No-Bake Strawberry Shortcake Cups (Gluten-Free, Dairy-Free, Cortisol-Friendly)
These no-bake dessert jars are layered with almond flour crumble, whipped coconut cream, and juicy strawberries. Gluten-free, dairy-free, naturally sweetened — and perfect for spring.
Equipment
- mixing bowl
- small jars or cups
- spoon
- measuring cups and spoons
- Hand mixer or whisk (for coconut cream)
- knife
- cutting board
Ingredients
For the crumble base:
- 1 cup almond flour
- 2 tbsp coconut oil or ghee melted
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of sea salt
For the coconut cream:
- 1 can can full-fat coconut milk chilled overnight, scoop only solid part
- 1-2 tsp maple syrup
- 1/2 tsp vanilla extract
Strawberry layer:
- 1 1/2 cups fresh strawberries chopped
- 1 tsp lemon juice or 1 tsp maple syrup if berries need sweetening Optional
Instructions
- Make the crumble: Mix almond flour, melted oil, syrup, vanilla, and salt. Set aside.
- Whip the cream: Use a hand mixer to whip solid coconut cream with maple syrup and vanilla until fluffy.
- Prep the berries: Chop strawberries and toss with lemon juice if desired.
- Assemble the cups: In small jars or cups, layer crumble, strawberries, and whipped cream. Repeat layers as desired.
- Serve chilled or store in the fridge up to 24 hours before serving.
Video
Notes
Per Serving (1 cup):
- Calories: ~320
- Protein: 4g
- Carbohydrates: 20g
- Fiber: 5g
- Fat: 25g
What this means for your body:
- The healthy fats (from coconut cream + almond flour) help slow glucose absorption → more stable energy
- Fiber from strawberries + almond flour supports digestion and blood sugar balance
- Lower sugar load compared to traditional shortcake helps avoid that spike → crash cycle
Servings: 4
Calories: 320kcal