Clean Strawberry Shortcake Dessert

clean eating dessert recipe
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  • 2 hard boiled pasture-raised egg yolks
  • 1 1/3 cup 1-for-1 gluten free flour, like this one from King Arthur
  • 3 tablespoons masa harina (finely ground corn flour)
  • 1 tablespoon baking powder
  • 1/4 teaspoon unrefined sea salt
  • 1/4 cup plus 3 tablespoons coconut palm sugar, try Nutiva Organic brand
  • 6 tablespoons chilled organic coconut oil, such as Barlean’s
  • 2/3 cup + 2 tablespoons coconut “cream” (see notes below)
  • 2 pounds organic strawberries (hulled, halved, quartered if large)
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon arrowroot
  • 1 cup coconut whipped cream


  1. Preheat oven to 350 degrees. Pulse the egg yolks, both flours, baking powder, salt and 3 tablespoons of the coconut palm sugar in a food processor to combine. Add the coconut oil and pulse until coconut oil is well-incorporated into the flour, but do not over-mix. Add in 2/3 cup of the coconut cream, then pulse 2-3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to ensure oil is thoroughly blended.
  2. Use a 2-ounce ice cream scoop, make 8 balls and place on a parchment-lined baking sheet. Do not flatten. (Note: if you do not have an ice cream scoop you can measure out mounded scoops with a 1/4 cup measuring cup instead.) Cover and place in freezer until cold, about 15 minutes.
  3. Meanwhile, add the strawberries, 1/4 cup of the coconut palm sugar, lemon zest and a pinch of salt in a medium bowl; gently toss to combine ingredients. Transfer half of the strawberries to a large saucepan and add 1 tablespoon water; bring strawberries to a gentle simmer over medium-low heat. Cook, stirring occasionally, until strawberries are just starting to break down and become jammy and liquid syrupy, about 15 minutes. In a small bowl, whisk together the lemon juice with arrowroot; pour the lemony arrowroot mixture into the cooked strawberries, mix well to combine. Add the cooked strawberries to the uncooked strawberries, gently toss to coat and set aside.
  4. Remove the shortcakes from the freezer, brush the tops with the remaining 2 tablespoons of coconut cream and sprinkle a little coconut palm sugar on each top. Bake until golden and sides are firm to the touch, 28 to 30 minutes. Let cool.
  5. To assemble, you can either split the shortcakes in half or use each shortcake like a slice of sandwich bread, ladle the strawberries on top, add a hefty dollop of coconut cream and close with shortcake. Serve at once.

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Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Strawberry Shortcake. You can reserve the liquid water for smoothies. Also, for what it is worth, I always seem to have the easiest time getting the cream from Thai Kitchen brand.

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