Strawberry Shortcakes: Grain Free, Dairy Free Option too!


Strawberries are in season here in Central Florida and I am in heaven. I love taking the boys to pick them fresh, eating them right out of the field. I love seeing them with red juice dripping down their chins and strawberry mud on their fingers. And I REALLY love turning the strawberries into delicious, healthy eats! You will love these Strawberry Shortcakes. The shortcake portion can easily be amended into Blueberry Muffins or cinnamon muffins, too. The recipe makes 3 jumbo muffins or 6 regular muffins. I suggest doubling it! 😉 As an extra bonus, this can be made without a mixer and is easy enough for my three yr old to essentially do alone with just supervision.

This original recipe came from the blog Life Made Full. I only made a little tweak by adding Almond Extract. This makes all the difference though! I’ve offered some ways to alter the flavor for something totally different at the bottom. I hope you enjoy these and the variations!!

Strawberry Shortcakes


4 eggs

1/3 C melted coconut oil or grass fed butter

2-3 T Honey

1 tsp. Vanilla Extract

1/4 tsp. Almond Extract

1/2 tsp. Baking Powder

1/3 Coconut Flour

Dash of salt

Strawberries, sliced


Combine all the liquid ingredients (eggs through extract). Stir with a fork or whisk to combine. Add the coconut flour, baking powder and salt. Whisk rapidly with the fork or whisk until combined. Grease a silicone muffin pan with coconut oil or spray. Bake at 350*. 25 Minutes for the Jumbo size which is what I do. If making regular size muffins, check them at 15-17 min to see if a toothpick inserted comes out clean.

Whipped Topping

1 Can Coconut Milk* (This one is super clean and in carton rather than can. It is the only kind I use anymore. Use 2 of these.) Refrigerate these about an hour before.

1 tsp. Honey

Squeeze of fresh lemon juice

Alternatively, You could use 1 C Fresh Raw Whipping Cream

Whatever bowl you are going to use, place in the refrigerator or freezer to get it really cold. This helps with the whipping. I like stainless steel mixing bowls for this! If using the Coconut Milk, skim the thick cream off the top and place in bowl. If using the cream, just measure and place it in. Use a mixer on high to beat the cream to stiff peaks. Add the honey and squeeze of lemon and mix just enough to combine.


Now you are ready to put it all together!! Layer all the yummy components and enjoy!!!


Blueberry: Once the shortcake is mixed, add a cup of fresh or frozen blueberries.

Cinnamon: Add 1 tsp cinnamon to the basic shortcake recipe. Create a yummy topping to crumble on top with crushed pecans, butter, a little coconut sugar, and a Tbsp of Tapioca Flour.

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