Posts tagged healthy
Dairy Free Strawberry Shortcake

What are your favorite foods for the Fourth of July? Creamy potato salad, sweet and crunchy corn on the cobb and strawberry shortcake are what I crave! Strawberry shortcake was a big deal in my family when I was growing up. Summer was not marked by a calendar date, it was whenever the first flaky shortcake dripping with ripe strawberries was served. 

Traditionally, to make a shortcake from scratch you use a whole stick of butter and cut it into a flour and sugar mixture. While delicious and definitely my preferred splurge, I do have occasion to make a dairy free shortcake! Whenever I’m cooking for a friend who can’t have dairy, or I am trying to cut down on my dairy intake I make this delicious dairy-free shortcake! 


This shortcake strays a bit from the traditional texture of a shortcake with butter. This recipe definitely makes more of a cake than a biscuit. Personally I find this shortcake intensely satisfying as the whole wheat flour really fills you up quickly so you don’t have to eat a large piece to feel satisfied. While this is not a low fat dessert, it is definitely a good substitute if you can’t have dairy! 

The coconut whipped cream on top really makes it something special and the subtle honey flavor brings out the rich sugary sweetness of the strawberries. 


Dairy Free Strawberry Shortcake

Makes 6 servings


  • 1⅓ cups whole wheat flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup coconut milk
  • 4-5 cups of fresh, sliced strawberries
  • 1 can (14.5 oz) coconut cream, chilled in the fridge overnight
  • 3 tablespoons honey


Preheat oven to 350 degrees. Grease an 8x8 baking pan with coconut oil. In a bowl, mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. Stir by hand or with hand mixer until well mixed.Pour batter into oiled pan. Bake at 350° for 20-25 minutes (until a toothpick comes out clean). While shortcake is baking, whip honey and coconut cream in a large cold bowl until stiff peaks form. Cool, cut and serve with strawberries and whipped coconut cream!