Strawberry Shortcake

Strawberry Shortcake Grain-Free, Dairy-Free, Sugar-Free


Strawberry Shortcake Grain-free, Dairy-free, Sugar-free


Strawberry Shortcake Grain-Free Dairy-Free Sugar-Free

Now that strawberries are in season, this is the perfect dessert to serve your family and friends. This yummy Strawberry Shortcake is grain-free, dairy-free, low-carb, and sugar-free.

  • This vanilla cake makes the perfect base for a strawberry shortcake and can stand on its own, too.
  • Use my dairy-free vanilla frosting to frost the layers in this yummy cake.
  • Serve extra sweetened strawberries along with your shortcake. You can also put strawberry slices between the layers if you like.

Trim Healthy Mamas this cake is an S.


Strawberry Shortcake

Strawberry Shortcake Grain-Free, Dairy-Free, Sugar-Free

A delicious, healthy treat that is grain-free, dairy-free, and sugar-free.

  • Author:
  • Yield: 12 servings
  • Category: Dessert


  • 3/4 cup coconut oil, melted
  • 2/3 cup THM Super Sweet Blend or homemade sweetener*
  • 1/2 cup coconut milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 1/2 cups blanched almond flour
  • 1/2 cups coconut flour
  • 2 teaspoon grain-free baking powder** or aluminum-free baking powder
  • 1/4 teaspoon Himalayan salt
  • 2 cups of strawberries, sliced
  • Pinch of stevia extract


  1. Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper.
  2. In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined.
  3. In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt.
  4. Add the flour mix to the egg mixture and mix until completely combined.
  5. Divide the batter between the cake pans. The batter is a little on the thick side, so spread it out evenly with a spatula.
  6. Bake for 25-30 minutes until golden brown and cake tester or toothpick inserted in the center comes out clean.
  7. Set cakes out on a wire rack to cool completely.
  8. Set cooled cake on a cake platter and top with frosting. Place the second cake on top of the frosting and add a layer of frosting on top. Place sliced strawberries decoratively on top of frosting.
  9. Serve with extra strawberries, lightly sweetened with just a couple pinches of stevia extract.


Use my Dairy-Free Vanilla Frosting to frost the shortcake.
*homemade sweetener – 1 cup erythritol + 1 teaspoon Now Better Stevia
**grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar

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Strawberry Shortcake

  1. Coreen

    Just took this cake out of the oven and snuck a tiny piece… wow! Tastes so good! Cant’t to try it with the frosting and strawberries! I have come to the conclusion that almond flour is the best to bake with! Closest thing to tasting like wheat.

    Thanks for this recipe!

    • MamaShire (Author)

      So glad that you like it! Almond flour for the win! 🙂

  2. Miriam

    Thank you so much for this recipe. I also made your vanilla frosting. My son has been on a gluten and cow dairy free diet since he was a little boy. Today for his 13th birthday I will serve him a delicious cake that is also good for him.


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