Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One sunny spring afternoon, I remember standing in my little kitchen, the smell of fresh strawberries filling the air, and thinking how wonderful it would be to make a dessert that everyone could enjoy, even those with dietary restrictions. That’s how I created my Dairy-Free Gluten Free Strawberry Shortcake. I wanted to make a treat that was indulgent, tender, and bursting with fresh strawberry flavor but without dairy or gluten. Over the years, this recipe has become a favorite at family gatherings, spring picnics, and cozy afternoon tea times.

The joy of making this recipe lies in its simplicity. Every bite is soft, slightly sweet, and perfectly balanced with juicy strawberries and airy dairy-free whipped cream. I’ve made it countless times, and each time, I think about my own childhood memories of strawberry picking and baking with my mom. Using this recipe, you can make your own memories while keeping it allergy-friendly and comforting.

Why I Love Making This Recipe

I love making this Dairy-Free Gluten Free Strawberry Shortcake because it’s the perfect combination of nostalgia and modern dietary needs. I grew up on traditional shortcakes, dripping with whipped cream and sweet strawberries. But as I experimented in my kitchen and learned more about gluten and dairy sensitivities, I wanted to recreate that same feeling without using ingredients that might upset someone’s tummy.

The beauty of this recipe is that it’s approachable you don’t need fancy tools or ingredients. With a few simple swaps, like almond milk instead of cream and a gluten-free flour blend, you can make a dessert that’s both indulgent and thoughtful. Plus, it’s a great conversation starter. Whenever I bring this to a gathering, friends always ask how it tastes just like “the real thing,” and I get to share my little kitchen secrets with them.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for this cozy dessert:

For the Shortcakes:

1 ½ cups gluten-free all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup coconut sugar
¼ cup coconut oil, solid
¾ cup unsweetened almond milk
1 tsp vanilla extract

For the Strawberries:

3 cups fresh strawberries, hulled and sliced
2 tbsp maple syrup or coconut sugar
1 tsp lemon juice

For the Dairy-Free Whipped Cream:

1 can full-fat coconut milk, chilled overnight
2 tbsp powdered sugar
1 tsp vanilla extract

Little Kitchen Secrets:

Chill your coconut milk overnight for a stable, fluffy whipped cream.
Use solid coconut oil for the shortcakes to get a tender, buttery texture.
Let the strawberries macerate for at least 15 minutes; this brings out their natural sweetness.

How I Make It, Step by Step

Prep the Strawberries: Slice your strawberries and combine them with maple syrup and lemon juice. Let them sit while you make the shortcakes. This helps release their juices and makes them extra sweet.
Make the Shortcake Dough: In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and coconut sugar. Cut in the solid coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add Liquid Ingredients: Stir in almond milk and vanilla extract gently until just combined. Don’t overmix this keeps the shortcakes tender.
Shape and Bake: Drop spoonfuls of dough onto a lined baking tray, shaping them into 6-8 small rounds. Bake at 180°C (350°F) for 18-20 minutes until lightly golden. Remove and let cool slightly.
Prepare the Whipped Cream: Scoop the solid part of chilled coconut milk into a mixing bowl. Beat with a hand mixer until fluffy. Add powdered sugar and vanilla and whip again until soft peaks form.
Assemble: Split each shortcake in half. Layer with macerated strawberries and a generous dollop of coconut whipped cream. Place the top half on and add a little more whipped cream and strawberries if you like it extra indulgent.

How I Serve It at Home

I love serving this Dairy-Free Gluten Free Strawberry Shortcake at a cozy kitchen table with a pot of herbal tea. The contrast of the tender shortcake, sweet strawberries, and creamy coconut whipped cream makes it feel like a little slice of heaven. Sometimes, I serve it in individual jars for a casual family picnic it’s perfect for summer gatherings. Kids love digging in, and adults enjoy the light sweetness without feeling weighed down by dairy.

For a fancier touch, sprinkle a few fresh mint leaves or a dusting of powdered sugar on top. I’ve even made a layered trifle version for special occasions, and it always disappears fast.

Storage, Reheating & Make-Ahead Tips

Shortcakes: Store in an airtight container at room temperature for up to 2 days. You can also freeze them before baking; just bake from frozen, adding a few extra minutes to the baking time.
Strawberries: Keep in the fridge for up to 24 hours; they’re best fresh but can be prepped a few hours ahead.
Whipped Coconut Cream: Best made the same day. If stored in the fridge, gently re-whip before serving.

100-Word Short Version

This Dairy-Free Gluten Free Strawberry Shortcake is a tender, allergy-friendly dessert bursting with fresh strawberry flavor and creamy coconut whipped cream. Start by macerating fresh strawberries with maple syrup and lemon juice. Bake gluten-free shortcakes made with coconut oil and almond milk until golden. Whip chilled coconut milk into fluffy cream, then assemble with strawberries between the shortcake layers. Serve immediately for the perfect spring or summer treat. Enjoy a nostalgic, indulgent dessert that everyone can love, all while keeping it dairy-free and gluten-free. Ideal for family gatherings, afternoon tea, or a simple cozy treat.

Recipe Card Section

⏱️ Time

Prep: 20 min
Cook: 20 min
Total: 40 min

📝 Notes

Chill coconut milk overnight for stable whipped cream.
Shortcakes are best served fresh but can be frozen pre-baked.
Macerate strawberries for 15 minutes to enhance sweetness.

🍽️ Nutrition (per serving)
Calories: 250 kcal
Fat: 15g 🥥
Saturated Fat: 10g
Carbohydrates: 28g 🍓
Sugar: 12g
Protein: 3g
Fiber: 3g

Conclusion

Baking this Dairy-Free Gluten Free Strawberry Shortcake brings me so much joy. It’s not just a dessert; it’s a way to gather loved ones, share stories, and make lasting memories. I hope when you make it, you feel the same warmth in your kitchen that I do every time I whip up this sweet, comforting treat. It’s simple, indulgent, and full of love the way dessert should be.

Ingredients

Instructions

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