Vegan Gluten-Free Strawberry Shortcake

This came out tasting awful. It had a very bitter taste and actually tasted like baking powder. I had to toss it all. The batter tasted OK before I cooked it.

DELISH! I used whipping cream instead of coconut milk and subbed the sugar for brown sugar. It was scrumptious! It tasted like a cookie!! I will definitely make this again! So easy, and definitely tastes great the next day.

I made this for a family birthday party last summer and have made it again a few times since! It has become my go to GF ‘biscuit’ recipe because it’s so simple and people LOVE it. I have served it at breakfast with different jams and they don’t last long!

I made this using a store bought GF flour and used arrowroot in place of corn starch. They were so delicious I ate one of the cakes as soon as it was cool enough to eat. My Husband and Mom loved them also- of course I served them with the strawberries and cashew cream. Will definitely be making again and again.

I used Pamela’s GF all purpose baking flour, TJs almond flour, Dr Bronner’s white kernel extra virgin coconut oil, cane sugar for the main ingredients.
Native Forest coconut milk for the buttermilk.
I know the ingredients make a difference, but I’m not certain where I went wrong with this recipe. The biscuits were tough, almost rubbery in texture. They tasted good, but the tenderness was way off….rather the opposite texture.
I tried making the biscuits twice, the second time they were even more like little throwing discs. I did my best to not handle the dough too much, as well.
The coconut whipped cream was awesome, I used Arroyo D as suggested and added some cardamom.

I tried this recipe and ended up with little hockey pucks for shortcakes! Tried again the next day with better results. The first attempt I used King Arthur’s Gluten Free flour mix and followed the baking times and all other directions. The second attempt I used Bob’s Red Mill GF flour, subbed vegan butter for the coconut oil, did not roll out the dough (just made little balls with my hands and flattened them on the baking sheet) and cooked them less – 12 minutes at 400 and 3 minutes at 450. Still not quite fluffy and tender but I will keep trying!

Great recipe! I didn’t have coconut oil or coconut milk, so I subbed water for the buttermilk and olive oil for the coconut oil and they still turned out fabulously. Also instead of a GF flour blend, I just used cassava flour. Thank you for this!!

So easy! It is a million degrees here, so I didn’t want to turn on the oven. I also have a broken leg, so walking around the kitchen is difficult. I mixed this up in two bowls, plopped it directly onto my toaster oven pan, smoothed out the top, cut into 6 pieces, and baked it in the toaster oven. It took much longer to cook because the oven temp is way off, but it did cook, and it tasted amazing. I’m sure it might have looked prettier cut into rounds and baked in the real oven, but for a quick dessert on a hot night, this was so perfect! Will definitely be making again many times this summer.

This was a tasty shortcake. I used AP flour instead of GF flour, as the only substitution. Nice and tender. Slight coconut flavor. I smeared some coconut oil on top with a dapple of sugar, so they had a nice crisp golden effect. Recommended!

These were so fluffy and buttery… We look forward to making these every June with our fresh picked strawberries. Soooooo delicious. Highly recommend eating them warm, even though the recipe says not too. They melt in your mouth!

The yummiest shortbread recipe ever! Didn’t have GF flour, tried with all purpose, and followed the recipe as is. Awesome, thank you!

This recipe is perfect as is! And I say that as someone who is always looking to modify and improve recipes. I will say that I used butter instead of coconut oil, but that was because I had only butter on hand. The shortcake is perfectly balanced in terms of flavor and moisture–not too sweet but just sweet/flavorful enough to be tasty on its own and not too dry. I made it both as individual cakes brushed with coconut milk and as one giant disc w/o any finishing touch cut into slices. My housemates and I actually preferred the plain giant one. The coconut whipped cream was fab as a topper.

