Vegan Gluten-Free Strawberry Shortcake

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Plate with a vegan gluten-free shortcake biscuit with fresh strawberries and coconut whipped cream

We asked you all on Twitter what recipes you wanted to see for May and June, and the most popular request by far was Strawberry Shortcake! I like you guys.

I did quite a bit of research for this recipe but ended up having to do just a couple of tweaks to the recipe before it was perfect.

Let’s not waste any time. On to the shortcakes!

Adding the wet ingredients into the dry for Vegan GF Strawberry Shortcake

This recipe is simple, using easy-to-master methods and 10 basics ingredients you likely have on hand right now. Plus, they come together in less than 1 hour!

The shortcakes are adapted from my Best Damn Vegan Biscuits – a reader favorite. I made a few modifications, including a thicker vegan “buttermilk” of coconut milk instead of almond milk. And I made them gluten-free with a mix of my gluten-free flour blend, almond flour, and cornstarch.

The result is a seriously fluffy, tender shortcake that’s perfect for strawberries and coconut whipped cream.

A bowl with the dough for our Vegan GF Strawberry Shortcake recipe
Oiled baking sheet with Vegan GF Shortcake Biscuits

These shortcakes bake up beautifully. I was so happy to see them rise well and brown on the outside. They formed a nice crust on the outside (swoon!), yet remained tender and fluffy on the inside.

All that’s left to do is let these babies cool. Then we get to the important part: toppings!

Baking sheet with freshly baked Vegan Gluten-Free Strawberry Shortcake Biscuits
A plate with gluten-free Strawberry Shortcake for the perfect vegan dessert

For toppings, I went with Coconut Whipped Cream and strawberries sprinkled with cane sugar.

But I also tried them later with grilled peaches (!!) and dairy-free ice cream! Both were delicious – you really can’t go wrong with toppings here.

Top down photo showing perfectly browned vegan shortcake biscuits stuffed with fresh strawberries and coconut whipped cream

I hope you all LOVE this shortcake! It’s:

Tender on the inside
Crispy on the outside
Perfectly sweet
Easy to make
Vegan & Gluten-Free
& Seriously delicious

This would make the perfect summertime dessert. I brought mine along to a BBQ and they were gone in minutes – a non gluten-free crowd no less!

For more summertime desserts, check out my Strawberry Rhubarb Crumble Bars, Vanilla Bean Coconut Ice Cream, Sea Salt Caramel Coconut Ice Cream, 7-Ingredient Vegan Cheesecake, Healthy Vegan Fudge, S’mores Bars, and Banana Split Smoothie!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

Forks on a plate filled with Vegan GF Strawberry Shortcake

Perfect Strawberry Shortcake (Vegan / GF)

Fluffy, tender, vegan gluten-free shortcake topped with coconut whipped cream and strawberries! The perfect special diet-friendly dessert for summertime!
Author Minimalist Baker
Plate of Two Vegan GF Shortcake Biscuits filled with strawberries and coconut whipped cream
4.89 from 51 votes
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 6 (shortcakes)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days



  • 3/4 cup light or full-fat canned coconut milk (well shaken / stirred so no clumps remain)
  • 1 Tbsp lemon juice or apple cider vinegar
  • 1/2 tsp vanilla extract (optional)


  • 1 cup gluten-free flour blend*
  • 1 scant cup almond flour
  • 2 Tbsp cornstarch (non-GMO when possible // or sub arrowroot starch)
  • 3 Tbsp organic cane sugar* (plus more for topping // or sub stevia to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 3 Tbsp coconut oil



  • Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
  • In a measuring cup or small mixing bowl, combine coconut milk, lemon juice or apple cider vinegar, and vanilla (optional). Stir to combine and set aside.
  • To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain.
  • Add ¾ of the coconut buttermilk to the dry mixture and stir with a spoon to combine. You're looking for a semi-sticky dough, and you may not use all of the coconut milk. I used all but 1-2 Tbsp (as original recipe is written // adjust if altering default number of servings).
  • If your mixture looks too dry, add more coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend. (see photo)
  • Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch-thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch – see photo). Continue, reforming dough as needed, until all of the dough is used – about 6 shortcakes (as original recipe is written // adjust if altering batch size).
  • Brush the tops of the shortcakes with coconut milk or melted coconut oil and sprinkle with a bit more cane sugar. Oil will help them form more of a crust, whereas coconut milk will help the biscuits remain a bit more moist. Both work great!
  • Bake at 400 F for 15-17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside (see photo). Watch carefully and be sure not to burn.
  • During this time, you can prepare your Coconut Whipped Cream (optional) and slice your strawberries. Sprinkle strawberries with sugar or stevia to sweeten + help create a sauce (optional).
  • Remove biscuits from oven and let cool 5 minutes. Then carefully separate the shortcakes so they can cool completely. It’s important to let these cool and the steam to release or they can be a bit on the moist side. Room temperature is best for serving.
  • To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and coconut whipped cream or ice cream.
  • Best when fresh. Store leftover shortcakes covered at room temperature for 3 days or in the freezer up to 1 month.



*If subbing your own GF blend or store-bought, know that the final result may differ.
*If nut-free, you could try subbing the almond flour for another gluten-free flour, such as oat flour. However, I haven’t tested it this way and can’t guarantee the results.
*If not gluten-free, sub the gluten-free flour blend, almond flour, and cornstarch for unbleached all purpose flour (or gluten flour of choice). I haven’t tested this recipe this way and can’t guarantee the results.
*You can try subbing the cane sugar for coconut sugar, but I haven’t tested it this way and can’t guarantee the results.
*Nutrition information is a rough estimate calculated with strawberries and without coconut whipped cream.

Nutrition (1 of 6 servings)

Serving: 1 shortcakes Calories: 188 Carbohydrates: 22.2 g Protein: 2.4 g Fat: 11.6 g Saturated Fat: 8.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 206 mg Fiber: 2.7 g Sugar: 10 g

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  1. Nicole Van Voorhis says

    If I were to make the dough ahead of time and put it in the fridge and baked them a day or two later would it be okay? Anyone ever done this?

  2. Donna says

    I’m not a fan of a buttermilk type of taste. Would it ruin something if I just leave out the lemon juice or vinegar?

  3. Corelia says

    This is kind of an annoying question (sorry!)…but I was thinking I’d create my own GF blend for this – since I have a very specific set of flours I can use – and so I was wondering what you’d recommend for the ratios? I can use almond flour, oat flour, millet flour, and potato starch. Again, this is a really obscure question and I apologize for that! Just wondered what your take on this would be.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Corelia, we think your best bet from those flours would be a combination of oat flour and potato starch. We’d recommend 2/3 cup oat flour and 1/3 cup potato starch in place of the GF blend. Let us know how it turns out!

  4. Lynn says

    As I wrote this question I figured out the compelling answer:
    Q: Is greasing the pan better than lining it with parchment paper for this recipe?
    A: YES! NO paper! Remember the cautionary SciFi book/film Fahrenheit 451?!! Do NOT put paper in the oven if you plan to raise the temperature to 450° 🔥😱🧑‍🚒 🚒🧯‼️

    I’m making 2 batches of shortcake today for a family birthday party tonight! Since my brother in law is allergic to strawberries, I’m making blueberry sauce as well. By shopping organic & baking at home, this recipe will cover all the clans’s collective food choice issues: GF, vegan, allergies, organic. I’m glad everyone likes coconut!

    I’ll rate it tomorrow!

  5. Bee says

    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.

  6. Audrey says

    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!

  7. Diane says

    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.

  8. Julie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, We’re so sorry to hear the biscuits didn’t turn out right! We haven’t experimented with the Pamela’s GF blend, but think that could be the issue? We wonder if it might have too much tapioca flour?

  9. Christa says

    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!

  10. hanna says

    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!!

  11. Amanda says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you were able to enjoy this recipe, Amanda. Thanks for sharing your experience!

  12. Doreen Tucker says

    Thanks for all your wonderful recipes! Since I am not gluten free, can I assume that I can sub AP flour in any of your recipes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Doreen, yes! In most of our recipes it will work to replace the DIY GF Flour Blend with all purpose flour 1-1. Hope that helps!

  13. Elizabeth says

    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!

  14. thebird says

    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!

  15. Baking biking Mom says

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

  16. Nat says

    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.

