The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

When I first made Dairy-Free Gluten Free Strawberry Shortcake, I did it for a dear friend who could not eat gluten or dairy. She used to watch everyone enjoy dessert at gatherings, smiling politely, saying she was “fine.” But I saw her eyes. I knew she missed the simple joy of strawberry shortcake.

That day, I decided to create a Dairy-Free Gluten Free Strawberry Shortcake that felt just as indulgent, just as tender, just as full of love as the classic version. I wanted soft biscuits, juicy strawberries, and a fluffy cream topping that nobody would guess was dairy-free. I wanted her to take a bite and feel included.

Now this Dairy-Free Gluten Free Strawberry Shortcake has become one of my favorite summer desserts. I make it for birthdays, for women’s gatherings, for Sunday lunches when strawberries are at their sweetest. Every time I serve this Dairy-Free Gluten Free Strawberry Shortcake, I see surprise and happiness on faces and that fills my heart.

Why I Love Making This Recipe

I love this recipe because it proves that we never have to sacrifice flavor for dietary needs. We can create beauty and comfort without gluten or dairy. We can make something light, tender, and sweet that everyone can enjoy.

I also love how simple it feels. I mix the dough by hand. I slice fresh strawberries while thinking about my grandmother’s garden. I whip coconut cream until it turns fluffy like a cloud. The whole process feels gentle and grounding.

This shortcake reminds me that food should welcome everyone at the table. No one should feel left out when dessert arrives. When I place a platter of Dairy-Free Gluten Free Strawberry Shortcake in the center of the table, I see connection. I see women reaching for seconds. I see children licking cream from their fingers.

That is why I cook.

Ingredients & Little Kitchen Secrets

Here is everything I use for my Dairy-Free Gluten Free Strawberry Shortcake:

For the Shortcakes:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/4 cup coconut sugar (or regular sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/3 cup cold coconut oil (solid, not melted)
• 2 large eggs
• 2/3 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, sliced
• 2 tablespoons maple syrup (or sugar)
• 1 teaspoon lemon juice

For the Dairy-Free Whipped Cream:

• 1 can full-fat coconut milk (chilled overnight)
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

My Little Kitchen Secrets

1. I always chill the coconut milk overnight. This step makes the cream thick and easy to whip.
2. I use cold coconut oil and rub it into the flour with my fingers. This method creates tender, flaky shortcakes.
3. I let the strawberries rest with maple syrup and lemon juice for at least 20 minutes. They become juicy and glossy.
4. I do not overmix the dough. I stir gently and stop as soon as everything combines.

Simple secrets make a big difference.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

I start with the strawberries because they need time to release their juices. I place the sliced strawberries in a bowl. I drizzle maple syrup and add lemon juice. I gently stir everything together. Then I let them sit at room temperature for at least 20–30 minutes.

The strawberries soften and create a beautiful syrup at the bottom of the bowl. I taste one slice and smile.

Step 2: Preheat and Prepare

I preheat my oven to 190°C (375°F). I line a baking tray with parchment paper.

Step 3: Mix the Dry Ingredients

In a large bowl, I combine the gluten-free flour, coconut sugar, baking powder, and salt. I whisk everything together so it distributes evenly.

Step 4: Add the Coconut Oil

I add cold coconut oil to the flour mixture. I use my fingertips to rub it into the flour until it resembles coarse crumbs. I work quickly so the oil stays cold. This step gives the shortcakes a light texture.

Step 5: Mix the Wet Ingredients

In a separate bowl, I whisk the eggs, almond milk, and vanilla extract.

Step 6: Combine

I pour the wet ingredients into the dry mixture. I stir gently with a spoon until a soft dough forms. I do not overmix. The dough feels slightly sticky, and that is perfect.

Step 7: Shape the Shortcakes

I lightly flour my hands with gluten-free flour. I divide the dough into 6 equal portions. I shape them into round discs and place them on the baking tray.

Step 8: Bake

I bake the shortcakes for 18–22 minutes, until they turn lightly golden on top. I let them cool on a rack.

Step 9: Whip the Coconut Cream

I remove the chilled coconut milk from the refrigerator. I scoop only the thick cream part into a bowl, leaving the liquid behind. I beat it with a hand mixer until fluffy. I add powdered sugar and vanilla and whip again until smooth.

The cream becomes airy and beautiful.

Step 10: Assemble

I slice each shortcake in half. I spoon juicy strawberries over the bottom half. I add a generous dollop of coconut whipped cream. I place the top half gently over everything and add more strawberries and cream on top.

I always finish with a little extra strawberry syrup from the bowl.

How I Serve It at Home

I serve Dairy-Free Gluten Free Strawberry Shortcake slightly warm or at room temperature. I arrange them on a big white platter. Sometimes I sprinkle a little powdered sugar on top. Sometimes I add fresh mint leaves for color.

When I host women in my home, we sit outside under the Cretan sun. We drink coffee or herbal tea. We talk about life, children, dreams, and challenges. This dessert always brings softness to the conversation.

For children, I sometimes serve it deconstructed — shortcake on one plate, strawberries and cream in bowls — so they can build their own.

Everyone feels included. Everyone smiles.

Storage, Reheating & Make-Ahead Tips

If I have leftovers, I store the components separately.

