An easy recipe for Gluten-Free Strawberry Shortcake. Fluffy and sweet biscuits topped with fresh juicy strawberries and sweet coconut whipped cream. Best of all, these easy homemade shortcakes are gluten-free, vegan and dairy-free.
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This recipe has been revised. Since we originally published it we have come to learn that traditional Strawberry Shortcakes are sweet biscuits that are filled with sliced strawberries and whipped cream. The original recipe used the Japanese styled strawberry sponge cake.
Full Recipe Ingredients/Instructions for this Vegan Gluten-Free Strawberry Shortcake recipe are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post like how to store, substitutes and nutritional information.
Jump to:
- Ingredients
- What Type Of Gluten-Free Flour Should I Use For Shortcakes
- Recommended Tools
- Substitutions For Cookie Cutter
- Instructions
- Can I Use Frozen Strawberries?
- Prepare Strawberries For Shortbread
- How to Make Strawberry Shortcake in Advance
- Storage
- 4 More Vegan Recipes to Use Up Strawberries
- 📖 Recipe
- Like This Post? Pin This Recipe For Later!
This recipe is adapted from our homemade vegan gluten-free biscuit recipe.
Spring means, it's finally the beginning of another amazing strawberry season. And this is a perfect recipe to enjoy the bounty.
An easy and quick recipe to impress family and friends. Perfect for Brunch, Mother’s Day and Dessert.
Ingredients
- Gluten-Free Flour - you should choose a gluten-free flour blend with Xanthan gum. Xanthan helps to add structure to your recipe. Better Batter Cup For Cup All Purpose or King Arthur Measure For Measure are good options with xanthan gum.
- Fresh Strawberries
- Baking Powder & Soda
- Salt
- Vegan Sugar
- Oat Milk
- Lemon juice
- Vegan Butter
- Vanilla
- Dairy-Free Whipped Cream
See recipe card for quantities
What Type Of Gluten-Free Flour Should I Use For Shortcakes
These gluten-free shortcakes were made with an all-purpose cup for cup flour blend that already has xanthan gum included in the mix. Xanthan gum is important because it helps to replace the elasticity and texture of gluten.
We do not recommend any other flour substitute unless otherwise noted. This vegan cake is specifically designed for gluten-free flour with xanthan gum not flours without which will bake differently.
Recommended Tools
- Biscuit cutter
- Pastry cutter
- Baking sheet
Substitutions For Cookie Cutter
- Drinking glasses
- Cut freehand with sharp knife or pizza cutter
- Make a cookie cutter a sheet of heavy duty aluminum foil
Instructions
In a measuring cup, combine milk and lemon juice or apple cider vinegar and vanilla extract; set aside for 10 minutes.
Preheat oven to 450ºF and line medium baking sheet with parchment paper; set aside.
Prepare Gluten-Free Shortbread
In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.
Use a pastry cutter (or two forks) to cut in the vegan butter into the dry ingredients. Cut in the butter until the mixture resembles coarse meal.
Pour buttermilk, stirring until dough is well mixed (will be sticky). If it looks too wet, compensate with 1-2 tablespoon at a time with gluten-free flour blend.
Amounts can vary slightly depending on what brand of gluten-free flour you are using.
Place a piece of parchment on a flat surface. Add a little flour on top of parchment to help with sticking. Place dough onto floured surface and gently fold dough over several times. Knead the dough until you have a smooth ball
* You can use a rolling pin for a more precise dough rollout. We use our hands working with the parchment to avoid stickiness for more rustic dough shape.
Cut biscuits - we use a 2 1/ 2 inch biscuit cutter to cut out the dough.
*Try not to twist your cutter when cutting. Twisting the cutter crimps the sides and will cause the biscuit to not rise as high. Reform any extra dough scrapes, roll and cut out more shortcakes.
Put the shortcakes on baking sheet. A 2 1/ 2 inch cutter will yield about 6 shortcakes.
Brush the tops of the dough with oat milk and sprinkle with sugar.
Bake 15 minutes.
Can I Use Frozen Strawberries?
Fresh strawberries are better but yes you can. Frozen strawberries can lead to soggy shortcakes. So make sure to defrost before preparing the recipe to remove all excess water.
Prepare Strawberries For Shortbread
Prepare Strawberries
Wash the berries just before you plan to use them. After you rinse the berries, Pat dry, Remove stems, Slice berries.
Toss sliced fresh strawberries in lemon juice and sugar. Let them sit for a bit to macerate.
The sugar will draw moisture out of the strawberries and dissolve to make a syrupy sauce.
How Long Will The Strawberries Last?
In an airtight container with a lid in the refrigerator for up to 2 days before becoming mushy.
Dairy-Free Whipped Cream
Instead of making homemade whipped cream we use vegan “Cool Whip” or dairy-free coconut whipped cream that comes in a spray can. This is a great recipe if you want to make vegan whip cream by hand.
