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.
Ingredients
- 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)
Instructions
- Macerate strawberries: Combine sliced strawberries, maple syrup, and lemon juice in a bowl. Stir and let sit 30 minutes until syrupy.
- Preheat oven: Heat to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix dry ingredients: Whisk gluten-free flour, almond flour, coconut sugar, baking powder, and salt in a large bowl.
- 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.
- 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).
- Shape: Divide dough into 6 portions. Shape into thick rounds and place on the prepared baking sheet.
- Bake: Bake 18–22 minutes until set and lightly golden on top. Cool completely before slicing.
- 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.
- Assemble: Split each shortcake in half. Spoon strawberries and juices onto the bottom, add coconut whipped cream, and top with the other half.
- 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