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.
Start by adding almond flour, salt, and baking soda into a small bowl. Stir together with a whisk or fork.
In a large bowl add egg, maple syrup, melted coconut oil, apple cider vinegar, and vanilla extract. Whisk together until fully combined.
Pour the dry mixture into the wet mixture and fold together with a spatula until a sticky dough forms.
Next, grease an 8x8 baking dish with a non-stick spray or coconut oil. Spread the shortbread dough evenly into the square baking dish.
Bake at 350 degrees for about 18 minutes. Remove from the oven and place on a wire rack to cool.
Coconut Whipped Cream
Scoop out the thick part from the top of the can and add it into a chilled mixing bowl. Using a hand mixer, blend together with vanilla extract and powdered sugar until light and fluffy.
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.
Notes
Expert Tips
The can of full fat coconut milkmust 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.
To make whipped cream, I prefer using full fat coconut milk that contains gaur gum because it helps to give it a thicker consistency.
How To Store Leftovers
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!**See full post for more information and step by step photos!