Sweet and simple gluten free vegan Strawberry Shortcake made with only nine ingredients and mixed together in one bowl. The perfect summer treat! Gluten Free + Vegan
I don’t know about you but after this past long, grey and bitterly cold winter I am BEYOND ready for summer and all of it’s associated goodness. I’m talking pimm’s cups, BBQ’s, portable fans that I have to carry throughout the house and of course strawberry shortcake.
More specifically this gluten free vegan Strawberry Shortcake. Sweet and tender biscuits stuffed full of soft mounds of coconut whipped cream and juicy macerated strawberries. The perfect summer dessert to perfect a perfect summer day.
Who’s with me?
How to Make: Gluten Free Vegan Strawberry Shortcake
The shortcake here is not too dissimilar from my blueberry scones recipe. They’re super easy to make and only requires six ingredients to make.
A few things to note before you begin:
- You have to chill the dough before baking. If the coconut oil isn’t cold enough in the dough your scones will end up spreading too much while baking.
- Full fat coconut milk works best here for softer biscuits.
- When shaping the dough to cut into small squares, try not to handle the dough/push it down too much. I’ve found that the biscuits end up rising less and becoming more tough after baking the more it gets messed with.
As for the rest of the shortcakes there’s not too much to it! All you need is a little bit of whipped cream (coconut if you’re looking to keep this vegan), some strawberries and a little bit of sweetener.
Depending on the ripeness/sweetness of your berries you may end up feeling like you want a little more. I recommend two tablespoons to start with but you can always add a touch more if you need. While you biscuit dough is firming up a little bit in the fridge that’s the perfect time to start prepping your berries. This way they have plenty of time to macerate and get all nice and juicy before it’s go time.
Like most gluten free baked goods these shortcakes are really lovely the first day you make them. After awhile they start to harden up a bit so if you plan on making this in advance I recommend putting life back into them by heating them up in the microwave for about 20-30 seconds or on a low heat in the oven for a bit.
Good as new!
Don’t forget to #asaucykitchen on instagram if you try this Gluten Free Vegan Strawberry Shortcake. I love seeing what you make! You can also post your pictures to my facebook page!
- 1 3/4 cup gluten free flour blend, add 1 1/4 teaspoon xanthan gum if your blend doesn't already contain xanthan
- 1 tablespoon baking powder
- 1/4 cup coconut sugar
- 3/4 teaspoon cinnamon
- 1/4 cup coconut oil (creamy and somewhat solid - not melted or in a liquid state)
- 1 cup coconut milk
- course turbinado or cane sugar, optional for sprinkling on top of the scones
- 1 pound strawberries, sliced and stems removed
- 1 cup coconut whipped cream
- 2 tablespoons coconut sugar, can sub with another sweetener of your choice
- In a large mixing bowl, whisk together the gluten free flour, baking powder, coconut sugar and cinnamon.
- Add the coconut oil to the dry ingredients and use a fork to mix it into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
- Add the coconut milk to the bowl and stir until a soft dough forms.
- Turn the dough out onto a sheet of lightly floured parchment paper. Gently mould the dough into a rectangular shape, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 8 small squares.
- Place the dough in the fridge for at least 20 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.
- While the dough is chilling mix together the strawberries and coconut sugar together in bowl. Cover and refrigerate until needed. Depending on the ripeness/sweetness of your strawberries you may want to add an extra tablespoon or two of sugar.
- Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.
- After removing the shortcakes from the oven set aside to let cool for about 10 minutes or so. Once cool enough to handle, slice the shortcakes in half width wise. Spoon the berries on the bottom shortcake. Top with a tablespoon or two of coconut whipped cream, more strawberries and then place the top shortcake layer over the top.
These are best enjoyed fresh the day you make them. If you have any leftovers I recommend warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new!
Try not to handle the dough too much when shaping & cutting - I've found the more I press and roll the dough the less soft it becomes after baking and doesn't rise nearly as much.
Amount Per Serving:Calories: 350 Saturated Fat: 21g Sodium: 17mg Carbohydrates: 32g Fiber: 5g Sugar: 7g Protein: 4g