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Strawberry Kiwi Shortcakes, Gluten-Free

A gluten free, slightly sweet and crumbly shortcake, perfect for topping with sweet strawberries and whipped cream.
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Dessert
Cuisine: American
Servings: 4 people
Calories: 283kcal
Author: Michelle Miller




  • 2 cups strawberries sliced
  • 2 kiwis sliced
  • whipped cream or coconut whipped cream


  • In a mixing bowl, add all the dry shortcake ingredients, and stir together well.
  • In a small bowl, add the egg, coconut oil, honey and vanilla. Beat together quickly, not letting the coconut oil solidify.
  • Add the wet ingredients to the dry, and stir until all the dry ingredients have been mixed in.
  • Place the dough in the fridge for 10-20 minutes to allow the dough to stiffen.
  • Preheat the oven to 350 degrees f.
  • Once the dough is chilled, it will be easier to work with. Separate the dough into 4 pieces, and roll each piece into a ball.
  • Bake the shortcakes for 15-18 minutes, until golden brown.
  • Allow to cool, then split, and fill with sliced strawberries, kiwi, or whatever fruit you desire. I think this would be great with cherries or peaches, too!
  • Top with whipped cream or coconut whipped cream, and serve immediately.


Calories: 283kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 323mg | Fiber: 5g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 85mg | Calcium: 71mg | Iron: 2mg