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!
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.
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!
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.
I hope you all LOVE this shortcake! It’s:
Tender on the inside
Crispy on the outside
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!
Perfect Strawberry Shortcake (Vegan / GF)
- 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)
- 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 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.