These Dairy-Free and Gluten-Free Strawberry Shortcake Bars are the perfect summer dessert! The simple shortbread cookie crust is layered with juicy strawberries and a homemade coconut whipped cream.

Jump to:

• Why You'll Love This Recipe
• 🍴 Ingredient Notes
• Recipe Variations
• 🍴Step by Step Instructions
• Expert Tips
• How to store leftover bars
• Recipe Card
• Want more recipes?
• 💬 Reviews

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Why You'll Love This Recipe

Strawberry Shortcake Bars are a light and fresh summer dessert! This recipe is lower in sugar, gluten-free, and dairy-free which makes it a great option for those with food sensitivities.

The thick almond flour shortbread cookie base is topped with fresh strawberries and a homemade coconut whipped cream.

They are always a hit with my family and one of my personal favorite strawberry dessert recipes!

The best part about this recipe is that it looks fancy, but in reality, it's super easy to make! Just follow my simple step-by-step instructions.

🍴 Ingredient Notes

• Almond Flour - My favorite almond flour brands are Blue Diamond, and Bob's Red Mill. I would not suggest replacing almond flour with anything else.
• Egg - I have not tested with an egg replacement.
• Maple Syrup - You'll need a small amount to give the dough moisture and sweetness.
• Sliced Strawberries - Rinse thoroughly, and pat dry before slicing. See my post on how to clean fruit with vinegar for more information!
• Full Fat Coconut Milk - The can must be chilled for at least 5 hours before using. You can use coconut milk with or without gaur gum. Native Forest is my favorite!
• Powdered Sugar - I used a sugar-free powdered sugar to sweeten the whipped cream, but any powdered sugar will work!
• Vanilla Extract - You'll need some for the shortbread cookie layer and the whipped cream.
• Apple Cider Vinegar - This helps to activate the baking soda! I promise you can't taste it.
• Baking Soda - Along with the egg, this helps to give the cookie layer a lighter texture.

If you're new to gluten-free baking, make sure you check out my posts that explain the differences between the top 3 gluten-free flour alternatives!

1. Almond Flour vs. Cassava Flour
2. Almond Flour vs. Coconut Flour
3. Unblanched Almond Flour vs. Blanched Almond Flour

Recipe Variations

• Toss the fresh strawberries with a little lemon juice, lemon zest, and coconut sugar to switch up the flavors!
• Drizzle melted white chocolate or dark chocolate on the shortbread cookie before adding on the strawberries and cream.
• Sprinkle a light dusting of crushed freeze-dried strawberries on top of the whipped cream.
• To make single serve strawberry shortcake cups, break apart the cooled shortbread and add it into small bowls. Top each bowl with strawberries and whipped cream.
• Try switching up the fresh fruit layer! I love making Banana Cream Pie Bars too.
• For a different look, add the whipped cream directly on top of the cookie base and then top with a layer of fresh strawberries.

🍴Step by Step Instructions

Step 1: Mix Wet Ingredients

Start by adding almond flour, salt, and baking soda into a small bowl. Stir together with a whisk or fork.

Step 2: Mix Dry Ingredients

In a separate bowl add egg, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk together until fully combined.

Step 3: Fold Together

Pour the dry mixture into the wet mixture and fold together with a spatula until a sticky dough forms.

Step 4: Prepare for Baking

Next, grease an 8x8 baking dish with a non-stick spray or coconut oil. Spread the shortbread dough evenly into the square baking dish.

Step 5: Baking & Cooling

Bake at 350 degrees for about 18 minutes. Remove from the oven and place on a wire rack to cool.

Step 6: Coconut Whipped Cream

Scoop out the thick part from the top of the can and add it into a large mixing bowl. Using a hand mixer, blend together with vanilla extract and powdered sugar until light and fluffy.

Step 7: Putting it All Together

Add an even layer of the fresh strawberry slices on the shortbread crust and top with coconut whipped cream. Chill for at least 2-4 hours or overnight and then cut into 9 square bars.

Expert Tips

• The can of full fat coconut milk must be chilled. I recommend letting it refrigerate for at least 5 hours.
• Wet your hands before pressing the shortbread dough into the pan. It is very sticky!
• For best results, chill the bars overnight before cutting. If you don't have time, prep them in the morning and wait at least 4 hours before serving.
• Line the baking dish with parchment paper to prevent sticking or grease with avocado oil or coconut oil.
• To make whipped cream, I prefer using full fat coconut milk that contains gaur gum because it helps to give it a thicker consistency.
• Use a hand mixer to make the whipped cream or a stand mixer with the whisk attachment.

How to store leftover bars

You can store leftovers in the baking dish with a wrap or cover on top. You can also pre-slice them and store the bars in an airtight glass container in the refrigerator.

They will stay fresh in the fridge for about 3-4 days!

More fruity recipes!

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