This Healthy Strawberry Shortcake recipe could become your new favorite summer dessert! This gluten-free strawberry shortcake is dairy-free and fits the 21 Day Fix and Weight Watchers plans. No treat swap is required for the 21 Day Fix — read on for the container breakdown.
I’m seriously excited about this Healthy Strawberry Shortcake. There aren’t many non-chocolate desserts that I fall this hard for — it’s that good.
These mini shortcakes are made with coconut flour but have the rich, buttery texture of a pound cake topped with fresh strawberries and whipped cream.
They’re portion-controlled, freeze beautifully, and reheat perfectly.
Best part: this dessert isn’t treated as a swap on the 21 Day Fix. A serving breaks down to partial orange, a couple of teaspoons, and a purple — with no yellow required.
For Weight Watchers, one dessert is just 7 points.
I keep these mini cakes in the freezer for a quick, delicious summer treat.
Baking with Coconut Flour
I used to avoid coconut flour because it can be tricky, but after many attempts I love using it for denser cakes, breads, and cookies. Coconut flour is low-carb, allergy-friendly, and high in fiber — a great choice for healthier baked goods.
Keep in mind coconut flour absorbs a lot of liquid, so recipes that call specifically for it will give the best results. Generally, recipes using coconut flour require a higher ratio of liquid and eggs than wheat flour recipes.
How to make Gluten-free Strawberry Shortcake with Coconut Flour
Preheat oven to 350°F and line 8–10 cupcake tins with parchment cupcake liners.
Combine coconut flour, baking powder, and salt in a bowl.
In a separate bowl, whisk melted coconut oil, vanilla extract, maple syrup (or honey), and milk. Whisk in the eggs.
Slowly stir the dry mixture into the wet ingredients until the batter is slightly thick. Divide the batter into the prepared cupcake tins (fill about 1/2–2/3 full) and bake 14–16 minutes, or until the edges are lightly browned and the cakes are set.
Cool at least 20 minutes before removing from the liners and slicing. Chilling in the fridge helps them hold their shape when slicing.
How to Make Dairy-free Whipped Cream
To make coconut whipped cream, refrigerate a can of full-fat coconut milk or coconut cream overnight. Carefully scoop the chilled solidified cream into a bowl and whip with a hand mixer or stand mixer until light and fluffy, about 4–5 minutes. Sweeten with a bit of stevia or your preferred sweetener if desired.
If you prefer convenience, a store-bought option like So Delicious CocoWhip works well and has a clean ingredient list. Many people count this product on portion-control plans; check your specific program guidelines for container or point counts.
Slice each mini shortcake in half, layer with coconut whipped cream and sliced strawberries — simple, fresh, and delicious.
Freezing and Reheating
Yes — these shortcakes freeze very well. Place the cooled cakes in a gallon-sized freezer bag. When you want one, unwrap and microwave on a paper towel for about 30 seconds to thaw. Top with thawed CocoWhip or homemade coconut cream for an instant dessert.
If you like this, try the Strawberry-Topped Healthy Mini Cheesecakes for another lighter dessert option.
Healthy Strawberry Shortcake | 21 Day Fix, Weight Watchers, Dairy-free, Gluten-free
Ingredients
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil melted
- 1 teaspoon vanilla
- ¼ cup maple syrup or honey
- ½ cup unsweetened vanilla almond milk or milk of your choice
- 3 eggs
Topping:
- 16 oz strawberries quartered
- Canned coconut milk or coconut cream – full fat chilled 6–8 hours or overnight, or use So Delicious CocoWhip if available
Instructions
Strawberry Shortcakes
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Toss quartered strawberries with 1–2 teaspoons maple syrup (optional) and set aside.
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Preheat oven to 350°F and line 8–10 cupcake tins with parchment liners.
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Whisk coconut flour, baking powder, and salt together.
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Whisk melted coconut oil, vanilla, maple syrup, and milk in a separate bowl. Add eggs and combine.
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Fold the dry mixture into the wet until slightly thick. Fill liners 1/2–2/3 full and bake 14–16 minutes until set and lightly browned.
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Cool at least 20 minutes before removing and slicing the cakes; chilling helps if needed.
Topping
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Slice each cake in half and layer with 1.5 tablespoons thawed CocoWhip (or homemade coconut whipped cream) and about 2 tablespoons strawberries per cake.
Coconut Whipped Cream
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Open the chilled can of full-fat coconut milk and scoop the solid cream into a bowl. Whip until light and fluffy, about 4–5 minutes.
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Store leftover cakes and cream in the refrigerator. Cakes can be frozen up to 3 months and reheated in the microwave or thawed in the fridge.
Notes
21 Day Fix Containers (homemade cream): With 3 tablespoons homemade coconut whipped cream and 1/4 cup diced strawberries: 1/3 orange, 1 teaspoon (oil), 1 sweetener teaspoon, 1/2 blue, 1/4 purple.
Weight Watchers Freestyle Points: 7 points for 1 cake with 3 tablespoons cream and 1/4 cup strawberries.
Nutrition