These were really good and easy to whip up! I used regular oats that I put in the food processor to grind into a coarse flour. I used Bob’s Red Mill 1 to 1 Gluten free flour for the other flour. I also used tapioca flour instead of corns starch. They were a little gooey after baking so I put them in my toaster oven to finish browning amd they were so good we ate them plain the next day! Oh I also used regular butter and I’d like to try them with a vegan buttery spread because I like the flavor butter adds. I cut the butter into small pieces and added it a little at a time while the food processor was running with all the dry ingredients to get it evenly distributed. Then added the dry stuff to the coconut vinegar mixture and stirred by hand. It was a bit wet even without using all the coconut milk so I added a bit more flour and then the dough was just like biscuit dough. Thanks for this detailed recipe and everyone MB does for alternative diets and eating habits.

These were perfection! The texture was tender on the inside & slightly crisp on the outside, it is just like a regular flour shortcake! Beautifully light texture & gorgeous golden brown exterior. You cannot detect these are gluten free one bit. I used the gluten free flour mix suggested on the recipe also by MB. The only thing I may do differently next time is make them thicker than 1 inch, as they don’t rise much in the oven. I also used refined flavourless coconut oil, which gave it a buttery taste, as unrefined coconut oil can be overpowering. I served mine with coconut whipped cream & fresh strawberries. Yummo!!!

Could not BE more perfect. They were the exact taste and consistency of the shortcakes my mother and grandmother used to make when I was growing up, but GF and Vegan – Woot, woot!! For the gluten free flour, I used a mix of oat flour and Bob’s Red Mill 1:1 gluten free flour because that’s what I had, and I used coconut sugar instead of cane sugar. Outside of that, I followed the recipe as written. Thank you Minimalist Baker for yet another spot on, excellent recipe.

These are awesome! I used a vegan butter instead of coconut oil the second time as I felt they were a bit too coconutty for my personal taste. The recipe totally held up and I’m bringing them to a party tonight! Thank you!

I made this last night. SO good. I used frozen slice strawberries and heated them up on the stove. Fresh biscuits have the right texture to make this work so well. It made a great birthday dessert and I will definitely try it again.

Delicious!

These turned out well and were delicious. We used this GF mix from Bob’s Red Mill: https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html. We did find that the dough was too wet, however, and should have only had about half the amount of liquid. I would suggest specifying full-fat vs. low-fat coconut milk in the recipe, and whether it should be canned coconut milk vs. the type in a carton, since those differences might affect the viscosity/level of moisture. Otherwise, we followed the recipe precisely.

These turned out beautiful and delicious! I used 1C of oat flour and 1C of almond flour. I also used 1 1/2 tbsp of psyllium husk powder instead of the 2 TBSP of cornstarch. I have been off sugar for a few months so I used erythritol/stevia blend instead of sugar. I did use the full 3/4 cup of coconut milk. I may make the shortcakes a tad bit sweeter next time as I like them on their own (without topping) as well. We all loved this recipe! Many thanks!

Amazing!

turned out amazing! the biscuits were incredible, i used normal dairy butter milk, king arthur flour measure for measure gluten free flour, and lakanto monkfruit sweetener for the biscuits. my whole family loved them! the coconut whipped cream was wonderful, love making these during strawberry season!!

Wow! These cakes are beautiful and tasty! I made the following adjustments basked on what I had on hand, etc.:

– used all regular AP flour
– still used the cornstarch
– used plain unsweetened almond milk in the buttermilk mixture
– used Miyokos butter (my coconut oil was not solid enough)
– I wanted more of a rustic look, so after mixing, I scooped the batter directly onto parchment paper lined baking tray using a 1/2c. ice cream scoop
– sprinkled raw sugar directly onto the scooped batter before baking (it caramelized really nicely!)
– baked as directed but needed about 20 min and did broil for a few minutes at the end to brown

These turned out amazing! They are big though, I made 6 cakes out of the batter and they really puffed up! They’re about 3-4″ wide and 1.5″ tall – no problem with this though! Haha, but next time I might try to get a few more out of the recipe. I wondered if not handling the dough made them turn out bigger? The taste is right on and so is the texture! Really excited to use this throughout the summer with fresh fruit! Thank you!