  17. Tricarico says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and sharing your experience, Tricarico! The tapioca flour is likely what made them gooey. So glad you were able to troubleshoot and enjoyed them =)

  18. Marin says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Marin. Thank you for sharing your experience! xo

  19. Heather says

    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.

    • Lilly Page says

      Is it possible to, instead of making 6 individual shortcakes, to make this recipe into one big strawberry shortcake?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Lilly, we haven’t tried that and we aren’t sure if it would work. It would probably need to bake for a while longer and it might be quite crumbly. Let us know how it goes if you try it!

  20. Davida Elsbree says

    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!

  21. Tiffany says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tiffany. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Christina says

    These turned out well and were delicious. We used this GF mix from Bob’s Red Mill: 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.

  23. Maggie says

    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!

  24. Lynda Rushe says


    • Anastasia says

      Just came across this recipe–made it exactly as is except used all purpose flour. It was literally PERFECTION. We completely devoured the batch, including my son-in-law who claims to dislike coconut. Thank you so much for this recipe–we promptly made the biscuits right afterward and have added both recipes to our family repertoire now. Amazing! Thank you, thank you!

      • Alexis says

        I have someone who needs dairy, gluten, and egg free. The buttermilk mixture, can I just do non-dairy coconut milk?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Alexis, not sure I’m following here. This recipe meets those criteria. The coconut buttermilk does not contain any dairy and is made with coconut milk, lemon juice or apple cider vinegar, and vanilla extract (optional).

  25. Dana says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dana. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  26. Sue says

    This looks fabulous but I am allergic to almonds. Could you please recommend a substitution for the almond flour.
    Love all your recipes – just bought your book!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, thanks so much for your support! You could try subbing the almond flour for another gluten-free flour, such as oat flour. However, we haven’t tested it this way and can’t guarantee the results.

  27. Noey says

    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!

    • Grace says

      These turned out great and were such an easy bake. My non gf / vegan relatives loved them! I made a mistake and tried to make thinner shortcakes so that there were more. They were still good, but not quite shortcake-es que. I’d advise against this.

  28. Trisha says

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

  29. Melissa says

    I make these all the time. Seriously. I didn’t know I loved strawberry shortcake as much as I did since trying this recipe.

  30. Karen says

    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!

  31. Kahlise says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, Kahlise! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  32. Agathe says

    Hello, I wish I could try this recipe but can’t figure out the translation between cups, spoons.. and grams. Would you be able to help with this ?
    Thanks already if you can ! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Agathe, you can find the metric measurements by clicking on “metric” just below “ingredients”. Hope that helps!

  33. Desiree says

    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.

  34. Kate Sanders says

    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!

  35. Mark Kirschner says

    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!

  36. Annie says

    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!

  37. Sheila says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! I think baking it a little less will give it a fluffier texture!

  38. Aimee says

    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!

  39. Melissa says

    Hi Dana!
    I love how this recipe sounds, and I’m planning on making it for my birthday on Tuesday!
    I was just wondering what you would suggest in terms of measurements/tweaks if I want to turn into a full cake instead of individual portions?
    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could try baking it in an 8 x 8 pan, but we think it might work better to make our vanilla cake and top with fresh strawberries and coconut whipped cream. Hope that helps!

  40. Rachel says

    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.

  41. Kimberly Coppage says

    I found sone liquid date sweetner (only ingredient) and was wondering if you think I could use that, instead of the sugar?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t used that and aren’t sure whether it would work. We think it might distort the color. If you give it a try, we would love to hear how it goes!

  42. Katie says

    These sound so good! I can’t wait to try making them. I was wondering if there is anything I can sub for the coconut oil? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried using substitutes for coconut oil in this recipe, but if you experiment with it, report back on how it goes! Good luck!

  43. Amber Ballentine says

    These are delicious and my family enjoys all your recipes. What can I sub for the almond flour for a nut allergy? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber! If nut-free, you could try subbing the almond flour for another gluten-free flour, such as oat flour. However, I haven’t tested it this way and can’t guarantee the results.

  44. Margie says

    These sound wonderful! Want to make these for my vegan, gluten free wife for Valentine’s Day using frozen organic strawberries.

