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    Home » Recipes » Baking & Desserts

    Gluten-Free Vegan Strawberry Shortcake

    Last updated - July 12, 2021; Published - August 3, 2019 By Rhian Williams 10 Comments

    Jump to Recipe Jump to Video Print Recipe

    This Gluten-Free Vegan Strawberry Shortcake is rich and "buttery" and filled with fluffy coconut cream and sweet strawberries! It's super easy to make as the recipe doesn't require a rolling pin or cutting out shapes, and comes together in one bowl. It's also refined sugar free and is the perfect summery dessert for afternoon tea or parties!

    A gluten-free vegan strawberry shortcake sandwiched with coconut whipped cream and fresh strawberries on a plate
    What is Strawberry Shortcake?


    Shortcake is a buttery cake similar to a scone or American biscuit. It is often eaten sandwiched with whipped cream and sliced fresh strawberries.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place all the ingredients in a glass mixing bowl and mix well.

    Tip: Add the milk a little bit at a time until you get a soft dough that’s firm enough to mould easily. You can also add a tiny splash more milk if it’s looking too dry.

    Raw gluten-free vegan strawberry shortcake dough in a glass mixing bowl
    • Line a rectangular baking tray with greased baking paper.
    • Use your hands to shape the dough into little balls and then flatten the top and bottom - makes around 8.
    • Arrange the balls of dough on the baking tray so that they’re all touching each other - believe it or not, this helps them rise more and become fluffier.
    Eight raw gluten-free vegan shortcakes on a sheet of baking paper
    • Sprinkle over coconut sugar, if desired.
    Eight raw gluten-free vegan shortcakes sprinkled with coconut sugar on a sheet of baking paper
    • Bake in the oven for 10-15 minutes until golden brown and an inserted skewer comes out clean.
    Eight golden brown gluten-free vegan shortcakes on a sheet of baking paper
    • Leave to cool slightly before slicing.

    Serving suggestions

    This is best served sliced in half and sandwiched with coconut whipped cream and sliced fresh strawberries.

    Two halves of a sliced gluten-free vegan shortcake on a plate with one half topped with sliced strawberries

    How long does this keep for?

    It keeps in an airtight container in a cool room for a couple of days. Slice and add the coconut whipped cream and fresh strawberries when serving.

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil, vegetable oil etc.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
    • If you're not into strawberries, you can replace them with any other fruit such as raspberries, blueberries, blackberries, nectarines, cherries etc.
    • You can replace the coconut whipped cream with coconut yogurt.

    More gluten-free vegan baking recipes

    • Lemon Blueberry Scones
    • Matcha Strawberry Cake
    • Chocolate Baked Donuts
    • Lemon Bars
    • Chocolate Zucchini Bread
    • Gingerbread Loaf Cake
    • Blueberry Crumble Bars
    • Lemon Crumble Bars
    • Lemon Pudding
    • Orange Drizzle Cake
    • Coffee Cake
    • Baked Pumpkin Cheesecake
    • Orange Pound Cake
    • Vegan Baked Cheesecake

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    A gluten-free vegan strawberry shortcake sandwiched with coconut whipped cream and fresh strawberries on a plate

    Gluten-Free Vegan Strawberry Shortcake

    This Gluten-Free Vegan Strawberry Shortcake is rich and "buttery" and filled with fluffy coconut cream and sweet strawberries!
    4.50 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: gluten-free strawberry shortcake, vegan strawberry shortcake, vegan summer recipe
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 shortcakes
    Calories: 285kcal
    Author: Rhian Williams

    Ingredients

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
    • 150 g (1 ¼ cup) ground almonds (almond meal) **
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 80 ml (â…“ cup) unsweetened almond milk (or any other plant-based milk)

    To sprinkle on top (optional):

    • 1 teaspoon coconut sugar

    To serve:

    • Coconut whipped cream
    • Fresh strawberries , sliced

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place all the ingredients for the shortcakes in a bowl and mix well (no need to sift in the flour) - add the milk a little bit at a time until you get a soft dough that’s firm enough to mould easily. You can also add a tiny splash more milk if it’s looking too dry.
    • Line a baking tray with greased baking paper.
    • Use your hands to shape the dough into little balls and then flatten the top and bottom – makes around 8.
    • Arrange the balls of dough on the baking tray so that they’re all touching each other (this helps them rise more and become fluffier).
    • Sprinkle over coconut sugar, if desired.
    • Bake in the oven for 10-15 minutes until browned and an inserted skewer comes out clean.
    • Leave to cool slightly before slicing.
    • Best served sliced in half and sandwiched with coconut whipped cream and sliced strawberries.
    • Keeps in an airtight container in a cool room for a couple of days. Slice and add the coconut whipped cream and fresh strawberries when serving.

    Video

    Notes

    *If you don’t want to use vinegar, replace it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda).
    **You can alternatively use almond flour.
    Nutrition Facts
    Gluten-Free Vegan Strawberry Shortcake
    Amount Per Serving
    Calories 285 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 7g35%
    Sodium 50mg2%
    Potassium 70mg2%
    Carbohydrates 30g10%
    Fiber 4g16%
    Sugar 14g16%
    Protein 6g12%
    Calcium 95mg10%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Comments

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      Recipe Rating




    1. Michelle

      August 03, 2019 at 8:48 pm

      5 stars
      Fantastic and full of flavour!

      Reply
      • Rhian Williams

        August 03, 2019 at 10:47 pm

        Thank you so much, so happy to hear that!

    2. Alice Faure

      August 04, 2019 at 2:18 pm

      This recipe seems amazing! Can I substitute the gluten free flour with coconut flour?

      Reply
      • Rhian Williams

        August 04, 2019 at 3:35 pm

        Thank you! I'm not completely sure as I haven't tried it that way but I don't think so sorry! Would love to hear how you get on if you try it though.

    3. Sandy

      August 06, 2019 at 4:01 am

      These are easy and delicious. Even the dough was yummy, and I am not normally a cookie dough eater.

      Reply
      • Rhian Williams

        August 06, 2019 at 11:04 am

        Thank you so much, so glad you liked it!

    4. Sarah

      May 14, 2020 at 12:41 am

      5 stars
      I've been sad because I haven't been able to find a good shortcake recipe since needing to go gluten free 5 years ago. Strawberry shortcake was always one of my favorite things in the whole world growing up. I couldn't wait for strawberry picking season because of strawberry shortcake. We grew up on bisquick shortcake and I loved it. Just something about the flavor. Nothing I've tried comes even close which always is a let down....until I found this recipe. My only substitute was honey for the maple syrup and using half the amount. So, so good. Thank you so much for the recipe!!!

      Reply
      • Rhian Williams

        May 14, 2020 at 1:07 pm

        Thank you so much, so happy to hear that!

    5. Stacey

      January 17, 2023 at 12:58 am

      5 stars
      We LOVE this recipe and make it often. Thank you!

      Reply
      • Rhian Williams

        January 17, 2023 at 2:29 am

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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