Strawberries with Coconut Shortcake

This is like classic strawberry shortcake—without as much refined sugar! This version of the classic dessert is much easier to digest.

Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 2 lbs. strawberries, sliced
  • 1⁄3 cup melted coconut oil
  • 1⁄2 cup coconut sugar, divided
  • 6 large eggs
  • 1⁄2 tsp. all-natural sea salt
  • 1⁄2 tsp. vanilla extract
  • 1⁄2 cup coconut flour
  • 1⁄2 tsp. baking soda
  • 1 cup coconut cream, divided


  • Preheat oven to 400°F. Grease and flour a 12-cup muffin pan.
  • Combine strawberries and 1⁄4 cup coconut sugar and let sit while making shortcakes.
  • In a medium bowl, mix coconut oil, eggs, remaining coconut sugar, salt, and vanilla.
  • Add coconut flour and baking soda and stir to make a batter. Pour into prepared muffin pan, filling each cup about halfway.
  • Bake for about 15 minutes, or until golden brown. Remove shortcakes from pan and let cool on a wire rack for 10 to 15 minutes.
  • Cut shortcakes in half. Spoon 1⁄4 cup strawberries with their juice on bottom halves and replace shortcake tops. Top shortcakes with more strawberries and 2 tablespoons coconut cream. Serve.