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.
Ingredients
- 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
Instructions
- 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.
- Preheat and prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk gluten-free flour, almond flour, coconut sugar, baking powder, and salt.
- 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.
- 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).
- 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.
- Bake: Bake 18–22 minutes, until the tops look lightly golden and the biscuits feel set. Cool completely before assembling.
- 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.
- Assemble: Slice biscuits in half. Spoon strawberries and their syrup over the bottom halves, add coconut whipped cream, then top with the biscuit lids.
- 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