Recipes

Healthy Dessert Recipe: Strawberry Shortcake

Mar 6, 2025

I decided to recreate this healthy dessert recipe in honor of my birthday month, as I absolutely love all kinds of strawberry desserts. My daughters and I enjoy baking together and we’re always searching for delicious recipes that aren’t too sugary. Last month, Averi chose to bake chocolate dinosaur cakes and we’ll see what Audri chooses to bake next month. If you’re looking for a mouthwatering and healthy dessert recipe, I highly recommend trying this one out for yourself. It’s similar to a classic strawberry shortcake in flavor, without the harsh ingredients. Pair this fresh dessert with other one-of-a-kind strawberry inspired kitchen items below.

Healthy Dessert Recipe Strawberry Shortcake

MAKES EIGHT 3-INCH Strawberry Shortcakes

2 tablespoons coconut butter, cubed
2 tablespoons coconut oil, solid
2 tablespoons maple syrup
21⁄2 cups almond flour
1 tablespoon baking powder
1⁄2 teaspoon Himalayan pink salt
3⁄4 cup coconut yogurt
1 large egg, beaten
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the coconut butter and coconut oil in a small bowl and chill in the freezer for about 5 minutes. In a medium bowl, whisk together the flour, baking powder, and salt in a medium bowl. Add the chilled coconut butter and coconut oil and cut in using a pastry blender, until a meal forms. It will look like wet sand, and the fats should be pea sized. Stir in the coconut yogurt and maple syrup. Loosely form the dough into a ball and place on a sheet of parchment paper.
Cover the dough with a second sheet of parchment paper and press into a 3⁄4-inch-thick rectangle. Fold the dough over onto itself in three sections, like you would a letter. Again pat down the dough until it’s 3⁄4-inch thick, and repeat this entire process two more times. This creates the fluffy layers that will puff and add lift as the biscuits bake.
Press out the folded dough so it’s 1 inch thick, and cut out biscuits with a 3-inch round cookie cutter or the rim of a juice glass. Place the rounds on the prepared baking sheet.
Using a pastry brush, lightly coat the top of each biscuit with the beaten egg. Bake for about 15 minutes, or until puffed up and golden. Allow to cool or serve warm.

To Make the Strawberry Filling

1 pint strawberries, quartered
1⁄4 cup raw honey
Juice of 1 lemon
To make the strawberry sauce, put 1 cup of the quartered strawberries, the honey, and lemon juice in a food processor and blend until completely smooth.

To Make the Coconut Whipped Cream

- 1 13.5-ounce cans full-fat coconut milk, refrigerated overnight
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick..
- Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.
- To serve, cut the top off of each shortcake in half, add a spoonful of coconut whipped cream, some strawberries, and a touch of strawberry sauce. Add the cupcake top and repeat.