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Gluten Free Strawberry Shortcake

Servings: Serves 12


2 cups Gluten-Free Baking and Pancake Mix
3 tablespoons Agave Nectar, Amber & Organic
4 tablespoons Virgin Coconut Oil in Glass Jar, Organic
2 cups low fat vanilla yogurt
3 cups strawberries, quartered

Dessert superstar strawberry shortcake gets a healthy and gluten-free update with this flavorful recipe. We substitute agave nectar for sugar, organic virgin coconut oil for other cooking oils, and we use our Gluten-Free Baking and Pancake Mix to create light and fluffy shortcakes you won’t believe are free of gluten!


  1. Preheat oven to 350° F and coat muffin tin with nonstick cooking spray.
  2. In bowl, combine coconut oil, 1 ¼ cup yogurt, and 2 tablespoons, agave nectar until full combined.
  3. Add baking mix until dough has formed.
  4. Fill muffin tin 2/3 full.
  5. Bake for 15 to 20 minutes or until top is golden brown.
  6. In bowl combine strawberries with ½ tbsp. agave nectar.
  7. In a separate bowl combine yogurt with remaining agave nectar.
  8. Cut small hole in the middle of the biscuit and place strawberry into the biscuit. Top with yogurt mixture and serve.


Serving Size: 1 Shortcake

Calories: 200
Total Fat: 6 g
Saturated Fat: 5 g
Protein: 3 g
Total Carbohydrate: 33 g
Dietary Fiber: 1 g
Cholesterol: 5 mg
Iron: 1 mg
Sodium: 220 mg
Calcium: 109 mg


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