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Indulge in Gluten Free Strawberry Shortcake Cake for a layered treat that’s made complete with a coconut milk frosting and loads of fresh strawberries.
Your new favorite strawberry treat
There’s strawberries, and then there’s strawberry shortcake, and then there’s strawberry shortcake… cake. That’s right, today we’re whipping up a strawberry shortcake flavored cake that features the same layers, frosting, and fruit that we know and love.
It’s an easy recipe that is perfect for any occasion, whether you have a birthday party, a gathering where you’re in charge of desserts, or you just want something sweet! Because sometimes… we just need some strawberry cake.
Ingredients in gluten free shortcake cake
This gluten free strawberry dessert is made in two parts: the cake and the the frosting! Some of the ingredients overlap (like vanilla and honey), and many are Erin Lives Whole baking staples that you probably have on deck if you’ve made any of my other dessert recipes!
Cake
- Almond Flour: First up, create the base of the cake by using 2 cups of almond flour.
- Coconut Flour: Add in 1/2 cup of coconut flour to work with the almond flour and create a great texture.
- Baking Soda: To help with rising, use 1 tsp of baking soda.
- Salt: Add a dash of salt for flavor in the amount of 1/4 tsp.
- Eggs: As for eggs, you will need to include 5 to help the ingredients bind together. This will also help keep the cake moist.
- Coconut Oil: Include 1/2 cup of melted coconut oil.
- Honey: Add 1/2 cup of honey as a delicious sweetener.
- Vanilla: Supplement some flavor with 1 tbsp of vanilla.
- Lemon Juice: Finally, finish up the cake portion of this recipe with 1 tsp of lemon juice! It adds a tangy but subtle zest.
Frosting
- Coconut Milk*: For the frosting, begin with 1 can of chilled coconut milk. See my notes below for choosing the correct type.
- Vanilla: Include 1 tbsp of vanilla to get a nice, rich flavor.
- Honey: Next, use 2 tbsp of honey for sweetening.
- Strawberries: Finally, the strawberries! Start with 1 cup of finely crushed freeze dried berries. Follow those with 1 container of fresh!
Substitution Tip
*In choosing your coconut milk, I recommend one of the following brands: Thai Kitchen, Native Forest, Savoy, or Whole Foods 365. Other brands will not whip properly, meaning your frosting will not take on the correct consistency. If you’d like to skip the coconut milk altogether, you can use thawed Cool Whip or Coco Whip (found in the freezer section of your grocery store).
Tools used to create this cake
When it comes to kitchen tools, you’ll need select items for creating strawberry shortcake. Hand beaters will be very helpful, but you can use a wooden spoon or whisk if you don’t have them.
- Cutting board
- Knife
- Two 8 inch cake pans
- Parchment paper
- Nonstick spray
- Small mixing bowl
- Stirring utensil
- Large mixing bowl
- Whisk
- Hand beaters
For measuring, you will need the following sized cups: 1/4 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup.
How to make gluten free strawberry shortcake cake
Ready to treat your sweet tooth? Making this cake is an easy process that begins with mixing the cake items and then stirring together the frosting ingredients. Then, we’ll bake and assemble!
To begin, preheat the oven to 350ªF and prepare two 8 inch cake pans with parchment paper and nonstick spray.
In a small bowl, mix the almond flour, coconut flour, baking soda, and salt.
Then, in a large bowl, whisk the eggs, coconut oil, honey, vanilla, and lemon juice.
Next, add the dry ingredients to the wet and stir until everything is completely combined.
Divide the batter evenly between the two cake pans and bake for 20-23 minutes, or until a toothpick comes out clean.
Let the cakes completely cool.
While they’re cooling, prepare the frosting by pouring the thick white part of the coconut milk (from the top of the can) into a cooled bowl. Using hand beaters, beat until fluffy. Not all coconut milk is the same, so please use a brand listed above to ensure that you’ll get fluffy whipped cream.
