Vegan Gluten Free Strawberry Shortcake (GAHIGF)

Mr. Bean and I celebrated Easter Dinner at his parent’s house and my mother-in-law asked me to bring a dessert as it’s really difficult and not fair for other people to make desserts that I can eat that are not just fruit. I hummed and hawed over what I should make, but I knew what I wanted after seeing all these strawberry shortcake recipes popping up everywhere:

Cook It Allergy Free’s “The Most Unbelievable Gluten-Free and Dairy-Free Strawberry Shortcake
Pumpkin Pantry’s Strawberry Shortcake with Vegan Frozen Yogurt
Sweet Caroline’s Strawberry Shortcake with Fluffy Whipped Cream

Don’t those make you want to make strawberry shortcake immediately? Yeah, me too!

I learned from my Joy of Cooking that strawberry shortcake can be made in two ways: using biscuits/scones or sponge cake. Since I’m not eating eggs, the decision to make the former was incredibly easy. The shortcake recipe is based on a variation of the “fluffy rolled biscuits” from the Joy of Cooking. Of course, I just made them vegan, gluten and refined sugar-free. 🙂

This dessert is fantastic if you’re trying avoid sugar – there is less than a tablespoon of sweetener in the entire thing. You can add more if you like, but using ripe strawberries and coconut cream, which is quite sweet on its own, made it plenty sweet enough by my standards. These are perfect to share with a group of people as each can assemble their shortcake to their taste. They are also not very heavy, so they would be perfect to serve at a brunch or even as an afternoon snack with tea.

Vegan, Gluten and Refined Sugar Free Strawberry Shortcakes

8 shortcakes (recipe below)
1 pint of strawberries, sliced (plus smaller whole ones for the top if desired)
2 cans coconut milk, left in the refrigerator overnight
Sweetener (if desired) – I added 1 tsp. agave nectar

  1. Carefully open cans of coconut milk and skim off the white coconut cream. Set the coconut milk aside to use in the biscuits and for whatever else.
  2. In a mixer equipped with a whisk, whip the coconut cream and sweetener until it holds peaks and is fluffy. Place in fridge until ready to use.
  3. After the shortcakes are cooled, cut in half.
  4. On the bottom half, spread a dollop of coconut cream on the lower half. Pile on some strawberries and another dollop on coconut cream. Place the top half on the cream to create a sandwich. Add another dollop of cream and a whole strawberry to garnish if desired.
  5. To make them easier to eat, make two open-faced shortcakes piled with coconut cream and strawberries.
  6. Serve immediately and enjoy!

Vegan, Gluten and Refined Sugar Free Shortcakes

1 c. Brown Rice Flour
1/2 c. Tapioca Starch
1/4 c. Potato Starch
1 tsp. xathan gum
1 tbsp + 1/4 tsp. baking powder
1/2 tsp. salt
4 – 5 tbsp. coconut oil
3/4 c. + 2 tbsp. coconut milk with coconut cream removed
1 tsp. agave nectar
1/2 tsp. apple cider vinegar

  1. Preheat oven to 425F.
  2. Whisk together dry ingredients. Make sure that you spoon the flours into the measuring cups or else it might be too dense. If you don’t feel like doing that, just add more coconut milk when you add the wet ingredients.
  3. Using fingers, work coconut oil through the dry ingredients until there are no chunks of coconut oil left.
  4. Pour the liquid ingredients into the dry and stir until mixed using a fork.
  5. Roll (or pat) out the dough on a floured board until about 1″ thick.
  6. Cut out into ~3″ circles – I just used a glass. It should make 8 shortcakes.
  7. Bake on an ungreased cookie sheet for about 12 minutes or until golden brown.
  8. Remove from the oven and cool on a cooling rack.

This is my submission for April’s Brunch themed Go Ahead Honey, It’s Gluten Free Challenge, hosted by Maggie at She Let Them Eat Cake.

What is your favourite Brunch Item?

This recipe has been submitted to: Slightly Indulgent Tuesdays, Hearth and Soul Hop Volume 45 and Gluten Free Wednesdays!


