Go Back
–+ servings
Vegan Gluten-Free Strawberry Shortcake

Irresistible Vegan Gluten-Free Strawberry Shortcake Bliss

Enjoy a delightful Vegan Gluten-Free Strawberry Shortcake, perfect for summer gatherings and dietary needs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortcake
  • 1 cup Canned Coconut Milk Well-shaken for best results
  • 1 tablespoon Lemon Juice or Apple Cider Vinegar Activates the baking powder
  • 1.5 cups Gluten-Free Flour Blend Choose a high-quality blend
  • 0.5 cup Almond Flour Swap for oat flour for nut-free
  • 2 tablespoons Cornstarch Can be substituted with arrowroot starch
  • 0.33 cup Organic Cane Sugar Adjust based on sweetness preference
  • 0.5 teaspoon Sea Salt
  • 1 tablespoon Baking Powder Ensure it's fresh for best rise
  • 0.25 cup Coconut Oil Can substitute with vegan butter
For the Topping
  • 2 cups Strawberries Fresh, hulled, and sliced
  • Coconut Whipped Cream or Dairy-Free Ice Cream Optional, for serving
  • Stevia Optional, adjust to taste

Equipment

  • Mixing Bowls
  • whisk
  • cookie cutter
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and grease a baking sheet.
  2. Combine 1 cup of coconut milk with 1 tablespoon lemon juice or vinegar in a bowl. Let sit for 5 minutes.
  3. In a large bowl, whisk together gluten-free flour blend, almond flour, cornstarch, sugar, salt, and baking powder.
  4. Add melted coconut oil to dry ingredients, then gradually mix in ¾ of the coconut buttermilk until a dough forms.
  5. On a floured surface, pat dough into a 1-inch thick disc and cut out rounds. Place on baking sheet.
  6. Brush tops with coconut milk or oil and sprinkle with sugar. Bake for 15-17 minutes, then increase temperature to 450°F for 3-5 minutes until golden.
  7. While baking, wash and slice strawberries, optionally sweetening them. Prepare whipped cream or ice cream.
  8. After baking, cool shortcakes for 5 minutes, then layer with strawberries and serve with cream or ice cream.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin C: 10mgCalcium: 4mgIron: 4mg

Notes

For best taste, enjoy shortcake soon after making. Store in fridge for optimal freshness.

Tried this recipe?

Let us know how it was!