a much fluffier baked good than coconut flour does.
#2 SUBSTITUTING GLUTEN-FREE FLOURS FOR WHEAT FLOUR
Substituting a grain-free flour for wheat flour in a recipe is tricky. It is definitely not an even swap! Because you can find so many grain-free baking recipes, it really is best to stick to a recipe that is already calling for a grain-free flour.
If you want to experiment in the kitchen, you can start with using 1/4 of what the recipe calls for when swapping wheat flour for coconut flour.
#3 ADDING EXTRA LIQUID
Coconut flour is denser than wheat flour, all-purpose flour, and almond flour. For it to bake properly and not turn out really dry, you’ll need to add a lot of liquid.
The liquid usually comes from eggs, milk, water, honey, or maple syrup.
BAKING WITHOUT REFINED SUGAR
I do my best to use sugar substitutes instead of using refined sugar. Most often, I bake with honey. You can also sweeten your baking dishes with maple syrup, stevia, ripe bananas, or coconut sugar.
You can typically swap coconut sugar for refined sugar in equal parts. Honey and maple syrup are sweeter and add liquid, so you’ll want to use a little less and cut back on the other liquids. I don’t bake with stevia often, but I know that it is very concentrated, and a little goes a long way. One teaspoon of liquid stevia can give the same amount of sweetness as one cup of sugar.
SHOULD I USE ORGANIC STRAWBERRIES?
Of course, strawberries are the main part of this healthy summer dessert. I like to use organic strawberries whenever I can. They sit at the top of the Environmental Working Group‘s Dirty Dozen list, so they’re one fruit I try to buy organic.
HOW TO MAKE HEALTHY STRAWBERRY SHORTCAKE
This is a three-part recipe, but don’t let that overwhelm you! Two of the parts are so easy they shouldn’t even count as a part. 😉
FOR THE SHORTCAKE
First, you will make your gluten-free shortcake. For this recipe, I am combining a few of my favorite grain-free flours to make a delicious, light, and fluffy shortcake. You will need almond flour, coconut flour, and tapioca flour.
They will be sweetened with honey.
FOR THE STRAWBERRIES
You can simply cut the strawberries in slices and put them on the shortcake, or you can sweeten them first. This is totally optional but highly recommended!
I like to add 1/4 cup of honey to my sliced strawberries and allow them to sit for a few minutes to let them make a little juice. Pouring the honey strawberry juice over the shortcake adds so much flavor and makes them the perfect texture.
FOR THE WHIPPED TOPPING
Have you ever made your own whipped cream? It is so simple and really fun, in my opinion! All you need is heavy whipping cream; I use the cream off my raw milk and a mixer.
For this recipe, I added a little honey and vanilla before whipping it for extra flavor.
If you think of it, place your beaters in the fridge a few hours before making the whipped cream. Having cold beaters will help in the whipped cream process!
Our Favorite Sweet Treats
Healthy Strawberry Shortcake | Real Food Desserts
Ingredients
SHORTCAKES
- 1 cup almond flour
- ⅔ cup tapioca flour
- ½ cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp honey
- 5 tbsp butter
- ½ cup milk
- 1 tsp lemon juice
- 2 eggs
STRAWBERRIES
- 2 pounds strawberries
- ¼ cup honey
WHIPPED TOPPING
- 1 cup heavy whipping cream
- 1 tbsp honey
- 1 tsp vanilla
Instructions
SHORTCAKE
- Preheat the oven to 400 degrees.
- Add all the dry ingredients to a large mixing bowl and mix well.
- Cut the cold butter into small pieces and add it to the dry ingredients. Push it into the flours with two forks or a pastry cutter until it is well incorporated.
- Add all the wet ingredients to a small bowl and whisk them together.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Allow the mixture to sit for a few minutes so the flour can absorb the liquid.
- Form about 1/4 cup of the dough into biscuit shapes and place on a parchment paper-lined baking dish. You can use a 1/4 cup measuring cup or your hands to do this. To keep the dough from sticking coat your measuring cup or hands in flour.
- Bake for 12 minutes or until a toothpick comes out clean.
STRAWBERRIES
- While the shortcake is baking slice the strawberries and set them in a bowl.
- Drizzle the honey over the strawberries and stir. Let them sit for a few minutes to make a little juice.
WHIPPED TOPPING
- Add all the ingredients to a large mixing bowl.
- Mix with a hand mixer until stiff peaks form. This will take several minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out excellent! I used 1/4 tsp less baking soda and a little extra honey to ensure it wasn’t bitter. Turned out perfect. Will make again!
I am so glad you enjoyed them!
This delicious recipe has become our go to dessert!
I am so glad you are enjoying it!
I love this healthy take on dessert, it really lets all the fresh ingredients shine!
Thank you! Enjoy!