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.

Today I want to share something very special with you: my Vegan Gluten Free Strawberry Shortcake. This recipe brings sunshine into my kitchen, even on quiet days. I started making this Vegan Gluten Free Strawberry Shortcake when one of my close friends could not eat dairy or gluten. I refused to let her feel left out during our coffee afternoons. So I experimented, tasted, adjusted, and laughed through a few crumbly disasters until I found the perfect balance.

Now this Vegan Gluten Free Strawberry Shortcake sits proudly on my table every spring and summer. The sweet strawberries, the tender biscuit, and the soft cloud of dairy-free cream make every bite feel joyful. I promise you, nobody ever guesses it’s vegan and gluten free. They only ask for seconds.

Why I Love Making This Recipe

I love this Vegan Gluten Free Strawberry Shortcake because it feels generous. It welcomes everyone. When I serve it, nobody worries about ingredients. Everyone just eats.

Fresh strawberries remind me of the small fruit markets in Crete. I still remember holding my grandmother’s hand while she pressed each strawberry gently to check its sweetness. She taught me that fruit carries the flavor of the sun. When I make this shortcake, I choose strawberries that smell like summer.

I also love how simple this recipe feels. I do not need complicated techniques. I mix, shape, bake, whip, and assemble. That’s it. I create something beautiful with basic ingredients and a little patience.

Most of all, I love watching women gather around the table, cutting slices, pouring coffee, sharing stories. This Vegan Gluten Free Strawberry Shortcake becomes part of our conversations, our laughter, and our memories.

Ingredients & Little Kitchen Secrets

Let me walk you through everything you need. I always say that simple ingredients shine when you treat them with care.

For the Strawberries:

• 500 g fresh strawberries, sliced
• 3 tablespoons maple syrup
• 1 tablespoon fresh lemon juice

Secret: I always let the strawberries sit with maple syrup and lemon juice for at least 30 minutes. They release their juices and create a natural syrup. That syrup soaks into the shortcake and makes magic.

For the Gluten Free Shortcakes:

• 2 cups gluten free all-purpose flour blend
• 1/4 cup almond flour
• 1/3 cup coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold coconut oil, solid
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

Secret: I keep the coconut oil cold. I cut it into the flour with my fingers until the mixture looks crumbly. This step creates that soft, biscuit-like texture.

For the Vegan Whipped Cream:

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

Secret: I only use the thick cream from the top of the coconut milk. I leave the liquid behind. Then I whip until fluffy.

How I Make It, Step by Step

I move slowly and enjoy each step. I do not rush this process.

Step 1: Prepare the Strawberries

1. I place the sliced strawberries in a bowl.
2. I pour the maple syrup and lemon juice over them.
3. I gently stir everything together.
4. I let the mixture rest at room temperature for at least 30 minutes.

The strawberries soften and release their juices. The kitchen already smells sweet.

Step 2: Preheat and Prepare

5. I preheat my oven to 180°C.
6. I line a baking tray with parchment paper.

Step 3: Mix the Dry Ingredients

7. I add the gluten free flour, almond flour, coconut sugar, baking powder, and salt to a large bowl.
8. I whisk everything together.

Step 4: Add the Coconut Oil

9. I add the cold coconut oil.
10. I rub it into the flour mixture with my fingers until it forms coarse crumbs.

I feel the texture change under my hands. I love this part.

Step 5: Combine the Wet Ingredients

11. I mix almond milk, vanilla extract, and apple cider vinegar in a small bowl.
12. I pour this mixture into the dry ingredients.
13. I gently stir until a soft dough forms.

I never overmix. I stop as soon as the dough comes together.

Step 6: Shape the Shortcakes

14. I lightly flour my hands with gluten free flour.
15. I divide the dough into 6 equal portions.
16. I shape each portion into a thick round biscuit.
17. I place them on the baking tray.

Step 7: Bake

18. I bake for 18–22 minutes until the tops turn golden.
19. I remove them from the oven and let them cool completely.

Step 8: Whip the Cream

20. I scoop the thick coconut cream into a bowl.
21. I add powdered sugar and vanilla.
22. I whip with a hand mixer until fluffy and smooth.

Step 9: Assemble the Vegan Gluten Free Strawberry Shortcake

23. I slice each shortcake in half.
24. I spoon strawberries and syrup onto the bottom half.
25. I add a generous dollop of whipped cream.
26. I place the top half over it.
27. I finish with more strawberries and cream on top.

I step back and admire them for a moment before serving.

How I Serve It at Home

I serve this Vegan Gluten Free Strawberry Shortcake on simple white plates. I like the red strawberries to shine against the white. I pour Greek coffee or herbal tea. Sometimes I add a few mint leaves for freshness.

During summer evenings, I bring the plate outside. The warm air, the soft light, and this dessert create such a peaceful moment. My friends always lean forward with their forks ready. Nobody waits long.

When children visit, I let them assemble their own shortcakes. They laugh and pile strawberries high. I love watching their creativity.

Storage, Reheating & Make-Ahead Tips

I always store the components separately.

I keep the shortcakes in an airtight container at room temperature for up to 2 days.
I store the strawberries in the refrigerator for up to 3 days.
I keep the whipped cream chilled and use it within 2 days.

If I want to prepare ahead, I bake the shortcakes one day before serving. I assemble everything just before eating. This keeps the texture perfect.