Easy to whip up in a rush and tastes amazing! Thanks for the great recipe 👍

This recipe turned out beautifully! Instead of whipped cream, I served my strawberry shortcakes with dairy free strawberry ice cream. It was absolutely delicious.

Made as written and they turned out beautiful. Been missing biscuits and these hit the spot. Sweetness was spot on. I made 8 as I made them too thin (my fault!!) so next time i will make them thicker! Delicious!

Just tried this recipe, followed it exactly except replaced the coconut oil with vegan butter because I had it on hand. Love it!! They come out fluffy and full, not dense or chewy.
The only thing I would suggest is adding one or two more tablespoons of sugar. The almond flour carried some extra saltiness with it. These came out very much like biscuits, rather than sweet shortcake.

Wonderful! I used regular all-purpose flour, because I wasn’t looking for a gluten-free option, just non dairy. For the whipped cream I didn’t have time to let the coconut milk sit in the fridge overnight, so what I used was a very fine strainer, I’m sure you could use cheesecloth as well to pour the coconut milk into and separate the water from the fat. It works absolutely beautifully.

Late to the party, but I just made this last night and it is by far the best vegan shortcake I’ve ever had. I halved the sugar and used coconut half & half instead of coconut milk (it was all I had). I’ll never buy store bought again. Thank you MB!

So good and super easy. Thank you for a delicious gluten and dairy free option!

Found this recipe yesterday after being inspired to search for a gluten free shortcake recipe after looking through a cookbook. My wife and I are glad I looked!

I made a couple of changes:
1. I reduced the sugar to 2 Tbs
2. My gluten free flour mix was: 1 Tbs Tapioca Starch, 2 Tbs Brown Rice Flour and the rest of the scant cup was gluten free Oat Flour.

I started adding 3/4 of the liquid to the dry and it was very wet (more like a batter) and I ended up adding over 1/4 cup of additional Oat Flour. I COULD cut back the liquid in the future, but I got three more cakes out of it, so we’re fine with that!

Thanks for the recipe. We’ll be making it again and again!

I made the biscuits with regular flour AND the cornstarch and they were really good. Very nice texture, light, and very tasty. Thank you, Dana!

Made this with regular flour, and left out the cornstarch as recommended. Was pretty good but not amazing. It was a bit hard/crusty for my liking but anything under a pile of whipped cream and strawberries can never be bad.

Girl, I’ve been gluten free now for ten years. In all that time I have never found until now a more delicious and easy gf shortcake recipe. Thank you for making my life complete. Absolutely delicious!

I used bob’s 1 to 1 and almond flour. Then half almond half coconut cream mixed for the liquid. Such a great recipe. They were amazing. And I will definitely make them again.

Thanks for sharing this recipe! I tried and it turned out delicious. You also opened my eyes on the possibilities of coconut milk, which I have been having fun with for the last week or so :)
Just for posterity, if anybody else comes with the same hesitations as me: I made it without baking powder or baking soda* and it totally worked!

*(this is my third dietary restriction and while there started to appear resources dedicated to glutenfree and vegan recipes, they oftentimes have something with soda in them, and I have to wonder if it works out)

I made these with 2 cups all-purpose flour 8 instead of the GF blend, and no cornstarch, and they turned out great!

Yum! I picked 6 pounds of strawberries this weekend and wanted to share strawberry shortcake with my gf partner. She was so happy and literally licked her plate at the end! I didn’t have all the ingredients so made some substitutions… 3/4 oat flour and 1/4 coconut flour for the almond flour. Subbed milk for coconut milk, and used Bob’s red mill gf flour. Turned out delicious! Thanks!