Assemble
Slice the shortcakes in half (optional), spoon fresh macerated strawberries and whipped coconut cream over tender biscuits and enjoy!
How to Make Strawberry Shortcake in Advance
Make the biscuits up to a day ahead. Cool them, then store in an airtight container at room temperature..
If using frozen vegan cool whip, unthaw the night before in refrigerator.
Wash and cut the strawberries up to a day ahead; refrigerate. Prepare strawberries mixture with lemon juice and sugar at least 30 minutes before serving.
Storage
You can prepare the shortbread 48 hours before needed. Stored in a container with an airtight lid. And the strawberry sauce the day before and assemble the day of.
This recipe doesn’t store well assembled.
4 More Vegan Recipes to Use Up Strawberries
- Homemade Gluten-Free Strawberry Biscuit
- Strawberries & Cream Breakfast Quinoa Bowl
- Hibiscus Strawberry Vegan Ice Cream
- Easy Microwave Strawberry Jam
📖 Recipe
Easy Gluten-Free Strawberry Shortcake (Vegan & Dairy-Free)
If you love this recipe as much as we do, let us know with a 5-star rating!
Equipment
- Biscuit cutter
- Pastry cutter
- Baking Sheet
Ingredients
Shortcake
- 2 cups Gluten-Free Flour - you should choose a gluten-free flour blend with Xanthan gum. Xanthan helps to add structure to your recipe. Better Batter Cup For Cup All Purpose or King Arthur Measure For Measure are good options with xanthan gum.
- 4 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ teaspoon Salt
- 4 tablespoons Sugar
- 2 tablespoons Plant-based Butter
Vegan Buttermilk
- 1 cup Oat Milk - can use soy or almond milk
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
Strawberry Sauce
- 1 pint Fresh Strawberries
- 2/ 4 tablespoons Sugar - depending on ripeness of fruit
- Lemon Juice
Dairy-Free Whipped Cream
Instructions
- In measuring cup combine milk and lemon juice or apple cider vinegar and vanilla extract; set aside for 10 minutes.1 cup Oat Milk, 2 tablespoons Lemon juice, 1 teaspoon Vanilla extract
- Preheat oven to 450ºF and line medium baking sheet with parchment paper; set aside.
Prepare Vegan Gluten-Free Shortbread
- In a separate bowl, combine flour, sugar, baking powder, baking soda and salt.4 teaspoons Baking Powder, ½ teaspoon Baking Soda, ¾ teaspoon Salt, 4 tablespoons Sugar, 2 cups Gluten-Free Flour
- Use a pastry cutter (or two forks) to cut in the vegan butter into the dry ingredients. Cut in the butter until the mixture resembles coarse meal.2 tablespoons Plant-based Butter
- Pour buttermilk, stirring until dough is well mixed (will be sticky). If it looks too wet, compensate with 1-2 tablespoon at a time of gluten-free flour.
- Place a piece of parchment on a flat surface. Add a little flour on top of parchment to help with sticking. Place dough onto floured surface and gently fold dough over several times. Knead the dough until you have a smooth ball (You can use a rolling pin for a more precise dough rollout. We use our hands working with the parchment to avoid stickiness for more rustic dough shape)
- Cut biscuits - we use a 2 1/ 2 inch biscuit cutter to cut out the dough. (Try not to twist your cutter when cutting. Twisting the cutter crimps the sides and will cause the biscuit to not rise as high. Reform any extra dough scrapes, roll and cut out more shortcakes.)
- Put the shortcakes on baking sheet. A 2 1/ 2 inch cutter will yield about 6 shortcakes.
- Brush the tops of the dough with oat milk and sprinkle with sugar.
- Bake 15 minutes.
Prepare Strawberries
- Wash the berries just before you plan to use them. After you rinsing berries. Pat dry. Remove stems. Slice berries.
- Toss sliced fresh strawberries in lemon juice and sugar. Let them sit for a bit to macerate1 pint Fresh Strawberries, Lemon Juice, 2/ 4 tablespoons Sugar
- The sugar will draw moisture out of the strawberries and dissolve to make a syrupy sauce.
Vegan Whipped Cream
- Instead of making homemade whipped cream we use vegan Cool Whip or dairy-free whipped cream in a spray can.
Assemble
- Slice the shortcakes in half (optional), spoon fresh macerate strawberries and whipped coconut cream over tender biscuits and enjoy!
Video
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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Be sure to check out our other vegan gluten-free desserts and if you give this vegan gluten-free Strawberry Shortcake a try let us know! Comment below and let us know how you enjoyed it.
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AmbalaCakes
I really like your recipe. I always order cake online from bakery in Ambala but after reading yours I will definitely try it out at home.
Sue Ann
These were delicious!! Made them for my mom’s birthday. Our non gf / vegan relatives loved them too. So good!