If the shortcakes feel slightly firm the next day, I warm them gently in the oven for 5 minutes. They soften beautifully.

100-Word Short Version

This Vegan Gluten Free Strawberry Shortcake combines tender gluten free biscuits, sweet macerated strawberries, and fluffy coconut whipped cream. I mix simple ingredients, bake golden shortcakes, and layer them with juicy strawberries and dairy-free cream. The recipe feels light, fresh, and perfect for spring or summer gatherings. I keep the coconut oil cold for a soft texture and let the strawberries rest to release natural syrup. I assemble everything just before serving for the best result. This dessert welcomes everyone to the table and tastes just as indulgent as the classic version.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

🛒 Ingredients

For the Strawberries:
500 g fresh strawberries
3 tablespoons maple syrup
1 tablespoon lemon juice

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

For the Vegan Cream:
1 can full-fat coconut milk
2 tablespoons powdered sugar
1 teaspoon vanilla extract

👩‍🍳 Instructions

1. Mix strawberries with maple syrup and lemon juice. Let rest 30 minutes.
2. Preheat oven to 180°C and line a tray.
3. Combine dry ingredients in a bowl.
4. Rub cold coconut oil into the flour mixture.
5. Mix almond milk, vanilla, and vinegar. Add to dry ingredients and stir gently.
6. Shape into 6 biscuits.
7. Bake 18–22 minutes until golden. Cool completely.
8. Whip chilled coconut cream with powdered sugar and vanilla.
9. Slice shortcakes, fill with strawberries and cream, and serve.

📝 Notes

Use very cold coconut oil for the best texture.
Chill coconut milk overnight before whipping.
Assemble just before serving to avoid soggy shortcakes.
Add lemon zest for extra freshness.

🍽️ Nutrition

Approximate per serving:
Calories: 320
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Fiber: 5g
Sugar: 14g

Vegan Gluten Free Strawberry Shortcake

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• Author: INAYA
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Vegan Gluten Free Strawberry Shortcake that feels like summer on a plate—soft, tender gluten-free shortcakes layered with juicy maple-lemon strawberries and a dreamy coconut whipped cream. This easy dessert is dairy-free, egg-free, and perfect for gatherings, brunch, or a sweet treat when strawberries are at their peak.

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Ingredients

Scale 1x2x3x

• 500 g fresh strawberries, sliced
• 3 tbsp maple syrup
• 1 tbsp fresh lemon juice
• 2 cups gluten free all-purpose flour blend
• 1/4 cup almond flour
• 1/3 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup cold coconut oil (solid), cubed
• 3/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 can (400 ml) full-fat coconut milk, chilled overnight (thick cream only)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (for coconut whip)

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Instructions

1. Macerate strawberries: Combine sliced strawberries, maple syrup, and lemon juice in a bowl. Stir and let sit 30 minutes until syrupy.
2. Preheat oven: Heat to 180°C (350°F). Line a baking sheet with parchment paper.
3. Mix dry ingredients: Whisk gluten-free flour, almond flour, coconut sugar, baking powder, and salt in a large bowl.
4. Cut in coconut oil: Add cold coconut oil and rub into the flour mixture with fingertips until it resembles coarse crumbs with a few pea-size pieces.
5. Add wet ingredients: Stir almond milk, vanilla, and apple cider vinegar together. Pour into the bowl and mix gently just until a soft dough forms (avoid overmixing).
6. Shape: Divide dough into 6 portions. Shape into thick rounds and place on the prepared baking sheet.
7. Bake: Bake 18–22 minutes until set and lightly golden on top. Cool completely before slicing.
8. Make coconut whipped cream: Scoop the thick coconut cream from the chilled can into a bowl. Add powdered sugar and vanilla, then whip until fluffy.
9. Assemble: Split each shortcake in half. Spoon strawberries and juices onto the bottom, add coconut whipped cream, and top with the other half.
10. Finish: Add extra berries and a final dollop of whipped cream. Serve right away for best texture.

Notes

Texture tip: Keep coconut oil cold for tender, biscuit-like shortcakes. If your kitchen is warm, chill the dough 10 minutes before shaping.

Coconut whip success: Chill the coconut milk overnight and use only the thick cream on top. If it looks soft, chill your bowl and beaters too.

Make-ahead: Bake shortcakes up to 1 day ahead (airtight container, room temperature). Store strawberries and coconut whip in the fridge, then assemble just before serving.

Storage: Assembled shortcakes soften quickly—eat the same day if possible. Store components separately: shortcakes 2 days room temp, strawberries 3 days fridge, coconut whipped cream 2 days fridge.

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

Nutrition

• Serving Size: 1 shortcake
• Calories: 320
• Sugar: 14 g
• Sodium: 260 mg
• Fat: 18 g
• Saturated Fat: 12 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 0 mg

Conclusion

Every time I make this Vegan Gluten Free Strawberry Shortcake, I feel proud. I take something traditional and adapt it with love. I make space at the table for everyone.

I think about my grandmother often while I bake. She taught me that good food does not exclude. It welcomes. It comforts. It celebrates.

When you make this recipe, do not worry about perfection. Let your kitchen get a little messy. Taste the strawberries. Smile while you whip the cream. Share it with someone you care about.

That is what truly makes this dessert sweet.