Kicking off February with a fun Valentine's Day inspired dessert! These Strawberry Cream Bars are an easy, delicious, and healthy treat! (With less than 10 grams of sugar per bar.) The base is a light shortcake style crust made with almond flour, and they're topped off with juicy strawberries, and a homemade coconut whipped cream! They're a great option for anyone that is gluten-free or dairy-free! Perfect for Valentine's Day, birthdays, or summer events!

Strawberry Cream Bar close up on the side so you can see each layer. Shortbread crust, fresh sliced strawberries, and coconut whipped cream.

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🍴 Ingredient Notes
🍴Step by Step Instructions
Recipe Tips
How to store leftover bars
Recipe
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💬 Reviews

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🍴 Ingredient Notes

Almond Flour - I have not tested this recipe with any other flour. Make sure you're using a finely sifted almond flour, and not almond meal. My favorite brands are Blue Diamond, and Bob's Red Mill.
Egg - I have not tested with an egg replacement, but I think it would work!
Maple Syrup - Any liquid sweetener should work!

Overhead shot of ingredients measured out.

Top Layer

Sliced Strawberries - Rinse thoroughly, and pat dry before slicing.
Full Fat Coconut Milk, thick part on the top. - Make sure the can is COLD. Refrigerate for at least 24 hours before whipping.
Powdered Sugar - I used Lakanto powdered sugar, but any powdered sugar will work!
Optional - You can sprinkle a light dusting of beet powder to make them pink. (Or add a ½ teaspoon to the whipped cream.)

🍴Step by Step Instructions

Almond Flour Crust

Start by adding almond flour, salt, and baking soda into a mixing bowl. Use a whisk or fork to blend until fully combined.
In a separate mixing bowl add your egg, maple syrup, and vanilla. Blend with a hand mixer or stand mixer until fully combined.
Slowly add your dry mixture into your wet mixture, and fold together with a spatula until a doughy consistency forms.
Next you're going to grease your 8x8 baking dish with a non-stick spray, or coconut oil. (I just rub coconut oil on a paper towel, and spread it with that!) Once it's greased, spread your batter evenly into your square baking dish. Use a spatula or the back of a spoon to spread evenly. Bake at 325 degrees for about 15-20 minutes.

Coconut Whipped Cream

Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
Once your crust has cooled completely, you can start to mix the coconut cream. Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for a few minutes until it thickens up. (It will thicken, be patient!)
Next, add in your powdered sugar, and whip for another minute or so. (Should take about five minutes in total.) To make the whipped cream pink, I added a little beet powder, but that's totally optional!

Putting it all together

Slice your fresh strawberries into thin slices, and layer them evenly on the crust. (I usually do two layers.) Top the strawberry slices with your fresh cream. Use a spatula or back of a spoon to make sure it's even. Let sit in the refrigerator overnight to set. (Or at least 4 hours.)
You can serve the bars with extra fresh sliced strawberries, a sprinkling of beet powder, or enjoy them as is! It should make 9 large bars. ENJOY!

An angled shot of the strawberry bars with freshly sliced strawberries on top, and juicy strawberries next to them.

Recipe Tips

In order to whip coconut cream into a thick "whipped cream" consistency, the coconut milk can MUST be super cold. This helps it to thicken up, and also assures that the thick part of the cream will separate to the top. I recommend letting it refrigerate for at least 24 hours before.
When adding it to your bowl, you only want the THICK portion at the top. If you dump the entire can, it will NOT thicken up into a whipped cream consistency. Use a spoon to gently scoop the thick part out.
I also recommend letting the bars set overnight! If you don't have time, prep them in the morning and wait at least 4 hours before serving.

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 air tight glass container. They will stay good in the fridge for about 5 day! I have not tested freezing this recipe – I don’t recommend it.

More fruity recipes!

Recipe

Strawberry Cream Bars

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 35

Cook Time 20

Total Time 55

Course Dessert, Snack

Cuisine American

Servings

Calories 183 kcal

Equipment

Hand Mixer or Stand Mixer
8x8 Glass Baking Dish
Spatula