Almond Butter Strawberry Shortcake Tart with Coconut Cream

Almond Butter Strawberry Shortcake Tart with Coconut Cream

5 from 1 reviews

Strawberry shortcake that’s clean eating? Yes please! This Almond Butter Strawberry Shortcake Tart with Coconut Cream is light, tasty and dairy free. With ingredients like almond butter, whole wheat flour, egg whites, strawberries and coconut cream, this tart is the perfect “good for you” summer dessert. Plus, it’s quick and easy. Yay!



For the crust:

For the filling:


  1. Pre-heat the oven to 375 degrees and grease a tart pan with cooking spray. (I used a 14′ x 4′ tart pan).
  2. Beat together the almond butter, coconut oil and honey with an electric mixer on high speed until well combined (approximately 3-5 minutes). Add the sugar and beat on high for another 30 seconds. Finally, add the egg whites and beat on medium speed until well combined and creamy. Remember to scrape down the sides of the mixing bowl as you go.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt.
  4. Gradually add the dry mixture to the wet mixture and beat on low speed until combined, about one minute. The mixture will be crumbly.
  5. Press the mixture into the greased tart pan, making sure to shape the crust around the sides of the pan. Poke small holes in the bottom of the crust with a fork to prevent the crust from puffing up too much.
  6. Place the crust in the pre-heated oven and bake for 5 minutes. The tart will puff up a bit. Remove from the oven and carefully press down the crust with a teaspoon in order to maintain the shape. Poke additional fork holes in the crust if necessary.
  7. Place the crust back in the oven and bake for another 5 minutes until the edges of the crust are browned. (Do not over bake as the crust will continue to firm up once removed from the oven).
  8. Remove the crust from the oven and cool completely on a wire rack.
  9. While the crust is cooling, chop the strawberries and prepare the coconut cream.
  10. To prepare the cream, refrigerate the can of coconut milk overnight. Scoop the solidified coconut cream off the top and add to a bowl along with the maple syrup, cinnamon and almond extract. Beat on high with an electric mixer for 3-5 minutes, or until the coconut cream is smooth.
  11. Add the strawberries to the cooled crust, then spread the coconut cream on top and sprinkle with coconut.
  12. Store leftovers covered in the fridge and enjoy within 2 days!


  1. You can also make individual cookie crusts by baking the dough in muffin pans. This recipe will make 6 regular muffins or 12 mini muffins. Remember to reduce the baking time accordingly.
  2. I wouldn’t make this dessert a day in advance of your gathering. I suggest waiting to whip up the coconut cream and assembling the dessert until you are almost ready to serve it. This way the coconut cream will be at its freshest.