gluten free vegan strawberry shortcakes
RECIPE TYPE: desserts
sweet biscuits
  • 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}
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}
  1. Preheat oven to 425 degrees. Prepare baking pan by lining with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake biscuits 15-17 minutes, until tops are golden brown. Remove from oven and cool on cooling rack.
  6. 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.
  7. 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.
  8. 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!
*If you would like your strawberries to have a sweet syrup on them, add 2 tablespoons sugar to coat and allow to sit 10 minutes.
Recipe by Sarah Bakes Gluten Free at