  45. Daria says

    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)

  46. Mariette LeBlanc says

    My daughter made these and everyone loved them. Could I make them without the sugar….I found them a bit sugary….love your recipes. Tks

  47. Sharon Stewart says

    I’m sooo excited to try this for my brother in law’s birthday tomorrow (since he’s obsessed with strawberries and he’s mentioned this is his favorite dessert!). I was wondering if you can make this ahead of time and then lightly heat up in oven before serving?? Also, the coconut milk, you are referring to the canned one, right? Should I refrigerate the can first or does it not matter?

    Thanks in advance!!

  48. Sarah says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy! That should work, though we haven’t tried it ourselves. Report back if you give it a try!

  49. Suz says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! If not gluten-free, sub the gluten-free flour blend, almond flour, and cornstarch for unbleached all purpose flour (or gluten flour of choice). We haven’t tested this recipe this way and can’t guarantee the results. Report back on how it goes!

  50. katie says

    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.

  51. Sheryl says

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

  52. Maya Perkins says

    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!!!

  53. Kelly says

    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!

  54. Kelly says

    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.

  55. Sarah says

    Any idea if the short cake biscuits would freeze well? It looks so yummy I am tempted to bake in bulk!!

  56. Marian Starkey says

    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!

  57. Christianne says

    Just curious, why do the biscuits have to touch when cooking? I made it without this step and they were great but I’m wondering if maybe it would’ve changed them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We recommend having your biscuits touch when cooking, as it helps them to rise up nice and high. They’ll obviously still rise just fine without that step, but you will notice a difference if having them touch. Hope this helps!

  58. Christianne says

    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!

  59. Laura says

    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.

  60. Karen says

    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:)

  61. Kaitlyn says

    Hi Dana! Quick question. Have you ever tried recreating Italian Anisette cookies to be vegan and reminiscent of the originals? I’ve been looking at your dessert recipes trying to figure it out for myself, but I’m not very knowledgable, so I’m not sure where to start. The recipes I’ve seen so far on google call for things like flax eggs, which substantially alter the texture of the cookies, so I’ve been trying to find another way to make them thats closer to the original. There’s probably a better mode to ask questions like this than on a recipe comment section, so apologies in advance, but any advice you’d be able to offer would be very helpful.

  62. KH says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carma! If nut-free, you could try subbing the almond flour for another gluten-free flour, such as oat flour. However, I haven’t tested it this way and can’t guarantee the results. Hope this helps!

  63. Carol says

    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.

  64. Tara | Treble in the Kitchen says

    Pinned!!!!! This recipe sounds so wonderful!! I am a strawberry shortcake lover through and through :)

  65. Melissa says

    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!

  66. puree says

    Thanks for this gluten-free recipe since I am allergic to gluten, I will be very good and apart has very uena pint.

  67. Lauren says

    This looks so good! I love strawberry shortcake and my sister has celiac disease, so this is the perfect recipe for us. I’ll definitely have to try it. Thanks for sharing.

  68. Karina says

    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!

  69. Sam says

    Any suggestions on making this low carb? Can we sub the all purpose flour for another cup of almond flour + maybe some coconut flour or arrowroot flour?


  70. Steph (Cheapskate Cook) says

    This looks fantastic. Coconut cream is a dairy-free dream come true! Altho the ice cream you mentioned? On point. Thanks for the recipe!

  71. Genae says

    Dana! I was just craving shortcake…how did you know??
    Also, I feel so comfortable with the biscuit recipe so I am excited/confident to try this one. Happy memorial day.

  72. Kristen says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah! Should make that more clear in the instructions. Thanks for sharing! Glad you enjoyed!

  73. Nassim says

    Hi, can this recipe be done without any sort of oil (ie, replace or not use coconut oil) ? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! I’m thinking you might be able to get away with using coconut cream or yogurt in place of the oil? Worth a shot!

  74. Julia says

    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!

  75. Carlos At Spoonabilities says

    The shortcake looks delicious with the beautiful strawberry. I have never done the coconut whipped cream, For how long the coconut cream stay fluffy?

  76. Lori says

    If I didn’t need this to be GF, could I replace the gf flour with all purpose flour and omit cornstarch or does cornstarch need to be there regardless? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope! The cornstarch is not necessary for a gluten version. Just sub all purpose for the GF flours!