Can I make the shortcake biscuits ahead of time?

Yes, absolutely. Bake the biscuits up to a day in advance and store them in an airtight container at room temperature. Assemble with the coconut yogurt cream and strawberries just before serving for the freshest result.

What brand of coconut yogurt works best for the cream?

Any full-fat, unsweetened coconut yogurt works well. Brands with a higher coconut cream content tend to produce a thicker cream. Chilling the yogurt overnight in the fridge before use makes a noticeable difference to the texture.

Is this recipe suitable for someone with a nut allergy?

The recipe contains ground almonds, so it is not nut-free in its current form. You can substitute the ground almonds with the same weight of additional oat flour or with sunflower seed flour for a nut-free version.

Can I use frozen strawberries instead of fresh?

Fresh strawberries give the best texture and flavour here. Frozen strawberries, once thawed, will be softer and release a lot more liquid, which can make the assembly soggy. If fresh are unavailable, thaw frozen berries, drain well and pat dry before macerating.

How do I know if the biscuits are properly gluten-free?

Check that your oat flour is certified gluten-free, as standard oats are often processed in facilities that also handle wheat. The ground almonds and all other ingredients in this recipe are naturally gluten-free.

Can I make this recipe vegan?

It is almost entirely vegan already. Simply swap the teaspoon of raw honey in the coconut yogurt cream for an equal amount of maple syrup, and the whole recipe becomes 100 percent vegan and plant-based.

Healthy Strawberry Shortcake with Coconut Yogurt Cream

Name: Healthy Strawberry Shortcake with Coconut Yogurt Cream
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6 servings
Cuisine: American
Ingredients: 200 g oat flour (certified gluten-free if needed); 60 g ground almonds; 1.5 tsp baking powder; 0.25 tsp fine sea salt; 3 tbsp pure maple syrup (for the biscuits); 3 tbsp coconut oil (melted and cooled); 1 tbsp ground flaxseed; 3 tbsp water (to mix with flaxseed); 80 ml unsweetened oat milk (or almond milk); 400 g fresh strawberries (hulled and sliced); 1 tbsp pure maple syrup (for the strawberries); 1 tsp fresh lemon juice; 300 g full-fat coconut yogurt (chilled overnight for best thickness); 1 tsp pure vanilla extract; 1 tsp raw honey or maple syrup (for the coconut yogurt cream); 6 sprigs fresh mint (to garnish, optional)

Gluten-FreeDairy-FreeRefined Sugar-FreeEgg-Free

Prep Time20 min

Servings6

Calories282 kcal

Health Score4/10

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Healthy Strawberry Shortcake with Coconut Yogurt Cream

If you have been searching for a strawberry shortcake that feels indulgent without the sugar crash, this is the recipe you need in your life. Built around fluffy oat-flour biscuits, a cloud-like coconut yogurt cream and a pile of naturally sweetened strawberries, this healthy strawberry shortcake with coconut yogurt hits every note of the classic without relying on refined sugar, heavy cream or white flour. It is the kind of dessert you can serve at a summer garden party and still feel genuinely good about eating two portions. Health-conscious home bakers, dairy-free families and anyone who loves a lighter spin on a retro favourite will find this recipe completely irresistible.

The biscuit base is made with a blend of oat flour and ground almonds, which brings a slightly nutty, wholesome flavour and a real boost of fibre compared to a traditional white-flour shortcake. A small amount of pure maple syrup sweetens the dough naturally, while coconut oil replaces butter to keep things fully dairy-free. Flaxseed mixed with water acts as a binding egg substitute, holding the biscuits together beautifully during baking. The coconut yogurt cream is the real star of the show. Full-fat coconut yogurt, lightly sweetened with a teaspoon of raw honey or maple syrup and a drop of vanilla extract, whips up into something thick, tangy and genuinely creamy. It brings far fewer calories than double cream while adding a gentle probiotic benefit. For the strawberry layer, fresh berries are tossed with just a touch of maple syrup and a squeeze of lemon juice, drawing out their natural juices to create a glossy, jammy topping that needs absolutely nothing else.

The texture of these shortcakes is softer and more tender than a traditional scone-style biscuit, with a golden base and a slightly crumbly top that soaks up those strawberry juices in the most satisfying way. The coconut yogurt cream adds a cool, tangy contrast that balances the sweetness of the fruit perfectly. Serve these assembled at the table so guests can pile on their own layers, or stack them up ahead of time and refrigerate for up to an hour before serving. A little fresh mint tucked into each stack adds a lovely pop of colour and a hint of freshness. These shortcakes work just as well with raspberries or sliced peaches when strawberries are out of season, making this a recipe you will reach for all summer long.

From a nutritional standpoint, this recipe is genuinely healthier in several meaningful ways. Each serving comes in at roughly 280 calories, compared to upwards of 450 in a classic cream-loaded shortcake. The oat flour and ground almonds together provide around 4 grams of fibre per serving, supporting healthy digestion. The total sugar content is kept low by using whole fruit and small amounts of natural sweeteners rather than refined white sugar. Coconut yogurt provides healthy fats alongside a dose of beneficial live cultures, which traditional whipped cream simply cannot offer. The recipe is naturally gluten-free when you use certified gluten-free oat flour, dairy-free, egg-free and refined-sugar-free, making it accessible to a wide range of dietary needs. This is the kind of dessert a nutritionist would genuinely recommend, not as a compromise, but as a truly delicious and nourishing way to celebrate strawberry season.

