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
Scale
- 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