Strawberry Shortcake Monkey Bread “Cupcakes”. (Gluten/Grain/Dairy/Sugar Free)

Strawberry Shortcake Monkey Bread “Cupcakes”. (Gluten/Grain/Dairy/Sugar Free)

Love Strawberries? I know I do. They are my absolute favorite fruit and this spring I haven't been able to get enough of them. When I am especially fond of a food it starts to weave its way into every recipe idea I have. This week I dreamt of Strawberry Pancakes, Strawberry Cream Pie, Strawberry Ice Cream.. and Strawberry Shortcake Monkey Bread. The last idea was too thrilling not to act on.

Let me tell you right now these monkey bread cupcakes are OUTRAGEOUS. So good, that was I screaming profanities after I took me first bite. I was blown away with how great they turned out, not to mention how darn cute they are. You could serve these to anyone gluten free or not and gain fabulous feedback in return. Bottom line: You need to make them!!

If you love classic monkey bread- You'll have to try my original recipe. Its also grain free and super delicious. This new variation is fun and tastes exactly like mini strawberry shortcakes.


Strawberry Shortcake Monkey Bread “Cupcakes”.

Yield: ten cupcakes.


  • 1 cup finely chopped fresh Strawberries.
  • 2 packed cups blanched Almond Flour
  • 1/2 cup starch (potato or tapioca) *potato gives the best texture.
  • 1/4 Tsp. Salt
  • 2 Teaspoons of baking powder (I use double acting)
  • 1/2 cup of butter or shortening (dairy or nondairy)
  • A small bowl of Xylitol, Truvia Baking Blend, Erithritol (or Regular White Sugar) *I used Truvia Baking Blend.
  • 2 Large Eggs
  • Powdered Sugar *(see note in directions how to make homemade sugar free-powdered sugar)


  1. Preheat oven to 350 degrees. Line a cupcake tray with 10 cupcake tins. Set aside.
  2. Chop Strawberries and set aside.
  3. In a large bowl combine the blanched almond flour, starch, salt and baking powder. Cut in the butter or shortening into pea sized pieces. Stir in the eggs ever so gently until the dough holds together.
  4. Take heaping teaspoon pieces of dough and roll them in your hand with a small pinch of strawberries. (Pressing the strawberries into the dough!) (NOTE: As the strawberries and the dough sit together the dough will start to get wet and mushy- this is why I'm having you add the strawberries as you form each ball vs. just mixing the strawberries in with the dough from the start).
  5. Roll the round strawberry stuffed biscuit dough pieces in the small bowl of sugar. Place the sugar coated ball into a muffin tin. Continue this process placing 6-7 sugar crusted balls into each tin. Press down gently just to help assure they stick together. Continue with this process until all ten cupcake liners are filled with mounts of sugar crusted strawberry biscuit balls.
  6. Place into oven and bake 30 minutes. The dough will feel cooked through and slightly golden.
  7. Drizzle with sugar glaze. Use either A) regular powdered sugar mixed with a tiny bit or water or lemon juice. or B) Make your own powdered sugar by placing granulated sugar of choice (such as xylitol, truvia baking blend etc.) into a blender or coffee grinder. Process until sugar becomes powdered. Mix powdered sugar with a tiny bit of water or lemon juice to create a glaze.


Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, If your not a risk taker- then try using less baking powder in the recipe than I have called for. For the best results use a mild tasting nut or seed flour. To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your biscuits may end up a little soggy.

Do not attempt this recipe without eggs. It won't work. I am finishing up an ebook which will be out soon that has several grain and egg free biscuit recipes...stay tuned for that 🙂

Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.

Allergic t0 or out of strawberries? Feel free to use another fresh berry of choice. PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.

They taste best the day they are made. However if you need to store them, place them in a sealed bag or container in the fridge to prevent the strawberries from spoiling.


