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.
Ingredients
- 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
Instructions
- Chill the coconut milk overnight so the cream separates and firms up.
- In a bowl, combine sliced strawberries with maple syrup and lemon juice. Let them sit 20–30 minutes to get juicy.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt.
- Add cold coconut oil and rub it into the dry ingredients with your fingertips until the mixture looks like coarse crumbs.
- In a separate bowl, whisk the eggs, almond milk, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir gently just until a soft dough forms. Do not overmix.
- Divide the dough into 6 equal portions. Shape into thick rounds and place on the prepared baking sheet.
- Bake 18–22 minutes, until lightly golden and set. Cool on a rack.
- 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.
- 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.
- 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