Skinny Strawberry Shortcake
Prep time
Cook time
Total time
Serves: 12
  • strawberries + whipped cream
  • 2 cups light cool whip or coconut whipped cream
  • 7 cups fresh strawberries, quartered
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons honey
  • biscuits
  • 3 cups white whole wheat flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • ¼ cup honey (or maple syrup for vegan option)
  • ¾ cup coconut oil, chilled
  • 1 cup canned coconut milk, full fat
  • 2 tablespoons almond milk
  • coarse sugar, for sprinkling
  1. Make the Strawberry Filling. In a large bowl, mix together the strawberries, honey and lemon juice. Cover and refrigerate until ready to use. Make coconut whipped cream, if using and refrigerate.
  2. Make the biscuits: Preheat oven to 425°F. Mix the flour, baking powder, and salt together in a large bowl. Whisk until combined. Add the cold coconut oil and cut into the dry ingredients with a pastry cutter. Mix until coarse crumbs form.
  3. In a medium bowl, mix coconut milk, honey and lemon juice together and pour over dry mixture. Stir everything together until just combined, being careful not to overwork the dough. You may need to use your hands to mix everything together. The dough will be very crumbly. Turn the dough out onto a work surface and gently form it in a ball using your hands and flatten to ¾ in thick. Cut dough into 3-inch circles then re-roll any scraps until you have about 12-15 biscuits.
  4. Arrange on a baking sheet lined with parchment paper or a silat mat. Make sure the edges of each biscuit are touching. See picture above for example.
  5. Brush the tops with 2 Tablespoons almond milk and sprinkle with coarse sugar. Bake for 13-15 minutes, turning the pan half way through. Remove from the oven and allow to cool on the baking sheet for at least 15 minutes.
  6. To serve, cut the biscuits in half and layer with strawberries and whipped cream. Biscuits can be stored in the freezer for up to 3 months.
Recipe by What Molly Made at