strawberry shortcake

Gluten Free Strawberry Shortcake Cake




  • 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


  1. Preheat oven to 350F and grease two 8 inch cake pans with parchment paper and non-stick spray.
  2. In a small bowl, mix together almond flour, coconut flour, baking soda, and salt.
  3. In a large bowl, whisk eggs, coconut oil, honey, vanilla and lemon juice.
  4. Add dry to wet and stir until completely combined.
  5. Divide batter evenly amongst two cake pans and bake for 20-23 minutes or until toothpick inserted comes out clean.
  6. Let cakes cool completely.
  7. 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.
  8. Add in vanilla and honey and beat until combined.
  9. 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.
  10. 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.
  11. Store in fridge.