Vegan Gluten-Free Strawberry Shortcake
Fluffy biscuits, juicy strawberries, and rich whipped cream—without dairy, gluten, or regret. This vegan gluten-free strawberry shortcake proves that indulgence can be effortless and plant-based. No, you don’t need butter-laden dough or processed junk to achieve golden, tender biscuits. Fresh strawberries add natural sweetness, while coconut cream gives that perfect whipped topping. It’s the dessert of summer, minus the food coma. Whether you want to impress guests or just eat the whole thing yourself, this recipe delivers big flavor with zero effort. So go ahead, make it, and prepare to be the hero of dessert time.
Vegan Gluten-Free Strawberry Shortcake
A light, fluffy shortcake layered with sweet strawberries and dairy-free whipped cream, minus the gluten and guilt.
Ingredients
For the Shortcake
- 2 cups gluten-free flour blend
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 tablespoons coconut sugar
- ½ cup solid coconut oil or vegan butter, cold
- ¾ cup almond milk or other dairy-free milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the Strawberries
- 2 cups fresh strawberries sliced
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
For the Whipped Cream
- 1 can full-fat coconut milk chilled overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep the Strawberries
- Toss sliced strawberries with maple syrup and lemon juice.
- Let them sit for at least 10 minutes to release juices.
Step 2: Make the Shortcake Dough
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, salt, and coconut sugar.
- Cut in cold coconut oil using a pastry cutter or fork until crumbly.
- Mix almond milk, vinegar, and vanilla, then stir into the dry ingredients.
- Form dough into six equal portions and place on the baking sheet.
Step 3: Bake the Shortcakes
- Bake for 16–18 minutes or until golden brown.
- Let them cool on a wire rack.
Step 4: Make the Coconut Whipped Cream
- Scoop out only the thick coconut cream from the can (leave the liquid behind).
- Whisk with powdered sugar and vanilla until fluffy.
Step 5: Assemble & Serve
- Slice the shortcakes in half and layer with strawberries and whipped cream.
- Top with extra strawberries and serve immediately.
Notes
Nutritional Information (Per Serving)
- Calories: ~220
- Total Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
Extra Tips for Maximum Flavor
- Chill the coconut cream for the best texture.
- Swap strawberries for raspberries or peaches for variety.
- Brush shortcakes with almond milk before baking for a golden crust.
- Drizzle with melted dark chocolate for a fancy touch.
