Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Today, I want to share my Gluten Free Strawberry Shortcake with Coconut Flour, a recipe that’s near and dear to my heart. I remember the first time I tried making a gluten-free version of a dessert I adored as a child. I was nervous because strawberry shortcake is usually so soft and pillowy, but when I discovered coconut flour, everything changed. This recipe has the perfect balance of sweet, tender shortcake and juicy strawberries, topped with fluffy cream. Honestly, it feels like a hug on a plate!
I’ve made this Gluten Free Strawberry Shortcake with Coconut Flour countless times, and every single time, it brings smiles around the kitchen table. Whether it’s a Sunday family gathering or a cozy afternoon tea, this dessert makes the moment special. Using coconut flour gives it a light, slightly nutty flavor, and the texture is just heavenly. My friends and family can’t even tell it’s gluten-free and that makes me proud every time.
Why I Love Making This Recipe
Making this Gluten Free Strawberry Shortcake with Coconut Flour always brings me back to childhood memories of summer afternoons filled with fresh strawberries from the market. There’s something magical about baking with natural ingredients that make every bite feel warm and comforting.
I love that this recipe is simple, yet elegant. Coconut flour can be tricky, but I’ve learned a few tricks over the years that make it work beautifully. Plus, it’s naturally gluten-free, high in fiber, and adds a subtle sweetness that complements fresh strawberries perfectly. Making this dessert feels like I’m giving a little piece of love to everyone who tastes it.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need for this Gluten Free Strawberry Shortcake with Coconut Flour:
Ingredients:
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream or coconut cream
- 1 tablespoon powdered sugar (optional)
Little Kitchen Secrets:
- Make sure to sift your coconut flour it prevents clumping and makes the shortcake lighter.
- Room temperature eggs blend more smoothly with coconut oil.
- Let the strawberries sit with a teaspoon of sugar for 10 minutes before serving to bring out their natural juices.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper.
- Mix dry ingredients: In a bowl, combine coconut flour, baking soda, and salt.
- Whisk wet ingredients: In a separate bowl, whisk together melted coconut oil, honey, eggs, and vanilla extract.
- Combine wet and dry: Slowly add the dry ingredients into the wet mixture, alternating with almond milk. The batter will be thick — that’s normal with coconut flour.
- Add vinegar: Stir in apple cider vinegar to help the shortcake rise beautifully.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick comes out clean.
- Cool: Let the shortcake cool completely before slicing into layers.
- Prepare strawberries: Toss sliced strawberries with a teaspoon of sugar and let them macerate.
- Whip cream: Whip the heavy cream with powdered sugar until soft peaks form.
How I Serve It at Home
I like to slice the shortcake into generous pieces and layer it with whipped cream and macerated strawberries. You can serve it in individual bowls or assemble a layered cake for sharing. I always add a few extra strawberries on top for decoration it makes it look so inviting. A sprinkle of toasted coconut or a drizzle of honey adds a lovely final touch.
This Gluten Free Strawberry Shortcake with Coconut Flour is perfect for family gatherings, afternoon tea, or even a weekend treat just for yourself. My niece always asks for seconds, and my friends can’t stop complimenting it it’s always a crowd-pleaser!
Storage, Reheating & Make-Ahead Tips
- Storage: Store leftover shortcake in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm slightly in the oven or microwave before adding strawberries and cream for a freshly-baked taste.
- Make-Ahead: You can bake the shortcake a day in advance. Store the layers separately from strawberries and cream, and assemble right before serving to keep it fresh and vibrant.
100-Word Short Version
This Gluten Free Strawberry Shortcake with Coconut Flour is a light, tender dessert that’s bursting with fresh strawberries and fluffy cream. Coconut flour makes it naturally gluten-free and gives it a subtle, nutty flavor. I start by baking a soft coconut flour shortcake, then layer it with macerated strawberries and whipped cream. It’s simple, quick, and absolutely comforting. Perfect for family gatherings, afternoon tea, or a sweet weekend treat. You can make it ahead and store layers separately, assembling just before serving. Every bite is a little hug, bringing smiles and joy to the table.
Recipe Card Section
⏱️ Time
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
🛒 Ingredients <ul> <li>1/2 cup coconut flour</li> <li>1/4 teaspoon baking soda</li> <li>1/4 teaspoon salt</li> <li>1/2 cup coconut oil, melted</li> <li>1/4 cup honey or maple syrup</li> <li>4 large eggs</li> <li>1 teaspoon pure vanilla extract</li> <li>1/2 cup unsweetened almond milk</li> <li>1 teaspoon apple cider vinegar</li> <li>2 cups fresh strawberries, hulled and sliced</li> <li>1 cup heavy cream or coconut cream</li> <li>1 tablespoon powdered sugar (optional)</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C) and line a 9-inch pan with parchment paper.</li> <li>Mix coconut flour, baking soda, and salt in a bowl.</li> <li>Whisk melted coconut oil, honey, eggs, and vanilla extract in a separate bowl.</li> <li>Combine dry and wet ingredients, alternating with almond milk. Batter will be thick.</li> <li>Stir in apple cider vinegar.</li> <li>Pour batter into pan, smooth top, bake 20–25 mins until toothpick clean.</li> <li>Cool completely before slicing.</li> <li>Toss strawberries with sugar to macerate.</li> <li>Whip cream with powdered sugar until soft peaks form.</li> <li>Layer shortcake with strawberries and cream, serve immediately.</li> </ol>
📝 Notes
- Sift coconut flour for lighter texture.
- Room temperature eggs blend better with oil.
- Assemble just before serving for best freshness.
🍽️ Nutrition
Serving Size: 1 slice
Calories: 250 kcal
Sugar: 12g
Sodium: 150mg
Fat: 18g
Saturated Fat: 12g
Carbohydrates: 15g
Fiber: 5g
Protein: 5g
Conclusion
Making this Gluten Free Strawberry Shortcake with Coconut Flour always reminds me why I love baking so much it’s not just about creating something delicious, but about sharing warmth, love, and memories. Every layer of cream, every juicy strawberry, every soft bite of shortcake feels like a story on a plate. I hope this recipe brings as much joy to your kitchen as it does to mine. Remember, cooking is about fun, love, and sharing moments so take your time, savor each bite, and enjoy this sweet, comforting treat with the people you love.
Print
Gluten Free Strawberry Shortcake with Coconut Flour
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
This Gluten Free Strawberry Shortcake with Coconut Flour is soft, sweet, and full of love. Perfect for family gatherings or a cozy afternoon treat, this dessert layers tender coconut flour shortcake with juicy macerated strawberries and fluffy whipped cream. Naturally gluten-free and simple to make, it brings warmth and smiles to every table.
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream or coconut cream
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9-inch pan with parchment paper.
- Mix coconut flour, baking soda, and salt in a bowl.
- Whisk melted coconut oil, honey, eggs, and vanilla extract in a separate bowl.
- Combine dry and wet ingredients, alternating with almond milk. Batter will be thick.
- Stir in apple cider vinegar.
- Pour batter into pan, smooth top, bake 20–25 mins until toothpick clean.
- Cool completely before slicing.
- Toss strawberries with sugar to macerate.
- Whip cream with powdered sugar until soft peaks form.
- Layer shortcake with strawberries and cream, serve immediately.
Notes
Sift coconut flour for lighter texture. Room temperature eggs blend better with oil. Assemble just before serving for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12
- Sodium: 150
- Fat: 18
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 5
- Cholesterol: 80