Go Back

Vegan Gluten-Free Strawberry Shortcake

Emily Carter
A light, fluffy shortcake layered with sweet strawberries and dairy-free whipped cream, minus the gluten and guilt.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6 servings
Calories 220 kcal

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.
This vegan gluten-free strawberry shortcake is light, sweet, and way too easy to devour. Good luck sharing!