I made this and added a little coconut flour in order to use all the liquid portion. subbed one TBL of coconut oil for ghee. Used erythritol as the sweetener (and used a little less than recipe calls for). These were tasty and really easy!! Thank you for the recipe! We were inspired by the first strawberries of the season at the farmer’s market and had to make something immediately.

These were great! Thanks for such a delicious and easy recipe. Will definitely be making these again!

Delicious, fluffy vegan shortcake biscuits!!!! Big hit!

These were delicious! I used Bobs Red Mill 1 to 1 gf flour and light coconut milk. I forgot the step of brushing the tops with oil or milk and they still browned nicely! I made them for Mother’s Day and they were a huge hit with everyone. I topped them with So Delicious Cocowhip, the full fat version. Yummy!!

Thank you for another great recipe!!!

I’m back! (I commented above)…I made them a second time (because I love them so much) I used coconut milk this time and coconut sugar. I like that the coconut sugar is less sweet, I prefer it to the original recipe. I accidentally made my dough wetter than last time and they aren’t as good. So just a heads up to others who make this! The first time my dough was pretty dry I was a little worried but it made them flaky and crispy!

Amazing! Every GF biscuit/shortbread recipe I’ve tried has turned out awful. These have great flavor, crispy, not gummy….I used almond milk and they turned out great.

I made these tonight with wheat flour and they are so good that I ate strawberry shortcake until my stomach hurt! I added the optional vanilla and used all of the “buttermilk.” My husband, who is not vegan, said he couldn’t taste the difference between these and biscuits containing dairy. Can’t wait to serve the next batch to friends!

Made these for Father’s Day! Everyone loved them and my sis requested I make them for her as a special treat before she leaves on her mission for the next 1 1/2 years! Thx for such great recipes!

I subbed about 40% regular all-purpose flour and 60% cake flour for the GF flour, almond flour and corn starch. These turned out DELICIOUS.

Thanks so much for this recipe! My husband is gluten free and this was a big hit! I loved it too! We are not dairy free so I used regular buttermilk and whipped cream. I also substituted organic coconut palm sugar and they were delicious! Can’t wait to make it again:)

Fabulous recipe, Dana! I added lemon zest to the shortbread – they were awesome with the strawberries and coconut creme.

my daughter is allergic to almonds, what can i sub?

thanks!

Easy and great. I used already made coconut whipped cream from the store just to cut down on time and I didn’t add any sugar to the strawberries. The little rounds came out moist and yummy. Great recipe.

So tasty! My non-gf hubby approved as well. I completely missed that you linked to your own flour blend (will have to try that too) so I used Bob’s Red meal 1-to-1 flour (the blue bag not the red) and their almond flour too. Alas, I only had lite coconut milk in the pantry so my coconut cream was runny (I usually have a can of coconut cream around, time for a Trader Joe’s run!). The shortbread was just about perfect, mine had a slight (very) slight biscuit-y taste, and I think that’s because of my flour (it still tasted good and the texture was spot on). Thanks for doing all the trial runs on this so I can finally have a good shortbread recipe to go to!

You are seriously my hero! I’ve never been a baker, somehow every single thing I make with your recipe turns out amazing! Thank you, thank you for sharing your gift! 5 stars!

Sublime! I made these today, and they were a big hit with the whole family (including my husband who normally snubs GF and vegan desserts.) I was particularly surprised how much he enjoyed the whipped cream. I used Bob’s Red Mill GF All Purpose flour. I would also comment that I didn’t need all the coconut buttermilk and wish I had read more carefully about not pouring the whole thing in at once. Despite adding a bunch of extra flour to compensate, they came out beautifully.

These were PERFECT!!! Strawberry shortcakes are a big favorite at out house and I have struggled to find a gluten free, vegan recipe since our little one was diagnosed with food allergies. These did not disappoint. . . pure shortcake perfection!!! Thank you for all you do! My kiddos would starve if it wasn’t for your website. . . and cookbook!