Next, add the vanilla and honey and beat until everything is combined.
Add the finely crushed freeze dried strawberries. If using Cool Whip or Coco Whip, now would be the time to fold in the freeze dried berries.
Prepare the cakes by adding half of the frosting to one half of the cake, then adding sliced strawberries. Repeat with the next layer of cake, topping with full strawberries if desired.
Substitution Tip
A handful of ingredients can be substituted for other items, which is great if you find yourself in a pinch and missing an ingredient or two. Many of these items are what makes the cake healthy though, so I recommend keeping the swaps to a minimum.
- Baking soda: Out of baking soda? Just use powder! You’ll need 3x the amount of powder, which in this case will amount to 3 tsp.
- Coconut oil: Feel free to swap coconut oil with any other baking oil, whether canola, vegetable, or whatever you prefer.
- Honey: You can replace honey with a similar sweetener like maple syrup or molasses, or use sugar. A 1:1 ratio should work well.
- Coconut milk: Lastly, coconut milk can be replaced with Cool Whip or Coco Whip in an equal amount.
How this strawberry cake is healthier
I am all about making desserts as healthy as possible, and I do so by using a few key ingredient swaps! Here’s what makes this cake healthier than other strawberry cakes you may find.
Flours
First, I ditched the all-purpose flour for coconut and almond flour. This is a very simple swap that contributes less calories and more nutrients and makes the cake gluten free.
Coconut oil
Rather than using vegetable or canola oil, I went with coconut oil for healthier fats and a great texture.
Honey
I love using honey in my baked treats because not only does it provide natural sweet flavor, it’s also lower glycemic than sugar. It actually tastes a bit sweeter too!
Coconut milk
Lastly, I skipped cream by using coconut milk. This swap contains healthier fats and helps to get the perfect fluffy frosting.
Storing leftovers
Leftover strawberry shortcake cake can be stored in the refrigerator. Keep it in a tightly sealed container to lock in the fresh flavors and enjoy within 2-3 days.
If you liked this recipe, you’ll want to try these!
Does this strawberry shortcake have you craving more strawberry classics? Try some of these! They’re all great ways to indulge in something sweet and fruity, and the overnight oats and muffins make great sweet breakfasts!
- Healthy Strawberry Crisp (Gluten Free, Vegan)
- Paleo Strawberry Shortcake
- Healthy Strawberry Banana Muffins
- Strawberry Banana Overnight Oats
Gluten Free Strawberry Shortcake Cake
Ingredients
Cake
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 5 eggs
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1 tbsp vanilla
- 1 tsp lemon juice
Frosting
- 1 can chilled coconut milk (brand must be Thai Kitchen, Native Forest, Savoy, Whole Foods 365 Brand – others will not whip)
- In place of making homemade coconut whip, use thawed cool whip or coco whip from freezer section of your grocery sore.
- 1 tbsp vanilla
- 2 tbsp honey
- 1 cup finely crushed freeze dried strawberries
- 1 container strawberries
Instructions
- Preheat oven to 350F and grease two 8 inch cake pans with parchment paper and non-stick spray.
- In a small bowl, mix together almond flour, coconut flour, baking soda, and salt.
- In a large bowl, whisk eggs, coconut oil, honey, vanilla and lemon juice.
- Add dry to wet and stir until completely combined.
- Divide batter evenly amongst two cake pans and bake for 20-23 minutes or until toothpick inserted comes out clean.
- Let cakes cool completely.
- Prepare frosting by pouring white thick part of coconut milk can into cooled bowl. Using hand beaters, beat until fluffy. Not all coconut milk is the same, so please use a brand listed above to get fluffy whipped cream.
- Add in vanilla and honey and beat until combined.
- Add in finely crushed freeze dried strawberries. If using Cool Whip or Coco Whip, now would be the time to fold the freeze dried strawberries in.
