This easy homemade Gluten-Free Strawberry Shortcake recipe is vegan, allergy-free, and made completely from scratch with healthy ingredients you already have! With a simple tender and flaky biscuit, fresh juicy strawberries, and sweet dairy-free whipped cream, there's nothing not to love about this classic spring and summer dessert!
One of the most simple desserts of the season. Delicious, fresh, juicy, sweet, and beautiful strawberries served with a tender biscuit and sweet whipped cream...what a dream! A classic not-overly sweet dessert that lets the strawberry goodness shine! And guess what? You can make classic gluten-free strawberry shortcake right at home and enjoy this healthy vegan and allergy-free recipe with minimal fuss!
Why You'll LOVE This 100% Homemade Recipe
No junk, no extra sugar or preservatives, only real fresh ingredients I know you have in your kitchen! 100% from scratch desserts are always my favorite and believe it or not, they can be easy and quick with minimal fuss! This recipe is also 100%...
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free,Β Soy-Free,Β Egg-Free,Β Nut-Free,Β Peanut-Free,Β Wheat-Free,Β Sesame-Free,Β Corn-Free, Coconut-Free)
- No Added Sugar, Healthy, & Oil-Free
- Quick & Easy with Make-Ahead Components
- Deliciously Kid-Friendly
- Great for Desserts, Breakfast or Brunch
Ingredients You'll Need
Gluten-Free Shortcake Biscuit:
Shortcake is a crumbly sweet bread that's been leavened like a cake, but denser! It's basically a cross between a scone, buttermilk biscuit, and fluffy cake! It's not the same as shortbread, since shortcake is made with vegetable fat and a leavening ingredient (baking soda or powder). Since this is a vegan shortcake the vegetable fat vs. animal fat is irrelevant!
- Gluten-Free All-Purpose Flour + Baking Powder + Baking Soda: A simple all-purpose flour will be perfect for these "scone" type biscuits. Add some extra baking powder to make them fluffy and a pinch of baking soda to react with the fresh vegan buttermilk!
- Sweetener + Vanilla Extract: To make these plain biscuits sweeter and taste a little more "cake-like", you'll need a bit of granulated sweetener and flavorful pure vanilla extract.
- Vegan Butter + Vegan Buttermilk: To make these gluten-free shortcakes moist, buttery, and flaky, a little vegan butter and homemade dairy-free buttermilk are all you need! Some dairy-free milk mixed with a splash of white vinegar or lemon juice is how you make the vegan buttermilk!
Fresh Strawberries:
You can't have strawberry shortcake without the strawberries! Fresh juicy sweet berries are best and that's why making strawberry shortcakes during strawberry season is key! To really help develop and bring out the strawberries' sweetness, you'll add a pinch of granulated sweetener which will release (unlock, if you will) the juices of the fresh strawberries! While you're making the shortcake biscuits, you can have those sliced strawberries marinating!
Dairy-Free Whipped Cream:
The creamy goodness you'll sandwich between your fresh cut scone and dollop on top! You make this super simple 3 ingredient coconut whipped cream, vegan marshmallow fluff, or any type of dairy-free whipped cream you'd like!
Making the Gluten-Free Shortcake Biscuits
- Start by mixing together the dry ingredients before cutting in the cold vegan butter and buttermilk.
- Knead it all with your hands until you get a thick cut-out sugar cookie type of dough.
- Roll on the dough enough so that you can cut 6 biscuits from it (about 1 inch).
- You can lightly brush the biscuits with non-dairy milk and/or sprinkle the tops with some granulated sweetener before baking them until golden brown!
Assembling the Vegan Strawberry Shortcakes
- Gather your 3 strawberry shortcake components.
- For each sliced biscuit, add a good dollop of whipped cream, then some strawberry slices, another dap of whipped cream, before closing the with top biscuit half.
- Now top the shortcake with more whipped cream and some final strawberry slices before you dive in and devour! (Yes, it's that easy!)
Tips for Making the Best Strawberry Shortcakes
- Use a round 3-inch biscuit cutter for perfectly shaped shortcake rounds! You can also make them super rustic and shape them with your hands if you don't have any type of round cutter. Drinking glasses, cookie cutters, anything will do in a pinch!
- Adjust the sweetness of the biscuits, strawberries, and whipped cream to your liking. Keep in mind that this shouldn't be an overly sweet dessert!
- All your components can be made ahead of time! Prep the shortcakes up to 2 days ahead of time and store them in the fridge for freshness. Bring them to room temperature before assembling. You can prep the strawberries the day before and leave them in the fridge. The whipped cream (depending on the type you use) can be made as long as a week in advance!
- Store leftover strawberry shortcake ingredients in the fridge for up to 5 days. You can also store assembled shortcakes in the fridge for 3 days and they will hold up! Bring them to room temperature before serving.
- The only thing you can freeze is the baked shortcake biscuits. They can be frozen for 4-5 months and thawed in the fridge.
- Don't slice the shortcake biscuits until you are ready to serve them. Strawberry shortcake is also best served at room temperature or just slightly warm.
