Dairy-Free Strawberry Shortcake

January 9, 2019

Strawberry Shortcake is one of my favourites! I've taken a health spin on it by making it dairy-free, gluten-free and a tasty frozen dessert! Let me know if you try it out!



Dairy-Free Strawberry Shortcake


Crust Ingredients

Filling Ingredients


  1. Line an 8-inch pan with parchment paper. This will make it easier to remove the squares. Leave a bit of parchment paper over the edges.

  2. To make the crust, combine the almond flour, coconut oil, 3 tbsp of honey, cinnamon, vanilla powder and salt in a bowl. Mix well with a spatula and spread thinly in the lined pan

  3.  To make the filling spoon the coconut cream off the top of the can into a bowl.

  4. With a hand or stand blender, mix the coconut cream for 2 minutes until it is creamy

  5. Add honey and mix with blender for 2 more minutes

  6. Pour the filling over the crust and press the 6 whole strawberries into the filling

  7. Smooth out with a spatula covering the whole strawberries with the coconut cream mixture

  8. Grate the extra strawberry to get the strawberry topping over the filling

  9. Freeze overnight or for at least 3 hours!

  10. When you remove from the freezer the next day. Heat up knife by running it under hot water, this will help to cut the frozen dessert into squares

  11. Enjoy!


  • Chill cans for at least 4 hours to get the coconut cream to the top of the can

  • Dessert is hard once it comes out of the freezer. Let it thaw out for a few minutes before enjoying, but don't let it melt!


















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