traditional strawberry shortcake with fresh whipped cream on plate
How to Make...

Vegan Gluten-Free Strawberry Shortcakes

Summertime dessert! Strawberry shortcake! This one is made gluten-free and vegan and actually pretty healthy! Whole wheat pastry flour may be subbed. Recipe for coconut whipped cream included.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Scale:




  • 1lb fresh strawberries, sliced
  • 1/2 TBSP coconut sugar, optional but makes extra juicy (dry sweetener of choice such as stevia may be subbed, to taste)

coconut whipped cream


If making whipped coconut cream, cans must be chilled for at least 6 hours. Also you can place a mixing bowl in the fridge or freezer to chill as well. 

  1. Measure coconut oil into plastic wrapped lined bowl. Place coconut oil in freezer for at least 30 minutes, until solid and very cold. Once completely cold, place on cutting board and chop into pieces; set aside. (You can also mix dough in a food processor.)
  2. Combine milk and apple cider vinegar in glass measuring cup; set aside for 5 minutes.
  3. Preheat oven to 400ºF and line medium baking sheet with parchment paper; set aside.
  4. Make the biscuits: In large bowl combine flour, baking powder, salt and sugar. Add in pieces of coconut oil (or pulse everything together in food processor bowl as mentioned) and use pastry/dough blender to cut in cold oil. Slowly pour in milk about 1/4 cup at a time, mixing dough together with fork. Dough should come together at the end and be not too dry, slightly sticky. If it seems dry, add 1/2 tablespoon of milk at a time. If the dough seems wet, sprinkle in about 1/2 tablespoon of flour and mix in. Scoop about 1/4 of dough and shape into biscuit rounds about 1″ thick. Place biscuits on lined baking sheet; bake for 12-15 minutes. Remove from
  5. Meanwhile, combine sliced strawberries with sugar in medium bowl to allow strawberries to get extra juicy; the longer they sit the more juices will release. You could also cut back on the sugar or omit sugar if you’d like.
  6. make the coconut whipped cream: be careful not to shake coconut cans. Gently scoop out the cream (the hard white stuff) from the can and place in chilled mixing bowl. Do NOT add liquid – transfer to jar or bottle to use for smoothies. Using whisk attachment of stand mixer or electric hand mixer, whip coconut cream for about 1 minute then slowly incorporate powdered sugar before mixing on medium-high speed again. Transfer to medium bowl and place in fridge until ready to serve.
  7. Assemble shortcakes: Using bread knife, gently slice down the center of shortcake. Layer on strawberries, whipped cream and more strawberries (and more whipped cream if you’d like) and top with other shortcake half. Dig in!

Recipes Notes:

*Coconut oil should be cold for best texture. If not vegan/dairy-free, feel free to sub cold butter.

Store leftover coconut cream covered in fridge. You can use excess in coffee or spread on toast with berries, etc.

Nutritional info does not include whipped coconut cream.

Nutrition Information:

  • Serving Size: 1/6th
  • Calories: 230
  • Sugar: 11
  • Sodium: 411
  • Fat: 9
  • Saturated Fat: 7
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 0