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
Scale
For the Shortcakes:
- 2 Cups Gluten-Free All-Purpose Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
- 1/2 Cup Vegan Buttermilk* (see notes)
- 3 TB Vegan Butter (cold, cubed)
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
For the Strawberries:
- 16 oz Fresh Strawberries (sliced lengthwise)
- 1 TB Granulated Sweetener (or preferred granulated sugar)
For the Whipped Cream*: (see notes)
- 1 15 oz Can Unsweetened Coconut Cream
- ½ Cup Powdered Sweetener (or preferred powdered sweetener)
- ½ Tsp 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 425°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 a Silpat or parchment paper lined 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 1/2 Cup Unsweetened Non-Dairy Milk with 1 1/2 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. Bring them to room temperature before serving.
Nutrition
- Serving Size: 1 Shortcake
