Strawberry shortbread no bake bars are gluten free dessert made with simple and delicious ingredients. They are the perfect summer treat while also being low in sugar & paleo friendly!

It’s summertime here in Michigan and I made these on a hot 90 degree day. My inspiration? A dessert that doesn’t require me to turn the oven on, and highlights berries during their peak season! You can use strawberries (as shown), raspberries, or blueberries.

I wanted to work with simple ingredients while creating something with a “gourmet” taste. I believe anyone can put these together and truly impress their family and friends at a party, or just enjoy at home for something fun after dinner. Strawberry shortbread no bake bars are made of three layers- shortbread, berry chia jam, and whipped cream!

Ingredients:
The list may look long, but there are really only 8 ingredients broken up into 3 layers!

Shortbread crust:
Coconut Flour
Coconut Oil
Maple Syrup
Coconut Milk (or other non-dairy milk)

Chia Jam:
Strawberries
Chia Seeds
Lemon Juice

Whipped Topping:
1 can coconut cream, I used this.
Powdered sweetner (optional)
*note: you can always use store bought whipped cream to make this even easier!
*note: I put the can in the fridge for ~4 hours before making.

How to make Strawberry Shortbread No Bake Bars
Making these bars takes about 30 minutes from start to finish

Shortbread Crust:

1. Melt and cool coconut oil in the microwave.
2. Combine coconut flour, coconut oil, maple syrup and coconut milk in a bowl. Keep mixing until a “dough like” texture forms. Let the mixture sit for 2-3 minutes so all the liquid is absorbed.
3. While your mixture is sitting, line a loaf tin with parchment paper leaving some hang over the edges.
4. Press the shortbread mixture into the bottom of the tin and refrigerate. 

Chia Jam:

1. Add frozen strawberries (or other berry) to a saucepan and let it “melt down” for ~5 minutes pressing fruit down throughout.
2. Once you have a “jam like” texture, add lemon juice, stir.
3. Add chia seeds and stir. Simmer for 2-3 minutes.
4. Transfer mixture into a bowl to cool for ~10 minutes. Your jam will thicken up while cooling. 
5. Pour jam over top the shortbread crust and refrigerate again.

Whipped Topping:

1. I suggest keeping your can of coconut milk in the fridge for best results.
2. Scoop out only the hard part from the can and put it in a stand mixer bowl (or regular if no stand mixer).
3. Begin “whipping” on a low to medium speed.
4. Add 1-2 TBSP of the liquid from the can and whip on a high speed for ~3 minutes or until it thickens
5. “Frost” your bars with whipped cream and slice into 7 or 8 pieces. 
6. Store in the refrigerator 

Need more dessert ideas? Try these:
Peanut Butter Cloud Cookies
Peanut Butter Rice Krispie Treats
Two Ingredient Chocolate Frosting

Print Recipe

Strawberry Shortbread No Bake Bars

Strawberry shortbread no bake bars are are gluten free dessert made with simple and delicious ingredients. These are the perfect summer treat while also being low in sugar & paleo friendly!

Total Time30 mins

Servings: 8

Ingredients

Shortbread Crust

• 3/4 Cup Coconut Flour
• 1/4 Cup Coconut Oil Melted and cooled
• 2 TBSP Maple Syrup
• 1/4 Cup Coconut Milk

Chia Jam

• 2 Cups Frozen Berries I used strawberries
• 1 TBSP Lemon Juice
• 3 TBSP Chia Seeds

Whipped Cream

• 1 Can Coconut Milk
• 1-2 Packets Powdered Stevia OPTIONAL

Instructions

Shortbread Crust

• Melt and cool coconut oil in the microwave.
• Combine coconut flour, coconut oil, maple syrup and coconut milk in a bowl. Keep mixing until a “dough like” texture forms. Let the mixture sit for 2-3 minutes so all the liquid is absorbed.
• While your mixture is sitting, line a loaf tin with parchment paper leaving some hang over the edges.
• Press the shortbread mixture into the bottom of the tin and refrigerate. 

Chia Jam

• Add frozen strawberries (or other berry) to a saucepan and let it “melt down” for ~5 minutes pressing fruit down throughout.
• Once you have a “jam like” texture, add lemon juice, stir.
• Add chia seeds and stir. Simmer for 2-3 minutes.
• Transfer mixture into a bowl to cool for ~10 minutes. Your jam will thicken up while cooling. 
• Pour jam over top the shortbread crust and refrigerate again.

Whipped Topping

• I suggest keeping your can of coconut milk in the fridge for best results.
• Scoop out only the hard part from the can and put it in a stand mixer bowl (or regular if no stand mixer).
• Begin “whipping” on a low to medium speed.
• Add 1-2 TBSP of the liquid from the can and whip on a high speed for ~3 minutes or until it thickens.
• Feel free to add 1-2 TSP of powdered sweetner like stevia or powdered sugar.
• “Frost” your bars with whipped cream and slice into 7 or 8 pieces. 
• Store in the refrigerator