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 this Vegan Gluten Free Strawberry Biscuit Shortcake, I stood barefoot in my kitchen with a bowl of fresh strawberries and a heart full of memories. In Crete, we always celebrated spring with strawberries. My grandmother would slice them into thick yogurt with honey, and I would sneak extra spoonfuls when she turned her back.

Now, I create my own traditions. This Vegan Gluten Free Strawberry Biscuit Shortcake feels like sunshine on a plate. I make it when friends visit for coffee, when my nieces sleep over, or when I simply crave something sweet but light. I love how this Vegan Gluten Free Strawberry Biscuit Shortcake feels indulgent but still gentle on the body. It brings joy without heaviness. It tastes fresh, soft, and comforting.

Every time I prepare this Vegan Gluten Free Strawberry Biscuit Shortcake, I feel like I wrap my family in sweetness.

Why I Love Making This Recipe

I love this recipe because it feels honest. It uses simple ingredients. It celebrates strawberries in their pure beauty. It doesn’t rely on eggs or dairy or wheat, yet it never feels like it lacks anything.

I adore the tender biscuit texture. I mix almond flour and gluten-free flour to create a soft, slightly crumbly biscuit that melts gently in the mouth. I whip coconut cream until it turns fluffy and cloud-like. I macerate strawberries with a little maple syrup and lemon juice until they glisten and release their juices.

This dessert brings women together around my kitchen table. We slice the Vegan Gluten Free Strawberry Biscuit Shortcake, pour coffee, and talk about life. We laugh. We share. We pause.

I also love how adaptable it feels. I can make it for someone who avoids gluten. I can serve it to my vegan friends. Everyone eats the same dessert. No one feels different. That makes my heart happy.

Ingredients & Little Kitchen Secrets

For the Strawberry Filling:

• 3 cups fresh strawberries, sliced
• 2 tablespoons maple syrup
• 1 teaspoon fresh lemon juice
• ½ teaspoon vanilla extract

For the Gluten-Free Biscuits:

• 1 ½ cups gluten-free all-purpose flour blend
• ½ cup almond flour
• 2 tablespoons coconut sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup cold vegan butter, cubed
• ½ cup unsweetened almond milk
• 1 teaspoon apple cider vinegar
• ½ teaspoon vanilla extract

For the Coconut Whipped Cream:

• 1 can (400 ml) full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar (or maple syrup)
• ½ teaspoon vanilla extract

My Little Secrets

I always chill the coconut milk overnight. I never skip this step. The cream must separate and firm up so I can whip it properly.

I use cold vegan butter straight from the fridge. I cut it into the flour quickly so it stays cold. Cold butter creates tender biscuits.

I do not overmix the dough. I stir gently and stop as soon as everything combines. Overmixing makes the biscuits dense.

I let the strawberries sit for at least 20 minutes. They soften and create a beautiful natural syrup.

How I Make It, Step by Step

1. Prepare the Strawberries

1. I place the sliced strawberries in a bowl.
2. I add maple syrup, lemon juice, and vanilla.
3. I stir gently.
4. I let the mixture rest at room temperature for 20–30 minutes.

The strawberries release their juices and create a glossy, fragrant filling.

2. Make the Biscuit Dough

1. I preheat my oven to 190°C (375°F).
2. I line a baking tray with parchment paper.
3. I whisk together gluten-free flour, almond flour, coconut sugar, baking powder, and salt.
4. I add the cold vegan butter cubes.
5. I rub the butter into the flour using my fingertips until the mixture resembles coarse crumbs.
6. I mix almond milk, apple cider vinegar, and vanilla in a small bowl.
7. I pour the wet mixture into the flour mixture.
8. I stir gently until a soft dough forms.

3. Shape and Bake

1. I lightly flour my surface with gluten-free flour.
2. I pat the dough into a thick round, about 2.5 cm thick.
3. I cut out circles using a biscuit cutter or glass.
4. I place the biscuits on the tray.
5. I bake for 18–22 minutes until golden on top.
6. I let them cool completely.

The kitchen smells warm and sweet at this stage. I always smile.

4. Whip the Coconut Cream

1. I scoop the solid coconut cream from the chilled can into a bowl.
2. I leave the liquid behind.
3. I beat the cream with a hand mixer until fluffy.
4. I add powdered sugar and vanilla.
5. I whip again until smooth and airy.

5. Assemble the Vegan Gluten Free Strawberry Biscuit Shortcake

1. I slice each biscuit in half horizontally.
2. I spoon strawberries over the bottom half.
3. I add a generous dollop of coconut whipped cream.
4. I place the top biscuit over the cream.
5. I finish with more strawberries and cream on top.

I serve immediately while everything feels fresh and vibrant.

How I Serve It at Home

I place the Vegan Gluten Free Strawberry Biscuit Shortcake on simple white plates. I drizzle extra strawberry syrup over the top. Sometimes I add a few mint leaves from my garden.

I serve it in the afternoon with Greek coffee or herbal mountain tea. When children visit, I serve it with almond milk or fresh lemonade.

During summer evenings, I assemble everything at the table and let everyone build their own shortcake. We laugh when the cream slides a little. We lick our fingers. We forget our worries.

Storage, Reheating & Make-Ahead Tips

I store the biscuits separately in an airtight container for up to 2 days at room temperature. I refrigerate the strawberries and coconut cream separately.

I never assemble the shortcakes in advance. I build them just before serving to keep the biscuits from becoming soggy.

If I want to prepare ahead, I bake the biscuits the day before. I whip the coconut cream a few hours ahead and keep it chilled.

If the biscuits firm up too much, I warm them in the oven for 5 minutes at 160°C. They soften beautifully.

