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Strawberry Shortcakes with Lakanto Classic Monkfruit Sweetener

The classic strawberry shortcake is the perfect dessert, I love that it showcases seasonality and is simple, yet delicious. This recipe in particular is very easy to make and we take it up a notch by using Lakanto’s Classic Monkfruit Sweetener – I have to say, my processed and sugar-free baking skills have improved once I began using this product. The taste and texture is about as good as they come. You can use it 1:1 to replace conventional sugar, or if you’re like me and prefer things a little less sweet, simply reduce it. Have you tried monkfruit sweetener? What do you think?

If you’d like to give it a try, use my code ELISSAGOODMAN for 15% off your first order HERE.

Strawberry Shortcakes with Lakanto Classic Monkfruit Sweetener

Makes 8 shortcakes 

2 cups gluten-free baking flour (I use organic Arrowhead Mills)
2 T. Lakanto Classic Monkfruit Sweetener
¼ cup coconut oil, at room temperature
¾ cup unsweetened almond milk
Coconut Whip Cream:
1 can full fat coconut cream, chilled overnight in fridge
1-2 tsp. Lakanto Classic Monkfruit Sweetener
1/2 tsp. vanilla extract
Strawberry Filling:
1 lb organic strawberries, clean and sliced
1/2 tsp. Lakanto Classic Monkfruit Sweetener


Preheat oven to 400 degrees. Line baking sheet with parchment paper. Toss cleaned and sliced strawberries with Lakanto Classic Monkfruit Sweetener and set aside to marinate.

In a food processor add your shortbread ingredients, starting with the gluten-free baking flour blend and Lakanto Classic Monkfruit Sweetener. Pulse processor as you drizzle in coconut oil and almond milk until a “doughy” ball forms.

Transfer dough to a cutting board dusted with gluten-free flour and roll out with a rolling pin until about an inch thick. Cut into your desired biscuit shape and transfer to parchment lined baking sheet. Place in oven and bake for 10-12 minutes (biscuits will rise and be browned on top).

While biscuits bake, make your whip cream: Remove coconut cream from fridge. Scrape out the firmed coconut cream from the top of the can into a chilled bowl and leave the liquid behind for another use. Add the Lakanto Classic Monkfruit Sweetener and vanilla, mix until creamy and smooth (less than a minute). Refrigerate until ready to use.

Remove biscuits from oven and let cook for five minutes. Carefully split them lengthwise, top with strawberries and finish with coconut whip cream.



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