Guilt Free Strawberry Shortcake

Strawberry Shortcake.png
My sister is getting married! This past weekend we attended a pre-wedding BBQ, a chance to get the families together before the big day. My job was to bring dessert. What to bring….what to bring…. Of course I waited until the last minute to decide and the night before I was surfing the isles of Whole Foods looking for inspiration. My toddler wasn’t cooperating with the process, which meant we basically left Whole Foods empty handed (with the exception of 3 lbs of strawberries and the seeds of an idea).
The trick in these kinds of settings is that many folks don’t care for “healthy desserts” – and with good reason! If “healthy” means bland, tasteless or filled with chemical substitutes to make something “sugar free”, I am often turned off too. Luckily, this time it didn’t. I opted for two versions of the old classic Strawberry Shortcake: a “regular” version (with store bought pound cake, strawberries and whipped cream) and a “healthy” version (gluten/grain free, processed sugar free, organic). Turns out my “healthified” version took the cake – literally! – and got rave reviews. I hope you enjoy the recipe!


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Guilt Free Strawberry Shortcake

The coconut poundcake recipe for the “bisquits” was adapted from CrossFit Santa Cruz Central’s blog post:

Serves: 1 Scale


  • 6 eggs
  • 1 cup coconut milk or cream
  • 12 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 cup coconut flour
  • 14 tsp baking soda
  • 14 tsp cinnamon
  • 1 lb frozen strawberries organic is best
  • 1 lb fresh strawberries organic is best
  • 13 cup maple syrup
  • 12 oz mascaparone
  • 23 cup coconut milk or cream (or remainder of 14.5 oz can)
  • 12 cup whole milk yogurt
  • 13 cup Maple Syrup
  • 1 tsp Vanilla Extract


  1. Preheat oven to 350 degrees. Beat the eggs with the coconut milk, maple syrup /honey and vanilla extract, until smooth. Add the coconut flour, baking soda and salt. Mix until a smooth batter forms.
  2. Pound cake form:
  3. Grease a loaf pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan. Pour batter into the loaf pan. Bake for about 40-45 minutes, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean! Allow the pound cake to cool before removing it from the pan.
  4. Bisquit Form:
  5. Grease a muffin pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan. Pour batter; bake for about 20-25 minutes
  6. Strawberry topping:
  7. Combine 1 lb of frozen strawberries with 1/3 cup of maple syrup in a pot over low heat. When strawberries are halfway melted, blend mixture together and return to pan. Add fresh strawberries, sliced. Heat until mixture makes a strawberry syrup.
  8. Sweet Cream Topping
  9. Combine mascaparone, coconut milk, whole milk yogurt in blender. Add maple syrup and vanilla. Blend. Store in fridge.

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One thought on “Guilt Free Strawberry Shortcake

  1. Kristin says:

    This sounds soooo yummy! With all those yummy ingredients of course this “healthy” version was eaten up! But now I want to fiddle with the recipe to make it vegan so I can enjoy it all year round. I’m just not sure if there is a real good vegan substitute for 6 eggs… I’m inspired to look though! 🙂


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