A Less Indulgent Sweet Strawberry Shortcake Recipe

strawberry shortcake

With summer sadly coming to a close, take advantage of this opportunity to use up (and cherish!) one of the season’s homegrown or farmers’ market all-stars. Every now and then it’s okay to be a little naughty and treat yourself to something special, especially if there’s fresh produce involved that helps you reach your 5-a-day fruit and vegetable goal, and won’t leave you feeling overly guilty! Recipe tweaks can also help you with that. This Strawberry Shortcake recipe takes a healthier spin on highlighting this delicious summer fruit.

Strawberry Shortcake Recipe


  • 2 ½ cups blanched almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅔ cup honey
  • ⅓ cup coconut oil, melted
  • 4 large eggs, room temperature
  • 1 Tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ½ cup finely chopped strawberries
    (plus extra whole strawberries for garnishing)


  • 1 can coconut cream
  • 1 Tablespoon honey
  • 1 teaspoon vanilla


strawberry shortcake



  1. Preheat oven to 325°F.
  2. Line a standard muffin tin with baking cups.
  3. Combine honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest using a hand mixer or standing mixer. Mix on medium speed for ~30 seconds or until frothy and smooth.
  4. Add the dry ingredients and mix on high for ~30-45 seconds. Batter should be smooth.
  5. Gently fold in chopped strawberries using a spatula.
  6. Divide batter evenly into the muffin tins, about ⅔ full.
  7. Bake for 16-18 minutes or until inserted toothpick comes out clean.
  8. Cool completely. (Refrigerate cupcakes if not serving immediately.)
  9. To prepare frosting, whip one can of coconut cream with vanilla and honey on high for 2 minutes using a stand or hand mixer. Refrigerate 1 hour. Remove and whip again until it forms stiff peaks (~1 minute).
  10. Assemble shortcake, frosting, and more strawberries as you’d like!
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Carly Sippel is a registered yoga teacher, certified life coach, and nutrition nut. She has a Bachelor of Science in Nutritional Dietetics from the University of Minnesota, Twin Cities. She turns her passion into practice, promoting healthy bodies in both her personal and professional life.