Healthy Strawberry Shortcake: | Real Food Desserts

Made with wholesome ingredients, you can eat this strawberry shortcake guilt-free Healthy strawberry shortcake is so delicious you won’t even notice that it is healthy. This real food dessert is gluten-free, refined sugar-free, soy-free, and has a dairy-free option.

Not because we love to bake, but because we have a sweet tooth. We think everyone does to some extent, right? Who doesn’t enjoy a little sweet treat after a savory meal? This healthy strawberry shortcake will do the trick every time! Recreating desserts is one of our favorite things to do!

This healthy strawberry shortcake is so simple to make and is the perfect summer treat. Though we don’t make them too often, our family loves when we make a healthy dessert that we can all indulge in.

This grain-free strawberry shortcake is one of our favorites!

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GLUTEN-FREE BAKING TIPS

Being gluten-free is becoming the norm lately. People are cutting gluten out of their diets and finding that it is making them feel better and seeing that it is fixing digestive issues.

Back in the day, wheat flour was considered a healthy food; nowadays, most people are allergic to it. The way we grow wheat, process wheat, and even eat wheat is different than it used to be and is the main culprit for the issues many of us are facing.

We still like to stick to mostly gluten-free, with the exception of sourdough. Over the years, we have dabbled in gluten-free baking, and after a lot of practice, we have a few tips to share. Gluten was an issue with our son before we did the GAPS diet, but now he can handle it fine.

#1 BEST GLUTEN FREE FLOURS

Since incorporating more gluten-free dishes in our cooking, we have tried several flours from coconut to arrowroot. We tend to use coconut flour the most because of its health benefits, flavor, and price.

COCONUT FLOUR

Baking with coconut flour can be tricky at first, but once you get it down, you will love it. Be prepared to use a ton of eggs if you are baking with coconut flour. It is a dense flour, and it requires a lot of liquid to get a delicious dish.

It is free from wheat and gluten, making it a good option for anyone that has a gluten intolerance. It is low in sugar, carbohydrates and has a low score on the glycemic index. Coconut flour is high in fiber, protein, and healthy fats.

ALMOND FLOUR

This high protein flour is low carb, high in fiber, and rich in vitamins such as vitamin E. This is the almond flour We use. Almonds that are ground into a fine flour consistency are ideal for gluten-free baking and packed full of nutrition.

We use coconut flour most often when baking paleo style, but we actually prefer almond flour for cakes and cookies. It makes a much fluffier bake good than coconut flour does.

#2 SUBSTITUTING WHEAT FLOUR FOR GLUTEN-FREE FLOURS

Because you can find so many grain-free baking recipes, it really is best to stick to a recipe that is already calling for a grain-free flour. Substituting a grain-free flour for wheat flour in a recipe is tricky. It is definitely not an even swap!

If you want to experiment in the kitchen, you can start with using 1/4 of what the recipe calls for when swapping wheat flour for a grain-free flour.

#3 ADDING EXTRA LIQUID

Coconut flour is denser than wheat flour, all-purpose flour, and almond flour. In order for it to bake properly and for your bake good to not turn out really dry is to add a lot of liquid.

The liquid usually comes from eggs, milk, water, honey, or maple syrup.

BAKING WITHOUT SUGAR

We do our best to use sugar substitutes instead of using refined sugar. Most often, we bake with honey. You can also sweeten your baking dishes with maple syrup, stevia, ripe bananas, or coconut sugar.

One teaspoon of liquid stevia can give the same amount of sweetness as one cup of sugar. You can typically swap equal parts when swapping refined sugar for honey, coconut sugar, and maple syrup. We don’t bake with stevia often, but we know that it is very concentrated, and a little goes a long way.

SHOULD we USE ORGANIC STRAWBERRIES?

To actually make it healthy, it is important that you are using organic strawberries. According to the environmental working group, strawberries should always be bought organically as they are on the dirty dozen list. Of course, strawberries are the main part of this healthy summer dessert.

If you can’t find organic strawberries or if they are completely out of the budget, consider using this all-natural produce wash.

