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.

Ever since I was a little girl, strawberries have reminded me of warm summer afternoons in my grandmother’s garden. She would let me pick the ripest berries, their sweet aroma filling the air, and together we’d whip up simple desserts that felt like magic. Today, I want to share my Vegan Gluten Free Strawberry Biscuit Shortcake recipe, a cozy treat that brings that same joy to my kitchen. It’s soft, fluffy, bursting with fresh strawberries, and perfect for sharing with loved ones.

Whether you’re vegan, gluten-free, or just looking for a lighter dessert that doesn’t skimp on flavor, this shortcake is a little slice of happiness. I promise, after one bite, you’ll feel like you’ve wrapped summer in a dessert bowl. I use almond flour and oat flour for the biscuits, coconut cream for a luscious whipped topping, and the sweetest strawberries you can find. Let me walk you through everything so you can make it effortlessly at home.

Why I Love Making This Recipe

There’s something deeply satisfying about making a dessert that feels indulgent but is also wholesome. I love that this Vegan Gluten Free Strawberry Biscuit Shortcake is naturally sweet, dairy-free, and still has that tender, melt-in-your-mouth biscuit texture. Making it brings back memories of family gatherings, of laughing while trying to perfect the whipped coconut cream, and of sneaking a few berries before anyone notices.

I love how flexible it is too. You can use whatever berries are in season, or even add a sprinkle of dark chocolate chips if you’re feeling playful. The shortcakes are soft yet sturdy, perfect for layering with juicy strawberries and fluffy coconut cream. And the best part? Watching someone take their first bite and seeing their eyes light up it’s pure joy.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for 6 generous shortcakes:

For the biscuits:

1 ½ cups almond flour
½ cup oat flour
¼ cup coconut sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup coconut oil, melted
½ cup unsweetened almond milk
1 tsp pure vanilla extract
1 tsp apple cider vinegar

For the strawberry filling:

2 cups fresh strawberries, sliced
2 tbsp maple syrup
1 tsp lemon juice

For the coconut cream topping:

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

Little Kitchen Secrets:

Chill the biscuit dough before baking it helps them rise nicely and stay tender.
Use ripe, fragrant strawberries for the sweetest flavor.
Chill the coconut cream can overnight; this helps the cream separate from the liquid for perfect whipping.

How I Make It, Step by Step

Prep the strawberries: Slice them, sprinkle with maple syrup and lemon juice, and let them macerate while preparing the biscuits. This makes them juicy and naturally sweet.
Preheat the oven: Set it to 180°C (350°F) and line a baking tray with parchment paper.
Mix dry ingredients: In a large bowl, combine almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, whisk together melted coconut oil, almond milk, vanilla extract, and apple cider vinegar.
Combine: Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix; a little lumpiness is fine.
Shape the biscuits: Scoop the dough with a spoon or ice cream scoop onto the tray, forming 6 round biscuits. Flatten slightly on top.
Bake: 18–20 minutes, until golden brown and firm to the touch. Remove and let cool completely.
Whip the coconut cream: Scoop the solid cream into a bowl, add powdered sugar and vanilla, and whip until light and fluffy.
Assemble: Slice each biscuit in half, layer strawberries on the bottom, add coconut cream, and place the top biscuit on. Add more strawberries and cream on top if you like.

How I Serve It at Home

I love serving these on a large wooden platter for Sunday brunch or as a sweet treat after dinner. They pair beautifully with a hot cup of tea or a chilled glass of sparkling lemonade. If I’m making them for a gathering, I keep the biscuit halves, strawberries, and cream separate and assemble right before serving. This keeps everything fresh and prevents the biscuits from getting soggy.

Storage, Reheating & Make-Ahead Tips

Biscuits: Store in an airtight container for up to 3 days. You can also freeze baked biscuits for up to a month.
Coconut cream: Best whipped fresh, but you can store leftovers in the fridge for 1–2 days. Re-whip before serving if needed.
Assembled shortcakes: Serve immediately for best texture. If you must store assembled, keep in the fridge and consume within 12 hours.

100-Word Short Version

My Vegan Gluten Free Strawberry Biscuit Shortcake is a sweet, cozy dessert perfect for family and friends. Fluffy almond-oat flour biscuits are layered with juicy, maple-sweetened strawberries and silky whipped coconut cream. This recipe is dairy-free, gluten-free, and naturally sweet, yet indulgent. Chill the coconut milk for perfect whipping, macerate the strawberries for extra juiciness, and bake biscuits until golden. Assemble right before serving to keep everything fresh. It’s a dessert that brings summer memories and warmth to your kitchen, perfect for brunches, special occasions, or simply a comforting treat at home.

Recipe Card Section

⏱️ Time

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes

📝 Notes

Chill dough before baking for fluffier biscuits.
Whip coconut cream cold for best texture.
Use ripe strawberries for maximum sweetness.
Assemble right before serving to prevent soggy biscuits.

🍽️ Nutrition

Serving size: 1 shortcake
Calories: 320 kcal
Sugar: 14 g
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 6 g
Sodium: 150 mg
Cholesterol: 0 mg

Conclusion

Making my Vegan Gluten Free Strawberry Biscuit Shortcake always fills my kitchen with warmth, love, and sweet memories. It’s more than a dessert; it’s a moment to slow down, share smiles, and celebrate the joy of homemade food. Every layer of biscuit, cream, and strawberries tells a story, one that I love passing on to friends and family. I hope this recipe brings the same happiness to your table as it does to mine. Cooking isn’t just about feeding the body it’s about nourishing the heart.

Ingredients

Instructions

Leave a Comment Cancel reply