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Gluten Free Strawberry Shortcake Recipe Close Up

Gluten Free Strawberry Shortcake Recipe for One

This Gluten Free Strawberry Shortcake Recipe for One features a sweet vanilla-scented shortcake, and an easy-to-make homemade strawberry sauce.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Servings 1 serving
Calories 563kcal




  • 1 cup strawberries rinsed, hulled, and quartered
  • 1/2 tablespoon pure honey
  • 1 small pinch sea salt


  • 3 tablespoons coconut “whipped cream” see Note


  • Preheat the oven to 350F; line a baking sheet with a piece of parchment paper or a silpat liner.
  • Use a fork to stir together the almond flour, tapioca starch, coconut sugar, salt, baking powder, and mahlab in a medium bowl. Stir in the egg white and vanilla (the dough will be sticky).
  • Drop the dough onto the prepared baking sheet (sort-of like a drop biscuit; don’t flatten it). Bake until the biscuit is puffed and the bottom is golden, about 20 to 25 minutes. Cool.
  • While the shortcake bakes, stir together all ingredients for the strawberries in a small bowl. Transfer to the fridge to macerate for at least 15 minutes.
  • To serve, split the cooled biscuit in half, spoon the berries on top, and dollop on the whipped cream.


  • Nutrition information is for the whole recipe, but doesn't include the coconut "whipped cream".
  • To make coconut “whipped cream”, refrigerate a can of unsweetened, full-fat coconut milk (while still in the can) until fully chilled, 8 hours or overnight. Open the can from the bottom and drain off the thinner, liquid-y coconut milk (you can reserve it for use in something else, such as a smoothie, if you want). Transfer 3 tablespoons of the thick, waxy-looking portion to a medium bowl, and whip it with a handheld electric beater until light and fluffy. Or you can use regular whipped cream, if keeping it paleo isn’t a concern.
  • If you want to double the recipe, use 1 large egg instead of 2 large egg whites. All other ingredients are easy to double.


Calories: 563kcal | Carbohydrates: 70g | Protein: 16g | Fat: 28g | Saturated Fat: 2g | Sodium: 407mg | Potassium: 370mg | Fiber: 9g | Sugar: 26g | Vitamin C: 85mg | Calcium: 184mg | Iron: 3mg