Gluten-Free Strawberry Shortcakes with Whipped Coconut Cream

Nicolette Stramara

by | Read time: 2 minutes

Spoon and bowl or fork and plate? How you eat your cake says a lot about you. A fork and plate is the traditional choice – and likely the more sophisticated of the two. But if you’re digging into these strawberry shortcakes, you’d be a fool not to spoon. With the proper scooper-uppers in hand, you’ll be sure to get every last drop of naturally sweetened strawberry sauce and every crumb of that protein-infused shortcake. With so much texture and flavor, you may get “bowled” away.

 4 Gluten-Free Strawberry Shortcakes with Coconut Cream on White Plate |

Makes 16 servings (1 cake square with strawberries and cream)

Macros per serving: 143 calories | 5.5 g protein | 15.7 g carbs | 8.2 g fat | 1.7 g sugar | 1.6 g fiber


1 scoop ARO Vanilla Whey Protein Complex PLUS
1 cup oat flour (or finely ground Vitacost Rolled Oats)
1/2 cup almond flour
1/2 cup Vitacost Xylitol
1 tsp. baking powder
1/4 tsp. salt
1/4 cup melted Vitacost Coconut Oil
1/3 cup plain Greek yogurt
1/2 cup unsweetened vanilla almond milk
2 eggs

Whipped Coconut Cream

1 can (14 oz.) full-fat coconut milk, chilled overnight (or at least 8 hours)
1 Tbsp. Vitacost Xylitol
1 tsp. vanilla extract

Strawberry Sauce

2 cups fresh strawberries, sliced and divided
1 Tbsp. Vitacost Xylitol


  1. Preheat oven to 350 degrees F and grease an 8” x 8” baking dish with non-stick cooking spray or coconut oil.
  2. In a large bowl, sift together protein powder, flours, xylitol, baking powder and salt.
  3. In a separate bowl, whisk together coconut oil, yogurt, milk and eggs.
  4. Pour wet ingredients into dry and stir until batter is smooth.
  5. Pour batter into prepared baking dish and bake 22-26 minutes. Let cake cool while preparing the coconut cream and strawberry sauce.
  6. Spoon out solid portion of canned coconut milk into chilled metal bowl. Using a handheld mixer, beat milk until smooth and slightly fluffy.
  7. Add vanilla xylitol and vanilla extract. Mix well and place in refrigerator until ready to serve.
  8. In a medium bowl, mash 1 cup sliced strawberries with xylitol until mixture becomes juicy. Stir in remaining strawberries to keep the sauce chunky.
  9. Slice cake into 16 even squares. Slice each of those squares in half and place one of the halves on a plate. Spoon strawberry sauce and whipped coconut topping over top. Place second half on top, add more whipped coconut and strawberries and serve.