grain-free vanilla bean strawberry shortcake with lemon curd whipped cream {strawberry shortcake recipe}

it’s summer. that can only mean sunshine and rainy afternoons and beach days and,


of course,

strawberry. shortcake.


vanilla bean strawberry shortcake titlejpg


as our family works gently toward cleaner eating, i’m always experimenting with new ingredients.  when i saw cashew flour at trader joe’s, i knew it was an easy way to do that. Driscoll’s offered up coupons to make my strawberry dreams come true, and we were off on a “find a new magical shortcake recipe” adventure.

recipe.  success.


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i wanted a tart, bright feel to counter the rich, buttery shortbread, so we added lemon curd, cream cheese, and Greek yogurt to the whipped cream.  aside from letting them sit to macerate a bit (you can add some honey or raw sugar if you like, but i didn’t need it with strawberries this fresh and juicy), the berries are left to their sweet natural selves.


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print this.  make it.  even if you’re not gluten-free or grain-free or any of those.  it’s a beautiful dessert all on its own accord.


Grain-Free Vanilla Bean Strawberry Shortcake with Lemon Curd Whipped Cream


  • For shortcake:
  • 3/4 cup salted butter
  • 1/3 cup honey
  • 4 cup cashew flour (available in 1 pound bags at Trader Joe's)
  • 1/2 vanilla bean, split and scraped of seeds
  • For Whipped Cream:
  • 4 ounces cream cheese, softened
  • 1 tablespoon honey
  • 1/4 cup lemon curd
  • 1/2 vanilla bean, scraped from the pod
  • 1 cup Greek yogurt
  • 1/2 cup heavy cream
  • 2 pints fresh Dole strawberries
  • additional lemon curd, for serving


  1. Slice strawberries and set aside, saving 4 whole strawberries for garnish.
  2. For Shortcake:
  3. Preheat oven to 325 degrees farenheit.
  4. Melt butter and honey, 30 seconds at a time, in microwave.
  5. Stir in vanilla bean and cashew flour (finely ground cashews) until completely blended.
  6. Pour into a well-greased 8-inch round cake pan (we use coconut oil spray).
  7. Bake at 325 degrees for 12-18 minutes, checking every few minutes after 10.
  8. Remove from oven when golden brown (nut flours burn easily).
  9. Place on a cooling rack and allow to cool for 30 minutes.
  10. Slice into 8 wedges.
  11. For whipped cream:
  12. Place cream cheese, honey, lemon curd, and vanilla bean in the bowl of a stand mixer.
  13. Beat ingredients until combined, and no lumps remain in cream cheese.
  14. Add Greek yogurt and continue beating until blended.
  15. Add heavy cream and beat until peaks begin to form.
  16. Place in refrigerator for 20 minutes to chill.
  17. To serve:
  18. Place a wedge of shortbread on plate.
  19. Smear with 1 teaspoon lemon curd and 2 tablespoons fresh sliced strawberries.
  20. Top with piped or heaped whipped cream and half a fresh strawberry to garnish.
  21. Serves 8.


what do you think?  i’d love to hear your results!

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2 Comment

  1. Reply
    Jillian Babbel Mendioro
    June 25, 2014 at 10:11 pm

    This recipe sounds absolutely delicious and the pictures or gorgeous!

    1. Reply
      July 3, 2014 at 9:26 pm

      Thank you so much, Jillian! Headed over to visit ya at Our Toasty Life! 🙂

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