HOW TO MAKE HEALTHY STRAWBERRY SHORTCAKE

This is a three-part recipe, but don’t let that overwhelm you! Two of the parts are so easy they shouldn’t even count as a part. 😉

FOR THE SHORTCAKE

For this recipe, we am combining a few of our favorite grain-free flours to make a delicious, light, and fluffy shortcake. You will need almond flour, coconut flour, and tapioca flour. First, you will make your gluten-free shortcake.

They will be sweetened with honey. In the recipe, we call for grass-fed butter, but if you are dairy-free, you can easily substitute the butter for ghee or coconut oil.

FOR THE STRAWBERRIES

You can simply cut the strawberries in slices and put them on the shortcake, or you can sweeten them first. This is totally optional but highly recommended!

We like to add a tablespoon of honey to our sliced strawberries and allow them to sit for a few minutes to let them make a little juice. Pouring the honey strawberry juice over the shortcake adds so much flavor and makes them the perfect texture.

FOR THE WHIPPED TOPPING

Have you ever made your own whipped cream? It is so simple and really fun, in our opinion! All you need is heavy whipping cream; we use the cream off our raw milk and a mixer.

For this recipe, we added a little honey and vanilla before whipping it for extra flavor.

If you think of it, place your beaters in the fridge a few hours before making the whipped cream. Having cold beaters will help in the whipped cream process!

Our Favorite Sweet Treats

• Strawberry Lollipops
• Gluten-Free Zucchini Bread
• Paleo Peppermint Brownies
• Homemade Strawberry Jam

5 from 6 votes

Healthy Strawberry Shortcake | Real Food Desserts

By the studio Ascher Prep: 10 minutes minsCook: 12 minutes minsAdditional Time: 5 minutes minsTotal: 27 minutes mins Servings: 10 SaveSaved Pin Print This real food dessert is gluten-free, refined sugar-free, soy free, and has a dairy free option. Made with wholesome ingredients you can eat this strawberry shortcake guilt free.

Ingredients

SHORTCAKES

• 1 cup almond flour
• ⅔ cup tapioca flour
• ½ cup coconut flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 tbsp honey
• 5 tbsp butter
• ½ cup milk
• 1 tsp lemon juice
• 2 eggs

STRAWBERRIES

• 2 pounds strawberries
• ¼ cup honey

WHIPPED TOPPING

• 1 cup heavy whipping cream or cream from raw milk
• 1 tbsp honey
• 1 tsp vanilla

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Instructions

SHORTCAKE

• Preheat the oven to 400 degrees.
• Add all the dry ingredients to a large mixing bowl and mix well.
• Cut the butter into small pieces and add it to the dry ingredients. Push it into the flours with two forks or a pastry cutter until it is well incorporated.
• Add all the wet ingredients to a small bowl and whisk them together.
• Pour the wet ingredients into the dry ingredients and mix until well combined.
• Allow the mixture to sit for a few minutes so the flour can absorb the liquid.
• Form about 1/4 cup of the dough into biscuit shapes and place on a parchment paper-lined baking dish. You can use a 1/4 cup measuring cup or your hands to do this. To keep the dough from sticking coat your measuring cup or hands in flour.
• Bake for 12 minutes or until a toothpick comes out clean.

STRAWBERRIES

• While the shortcake is baking slice the strawberries and set them in a bowl.
• Drizzle the honey over the strawberries and stir.

WHIPPED TOPPING

• Add all the ingredients to a large mixing bowl.
• Mix with a hand mixer until stiff peaks form. This will take several minutes.

Video

Notes

Slice the biscuit in half and pour the sweetend strawberries in the middle and a scoop of whipped topping. Put the top of the biscuit back on and add more strawberries and whipped topping. This will make approximately 10 individual biscuits. Enjoy!

Nutrition

Calories: 336kcal, Carbohydrates: 32g, Protein: 6g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 76mg, Sodium: 335mg, Potassium: 203mg, Fiber: 5g, Sugar: 17g, Vitamin A: 603IU, Vitamin C: 54mg, Calcium: 123mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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