Ingredients

Serves:6

200 g oat flour (certified gluten-free if needed)
60 g ground almonds
1.5 tsp baking powder
0.3 tsp fine sea salt
3 tbsp pure maple syrup (for the biscuits)
3 tbsp coconut oil (melted and cooled)
1 tbsp ground flaxseed
3 tbsp water (to mix with flaxseed)
80 ml unsweetened oat milk (or almond milk)
400 g fresh strawberries (hulled and sliced)
1 tbsp pure maple syrup (for the strawberries)
1 tsp fresh lemon juice
300 g full-fat coconut yogurt (chilled overnight for best thickness)
1 tsp pure vanilla extract
1 tsp raw honey or maple syrup (for the coconut yogurt cream)
6 sprigs fresh mint (to garnish, optional)

Instructions

1
Preheat your oven to 190 degrees Celsius (375 F) and line a baking tray with parchment paper. In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Stir well and set aside for 5 minutes to thicken into a gel.
This flax egg is your binder, so give it the full 5 minutes to become properly gelatinous before using it.
2
In a large mixing bowl, whisk together the oat flour, ground almonds, baking powder and sea salt until evenly combined. Make a well in the centre of the dry ingredients.
3
Add the melted coconut oil, maple syrup, flax egg and oat milk into the well. Stir everything together gently with a fork or spatula until a soft, slightly sticky dough forms. Do not overmix, as this can make the biscuits dense.
If the dough feels too wet to shape, add one extra tablespoon of oat flour and stir again.
4
Divide the dough into 6 equal portions and gently shape each one into a round disc about 2 cm thick. Place them spaced apart on the lined baking tray.
Wet hands make shaping much easier without the dough sticking to your fingers.
5
Bake for 16 to 18 minutes, until the tops are golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
The biscuits firm up as they cool, so do not panic if they feel a little soft straight out of the oven.
6
While the biscuits bake, prepare the macerated strawberries. Combine the sliced strawberries, 1 tablespoon of maple syrup and the lemon juice in a bowl. Toss gently, then set aside at room temperature for at least 10 minutes. The berries will release their juices and become beautifully glossy.
7
Make the coconut yogurt cream by stirring together the chilled coconut yogurt, vanilla extract and 1 teaspoon of honey or maple syrup in a bowl. Mix until smooth and creamy. Keep refrigerated until ready to serve.
Using coconut yogurt that has been chilled overnight gives you a much thicker, spoonable cream with better structure.
8
To assemble, slice each cooled biscuit in half horizontally. Spoon a generous dollop of coconut yogurt cream onto the bottom half, pile on a heap of macerated strawberries with their juices, then rest the top half of the biscuit on at a slight angle. Add another small spoon of cream on top and a few extra strawberry slices. Finish with a sprig of fresh mint and serve immediately.
Serve assembled shortcakes within 30 minutes for the best texture. The biscuits will soften pleasantly if left longer, but may become quite moist.

Nutrition per serving

282kcal

Calories

Protein

31g

Carbs

14g

Fat

Fibre

11g

Sugar

148mg

Sodium

Pro Tips

✓
Chill your coconut yogurt in the fridge overnight before using it. Cold yogurt is significantly thicker and holds its shape better as a cream.
✓
Macerate the strawberries for at least 10 minutes, and up to 30 minutes, for the juiciest, most flavourful topping.
✓
These biscuits are best assembled and eaten fresh. Store any unassembled biscuits separately from the yogurt and berries.
✓
Oat flour can be made at home by blending rolled oats in a food processor until fine. Spread it out and let it air for a minute before using.
✓
For extra golden biscuits, brush the tops lightly with a little oat milk just before baking.
✓
If your coconut yogurt brand is quite liquid, drain it through a fine mesh sieve lined with a clean cloth for 20 minutes before using.

Frequently Asked Questions

Variations

•
Raspberry and Coconut Yogurt Shortcake
Swap the strawberries for fresh raspberries. Mash a handful gently into the yogurt cream for a pretty pink swirl and a slightly more tart flavour.
•
Peach and Ginger Shortcake
Replace the strawberries with thinly sliced ripe peaches and add a pinch of ground ginger to the biscuit dough. The coconut yogurt cream pairs beautifully with the warm, aromatic fruit.
•
Lemon Curd Coconut Shortcake
Swirl a tablespoon of naturally sweetened lemon curd through the coconut yogurt cream before assembling for a citrusy, zesty version that works wonderfully with blueberries.
•
Chocolate Strawberry Shortcake
Add 1 tablespoon of raw cacao powder to the biscuit dough for a subtle chocolate flavour that pairs brilliantly with the strawberries and coconut cream.

Substitutions

•
Oat flour → Buckwheat flour (Buckwheat flour adds an earthier, slightly stronger flavour but works well structurally. Use the same quantity.)
•
Ground almonds → Sunflower seed flour (Makes the recipe nut-free. Sunflower seed flour can be made by blending raw sunflower seeds until fine.)
•
Coconut oil → Light olive oil (Use the same amount. The flavour will be slightly more neutral, which works just as well in the biscuit dough.)
•
Full-fat coconut yogurt → Thick plain dairy-free yogurt (Any thick, unsweetened plant-based yogurt will work. Oat-based or cashew-based yogurts both give a good consistency.)
•
Maple syrup → Date syrup or agave nectar (Both work as a 1:1 swap. Date syrup adds a slightly richer, more caramel-like sweetness.)
•
Oat milk → Almond milk or cashew milk (Any unsweetened plant-based milk works here. The choice does not significantly affect the final texture.)

🧊 Storage

Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Keep the macerated strawberries in a sealed container in the fridge for up to 2 days. Store the coconut yogurt cream in the fridge in a covered bowl for up to 3 days. Assembled shortcakes are best eaten on the day they are made.

📅 Make Ahead

Bake the biscuits a day ahead and keep them in an airtight container at room temperature. Macerate the strawberries and prepare the coconut yogurt cream up to a few hours before serving, storing both in the fridge. Assemble just before serving for the freshest presentation.