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    Home » Sweets

    Gluten-Free Strawberry Shortcake (Vegan Option)

    Published: Jun 6, 2021 · Modified: Jun 6, 2021 by Kristen Wood

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    Disclaimer: You will find affiliate links for the products I use and love on this blog. I will earn from any purchases you make from these links, but it is at no extra cost to you. I appreciate your support!

    This delicious Gluten Free Strawberry Shortcake recipe could not be easier to make! Perfectly pillowy shortcakes topped with sugared strawberries and a dollop of whipped cream. It makes the perfect summer dessert! Naturally egg free and refined sugar-free with a vegan and dairy-free option.

    a speckled ceramic plate topped with gluten free strawberry shortcake lit by golden light

    I've had it in my mind to create a good gluten-free strawberry shortcake recipe for some time now. The combination of flavors and textures in this dish are synonymous with summertime for me. A vanilla-scented baked good contrasted with the freshness and vibrancy and subtly sugared strawberries is absolutely divine...wouldn't you agree? I'm pretty pleased with this recipe and hope you enjoy it, too!

    Buy our Weekly Meal Planning Printable for $2.29. 💜

    Jump to:
    • 🍓 What's to Love
    • 🥣 How-to Make
    • 💭 FAQ and Top Tips
    • 🍰 More Gluten-Free Desserts You Might Love
    • 📖 Recipe
    a fork immeshed in gluten free vegan strawberry shortcake on ceramic plate topped with whipped cream

    🍓 What's to Love

    • Super easy one-bowl prep recipe.
    • Made with easily purchased, wholesome ingredients.
    • Works with both fresh or frozen strawberries.
    • Very flavorful and satisfying.
    • Naturally egg-free, gluten-free, refined sugar-free, soy-free and nut-free, with a vegan and dairy-free option.
    a fork pokes into the sugared strawberry topping of plant based strawberry shortcake dessert

    🥣 How-to Make

    Step 1: Preheat oven and prepare baking sheet. Set aside.

    Step 2: Combine dry ingredients. Cut in butter. Add milk and vanilla, then mix until a batter forms.

    Step 3: Place rounds of shortcake batter onto prepared baking sheet. Bake.

    Step 4: Meanwhile, prepare strawberries by combining them with sugar.

    Step 5: When shortcakes are finished, let them cool for a few minutes before serving with sugared strawberries and a dollop of whipped cream. Enjoy!

    whipped cream and strawberries sandwiched between gluten free shortcakes lit by the sun

    💭 FAQ and Top Tips

    Make it Vegan and Dairy-Free

    To make this shortcake vegan and dairy-free, simple use vegan/plant-based butter that you buy in the sticks instead of regular butter. Buy coconut milk whipped cream in the can from the store or make your own dairy-free whipped cream by whipping a can of coconut cream until it is whipped cream consistency.

    Can I use frozen strawberries instead of fresh?

    Yes, you most certainly can use frozen strawberries. Just make sure they are mostly thawed before mixing with the sugar, for best results.

    Does this dessert store well?

    Yes. The shortcakes themselves will keep lightly covered at room temperature for about 24 hours. Any longer, then store in the fridge in an airtight container for up to 3 days. You can also make the strawberries ahead of time and keep them stored in the fridge for up to 3 days as well.

    a speckled ceramic plate topped with gluten free shortcakes sugared strawberries and coconut whipped cream

    🍰 More Gluten-Free Desserts You Might Love

    40 Plant Based Dessert Recipes

    Mini Blackberry Kiwi Galettes (Vegan, Gluten-Free)

    Gluten-Free Vegan Peach Cobbler

    gluten free strawberry shortcake dessert lit by golden sunlight on a ceramic plate with vintage fork

    📖 Recipe

    Gluten Free Strawberry Shortcake

    This easy and luscious Gluten-Free Strawberry Shortcake recipe requires only one bowl and is filled with simple, wholesome ingredients. This healthy summer dessert is naturally egg-free, with a vegan and dairy-free option.
    4.67 from 3 votes
    Print Pin Rate SaveSaved!
    Course: Dessert
    Cuisine: British
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Total Time: 23 minutes
    Servings: 7 shortcakes
    Author: Kristen Wood

    Ingredients

    • 1 ½ cups gluten-free all purpose flour blend with xanthan gum
    • 1 tablespoon baking powder
    • 3 tablespoon coconut sugar or any granulated sugar divided (see recipe)
    • ¼ teaspoon sea salt or pink salt
    • ¼ cup cold, cubed butter or plant-based butter
    • ¾ cup milk of choice I like to use oat milk
    • 1 teaspoon vanilla extract gluten-free certified, if necessary
    • 1 pound sliced fresh (or thawed frozen) strawberries approximately 3 cups
    • regular or dairy-free whipped cream for serving
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    Instructions

    • Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper, then set aside.
    • In a mixing bowl combine flour, baking powder, 1 tablespoon of sugar and salt. Mix well.
    • Add the cold, cubed butter and using a pastry cutter or a fork, work the butter into the flour until it resembles coarse crumbs.
    • Add the milk and vanilla. Mix until a smooth batter forms.
    • Using a large spoon or ice cream scoop, scoop mounds of batter onto prepared baking sheet. Bake for 13 minutes or until bottoms are browning and tops are turning golden.
    • Meanwhile, prepare strawberries by mixing the sliced strawberries with 2 tablespoons of sugar. Using your hands or a fork, mix and mash the strawberries a little to release their juices. Set aside.
    • When the shortcakes are done, let them cool a few minutes. Serve shortcakes whole or sliced, topped with strawberry mixture and a dollop of whipped cream. Enjoy!

    Notes

    You might also like Strawberry Polenta Apple Crisp (GF/V).
    To keep this dish entirely refined sugar-free, use only coconut sugar and make your own whipped cream by whipping a can of coconut cream or regular cream
    Also see: A Pint Is How Many Cups? + Free Printable Kitchen Conversions Chart.
    You might like: Gluten-Free Vegan Blueberry Muffins.

    Nutrition

    Serving: 1shortcake | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 358mg | Potassium: 102mg | Fiber: 4g | Sugar: 9g | Vitamin A: 210IU | Vitamin C: 38mg | Calcium: 162mg | Iron: 1mg

    Equipment

    Gluten-Free All Purpose Flour
    Vanilla Extract
    Baking Powder
    Have you tried this recipe?Please Rate + Comment Below!
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    About Kristen Wood

    Hi! I'm Kristen -- a mama, photographer, recipe developer and author of The Vegetarian Family Cookbook, Hot Sauce Cookbook for Beginners and Fermented Hot Sauce Cookbook. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health.

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