Filed under Baking

50 responses to “Vegan Gluten Free Strawberry Shortcake (GAHIGF)

  1. So glad you ended up making it–yours looks spectacular!!

  2. My sister is a die hard strawberry fan! She’d love this. The thing is.. stawberries aren’t always available in our groceries… =(

    • I guess that’s the problem with looking at food native to the northern hemisphere. haha. I think if I looked at any recipes you would normally make it would be the same thing. 🙂

  3. Wow, what a beautiful shortcake 🙂 Hope your Easter was great!

  4. This recipe is perfect! Love it!

  5. these are beautiful! i haven’t seen a gf vegan shortbread recipe before, and it seems fairly simple. i will definitely have to give these a try!

  6. oh my goodness, i haven’t had strawberry shortcake in years! i cannot wait to give yours a whirl! mmmmmmmmmm!

  7. I can’t believe it’s vegan. It looks absolutely fantastic 🙂

  8. This recipe looks awesome and really simple! I’m going to have to give it a try.

  9. Really a beautiful presentation & a recipe that I know I’ll be trying soon! Strawberries are in season where I live – maybe my weekend brunch!

  10. Yum! I love strawberry shortcakes, but have never made them with coconut cream. This looks so good! Thanks for sharing.

  11. WHAT??? I can whip coconut cream? I had no idea……. you just gave me my very favorite food back!

  12. Hi There, This is looking absolutely delightful. Very nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day …Regards, Sonia !!!

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  14. Emily

    Can I make these without potato starch and with corn or another starch instead ? i”m allergic… thanks! 🙂

  15. Yay! GF!!! I will have to scroll through your blog and look at all of your recipes…I have Celiac Disease…always looking for tasty foods…lol

    Hi, My name is Meme from Screaming Meme. It is so nice to stumble on to your lovely blog…:) Stop by and sign up for one of my many giveaways in my giveaway series…This week is a slipcover…

    Xo, Meme

  16. These look amazing! The shortcakes look perfect!

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  22. I tried this recipe last night. I measured the flours by weight. They turned out yummy, but didn’t rise like the ones in your picture. I’ll definitely try the recipe again, though!

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  27. Bethany

    In the process of making these right now..making 2 bigger shortcakes with 1/2 the recipe. I used sweet rice instead of brown, but neither are ground as finely as I’d like.
    And the verdict is…
    Wonderful, it was a great Anniversary Dessert. Yum! I thought it was a little tough as I “cut” it in half by poking it around with a fork, but it was wonderful as we ate it, very, very good. We’d definitely do it again! Wow.

  28. Marcia

    My stepson is also allergic to rice and potatoes so I can’t use any flours containing them. Could I substitute coconut flour or GF oat flour in this recipe? Thanks so much — this looks wonderful!

    • I wouldn’t try coconut as coconut has WAY different properties than rice – GF oat flour should work. As for the potato starch, any other starch should work! (Tapioca, Corn, Arrowroot, etc.) Let me know how they turn out! 🙂

  29. These biscuits are delicious! I didn’t actually make the strawberry shortcakes (but definitely will soon!), but had to try the biscuit recipe tonight- it’s so simple & taste great! I cut them in half & made mini (cheeseless) pizzas for my boys. Thank you!

    • I’m so glad that you liked them and that they turned out well! Thanks for the feedback – I’m so happy when people like & use my recipes!

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  31. Hello There,

    I made this delicious, sweet recipe. But I also turned it into a pizza crust!!!

    You can check out the post here;

    Thank you for this great recipe. It’s the only gf pizza crust we eat – and LOVE it.

    Be Well,

  32. Sarah Star

    It says serve immediately, but I’m wondering, will they hold up in the fridge for a few hours?

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  38. Lucinda

    Made the shortcakes this morning . . . They smelled great while baking, but they didn’t rise or brown much at all (even after more than 15 minutes in the oven) . . . so not like in the picture . . . and when I tested one it was crusty on the outside but gummy in the middle . . . might have been the humidity, but will likely need to tweak this recipe if I try it again . . . also only got 7 – 3″ shortcakes that were only about 1/2″ high, so not thick enough to cut . . . will try to use them open face, but may have to have just berries and coconut cream as it is too hot now to try again . . . Now that I look again at the picture, I’m pretty sure those can’t be much more than 2.5″, so maybe that is the issue, did you measure your glass? . . . Anyway, thanks for the ideas!

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