- Prepare cakes by adding half the frosting to one half of cake, then adding sliced strawberries. Repeat with next layer of cake, topping with full strawberries if desired.
- Store in fridge.
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Domi says
This was a hit. My family really enjoyed. It’s very light and perfect amount of sweet. Not overwhelming at all. I would just recommend checking on the cake early because I cooked for 20 min and it came out dry.
★★★★★
Erin says
Hi Domi, so happy you and your family loved the cake! Definitely always recommend checking before the recipe’s bake time since every oven is a little different.
Murray says
I’ve made this once with strawberries and once with peaches. Both were fabulous!
Erin says
Hi Murray, so happy you loved it and great idea!!
Christa says
This is the perfecttt summer cake! So delicious and easy to make. Can’t wait to make it again!
★★★★★
Erin says
Hi Christa, so glad you loved it!!
Casey Colodny says
This strawberry shortcake inspired cake is going to be my number 1 dessert all summer long! It’s easy, fresh, and so dang delicious! My husband and I made it after a grill out the other night, so good!
★★★★★
Erin says
Hi Casey, I am so glad you both loved it!! Thanks for sharing!
Amy Ronick says
My kids made this for me on Mother’s Day and it was beyond delicious! I have eaten a piece every night since then and it has tasted as good as it was the first day, if not better! My kids loved it as well and said it didn’t taste “healthy”at all! HIGHLY RECOMMEND!
★★★★★
Erin says
Hi Amy, I love that! SO nice of them and glad you all loved the cake!!
Amanda says
Would you recommend strictly using the freeze dried strawberries or could you use fresh in the icing?
Erin says
Hi Amanda, you can use either honestly. Fresh ones will may make it a little more liquidy.
Suzanne says
Could you please measure the Coconut Cream and give a specific amount volume & weight? I find the amount of Coconut cream varies tremendously within brands and between brands, even with the ones you recommend. Having a basic volume (cup measure would be great)
I’m excited to try this recipe!
Erin says
Hi Suzanne, for this recipe, there is no coconut cream. For the coconut milk, you use 1 full can, as listed in the directions. The can should be 13.66 – 14 oz in size. Let me know how your cake comes out!
alex says
Such a quick and easy but DELICIOUS dessert. can’t wait to make it for my family this summer! A must add to your dessert recipes
★★★★★
Erin says
Hi Alex, let me know how it comes out!
Taylor says
Ohhhhhh my goodness, this recipe is perfect! I used the cocowhip to cut out a few steps—I couldn’t believe how easy it came together! I took a piece to my husband and he texted me immediately saying, “Wow this is really delicious. Tastes professional!” I will definitely be making this as my go to dessert all summer long. Thanks, Erin!
★★★★★
Erin says
Hi Taylor, so happy you loved it so much!!
Janie says
I made this for my family this weekend and it was a HIT! Seriously so easy to make and tastes so good. I used all almond flour because I didn’t have coconut and it still worked perfectly! Can’t wait to make it again!
★★★★★
Erin says
Hi Janie, so glad everyone loved it and you made it your own!
Kim says
Loved this recipe!! I tested subbing maple syrup for honey, since I can’t eat it, and it was amazing. Definitely bring this to Mother’s day.
★★★★★
Erin says
Hi Kim, so happy you enjoyed it and made it your own!
Maggie says
This was such an easy recipe and it came out amazing! Cake is usually a bit too sweet for me but this was perfect! Definitely my new go to
★★★★★
Erin says
Hi Maggie, so glad you loved it!!
Alyssa says
I made this cake for a birthday yesterday and it is SO GOOD! Came together so easily and couldn’t be more delicious. This will definitely be a go-to recipe, especially for spring and summer 🙂 thank you, Erin!
★★★★★
Erin says
Hi Alyssa, so glad you loved the cake so much!
Jenny says
Usually not a cake person, but loved this recipe! Perfect summer dessert too.
★★★★★