• I keep shortcakes in an airtight container at room temperature for 2 days.
• I refrigerate strawberries in a sealed container for up to 3 days.
• I store whipped coconut cream in the refrigerator for 2 days.

When I want to serve again, I warm the shortcakes in the oven at 160°C (320°F) for about 5 minutes. I never microwave them because they can become rubbery.

I often bake the shortcakes one day ahead and assemble just before serving. This method saves time and keeps everything fresh.

100-Word Short Version

I make this Dairy-Free Gluten Free Strawberry Shortcake with tender gluten-free biscuits, sweet macerated strawberries, and fluffy coconut whipped cream. I mix simple ingredients, bake golden shortcakes, and layer them with juicy berries and dairy-free cream. This dessert feels light, fresh, and perfect for summer gatherings. I serve it warm or at room temperature and always assemble just before serving for the best texture. It stays soft, sweet, and comforting without gluten or dairy. Everyone enjoys it, and no one feels left out at the table.

Recipe Card

⏱️ Time
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

🛒 Ingredients

Shortcakes:
2 cups gluten-free all-purpose flour blend
1/4 cup coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold coconut oil
2 eggs
2/3 cup almond milk
1 teaspoon vanilla extract

Strawberries:
4 cups sliced strawberries
2 tablespoons maple syrup
1 teaspoon lemon juice

Whipped Cream:
1 can full-fat coconut milk (chilled)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

👩‍🍳 Instructions

1. Mix strawberries with maple syrup and lemon juice. Let rest 20–30 minutes.
2. Preheat oven to 190°C (375°F).
3. Combine flour, sugar, baking powder, and salt.
4. Rub cold coconut oil into dry ingredients.
5. Whisk eggs, almond milk, and vanilla.
6. Stir wet ingredients into dry until dough forms.
7. Shape into 6 discs and place on baking tray.
8. Bake 18–22 minutes until golden. Cool.
9. Whip chilled coconut cream with powdered sugar and vanilla.
10. Slice shortcakes, fill with strawberries and cream, and serve.

📝 Notes

• Chill coconut milk overnight for best whipping results.
• Do not overmix dough to keep shortcakes tender.
• Store components separately for freshness.
• Substitute almond milk with oat milk if preferred.

🍽️ Nutrition (per serving, approximate)

Calories: 320
Carbohydrates: 38g
Protein: 6g
Fat: 16g
Saturated Fat: 11g
Fiber: 4g
Sugar: 14g
Cholesterol: 55mg
Sodium: 180mg

Dairy-Free Gluten Free Strawberry Shortcake

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• Author: INAYA
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This dairy-free gluten free strawberry shortcake tastes like a soft summer hug—tender gluten-free shortcakes, juicy macerated strawberries, and fluffy coconut whipped cream. It’s easy to make, naturally comforting, and perfect for gatherings when you want a dessert everyone can enjoy without sacrificing flavor or texture.

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Ingredients

Scale 1x2x3x

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/4 cup coconut sugar (or cane sugar)
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/3 cup cold coconut oil, solid (or vegan butter)
• 2 large eggs
• 2/3 cup unsweetened almond milk (or oat milk)
• 1 teaspoon pure vanilla extract
• 4 cups fresh strawberries, sliced
• 2 tablespoons maple syrup (or cane sugar)
• 1 teaspoon lemon juice
• 1 can full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. Chill the coconut milk overnight so the cream separates and firms up.
2. In a bowl, combine sliced strawberries with maple syrup and lemon juice. Let them sit 20–30 minutes to get juicy.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt.
5. Add cold coconut oil and rub it into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.
6. In a separate bowl, whisk the eggs, almond milk, and vanilla extract.
7. Pour the wet mixture into the dry mixture and stir gently just until a soft dough forms. Do not overmix.
8. Divide the dough into 6 equal portions. Shape into thick rounds and place on the prepared baking sheet.
9. Bake 18–22 minutes, until lightly golden and set. Cool on a rack.
10. Make the whipped topping: scoop the thick coconut cream into a bowl (leave the liquid behind). Whip until fluffy, then add powdered sugar and vanilla and whip again until smooth.
11. Assemble: split each shortcake. Spoon strawberries and syrup over the bottom half, add coconut whipped cream, then top with the other half. Finish with more berries and cream.
12. Serve right away for the best texture and freshness.

Notes

For the fluffiest whipped topping, use full-fat coconut milk and chill it at least 12 hours. If your strawberries aren’t very sweet, add an extra teaspoon of maple syrup and let them macerate a bit longer. Keep components separate for storage: shortcakes at room temperature for up to 2 days, strawberries refrigerated up to 3 days, and coconut whipped cream refrigerated up to 2 days. Warm shortcakes in a 320°F (160°C) oven for 5 minutes before serving. For egg-free, swap eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water), though texture will be slightly softer.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake (assembled)
• Calories: 320
• Sugar: 14g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 11g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 55mg

Conclusion

When I bake Dairy-Free Gluten Free Strawberry Shortcake, I feel connected to the women around me. I feel proud that I can offer something sweet and inclusive. I feel grateful for simple ingredients that transform into something beautiful.

This recipe reminds me that love lives in small gestures in slicing strawberries, in whipping cream, in placing dessert gently on a plate for someone who thought they could not enjoy it.

If you make this in your kitchen, imagine me beside you, flour on my hands, smiling. Let your kitchen get a little messy. Let your heart stay open. And always cook with love.