Brittany Angell

24 comments | Leave your own

  1. stephanie

    Hi Brittany! Love your recipes. I was wondering if you or (maybe some of your readers) have a particular brand of double acting baking powder to use? I need to avoid corn products & all the baking powders I find have corn starch in them. Anyone know of a corn-starch free one? Thanks

    1. Juniper Rain

      Hainz baking powder is corn free. They use potato starch. Also you can make your own by doing 1 part baking soda, two parts cream of tartar. I do this all the time in brittany angells recipes and it works great!

  2. Rebecca

    Thanks so much for this recipe Brittany, I am so excited to make these for Mother’s Day. Stephanie, I make my own baking powder from Ali Segersten’s Whole Life Nutrition Kitchen recipe book (one of my favorite books!). It is easy and CORN FREE! I have used it for 2 years and haven’t had any problems with it.

    Corn-free (grain-free) Baking Powder
    From Whole Life Nutrition Kitchen Cookbook
    1 part baking soda
    2 parts cream of tartar
    2 parts starch

  3. Shannon

    Featherweight is a corn free baking powder. Hit and miss as to effectiveness.

  4. Karen

    I haven’t made these yet but they are next on my baking to-do list. I just bought organic strawberries at a local farmer’s market and can’t wait!
    I must say you get a A+++++ for the beautiful photography involved in this post. The pictures are gorgeous.The way you did all this with the pointy star-like cupcake liners is a work of art. Great food plus artistic presentation = perfection.
    Thank you!

  5. Kathryn

    Can I use arrowroot starch instead of potato or tapioca?

    1. Juniper Rain

      I substitute arrowroot in a lot of the time in brittany angells recipes using arrowroot in place of the many starches she recommends and everything normally comes out beautifully. Although I must tell you I haven’t tried this particular recipe.

  6. Juniper Rain

    I really want to make these for Mother’s Day!!!! We shall see if I have the time. Things have been crazy! I miss being in the kitchen. But I think it’s time and this is the perfect recipe to do it!! 🙂

  7. Sarah

    I have a quick question please. I have a couple autoimmune diseases and also I believe candida. I have a nutritionalist trying to help with my diet. She mentioned Xyilitol that I noticed you use in some of your recipes, can also feed yeast. That I should avoid it. I know you have been fighting candida also. Has this sugar substitute affected you and/ or the yeast in your body? Thank you for any help!

  8. Jenn

    This looks stunning! I will be making these little beauties very soon. One question though, do you think coconut oil could be substituted in place of the butter or shortening or would that alter the desired texture?? I love using coconut oil as much as possible! I also wonder how toasted slivered almonds would taste sprinkled in between the balls of dough/on top of the cupcake.

  9. Marisa

    These were awesome! I’ve already eaten two and they just came out of the oven 30 min ago. I’d love to add more strawberries. Do you think it would make them too moist?

  10. Marisa

    I wanted to make something savory so I used this recipe (minus the sugar and berries) and added cooked ground sausage and dried herbs. It was fantastic! I’ve been looking for a biscuit recipe and this satisfied my craving. Thank you so much!

  11. Stacey

    Made these yesterday, and they were amazing! Sister-in-law had just gone strawberry picking, and we benefited greatly from her efforts. I immediately thought of this recipe. Thank you so much for this one!

  12. Doreen Grimwood

    Hi have just seen your lovely strawberry biscuits and would love to make some. I live in the uk and cant get double acting baking powder,will single work.

  13. Doreen Grimwood

    Sorry i have seen it on facebook

  14. Jenn

    Oh WOW Brittany! Just made these tonight & all I can say is AAH-MAZE-ING!!! I’m more of a cook than a baker (especially in the last two years since being diagnosed a celiac) but this recipe was super easy to follow & the results rendered one of the best GF sweets I’ve had to date! I subbed half butter & half coconut oil for the fats & for the sugar I used equal parts organic raw sugar & coconut palm sugar. I also left off the icing/frosting. Thank you so much for this delicious & easy recipe! Brilliant!!

  15. Strawberry Shortcake Monkey Bread "Cupcakes"

    […] Strawberry Shortcake Monkey Bread “Cupcakes” […]

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