If you are looking for a vegan, gluten-free strawberry shortcake recipe look no further. In fact, we have not one but two gluten-free vegan strawberry short cake recipes for you! One is the classic one where you bake a cake, and then slice it and put strawberries and whipped cream on it, and the other is a more contemporary version using our gluten-free biscuits, fresh or frozen strawberries, and our vegan whipped cream recipe!
First things first: if you are looking for the sort of gluten-free shortcake where you bake a cake in a pan and then slice it and top it with strawberries and whipped cream, this is the vegan, gluten-free strawberry shortcake recipe that you want.
If you want the more contemporary version, where the shortcake is made from individual biscuits, read on.
The building blocks of this recipe are a foundation of gluten-free biscuits, vegan whipped cream, and, of course, strawberries.
For the biscuits you can use either of our two delicious gluten-free biscuit recipes, which are our Almond Flour Biscuits, and our Best Ever Vegan Gluten-Free Biscuits. Either of them will work well; they both use either our Homemade Gluten-Free All-Purpose Flour Mix (it’s very clean), or any other all-purpose gluten-free flour of your choice.
If we had to choose between one or the other of the biscuit recipes we’d choose the latter ones, the Best Ever biscuits, because they will split more easily for you, and they are more like ‘traditional’ biscuits, but both recipes are good and will work.
For the whipped cream, use our vegan whipped cream recipe which, like many others, relies on full-fat coconut milk, and which basically goes like this:
Vegan Whipped Cream Recipe
1 can of full-fat coconut milk
1/4 cup vegan powdered sugar or powdered Swerve
1 teaspoon vanilla extract
Place the unopened can of coconut milk in the refrigerator upside down for several hours or overnight. Open the can and scoop all of the solid coconut milk into a mixing bowl, taking care not to get any of the liquid that may remain in the bottom of the can into the bowl. Add the powdered sugar or Swerve, and the vanilla, and beat with a mixer until the texture of soft whipped cream.
Be sure to put the whipped cream in the refrigerator until you are ready to assemble and serve your strawberry shortcake. When you take the whipped cream out of the fridge you can gently beat it again if it needs it.
Then, of course, there are the strawberries. Now, you may associate strawberry shortcake with the summer, but you can really make it and enjoy it any time of year. If you have access to them, and they are in season, fresh strawberries are of course wonderful. However frozen sliced or whole strawberries work just as well.
Ok, ready? Here’s how to create your wonderful, vegan, gluten-free strawberry shortcake.
Perfect Vegan, Gluten-Free Strawberry Shortcake
1 batch gluten-free biscuits made from either of the two recipes linked above
1 recipe vegan whipped cream, made from the recipe above
2 pints (4 cups) sliced fresh strawberries OR 3 cups frozen strawberries thawed, drained and sliced
Note: Do not assemble your strawberry shortcakes until just before you are ready to serve them.
Split the biscuits horizontally; if you are making the almond flour ones and you find they aren’t quite splittable, then leave them whole.
Place each biscuit bottom, cut side up, on a plate or in a bowl, spoon some whipped cream on top of it, and then spoon some strawberries on top of the whipped cream. If your biscuits have been split, now put the tops of the biscuits, cut side down, on top of the strawberry-and-whipped-cream-covered biscuit bottoms, and spoon more whipped cream on top. If you have not split your biscuits, you can either leave your strawberry shortcakes open-faced and top the strawberries with more whipped cream, or you can place another biscuit on top and top it with whipped cream – whichever makes more sense for the biscuits you have.
Serve immediately, and be prepared for delighted “oohs” and “aahs” when your diners see what you have made for them!
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