Simple Strawberry Shortcake

The last of the Everbearing strawberries are coming in to our local Farmer’s Market and I love it!  I love the first little gems in June when those little berries start to become available locally, but I do love the bigger ones that we see this time of year!  Different kind of plant, different berries, still delicious!  This shortcake is one I modified years ago and it is still just as easy to make and looks like hard work but really isn’t!  If you want an impressive dessert without too much work this is for you! And, it’s not really got that much sugar in it so you could even have some for breakfast if you really wanted!


15 minutes

Bake time

20 minutes


12 servings


  • For the Shortcakes:
  • 1/2 C coconut oil
  • 3/4 C coconut palm sugar
  • 1/2 C buttermilk
  • 2 eggs
  • 1 tsp Pure vanilla extract
  • 1.5 C flour 
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • For the Strawberry filling:
  • 2 C strawberries, washed & hulled
  • 1/2 C water
  • 2 Tbsp pure maple syrup


  1. Preheat oven to 350.
  2. In a large mixing bowl, cream together coconut oil and sugar.
  3. Add eggs and vanilla and mix until well combined.
  4. In a smaller bowl, mix together dry ingredients.  
  5. Add half of the dry mix to the wet.  Add half of the buttermilk.  Stir until combined.  Add remaining dry ingredients and buttermilk. Stir until batter has no lumps.
  6. Pour batter into a greased 8X8 pan or, portion into 12 muffin wells.
  7. For muffins, bake 20 min.  For 8X8 pan 25 min or until it starts to brown at the edges and is firm but bounces back in the centre.
  8. While cake is baking, prepare strawberry filling.  In a small saucepan combine berries, water and maple syrup.
  9. Bring to a low boil and simmer 15 min until thickened.  Mash berries slightly with a fork if desired or leave larger chunks if that is your preference.
  10. Spoon strawberry filling over warm cakes.  Serve with fresh whipped cream or homemade ice cream! 


Gluten free???  Replace dry ingredients with Easy Peasy Bagel, Pancake and Waffle mix. Reduce sugar by 2 Tbsp. Or leave as is.  Will be a slightly sweeter cake as the mix contains organic cane sugar.

Or use your preferred All-purpose Gluten Free baking flour (one that you trust for cakes or cookies!)

Don’t have buttermilk on hand or don’t want to buy 1/2 a litre when all you need is 1/2 C??  Add 1/2 Tbsp Apple Cider vinegar to 1/2 C of whole milk 5 minutes before you start baking. This is especially helpful when using Gluten free flour!  

For best results in any baking, use room temperature eggs.  But especially when using coconut oil.  The cold eggs could make the coconut oil solidify into chunks and will affect overall baking.

Don’t like coconut oil?  Use softened butter instead!  

Dairy free? You can make “buttermilk” the same way mentioned above using any preferred non-dairy milk as well!

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