100-Word Short Version

I make this Vegan Gluten Free Strawberry Biscuit Shortcake with fresh strawberries, tender gluten-free biscuits, and fluffy coconut whipped cream. I macerate strawberries with maple syrup and lemon juice for natural sweetness. I prepare soft biscuits using gluten-free flour and almond flour. I whip chilled coconut cream into a light topping. I slice the biscuits, layer strawberries and cream, and serve immediately. This dessert feels light, fresh, and comforting. It suits vegans and anyone avoiding gluten. I love serving it during spring and summer gatherings with coffee or tea.

Recipe Card

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

🛒 Ingredients
3 cups fresh strawberries, sliced
2 tablespoons maple syrup
1 teaspoon lemon juice
½ teaspoon vanilla extract
1 ½ cups gluten-free all-purpose flour
½ cup almond flour
2 tablespoons coconut sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup cold vegan butter
½ cup almond milk
1 teaspoon apple cider vinegar
1 can full-fat coconut milk (chilled)
2 tablespoons powdered sugar

👩‍🍳 Instructions

1. Mix strawberries with maple syrup, lemon juice, and vanilla. Rest 20 minutes.
2. Preheat oven to 190°C. Line tray with parchment paper.
3. Combine dry biscuit ingredients in a bowl.
4. Cut cold vegan butter into flour mixture.
5. Stir almond milk, vinegar, and vanilla together.
6. Add wet mixture to dry ingredients and mix gently.
7. Shape dough and cut into rounds.
8. Bake 18–22 minutes until golden. Cool completely.
9. Whip chilled coconut cream with powdered sugar and vanilla.
10. Slice biscuits and layer with strawberries and whipped cream. Serve immediately.

📝 Notes

Use very cold butter for tender biscuits.
Chill coconut milk overnight.
Assemble just before serving.
Replace strawberries with peaches or blueberries if desired.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Fiber: 4g
Sugar: 14g
Cholesterol: 0mg

Vegan Gluten Free Strawberry Biscuit Shortcake

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

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Description

This Vegan Gluten Free Strawberry Biscuit Shortcake is the kind of dessert that feels like sunshine on a plate—tender gluten-free biscuits, juicy macerated strawberries, and fluffy coconut whipped cream. It’s naturally dairy-free and egg-free, simple to make, and perfect for spring and summer gatherings when you want something fresh, light, and comfortingly sweet.

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Ingredients

Scale 1x2x3x

• 3 cups fresh strawberries, hulled and sliced
• 2 tbsp maple syrup (plus more to taste)
• 1 tsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum if possible)
• 1/2 cup almond flour
• 2 tbsp coconut sugar (or light brown sugar)
• 1 tbsp baking powder
• 1/4 tsp fine salt
• 1/2 cup vegan butter, very cold and cubed
• 1/2 cup unsweetened almond milk (or oat milk)
• 1 tsp apple cider vinegar
• 1/2 tsp vanilla extract
• 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled overnight
• 2 tbsp powdered sugar (or 1–2 tbsp maple syrup)
• 1/2 tsp vanilla extract (for whipped cream)
• Optional: lemon zest or fresh mint for serving

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Instructions

1. Macerate the strawberries: Add sliced strawberries to a bowl. Stir in maple syrup, lemon juice, and vanilla. Let sit 20–30 minutes until juicy and glossy.
2. Preheat and prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Mix dry ingredients: In a large bowl, whisk gluten-free flour, almond flour, coconut sugar, baking powder, and salt.
4. Cut in cold butter: Add cold vegan butter cubes and work them in with fingertips (or a pastry cutter) until the mixture looks like coarse crumbs with a few pea-sized bits.
5. Add wet ingredients: In a small bowl, mix almond milk, apple cider vinegar, and vanilla. Pour into the flour mixture and stir gently just until a soft dough forms (don’t overmix).
6. Shape biscuits: Lightly flour your surface with gluten-free flour. Pat dough to about 1 inch (2.5 cm) thick. Cut into 6–8 rounds and place on the baking sheet.
7. Bake: Bake 18–22 minutes, until the tops look lightly golden and the biscuits feel set. Cool completely before assembling.
8. Whip coconut cream: Scoop the solid coconut cream from the chilled can into a mixing bowl (leave liquid behind). Beat until fluffy, then add powdered sugar and vanilla and whip until smooth and airy.
9. Assemble: Slice biscuits in half. Spoon strawberries and their syrup over the bottom halves, add coconut whipped cream, then top with the biscuit lids.
10. Finish and serve: Add an extra spoonful of strawberries and cream on top. Serve immediately for the best texture.

Notes

For the fluffiest coconut whipped cream, chill the coconut milk overnight and use only the solid cream. Keep the vegan butter very cold so the biscuits bake up tender. Avoid overmixing the dough—mix just until combined. Store biscuits airtight at room temperature for up to 2 days, and refrigerate strawberries and whipped cream separately for up to 3 days. Assemble right before serving so the biscuits stay light and not soggy. You can swap strawberries for peaches, blueberries, or mixed berries, and add a little lemon zest for a brighter flavor.

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

Nutrition

• Serving Size: 1 shortcake
• Calories: 320
• Sugar: 14 g
• Sodium: 280 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg

Conclusion

This Vegan Gluten Free Strawberry Biscuit Shortcake fills my kitchen with sweetness and laughter. I love how simple ingredients create something so beautiful. I love how strawberries shine in every bite. I love how everyone at my table feels included.

When I make this dessert, I do not just bake. I create a moment. I create comfort. I create connection.

If you try this Vegan Gluten Free Strawberry Biscuit Shortcake, imagine me standing beside you in your kitchen, flour on my hands, smiling warmly.

Because cooking always tastes better when we share it with love.