Coconut Lime Strawberry Shortcake (Dairy Free, Gluten Free)


This light, fresh, and scrumptious dessert is a perfect treat for Mother’s Day.  It’s guilt free, and what mom doesn’t love a guilt free, healthy treat?  The cake is made with fiber rich coconut flour and naturally sweetened with maple syrup.  The hint of lime and coconut flavor mixes perfectly with the fresh strawberries.

Coconut flour is a unique flour to work with, and doesn’t substitute well with other flours, so I don’t recommend any substitutions.  Coconut flour can be found at Costco (I love Costco), or the natural foods store.  My local grocer also carries it in their natural food section.



Coconut Lime Strawberry Shortcake
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 1/2 cup coconut flour
  2. 1/3 cup coconut oil, melted
  3. 3 eggs
  4. 1/3 cup pure maple syrup
  5. 1/2 tsp baking powder
  6. 1/4 tsp salt
  7. 1/4 tsp baking soda
  8. 1 Tbsp vanilla
Strawberry Topping
  1. 1 pint fresh strawberries, sliced
  2. 2 limes, juiced
  3. 2 packets stevia
Coconut Cream
  1. I can coconut milk, cream separated from water
  2. 1 Tbsp maple syrup (or 1 packet stevia)
  1. 1/4 cup unsweetened coconut flakes, toasted
For the Cake
  1. Preheat oven to 350 degrees
  2. Mix all of the ingredients in a large mixing bowl
  3. Pour into greased 8x8 baking dish or 9 inch pie pan
  4. Bake for 25-30 minutes
For the Strawberries
  1. Combine all ingredients in a medium bowl, set aside
For the Coconut Cream
  1. Place a can of full fat coconut milk in the fridge overnight (this will separate the cream from the water)
  2. Scoop out the cream
  3. Whip in the sweetener
To Assemble
  1. Scoop the strawberries over the cake
  2. Top with the coconut cream
  3. Garnish with the toasted coconut
  1. Toast the coconut in a skillet over medium heat or in the oven at 350 degrees

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