This vegan, gluten-free strawberry shortcake recipe is our take on a classic. Originally posted during our “Week of Desserts” back in 2012 (wow, how time has flown!) this recipe is sure to please! Many of us grew up with strawberry shortcake as one of our favorite comfort food dessert staples (not to mention a cartoon character), and so were sad to have to give it up once going vegan and gluten-free.
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So we are delighted to share with you this recipe for classic vegan and gluten-free strawberry shortcake – yum! Topped with our vegan whipped cream, we think this is an excellent warm weather dessert. Serve it with a delicious sangria or some tangy lemonade!
Our recipe is a riff on Susan O’Brien’s recipe which is found in her excellent book, Susan O’Brien’s Gluten-Free Vegan Comfort Food, however we have changed it up and made it our own.
Classic Vegan Gluten-Free Strawberry Shortcake
1 cup brown or white rice flour
1 cup sorghum flour (can sub buckwheat flour if needed)
4 teaspoons baking powder
1 teaspoon sea or Himalayan salt
1 teaspoon guar gum (can substitute 2/3 teaspoon agar agar)
1/3 cup solid coconut oil
1 cup coconut milk (here is our recipe for clean, homemade coconut milk)
2 Tablespoons maple syrup
2 pints fresh strawberries, sliced, or 3 cups frozen strawberry slices
1 recipe vegan whipped cream
Thank you! ❤️
*Receipts will come from ISIPP.
Preheat oven to 425ºF. Lightly grease a 9-inch pie pan.
Place all of the dry ingredients in a large bowl and cut in the coconut oil until the coconut oil is in small pieces no larger than a pea.
In a separate bowl, combine the coconut milk and maple syrup. Make a hole in the middle of the dry ingredients, and pour the coconut milk/maple syrup mixture in, and then mix well until you have a fully incorporated batter.
Scoop the batter into the prepared pie pan, and spread evenly. Bake for 15 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool on a wire rack.
If using fresh strawberries, clean the strawberries, slice them and place them in a bowl. If you feel the strawberries need to be sweeter mix them with a teaspoon or two of maple syrup or vegan sugar. Cover and place in the refrigerator until ready to eat.
If using frozen strawberries, thaw the strawberries in a bowl, drain them, and taste them. If needed, mix in 1 to 2 teaspoons maple syrup or vegan sugar.
To serve, cut a wedge of the shortcake and slice it in half lengthwise. Place one-half of the slice of shortbread on a plate and spoon some whipped cream on top of it. Add a generous helping of the strawberries on top of the whipped cream, then top with the other half of the shortbread and another spoonful of the whipped cream.
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