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.
Today, I’m sharing my Vegan Gluten Free Strawberry Shortcake, a dessert that always brings smiles to my kitchen. I first made this recipe on a bright spring morning when fresh strawberries were at their peak. The aroma of sweet strawberries and tender, crumbly shortcake baking in the oven instantly transported me back to my childhood, when my mum would make similar treats for our family gatherings. There’s something magical about strawberries, whipped coconut cream, and a warm shortcake that pulls everyone together.
I’ve perfected this recipe to be completely vegan and gluten free, so it’s gentle on everyone’s tummy while still bursting with flavor. Whether it’s a weekend brunch, a picnic, or a cozy dessert after dinner, this shortcake never disappoints. In this recipe, we’ll explore every detail from the ingredients I swear by to my step-by-step method, little kitchen secrets, and tips for serving and storing.
Why I Love Making This Recipe
There’s a special joy in making a dessert that’s both comforting and inclusive. Vegan Gluten Free Strawberry Shortcake allows everyone at the table to enjoy a classic treat without compromising dietary preferences. I love how this recipe transforms simple ingredients almond flour, coconut oil, fresh strawberries into a luscious, tender shortcake that melts in your mouth.
I also adore the visual appeal. The vibrant red of the strawberries against the soft golden shortcake and fluffy coconut cream makes it irresistible. Baking this dessert has become a ritual in my kitchen: it’s not just about eating; it’s about slowing down, savoring the process, and sharing love through food.
Ingredients & Little Kitchen Secrets
I always say the secret to a great Vegan Gluten Free Strawberry Shortcake is starting with quality ingredients and understanding how they interact. Here’s what I use:
For the Shortcake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup (or agave syrup)
- 1/4 cup coconut oil, melted
- 2 tsp baking powder (gluten free)
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk (or any plant-based milk)
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp maple syrup
- 1 tsp lemon juice
For the Vegan Whipped Cream:
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar or maple syrup
- 1 tsp vanilla extract
Little Kitchen Secrets:
- Chill your coconut milk overnight this is the key to achieving fluffy, stable vegan whipped cream.
- Let the strawberries macerate for at least 20 minutes to intensify their natural sweetness.
- When mixing dry ingredients, gently fold in the wet ingredients to keep the shortcake tender.
How I Make It, Step by Step
- Prep the Strawberries: In a medium bowl, combine sliced strawberries, 2 tbsp maple syrup, and lemon juice. Stir and let them sit while we prepare the shortcake.
- 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, whisk together almond flour, coconut flour, baking powder, and sea salt.
- Combine Wet Ingredients: In another bowl, mix melted coconut oil, almond milk, maple syrup, and vanilla extract.
- Form the Dough: Pour wet ingredients into the dry mixture and fold gently until combined. The dough should be slightly sticky but hold together.
- Shape the Shortcakes: Using your hands or a spoon, form 6–8 round shortcakes on the lined tray. Flatten slightly to ensure even baking.
- Bake: Place in the oven for 18–22 minutes, or until golden brown and fragrant. Remove and let cool on a wire rack.
- Whip the Cream: Scoop the chilled coconut cream from the can (discard or save the liquid for smoothies). Beat with powdered sugar and vanilla until fluffy.
- Assemble: Slice the shortcakes in half horizontally. Layer the bottom half with strawberries and whipped cream, then top with the other half. Add extra strawberries and cream on top for presentation.
How I Serve It at Home
I love serving this Vegan Gluten Free Strawberry Shortcake slightly chilled but not cold it allows the flavors to shine. I often bring it to the table on a large wooden board, letting everyone scoop their portion. A few mint leaves or a dusting of powdered sugar gives it that extra touch of charm.
For brunches, I pair it with a fresh fruit salad and herbal tea. For evening dessert, a small glass of sparkling water or chilled almond milk complements the sweetness perfectly.
Storage, Reheating & Make-Ahead Tips
- Shortcake: Store in an airtight container at room temperature for up to 2 days, or refrigerate for 3–4 days.
- Whipped Cream: Keep separate until ready to serve; it lasts 2–3 days in the fridge.
- Strawberries: Macerated strawberries can sit in the fridge for up to 24 hours.
- Make-Ahead: Bake the shortcakes a day ahead, refrigerate, and assemble just before serving for the freshest taste.
100-Word Short Version
Hi, I’m MARILYN from the UK! This Vegan Gluten Free Strawberry Shortcake is my go-to summer dessert. Soft almond and coconut flour shortcakes, juicy macerated strawberries, and fluffy coconut whipped cream make it irresistible. The shortcakes are tender and lightly sweetened, while the strawberries add natural freshness. Whip up coconut cream for a luscious topping. I bake the shortcakes, let strawberries sit, and assemble just before serving. Perfect for brunch, family gatherings, or cozy nights in. Everyone loves it vegan, gluten free, and full of love. It’s simple, comforting, and brings people together around the table.
Recipe Card Section
⏱️ Time:
- Prep: 20 mins
- Cook: 20 mins
- Total: 40 mins
📝 Notes:
- Chill coconut milk overnight for best results.
- Strawberries can macerate longer for more sweetness.
- Assemble just before serving for freshness.
🍽️ Nutrition:
Serving Size: 1 shortcake 🍓 | Calories: 280 | Sugar: 12g | Fat: 20g | Saturated Fat: 12g | Carbs: 18g | Fiber: 4g | Protein: 6g
Vegan Gluten Free Strawberry Shortcake
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten Free
- Diet: Vegan
Description
Soft almond flour shortcakes layered with juicy macerated strawberries and fluffy coconut whipped cream. This Vegan Gluten Free Strawberry Shortcake is an easy, comforting dessert perfect for brunches, family gatherings, or cozy nights in.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 tsp gluten-free baking powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Macerate strawberries with maple syrup and lemon juice.
- Preheat oven to 180°C (350°F) and line a baking tray.
- Mix almond flour, coconut flour, baking powder, and salt.
- Combine coconut oil, almond milk, maple syrup, and vanilla.
- Fold wet ingredients into dry until dough forms.
- Shape 6–8 shortcakes on the tray.
- Bake for 18–22 minutes until golden brown.
- Whip chilled coconut cream with powdered sugar and vanilla.
- Slice shortcakes, layer with strawberries and cream, then top.
Notes
Chill coconut milk overnight for best results. Strawberries can macerate longer for more sweetness. Assemble just before serving for freshness.
Nutrition
- Serving Size: 1 shortcake
- Calories: 280
- Sugar: 12g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Conclusion
Every time I make this Vegan Gluten Free Strawberry Shortcake, I feel like I’m creating more than just dessert I’m making memories. The process, the aroma, and the smiles it brings make my kitchen a happy place. This recipe proves that simple, wholesome ingredients can produce something magical. I hope it brings warmth, joy, and connection to your table, just as it does to mine. Cooking is about love, and this dessert is my love letter to anyone who sits down to enjoy it.