Strawberry Shortcake Pie (GF)

You’ll definitely receive kisses when you serve this refreshingly light and delicious dessert that tastes just like a scrumptious strawberry shortcake!

Sweet summertime strawberries are one of our favorites! So I’m always looking for new ways to enjoy them. The idea for this recipe came about when, on a whim, I dipped a fresh strawberry into a batch of my famous creamy lemon frosting while waiting for my cupcakes to cool – WOW! It was so delicious that I was inspired to create this super simple, yet beautiful strawberry pie!

Because of the layering required, this recipe works best using a 9″ deep-dish pie plate. However, if you don’t own one, no worries! Simply use a 9×9″ baking dish instead. Enjoy!

Strawberry Shortcake Pie

Yield: 6 servings

Strawberry Shortcake Pie


    Shortcake Piecrust:
  • 2 cups blanched almond flour
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 2 tbsp butter, melted
  • 1 tbsp pure honey
  • 1 large egg
  • 1/4 tsp pure vanilla extract
  • Strawberry Filling:
  • 1 batch of creamy lemon frosting
  • 1 1/2 pounds fresh organic strawberries, sliced
  • 1 tbsp pure maple syrup


    Prepare the Shortcake Piecrust:
  1. Preheat oven to 325 degrees. In a small bowl, combine blanched almond flour, baking soda and salt.
  2. In a large bowl, whisk together melted butter and honey until smooth and creamy. Then whisk in the egg and vanilla until well combined.
  3. Add dry ingredients to the wet, using a spoon to combine.
  4. Press the dough evenly into the bottom and up the sides of a 9” deep-dish pie plate. (If you don't own a deep-dish pie plate, simply use a 9x9-inch baking dish instead.)
  5. Use a fork to poke a few holes in the bottom of the crust. You can also use a fork to crimp the edges of the piecrust, if desired.
  6. Bake crust for approximately 15 minutes, until lightly golden brown.
  7. Allow piecrust to cool completely before filling.
  8. Prepare the Strawberries & Creamy Lemon Filling:
  9. While you're waiting for the pie crust to cool, slice the strawberries and gently fold them together with one tablespoon of maple syrup. Then, place them in the refrigerator to keep cool.
  10. Next, follow the instructions for making the creamy lemon frosting and refrigerate as well, until the piecrust is completely cool.
  11. Assemble the Strawberry Pie:
  12. Once the pie shell is completely cool to touch, spread about 2/3 of the creamy lemon frosting evenly across the bottom of the shortcake piecrust.
  13. Then layer the sliced strawberries across the top of the creamy lemon topping.
  14. Pipe the remaining lemon topping around the edges of the piecrust to create a pleasing pattern.
  15. Refrigerate and serve within two hours of assembly for best results.


*Sliced strawberries will become mushy as time passes. In addition, the shortcake crust will absorb the excess moisture from the whipped topping and strawberries the longer it sits around waiting to be eaten. So for best results, serve this pie within an hour or two of assembly. (Makes a good excuse for why you HAVE to eat the whole pie in one sitting! LOL!)

This shortcake piecrust is a slight variation of my yummy shortcake biscuits, which are delicious on their own, or with your favorite fresh sliced fruit and whipped cream.

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  1. Liz says

    You are right Kelly, this is an easy recipe to put together.
    The crust is so deliciously light and fluffy. My lemon filling didn’t come out as creamy as yours looks but it was my first time making it so maybe it takes practice. We thoroughly enjoyed dessert tonight so as usual, my family thanks you for sharing your wonderful and nutritious recipes.

    • Kelly says

      Hi, Liz! So glad you enjoyed this. It’s one of my favorites to serve when we have guests over since nearly everyone loves strawberries. Try whipping your cream a tad longer and gently folding it into the lemon cream cheese. Also, I refrigerate mine for several hours before piping it onto the pie. So that makes it a bit stiffer and it takes the shape of the piping tool better. Lots of blessings, Kelly :)


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