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Strawberry shortcake bar on a wood board with a big bite on a fork.

Dairy-Free Strawberry Shortcake Bars

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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert, Snack
Cuisine American
Servings 9
Calories 274 kcal

Equipment

  • 1 Hand mixer
  • 1 8x8 Baking Dish

Ingredients
  

Shortbread Cookie Crust

  • 2 Cups Almond Flour
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Room Temperature Egg
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Coconut Oil, Melted
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract

Strawberries

  • 3-4 Cups Sliced Strawberries

Coconut Whipped Cream

  • 13.5 Ounces Full Fat Coconut Milk You'll only need the thick part at the top.
  • 2-3 Tablespoons Powdered Sugar I used Lakanto (sugar free) powdered sugar, but any powdered sugar will work!
  • 1 Teaspoon Vanilla Extract

Instructions
 

Shortbread Cookie Crust

  • 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 milk must 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.
  • Line the baking dish with parchment paper to prevent sticking or grease with avocado oil or coconut oil.
  • 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!

Nutrition

Serving: 1ServingCalories: 274kcalCarbohydrates: 15gProtein: 7gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 18mgSodium: 139mgPotassium: 185mgFiber: 4gSugar: 6gVitamin A: 32IUVitamin C: 29mgCalcium: 75mgIron: 3mg
Keywords easy strawberry shortcake bars, gluten free strawberry shortcake bars, healthy strawberry shortcake bars, strawberry shortcake bars
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