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6-Ingredient Gluten Free Strawberry Shortcake

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gluten-free strawberry shortcake on a table with whipped cream and fresh strawberries on top.

It’s finally strawberry season and I’m SO excited to celebrate with this incredible gluten-free strawberry shortcake recipe! There’s just something about this warm spring air (after a VERY long winter) that makes me wanna whip out all the fresh fruit recipes I can think up. I kicked berry season off a couple weeks ago with my 5-ingredient triple berry crisp, then kept the party going with my new healthy strawberry peanut butter cups. And now – this absolutely flawless gluten-free strawberry cake! It’s a light and tender cake topped with a single-ingredient homemade whipped cream and ultra sweet strawberries. This is another one of those gluten-free cake recipes everyone (and I mean everyone) will LOVE!

a slice of gluten-free strawberry shortcake on a plate with whipped cream and strawberries on top.

Why You’ll Love This Gluten-Free Strawberry Shortcake

  • It’s made with just 6 easy-to-find, wholesome ingredients.
  • Fluffy, soft, and sweet with the perfect balance of fresh fruit and homemade whipped cream!
  • Naturally gluten-free, with easy swaps to make it dairy-free or even keto-friendly.

Frequently Asked Questions

How do I store this gluten-free strawberry shortcake?
Store any leftover cake separately from the whipped cream and strawberries in an airtight container at room temperature for up to 2 days. Once topped, store in the fridge for up to 1 day for best texture.

Can I use a different kind of fruit?
Absolutely! Try blueberries, raspberries, peaches, or a mix of berries depending on the season.

What can I substitute for almond flour?
If you need a nut-free option, try oat flour. Note that texture and flavor may vary slightly.

gluten free strawberry shortcake on a table with whipped cream and strawberries on top.

Sam’s Recipe Tips

  • Be sure to beat the eggs and sugar until they’re superrrr airy and fluffy – this gives the cake its light, sponge-like texture.
  • Let the cake cool completely before adding the whipped cream to prevent it from melting!
  • Make the whipped cream just before serving for the fluffiest, creamiest texture.

Adjust This Recipe to Your Dietary Needs

  • Make it Dairy-Free: Use coconut cream or your favorite non-dairy whipped topping in place of heavy whipping cream.
  • Make it Keto: Replace the sugar with a keto-friendly sweetener like monk fruit or erythritol.
the inside cut of gluten free strawberry shortcake.

What Makes This the BEST Gluten-Free Strawberry Shortcake Recipe

This gluten-free strawberry shortcake is soft, simple, and super impressive. It’s a breeze to whip up in under an hour and delivers the perfect combination of sweet cake, whipped cream, and fresh fruit – no one will ever believe it’s gluten-free! Whether you’re hosting brunch or celebrating something special, this shortcake has your back.

gluten-free strawberry shortcake on a table with whipped cream and fresh strawberries on top.
5 from 1 vote

6-Ingredient Gluten Free Strawberry Shortcake

This gluten-free strawberry shortcake is the easy, light, and summery dessert you’ll want to make again and again! With just 6 simple ingredients, it’s fluffy, naturally gluten-free, and topped with a generous layer of whipped cream and sweet, juicy strawberries. It's perfect for birthdays, holidays, or any warm-weather gathering, this shortcake is a no-fuss, totally delicious crowd-pleaser!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings

Equipment

  • 2 large bowls
  • 1 small bowl

Ingredients

  • 4 large eggs at room temperature
  • 1/2 cup sugar
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder

For the whipped cream:

  • 1 cup heavy whipping cream

For the strawberries

  • 1 cup fresh strawberries sliced
  • 1 tablespoon sugar

Instructions

  • Preheat oven to 350° Fahrenheit and grease a 6-inch cake pan.
  • Beat together the eggs and sugar with a hand or stand mixer on high speed until pale and thick, about 5 minutes.
  • Add in the almond flour and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
  • Transfer the batter to your prepared cake pan. Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
  • Remove cake from the pan and transfer it to a wire cooling rack to cool. While the cake cools, add the sliced strawberries and a tablespoon of sugar to a bowl, and stir until the strawberries are coated in sugar. Set the strawberries aside while you make the whipped cream.
  • Pour the heavy whipping cream into a large bowl and use a hand or stand mixer to beat the cream until it’s super light and fluffy and stiff peaks have formed (about 5 minutes).
  • Once the cake has completely cooled, top it with the homemade whipped cream then the strawberries. This cake is best served immediately!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Sugar: 6g
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30 Minutes or Less

Healthy Strawberry Peanut Butter Cups

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a healthy strawberry peanut butter cup with a bite taken out.

