Peanut Butter Strawberry Shortcake {Gluten & Dairy-Free}

A twist on classic strawberry shortcake, but better with PEANUT BUTTER. (Gluten-free, grain-free, egg-free, dairy-free, refined sugar-free + no sugar added, vegan. For paleo, use Sunbutter) Jump to Recipe

Peanut Butter Strawberry Shortcake | Pretty Pies

Strawberries’ Best Match

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! What’s more classic than peanut butter and jelly? The sweet and salty combination is EPIC.

Layers upon layers of deliciousness

Better than the original?? The REMIX! I love strawberry shortcake with its luscious vanilla cake, whipped cream and juicy berries, but this one IMO is EVEN BETTER.

Sweet. Salty. Fresh. Creamy. DELICIOUS.

A layer of peanut butter cookie crumbles. Layer on fresh strawberries and whipped cream…Repeat.  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


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


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


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!

Peanut Butter Strawberry Shortcake (Grain-Free, Dairy-Free, No added sugar)

Peanut Butter Strawberry Shortcake (gluten-free vegan)

Take your strawberry shortcake to the next level with peanut butter with grain-free pb cake layers, dairy-free whip and fresh berries!
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 8 slices
Author: Emily


Peanut Butter Shortcake:

Whipped Cream/Strawberry Layer 1

Whipped Cream/Strawberry Layer 2


To make the shortcake:

  • 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.
  • Scoop out half of the mixture into a parchment lined 7" springform pan and press it firmly.
  • Drizzle a spoonful of peanut butter over the first layer.

To make the first layer of whipped cream:

  • 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.
  • 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.
  • Spread whipped cream over the shortcake, making sure to cover the perimeter.
  • 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:

  • 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!


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.
To store: Keep refrigerated. Best consumed within 2-3 days. I do not recommend freezing because the strawberries will get mushy when thawed.
Sweetener options: I like Sweet Leaf brand stevia and my newest discovery, monkfruit drops!! (Use code PRETTYPIES for 20% off).  Alternatively, you may use 1-2 Tbs powdered sweetener, 1 Tbs maple syrup, honey, or leave it out.
To replace the dates, you can use a combination of sugar-free syrup and coconut oil to both sweeten and bind the "cake" together. I would try 2 Tbs syrup to 1 Tbs oil. (It must be oil that solidifies when chilled)
Use Thai Kitchen brand coconut milk full fat, canned. Other brands DO NOT work consistently to make whipped cream.
Tried this recipe?Tag #prettypies!


  • Isabelle

    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 !

  • Leona

    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

      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

        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

      Hi Tammy,
      I don’t have the nutrition stats, but you can copy & paste the URL into 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.

  • Boudy

    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?


    • Emily

      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!

  • Leona

    SOOOOO so so SOOO delicious! Wow, another Pretty Pie recipe that didn’t disappoint. I’d highly recommend making this the day before serving (using fresh strawberries on top, the same day as eating). Thank you Emily, for yet another fabulous dessert. ❤️

    • Emily

      So glad you liked it!! One of my family’s favorites! Pb & strawberry is sooo good together, right? I love it You are so welcome. Thank you for taking the time to comment.

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