This healthy and vegan strawberry shortcake is the best light dessert for the summer. Made gluten-free friendly with vegan biscuits, lightly sweetened strawberries and simple coconut whipped cream.
If making whipped coconut cream, cans must be chilled for at least 6 hours. You can also place a metal mixing bowl in the fridge or freezer to chill as well.
COCONUT OIL: Coconut oil should be frozen for best texture. If not vegan/dairy-free, feel free to sub frozen cold butter. You can also use plant-based butter.
GLUTEN-FREE FLOUR: Please make sure to use a 1-to-1 gluten-free baking flour for best results (like Bob’s Red Mill that includes xanthan gum).
STORING: Store leftover coconut cream covered in fridge. You can use excess in coffee or spread on toast with berries, etc.
Nutritional info approximate, does not include whipped coconut cream.
Keywords: vegan strawberry shortcake, gluten free strawberry shortcake, healthy strawberry shortcake recipe