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!
- 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.
- 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!
*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
- Two 8 inch cake pans
- Parchment paper
- Nonstick spray
- Small mixing bowl
- Stirring utensil
- Large mixing bowl
- 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.
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.
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.
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.
Lastly, I skipped cream by using coconut milk. This swap contains healthier fats and helps to get the perfect fluffy frosting.
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
- 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
- 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
- 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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