Gluten Free Vegan Classic Strawberry Shortcake. Soft, sweet biscuits, filled with fresh strawberries and whipped coconut cream. A classic summer dessert!
I can’t get enough of the fresh-picked strawberries from the strawberry stand down the street. During the summer, they get lots of my money. If I’m driving by and they are open, I just HAVE to stop. They are so sweet and juicy! Nature’s candy.
Strawberry shortcake has always been my all time fave summer dessert. Homemade biscuits, loaded with sweet strawberries and whipped cream. Today, I make those biscuits gluten and dairy free {of course} and the whipped cream has been replaced by whipped coconut cream. Still just as heavenly. Still my fave.
These gluten free vegan sweet biscuits are best served the same day, when they are fresh. I also topped them with turbinado sugar to give them a crunchy top. Once cooled, they are sliced and filled with naturally-sweet strawberries and a GIANT dollop of whipped coconut cream. You could also use a dairy free whipped topping, such as So Delicious Cocowhip.
What’s not to love about classic strawberry shortcake? Serve this summer dessert at your next barbecue with friends or picnic in the park!
- 1 1/2 cups Sarah's gluten free flour 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
- 1 cup unsweetened almond or coconut milk
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon vinegar or lemon juice
- turbinado sugar {for topping, optional}
- 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 degrees. Prepare baking pan by lining with parchment paper. Set aside.
- In large mixing bowl, sift together flour, almond flour, cornstarch, sugar, baking powder, baking soda and salt. Add coconut oil. Using pastry cutter, cut in coconut oil until small pieces remain.
- Mix together almond milk and vinegar in small bowl, then pour over flour mixture. Gently blend dough until just comes together. Be careful to not over-mix.
- Using ice cream scoop or 1/4 cup scoop, place dough onto prepared baking sheet. Flatten slightly until about 1 inch thick. Sprinkle tops with turbinado sugar.
- Bake biscuits 15-17 minutes, until tops are golden brown. Remove from oven and cool on cooling rack.
- To make whipped coconut cream, remove coconut milk from refrigerator. Open cans and scoop out solid coconut cream from top, being careful to not add coconut water. Save coconut water for smoothies or baking.
- Add coconut cream to large bowl of standing mixer. Whip on high until creamy and whipped, 2-4 minutes. Add powdered sugar and vanilla. Whip until combined.
- To assemble strawberry shortcakes, start by slicing biscuits in half horizontally. Top bottom half with sliced strawberries and whipped coconut cream. Place top half on top. Enjoy!
Hi Sarah, is there anything else to use in place of the almond flour? My kids have tree nut allergies.
Thanks
Most of your recipes use your gluten free flour blend. i can eat gluten, will it affect the recipe if i use regular all purpose flour?