More Delicious Strawberry Recipes:
- Strawberry Quick Bread
- Strawberry Crisp
- Cream Stuffed Strawberry Shortcake Cupcakes
- Strawberry Coconut Thumbprint Cookies
- Strawberry Cappuccino Ice Cream
- Homemade Gluten-Free Strawberry Poptarts
Gluten-Free Strawberry Shortcake (Vegan, Allergy-Free)
This easy homemade Gluten-Free Strawberry Shortcake recipe is vegan, allergy-free, and made completely from scratch with healthy ingredients you already have! With a simple tender and flaky biscuit, fresh juicy strawberries, and sweet dairy-free whipped cream, there's nothing not to love about this classic spring and summer dessert!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Total Time: 25 minutes
- Yield: 6 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
For the Shortcakes:
- 2 Cups Gluten-Free All-Purpose Flour
- 1 Β½ Tsp Baking Powder
- Β½ Tsp Baking Soda
- ΒΌ CupΒ Granulated SweetenerΒ (or preferred granulated sugar)
- Β½ Cup Vegan Buttermilk* (see notes)
- 3 TB Vegan Butter (cold, cubed)
- Β½ TspΒ Pure Madagascar Bourbon Vanilla Extract
For the Strawberries:
- 16 oz Fresh Strawberries (sliced lengthwise)
- 1 TBΒ Granulated SweetenerΒ (or preferred granulated sugar)
For the Whipped Cream*: (see notes)
- 1Β 15 oz CanΒ Unsweetened Coconut Cream
- Β½Β CupΒ Powdered Sweetener (or preferred powdered sweetener)
- Β½ TspΒ Pure Madagascar Bourbon Vanilla Extract
Instructions
- Prep the strawberries by slicing them lengthwise and gently tossing them together with the granulated sweetener. Set aside while you make the shortcakes.
- Preheat the oven to 425Β°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, and sweetener. Then add in the cubed butter, buttermilk, and vanilla extract.
- Use your hands to break up with cold butter and knead the dough until you get a thick, rollable dough.
- Roll the dough out to about a 1-inch thickness before cutting 6, 3-inch round biscuits.
- Brush the tops of the shortcakes with non-dairy milk and add a sprinkle of granulated sweetener if desired before baking the shortcakes on aΒ SilpatΒ orΒ parchment paper linedΒ baking sheet for about 15 minutes until the tops are lightly golden brown.
- While the shortcakes are baking, you can whip together the whipped cream. Follow the instructions for coconut whipped cream here or marshmallow fluff here.
- Remove the shortcakes from the oven and allow them to cool on a wire rack before slicing them.
- To assemble the strawberry shortcakes, slice each round biscuit, add a dollop of whipped cream, a few strawberry slices, another dab of whipped cream before adding the top biscuit half. Now top the shortcake with more whipped cream and strawberry slices.
Notes
- Vegan Buttermilk: Mix together Β½ Cup Unsweetened Non-Dairy Milk with 1 Β½ Tsp White Vinegar or Lemon Juice. Let sit for 5 minutes.
- Whipped Cream: For a coconut-free whipped cream, you can make a batch of homemade marshmallow fluff.
- If you don't have a round biscuit or cookie cutter, you can use the rim of a drinking glass or shape them with your hands.
- Store leftover strawberry shortcake ingredients in the fridge for up to 5 days. You can also store assembled shortcakes in the fridge for 3 days.Β Bring them to room temperature before serving.
Nutrition
- Serving Size: 1 Shortcake
Strawberry shortcake is certainly a perfect summer treat and now is the time to make it from scratch and perfectly gluten-free and vegan!
So tell me:
+ What's your favorite fruity dessert?
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Ksenia
I love a good short cake recipe, and you made these gluten free β which means itβs perfect for me! Iβll be trying them this weekend
Rebecca Pytell
Such a lovely not-too-sweet dessert for spring!
Rebecca
Such a pretty Summertime dessert idea
Rebecca Pytell
An essential for strawberry season.
Lexi Hartmann
Oh this is definitely going in my recipe box! My husband can't eat milk and we are just about to hit the season for Ponchatoula strawberries here in southern Louisiana. Yum!
Rebecca Pytell
You're going to love the whipped cream them!
Nora
This looks so delicious! I have to try this one out soon!
Rebecca Pytell
Your new favorite summer dessert!
Radha
This is great vegan version. I love the way put together and can't wait to try!
Rebecca Pytell
A beautiful spring dessert, right?
Lisa
This looks delicious! I love desserts that are not overly sweet.
Rebecca Pytell
Makes them perfect for those "dessert breakfasts" π
Stephanie
Every year for my birthday, I end up asking my mom to make strawberry shortcakes. They may be my favorite dessert! They're just so delicious and refreshing and they're not overly sweet or heavy. I just can't get enough. I'll definitely need to try your recipe soon!
Rebecca Pytell
Ah, that's awesome! I do LOVE the fact that it's not an overly sweet dessert! Just right and really highlights the natural strawberry sweetness!
Patricia
Looks delicious. Thanks for sharing this. I have a gluten sensitivity and am always searching for great recipes.
Rebecca Pytell
You are going to love making this all strawberry season long π