Peanut Butter Strawberry Shortcake {GF/DF}

Better than the original?? The REMIX! I love a classic strawberry shortcake, but this one’s even better with the addition of PEANUT BUTTER. So yummy! And healthier than the original, too, because there is NO sugar, flour, or dairy. Elevate your strawberry shortcake game.

Peanut Butter Strawberry Shortcake | Pretty Pies

Layers upon layers of deliciousness

Now that strawberries are back in season, I’m loving adding them to everything.. spinach salads, smoothies, on top of pancakes, yogurt, and (one of my favorite combinations) peanut butter! Yes, peanut butter! I’m not a fan of jelly on sandwiches. But fresh strawberry slices? Oh yeaaah! It’s delish!

Use peanut butter to make this soft cookie-like shortcake and then layer on fresh strawberries and whipped cream… omg, I die. Heaven on a fork. There’s something about that sweet + salty combo that is SO so good.Peanut Butter Strawberry Shortcake | Pretty Pies

NUTTER BUTTER COOKIES?

This no-bake shortcake is different than your conventional flour, sugar, eggs recipe. It tastes like crumbled Nutter Butter cookies, lol! But much healthier of course! 😉 It’s made with almonds, peanut butter, and dates! (Be sure to use the big, soft medjool dates. If you use deglet, you’ll need more of them and might need to soak them first).





Peanut Butter Strawberry Shortcake | Pretty Pies

NO SUGAR (really!)

There is no sugar added to this recipe! Woohoo! Just fruit (4 dates + 1 1/2 cups strawberries) and a touch of stevia is all it needs to be amazingly sweet. Trust me, you won’t miss the sugar.

Peanut Butter Strawberry Shortcake | Pretty Pies

NO BAKE

Trust me, this is simple to put together. Easy. All you have to do is throw the ingredients in a food processor, layer your pan with shortcake, spread on the whipped cream & strawberries and repeat! Then get ready for the taste sensation!

Peanut Butter Strawberry Shortcake | Pretty Pies

JUST 1 SLICE, BABYDOLL

True story: I served this dessert to my family and many, many tears were shed because I limited my almost 4 year old daughter to only 1 slice, haha! But I can totally sympathize. I could definitely put away this entire thing if I had the room in my stomach. My hubby raved about this one, too. It’s going on my “make again” list for sure. (In fact, I just might make a second one when this one’s gone!) I’m officially obsessed.

Have you tried the delicious combo that is Peanut Butter + Strawberries? It’s a winner! What other flavor combinations should I try? Let me know!

Print Recipe
Peanut Butter Strawberry Shortcake
Take your strawberry shortcake to the next level with peanut butter!
Prep Time 30 minutes
Servings
slices
Ingredients
Peanut Butter Shortcake:
  • 1 cup almonds
  • 1/2 cup natural peanut butter + more for drizzling
  • 4 medjool dates
  • 1/2 tsp vanilla
  • Pinch of Himalayan pink salt
  • Splash of water to help blend
Whipped Cream/Strawberry Layer 1
  • 1 can coconut milk or coconut cream *Thai Kitchen brand*
  • 15-20 drops Sweet Leaf Vanilla Creme Stevia Drops
  • 2 Tbs coconut oil melted
  • 1/2 tsp vanilla extract
  • Handful of strawberries sliced
Whipped Cream/Strawberry Layer 2
  • 1 can coconut milk or coconut cream
  • 1 1/2 tsp vanilla extract
  • Handful of strawberries sliced
Prep Time 30 minutes
Servings
slices
Ingredients
Peanut Butter Shortcake:
  • 1 cup almonds
  • 1/2 cup natural peanut butter + more for drizzling
  • 4 medjool dates
  • 1/2 tsp vanilla
  • Pinch of Himalayan pink salt
  • Splash of water to help blend
Whipped Cream/Strawberry Layer 1
  • 1 can coconut milk or coconut cream *Thai Kitchen brand*
  • 15-20 drops Sweet Leaf Vanilla Creme Stevia Drops
  • 2 Tbs coconut oil melted
  • 1/2 tsp vanilla extract
  • Handful of strawberries sliced
Whipped Cream/Strawberry Layer 2
  • 1 can coconut milk or coconut cream
  • 1 1/2 tsp vanilla extract
  • Handful of strawberries sliced
Instructions
To make the shortcake:
  1. Combine all ingredients in a food processor and blend until fine crumbles form. Add a splash of water at the end to help it blend.
  2. Scoop out half of the mixture into a parchment lined 7" springform pan and press it firmly.
  3. Drizzle a spoonful of peanut butter over the first layer.
To make the first layer of whipped cream:
  1. Refrigerate a can of coconut milk overnight (OR use a can of coconut cream). Scoop out the solid white cream into a mixing bowl. Add stevia and vanilla. Whip with a hand mixer until smooth and fluffy.
  2. Melt 2 Tbs coconut oil and pour it at the end in while the mixer is running and mix for only 1-2 *SECONDS* to incorporate. (Do not overmix or it can clump up.) The coconut oil stiffens the cream to make it withstand the weight of the layers.
  3. Spread whipped cream over the shortcake, making sure to cover the perimeter.
  4. Add a layer of sliced strawberries on top. (Tip: To make it pretty, press them right up to the edge so they show when you remove the form.)
Assemble the Layers:
  1. Add the remaining half of the shortcake on top of the strawberries. Drizzle another spoonful of pb on top. Make another bowl of whipped cream (no coconut oil or stevia needed) and spread it on top. Finish it off with more strawberries. Chill for 1-2 hours to set. Enjoy!
Recipe Notes

