Gluten-free vegan classic strawberry shortcake: tender, slightly sweet biscuits layered with ripe strawberries and fluffy whipped coconut cream. This timeless summer dessert celebrates bright seasonality and simple ingredients.
I love visiting the local strawberry stand during summer. When the berries are in season I can’t resist stopping to pick up a basket — they’re always so sweet and juicy. Fresh strawberries are the heart of this dessert, and when paired with light, flaky biscuits and dairy-free whipped cream, the result is a perfectly balanced treat that feels both nostalgic and fresh.
Strawberry shortcake has long been my favorite summer dessert. These biscuits are made gluten-free and vegan, using a gluten-free flour blend and dairy-free ingredients. The whipped cream is replaced with chilled whipped coconut cream for a silky, dairy-free finish. The texture is light and tender, and the flavor lets the strawberries shine.
The biscuits are best served the same day they are baked so they stay tender and slightly crisp on top. I like to sprinkle turbinado sugar on the tops before baking for a pleasant crunchy finish. After cooling, each biscuit is sliced, filled with naturally sweet strawberries and topped with a generous scoop of whipped coconut cream. If you prefer a ready-made dairy-free option, you can use a coconut-based whipped topping sold in stores.
Serve this dessert at a backyard barbecue, a summer picnic, or any gathering where fresh fruit and simple, satisfying sweets are appreciated. It’s easy to scale for more guests and can be assembled just before serving to keep the biscuits tender and the cream light.
- sweet biscuits
- 1 1/2 cups Sarah’s gluten free flour blend (or another all-purpose gluten-free blend)
- 1/2 cup almond flour
- 3 tablespoons cornstarch
- 4 tablespoons cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons refined coconut oil, chilled
- 1 cup unsweetened almond or coconut milk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon vinegar or lemon juice
- turbinado sugar for topping (optional)
- whipped coconut cream
- 2 cans full-fat coconut milk, refrigerated 4–6 hours or overnight
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3 cups sliced strawberries
- 2 tablespoons cane sugar* (optional)
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the gluten-free flour blend, almond flour, cornstarch, cane sugar, baking powder, baking soda, and sea salt. Add the chilled coconut oil and use a pastry cutter or fork to cut it into the dry ingredients until pea-sized pieces remain.
- Stir the almond or coconut milk with the vinegar or lemon juice and the vanilla. Pour the liquid into the dry ingredients and gently fold until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Using a 1/4-cup scoop or ice cream scoop, portion the dough onto the prepared baking sheet. Flatten each mound to about 1 inch thick. Sprinkle the tops with turbinado sugar if using.
- Bake for 15–17 minutes, until the tops are golden and lightly firm. Remove from the oven and transfer to a cooling rack to cool slightly.
- For the whipped coconut cream: open the chilled cans of coconut milk and scoop the solidified cream from the top, leaving the coconut water behind (reserve for smoothies or baking). Place the coconut cream in a mixing bowl.
- Whip the coconut cream on high with a hand mixer or stand mixer until light and fluffy, about 2–4 minutes. Add the powdered sugar and vanilla and whip until combined. Chill briefly if needed to firm up the cream.
- If you prefer sweetened strawberries, mix the sliced strawberries with 2 tablespoons cane sugar and let sit 10 minutes to release juices.
- To assemble: slice each biscuit in half horizontally. Spoon a generous layer of strawberries onto the bottom half, add a large dollop of whipped coconut cream, then place the top biscuit half on top. Serve immediately.