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Vegan Strawberry Shortcake Recipe

Gluten-Free Vegan Strawberry Shortcake

A gluten-free vegan strawberry shortcake recipe that is absolutely incredible! With fluffy homemade biscuits, coconut whipped cream and fresh strawberries, this is the ultimate summer dessert!
Course Dessert
Cuisine American
Keyword gluten free biscuit, shortcake, strawberry shortcake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 366kcal


for the gluten-free biscuits:

for the strawberries:

  • 2 cups chopped strawberries (about 1 pound)
  • 1 teaspoon granulated sugar (any type, optional)

for the coconut whipped cream:

for serving (optional):

  • strawberry preserves/jam


  • If you haven't yet, start by popping your coconut cream in the fridge.
  • Preheat the oven to 450ºF. Line a baking sheet with parchment paper and set aside.
  • Whisk together the almond milk and vinegar. Set aside.
  • In a large mixing bowl, whisk together the dry ingredients for your biscuits. Cut in the butter using a pastry cutter or forks, until the butter is in small pieces no larger than the size of a pea.
  • Pour in the almond milk and flax egg. Stir together with a rubber spatula until combined. The dough will be scoopable.
  • Using a large cookie scoop, scoop the dough onto the baking sheet. You should get 8 equal-sized biscuits from the dough.
  • If desired, brush with a touch of almond milk and sprinkle on a bit of sugar. Totally optional, but helps with browning!
  • Bake on the center rack for 15 minutes. Remove from the oven and transfer to a cooling rack. Cool completely until serving.
  • For the strawberries: place them into a bowl and sprinkle with sugar (if using). Stir together.
  • For the coconut whipped cream: beat together the chilled coconut cream, vanilla, and syrup until fluffy.
  • To assemble: cut a biscuit in half with a serrated knife. If using, place a layer of strawberry jam on the bottom. Top with 1/4 cup of strawberries, a dollop of whipped cream and top with the other half of the biscuit.
  • Enjoy!!



I do just want to mention: I haven't tested this recipe with any other flours, so I can't provide substitution advice yet. If you do end up try something different, let me know in the comments!


Serving: 1shortcake (with berries & cream) | Calories: 366kcal | Carbohydrates: 34g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Sodium: 108mg | Potassium: 314mg | Fiber: 4g | Sugar: 7g | Vitamin C: 22mg | Calcium: 132mg | Iron: 2mg