I used a 7" springform pan. If you use a larger pan, make it only 2 layers instead of 4. You could also double the recipe.

I recommend Sweet Leaf brand stevia. Alternatively, you may use 1 Tbs maple syrup, honey, or leave it out.

Use Thai Kitchen brand - full fat, canned - coconut milk. Other brands DO NOT work consistently to make whipped cream.

Keep refrigerated. Best consumed within 2-3 days. I do not recommend freezing because the strawberries will get mushy when thawed.

PIN it!

Peanut Butter Strawberry Shortcake | Pretty Pies

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13 comments

    • Emily says:

      It is 13.6oz total, but you only need the cream portion, which I think is about 1 1/4 cups.
      I recommend Thai Kitchen brand for best results

  1. Isabelle says:

    I just saw your link on the “Thai kitchen brand” which shows a 400 ml can… So I’ve got my answer 🙂
    Sorry to inconvenience you !

  2. Leona says:

    Wowzers! Another to add to my make-this-pretty-pie list!! Can vanilla Stevia be used instead of vanilla creme? I don’t bake with Stevia bc I don’t like the taste but I’ll try it for this recipe. Thank you in advance!!

    • Emily says:

      Thanks, Leona! You can use another brand of liquid stevia drops. I just really like Sweet Leaf vanilla creme flavor.

      If you make this one, please let me know what you think!

      • Leona says:

        Thanks for your response Emily. I’ll try to get my hands on the vanilla creme then. And will definitely let you know when I make it.

    • Emily says:

      Hi Tammy,
      I don’t have the nutrition stats, but you can copy & paste the URL into myfitnesspal.com for an instant analysis.
      To make it lower carb, sub the dates with about 3-4 Tbs coconut oil & your favorite low carb sweetener (I like stevia), plus a little water if the crust seems too dry.

  3. Boudy says:

    This looks great! 2 questions:

    Can conventional peanut butter be used instead? Will it have a different effect on the shortcake?

    The Thai kitchen brand is not available where I am. Do you have any recommendations on what other ingredients can be used with the coconut milk/cream to give it the same consistency of whipped cream? Or maybe an entirely different way of making dairy-free whipped cream?

    Thanks!

    • Emily says:

      Hi there! Thanks!
      He’s, I would think conventional pb would work. But if it has sugar added, you may need to add less sweetener to the rest of the cake.

      Other brands of coconut milk can work, too. They just may not be the exact consistency you want. (If your whipped cream turns out too liquidy, you can add a couple Tbs of tapioca starch to thicken it up.)

      But I always buy my coconut milk on Amazon! Do you use amazon? I love it!

      Hope that helps!

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