Delicious, quick, and easy vegan strawberry shortcake with a gluten free option is a perfect summer dessert recipe! Crumbly shortcake, sweet strawberries, and cool dairy free whip cream. Super allergy friendly recipe that everyone is sure to love!
While strawberry season is a great time to enjoy this classic dessert, this recipe shares how to make strawberry shortcake with either fresh strawberries or frozen strawberries so you can enjoy this dessert anytime!
Free from: Dairy, casein, eggs, soy, peanuts, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more
Optional free from: Wheat/gluten, tree nuts, coconut
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Why You’ll Love these Strawberry Shortcakes
- Soft and crumbly shortcakes
- Make with fresh or frozen strawberries
- Super easy to mix up in one bowl
- Dairy free, egg free, nut free, and gluten free
Ingredients
Here is a quick rundown of what you’ll need for this recipe. See the substitutions below for how to adapt this to your food allergy needs!
- Flour: Regular all-purpose flour is perfect for this recipe. See below for options on making it gluten free.
- Baking Powder: This helps to give lift to the shortcakes, just like in biscuits.
- Sugar: To make it sweet! See below for refined sugar free alternatives.
- Dairy free Milk + Dairy free Cream: While both are preferable since they have different fat:water ratios, if you can only use one or the other, that is totally fine. Almond milk, soy milk, oat milk, and rice milk all work great in this recipe. Try not to use room temperature milk if possible. You want the milk to be nice and chilled.
- Oil: To help them shortcakes be soft. I prefer oil over vegan butter just because it's easier.
- Strawberries: Fresh juicy strawberries or frozen strawberries will both work in this recipe!
- Dairy Free Whip Cream: While you can make this from scratch, I share my favorite cool whip and whipped cream options that you can buy at the store below.
Allergy Substitutions
To make this recipe gluten free, replace the all-purpose flour with your choice of your favorite gluten free 1:1 baking blend. I recommend either King Arthur Measure for Measure or Bob’s Red Mill Gluten free Baking Blend in the blue bag. Both work great!
To make this coconut free, you are going to want to source a coconut free dairy free whipped cream. My recommendations are below.
To make this refined sugar free, you can use your choice of coconut sugar or date sugar. I don't recommend using maple syrup as it is a liquid sweetener.
Best Dairy Free Whipped Cream
There are lots of options for store bought whipped cream. Here are a few of them.
- Forager Project - Contains coconut and sunflower
- So Delicious Coco Whip - Contains coconut and pea protein
- Silk Whipping Cream - Contains coconut and sunflower
- Trader Joe’s Coconut Whip - Contains coconut
- TruWhip Vegan - Coconut Free! Does contain soy
- 365 Oat-Based Whipped Topping - Coconut free! Contains oats
Instructions
For the full recipe complete with ingredient measurements, please see the recipe card below!
One of the best parts about this is how easy it is to prepare! There are two different methods for baking the shortcakes, one for rolling and one for dropped shortcakes. Both are totally delicious.
To begin, you are going to want to prep some baking pans with either parchment paper or a silicone baking mat.
First up, make the shortcakes! In a large bowl, mix together all the wet ingredients with a whisk. Add the dry ingredients and mix them together. I typically switch over to a spatula when I incorporate the dry into the wet. The dough should be combined and might be a little clumpy. That’s okay! Shortcakes are essentially sweet biscuits, so if you can make biscuits, you can make shortcake. Only, this time you don't need a pastry cutter.
Now, you can either roll the dough out onto a lightly floured surface and using a rolling pin and a biscuit cutter, make shortcake rounds. Or, you can drop the batter with a ¼ measuring cup scoop onto a parchment lined baking sheet.
No matter which method you use, brush the tops with a little extra dairy free milk and a sprinkle of sugar. Bake for 15 minutes or until they are golden brown. Let them cool while you mix up the filling.
In a medium sized bowl, add sliced strawberries and sugar together. Mash them together with a fork and let them sit. The longer they rest, the better it tastes!
To assemble, place a shortcake on a plate or in a bowl. Heap the strawberries over top and dollop with your choice of dairy free whipped cream. Top with more strawberries and enjoy!
Tip! Want to really elevate this dessert to the next level? Add a splash of vanilla extract to the whipped cream.
FAQs
Yes! You can totally make these shortcakes gluten free.
Use your favorite gluten-free flour. Prepare the recipe the exact same way, just use the gluten free flour. I recommend either King Arthur Measure for Measure or Bob’s Red Mill Gluten Free Baking Blend in the blue bag.
Yes! To make this recipe with frozen strawberries, thaw the frozen strawberries in the fridge overnight. Then, add the sugar and make as directed. Easy as pie? Nope, easy as shortcake!
How to Store + Make Ahead
Store any leftover shortcakes in an airtight container in the fridge for up to 4 days. Note that gluten free shortcakes may start to dry out after only 2 days as that’s the nature of gluten free baked goods.
To make ahead, make the shortcakes and cool completely. Store in the freezer to maximize freshness in an airtight freezer safe container. Mix up the strawberry filling the day before as well and store in the fridge.
When you’re ready to serve, take the shortcakes out one hour before serving, then assemble and serve as normal!
More Strawberry Recipes to Love
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Recipe
Equipment
- mixing bowls
- mixing spoons
- whisk
- Spatula
- measuring cups
- measuring spoons
- baking sheet
- Parchment paper or silicone mat
Ingredients
- 3 cups all-purpose flour gluten free flour as needed
- 2 tablespoons baking powder
- ½ cup sugar
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- ½ cup creamer dairy free, dairy free milk is a good substitution
- ¾ cup dairy free milk
- 2 cups strawberries fresh or frozen
- 3 tablespoons sugar
- 2 cups coconut whipped cream or other dairy free whipped cream
Instructions
- Preheat the oven to 400°F/205°C. Lightly grease a baking sheet or line with parchment paper or a silicone baking mat. Set aside.
- Make the shortcake. In a large bowl, whisk together the oil, dairy free cream, dairy free milk, and sugar. Add the flour, baking powder, and salt. Switch to a spatula for easier mixing. Mix until just combined. Roll out onto a lightly floured surface and cut into biscuits, or, drop by ¼ cupfuls onto the prepared baking sheet. Pat with extra dairy free milk and sprinkle with sugar, if desired. Bake for 15 to 17 minutes or until lightly browned. Remove from the oven and let cool.
- Prep the strawberries. In a medium sized mixing bowl, combine sliced strawberries with a few spoonfuls of sugar. Mash together and store in the fridge until ready to use.
- Assemble. When the shortcakes have cooled slightly, pour the strawberries over top. Dollop with the dairy free whipped cream. Enjoy!
Notes
- How to Store
- Keep any leftover shortcakes in an airtight container and keep in the fridge for up to 4 days.
- Gluten free shortcakes may dry out after only 2 days due to the nature of gluten free baked goods.
- Whipped Cream Options
- There are lots of options for store bought whipped cream. Here are a few of them.
- Forager Project - Contains coconut and sunflower
- So Delicious Coco Whip - Contains coconut and pea protein
- Silk Whipping Cream - Contains coconut and sunflower
- Trader Joe’s Coconut Whip - Contains coconut
- TruWhip Vegan - Coconut Free! Does contain soy
- 365 Oat-Based Whipped Topping - Coconut free! Contains oats
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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