I went on a sort of healthier candy spree last fall with my healthy snickers recipe, 4 ingredient date caramels, and healthy homemade butterfingers. All of which are delicious, but I was missing one of the most popular (and one of my personal faves) candies – peanut butter cups! And honestly, had I known making your own homemade healthy peanut butter cups was this easy, I’d have been making them for yearssss. Just chocolate (I used dark, but use whatever you prefer!), peanut butter, almond flour, coconut oil, and just a touch of maple syrup is all you’ll need for this super easy and no-bake dessert recipe!

healthy strawberry peanut butter cups on a sheet of parchment paper.

Why You’ll Love These Healthy Strawberry Peanut Butter Cups

  • Made with just 5 wholesome ingredients, these peanut butter cups are easy, no-bake, and naturally gluten-free and dairy-free.
  • The creamy peanut butter filling paired with rich dark chocolate and a touch of strawberry makes them a perfectly indulgent yet nourishing treat.
  • Customizable to suit your dietary needs – refined sugar-free, nut-free, or vegan – without compromising flavor.

What Makes This Recipe Healthy?

Unlike traditional peanut butter cups loaded with refined sugars and additives, this recipe uses natural sweeteners like maple syrup or honey. The inclusion of almond flour adds a dose of healthy fats and fiber, while the use of dark chocolate chips provides antioxidants. By choosing unsweetened peanut butter, you control the sweetness and ensure a treat that’s both delicious and nourishing!

close up image of a healthy strawberry peanut butter cup with a bite taken out.

Can I Use a Different Sweetener?

Absolutely! If you prefer a different natural sweetener, options like agave nectar or coconut sugar work well in this recipe. Keep in mind that the sweetness level may vary, so adjust to taste. For a sugar-free version, consider using a monk fruit sweetener or stevia, but be sure to check the conversion rates as they differ from traditional sweeteners.​

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Replace peanut butter with sunflower seed butter and almond flour with oat flour to eliminate nuts while maintaining texture and flavor.​
  • Make it Dairy-Free: Use dairy-free chocolate chips to ensure the entire recipe remains free from dairy products.​
  • Make it Refined Sugar-Free: Opt for dark chocolate chips sweetened with coconut sugar or stevia, and use maple syrup or honey as your sweetener of choice.​
a healthy strawberry peanut butter cup with a bite taken out.
5 from 2 votes

Healthy Strawberry Peanut Butter Cups

These healthy strawberry peanut butter cups are a delicious, no-bake treat made with just 5 simple ingredients. Naturally gluten-free and dairy-free, they’re perfect for a quick snack or a better-for-you dessert. Easy to customize and bursting with sweet, chocolatey flavor, they’re the ultimate healthy twist on a classic favorite.
Print Pin Rate
Prep Time: 10 minutes
Chill Time: 18 minutes
Total Time: 28 minutes
Servings: 16 servings

Equipment

  • 2 small bowls
  • 1 mini muffin pan

Ingredients

For the chocolate layer:

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

For the peanut butter filling:

  • 1/2 cup peanut butter unsweetened
  • 2-3 tablespoons almond flour or 1-2 tablespoons coconut flour
  • 2 tablespoons maple syrup or honey

Instructions

  • Line a mini muffin pan with mini liners.
  • Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler until completely melted and smooth.
  • Once the chocolate is melted, pour about 1 teaspoon of melted chocolate into the bottom of each liner and use a spoon to spread the chocolate around to cover the entire bottom of the liner. Once all liners are lined with chocolate, transfer your muffin pan to the freezer to set and set the remaining melted chocolate aside.
  • While the chocolate sets, add all peanut butter filling ingredients to a bowl and stir together until smooth, slightly thick, and combined.
  • Spoon about 1 teaspoon of the peanut butter filling mixture into the palm of your hands and roll it into a ball, then flatten it slightly to form a disk. Remove the muffin tin from the freezer and place one disk on top of each cup lined with chocolate. Repeat this process until all cups have been filled with peanut butter.
  • Pour 1-2 teaspoons of melted chocolate over each peanut butter cup, making sure you completely cover the peanut butter inside. Once all peanut butter cups are filled with chocolate, place a strawberry slice on top of each cup, then transfer the pan back into the freezer for 10-15 minutes or until the chocolate is completely set. Remove the strawberry peanut butter cups from the freezer, transfer to an airtight container and store in the fridge or enjoy right away!

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Sugar: 6g
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Desserts

4-Ingredient Gluten-Free Almond Flour Cake

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Why You’ll Love This Recipe

This almond flour cake is light, moist, and easy to make. It’s gluten-free, dairy-free, grain-free, and made with wholesome ingredients. You only need one bowl and a few pantry staples to create this delicious, crowd-pleasing dessert!

Can You Use Almond Flour For Cakes?

Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar. And after you make this cake, I highly recommend you use any leftover almond flour to make almond flour chocolate cookies and almond flour brownies – YUM!

gluten-free almond flour cake sliced on a plate.

What You’ll Need To Make Almond Flour Cake

Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!

Sugar: Adds sweetness and helps create a tender crumb. Feel free to substitute with coconut sugar for a refined sugar-free option.

Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.

Baking Powder: Helps the cake rise and adds fluffiness!

Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.

overhead image of almond flour cake on a plate.

How to Make Almond Flour Cake

  1. Preheat your oven to 350°F and grease an 8-inch cake pan.Beat eggs and sugar until pale and thick (about 5 minutes).
  2. Add almond flour, baking powder, and lemon zest. Beat until just combined.
  3. Pour batter into the pan and top with sliced almonds if using.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool completely before serving.

Sam’s Recipe Tips

  • Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
  • For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
  • Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
  • If you like cinnamon, try adding a teaspoon of cinnamon to the batter.

Storage Instructions

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months—just thaw it at room temperature before serving.

gluten-free almond flour cake sliced on a plate with powdered sugar on top.
4.15 from 7 votes

Perfect Almond Flour Cake

Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 4 large eggs, at room temperature
  • 1/2 cup sugar
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 2 teaspoons lemon zest optional, but recommended
  • 1/4 cup sliced almonds optional, for topping

Instructions

  • Preheat oven to 350° Fahrenheit and grease an 8-inch cake pan.
  • Beat together the eggs and sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.
  • Add in the almond flour, lemon zest (if using) and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
  • Transfer the batter to your prepared cake pan and if you'd like, top with an even layer of sliced almonds (for extra crunch and decoration). Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
  • Remove cake from the pan and let cool completely before garnishing and serving.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 17g | Protein: 7.5g | Fat: 13g | Sugar: 13g

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30 Minutes or Less

Chocolate Covered Strawberry Almond Flour Brownies

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overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.

With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

bite shot of chocolate covered strawberry almond flour brownies.

What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

Can I use store bought brownie mix instead?

You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

Tips and Tricks

  • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
  • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
  • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!
overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.
3 from 3 votes

Chocolate Covered Strawberry Almond Flour Brownies

These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, or any vegetable oil
  • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

For the chocolate drizzle:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
  • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
  • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Healthy Summer Fruit Crisp

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Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.

Close-up overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

What You’ll Need to Make Summer Fruit Crisp

Summer Fruit – I used fresh blueberries, strawberries, and peaches in my summer fruit crisp, but any fruit will work! Feel free to use whatever you have on-hand, or whatever’s on sale at the grocery store that week. The only thing to note is, whichever fruit you use, make sure it totals to about 5-6 cups for this recipe.

Maple Syrup – This healthy dessert recipe is sweetened with maple syrup! It’s refined sugar-free and honestly so healthy you could get away with eating it for breakfast.

Rolled Oats – Any type of rolled oats will do – old-fashioned, quick cook, etc. The only type of oats you’ll want to avoid for your fruit crisp topping are whole oats, steel-cut, or Irish oats.

Almond Flour – The almond flour keeps this recipe gluten-free! However, if you don’t have almond flour, or want to make this nut-free, you can replace the almond flour with all purpose flour.

Butter or Coconut Oil – Use whichever you prefer in your crisp! I typically just use whichever I have on-hand. Coconut oil is obviously the healthier option, but butter adds a bit more flavor, which I love.

Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.

Tips and Tricks

  • Keep this recipe simple! You’ll only need one bowl, which is used to first mix together the filling, then the crisp. There’s no need to dirty any extra dishes for this healthy dessert recipe.
  • This summer fruit crisp is best served warm with a scoop of cold vanilla ice cream on top. Though feel free to serve it however you’d like. On its own is delicious, or with a dollop of fresh whipped cream – yum!
  • Store leftover fruit crisp in an airtight container in the fridge for up to 4 days. If enjoying leftovers, I recommend reheating in the microwave for just about 30 seconds before eating.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Use either non-dairy butter, or take the coconut oil option in the crisp.

Make it Nut-Free: For a nut-free dessert, replace the almond flour with 1/2 cup of all purpose flour.

Overhead image of summer fruit crisp in a baking dish with vanilla ice cream on top.
5 from 1 vote

Healthy Summer Fruit Crisp

A healthy fruit crisp loaded with fresh summer fruits! The perfect warm-weather dessert, best served with a scoop of vanilla ice cream. Super easy to make with just one bowl, in 30 minutes.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

For the filling:

  • 2 cups blueberries
  • 2 cups sliced strawberries, or raspberries
  • 2-3 peaches, pitted and sliced
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the crisp:

  • 1 1/2 cups rolled oats
  • 1/2 cup almond flour
  • pinch of salt
  • 1/4 cup butter or coconut oil, solid
  • 1/4 cup maple syrup

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Mix together all filling ingredients in a large bowl, then transfer to a 9-inch baking dish.
  • Mix together all crisp ingredients in a large bowl (you can use the same bowl you used to make the filling), then evenly sprinkle crisp over top of the filling.
  • Bake for 20-25 minutes or until fruit is soft, then let cool slightly before serving.

Nutrition

Calories: 300kcal
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