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Peanut Butter Strawberry Shortcake

Take your strawberry shortcake to the next level with peanut butter!
Prep Time30 mins
Total Time1 hr
Servings: 8 slices


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 stevia
  • 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


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.
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.