Strawberry Shortcake

  • Serving Size6


    • ⅓ c + 2 T coconut flour
    • ¼ c + 2 T oat fiber (use gluten free)
    • 1¾ tsp baking powder
    • 2 dropperfuls of Sweet Leaf liquid stevia or to taste
    • ¼ tsp xanthan gum
    • 4 eggs
    • ¾ c water
    • 6 T salted butter, melted
    • ⅓ c Full Fat Greek yogurt
    • 1 tsp vanilla extract
    • Coconut Whipped Cream (see recipe below)
    • Sliced fresh strawberries
    • Unsweetened almond milk (optional)

    Coconut Whipped Cream

    • 1 can full fat organic coconut milk
    • 3 T Swerve Confectioners
    • 1/2 tsp vanilla extract


    For the Shortcake


    Whisk the dry ingredients together.


    Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.


    Spread into a greased 9 inch pie plate and bake at 350 F for 25 minutes or until a toothpick comes out cleanly and the top is dry and not soggy. Let set a little before cutting. This is best served lukewarm (it holds together better than it does when piping hot out of the oven), and I imagine it would be great cold as well. Store leftovers in the refrigerator. 


    Serve with coconut whipped cream, sliced strawberries, and unsweetened almond milk, if desired. Enjoy!

    For Coconut Whipped Cream


    Chill can in refrigerator over night.


    Without moving can much, remove top carefully with a can opener and scoop out the fat that is on the top.


    Mix cream in a mixing bowl until smooth. Add vanilla and Swerve and continue mixing until well-combined.

    Recipe adapted by: TrimHealthyMama

    Print Recipe

    Recipe Categories