Gluten Free Strawberry Shortcake

gluten free strawberry shortcake



Adapted with permission from The Spunky Coconut

  • 5 eggs, whisked
  • 2/3 cup full fat vanilla yogurt
  • 1/8 tsp Vanilla Creme liquid stevia
  • 1/3 cup honey
  • 1 tbsp vanilla extract
  • 2/3 cup coconut flour, sifted
  • 2/3 cup tapioca flour
  • 2/3 cup Bob’s almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3 cup coconut oil, liquefied


Grease two nine inch round cake pans. (I put parchment paper in the bottom, too, but didn’t have a problem with sticking.)  Preheat oven to 325 F.

In a medium bowl, blend together eggs, yogurt, liquid stevia, honey and vanilla extract. In a separate bowl, combine dry ingredients until evenly mixed. Mix together dry and wet ingredients. 

Divide batter evenly between the two pans. Bake for about 18 minutes, until lightly browned.

Let cool for a few minutes, then flip onto wire racks to cool completely.

While the cakes are cooling, rinse and hull your strawberries. Chop/mash them with a pastry blender or potato masher to release the juices, if you prefer a strawberry sauce.

For the whipping cream, I whipped one cup of organic heavy whipping cream, and added two tablespoons powdered sugar and 2 teaspoons vanilla.

You can slice the cakes into wedges and served them up in bowls with strawberries and whipped cream, or dress things up by cutting the cakes into cubes and layering in dessert glasses. Delicious! Do refrigerate leftovers, if there are any.

Terms of Use - Privacy Policy - Disclosure