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Gluten-Free, Vegan Strawberry Shortcakes

When I was little, my family had a go-to, easy dessert for special occasions in the summer: Spongy, store-bought shortcakes piled high with real whipped cream and strawberries. I’ve never found a gluten-free store-bought version, but came across a recipe that looked similar in Heather Christo’s excellent cookbook Pure Delicious, and knew I had to give them a try.

The version below is slightly modified from Heather’s, including some shortcuts like using store-bought vegan whipped cream instead of homemade. I recently made these for my husband’s summer birthday celebration when I needed something quick and easy to make with fresh strawberries, and they were a huge hit.

The cakes are more akin to scones than spongecake, but the flavor is delicious and the perfect compliment to sweet, fresh berries and vegan cream.

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Gluten-Free, Vegan Strawberry Shortcakes

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8


  • medium bowl
  • small glass bowl
  • Parchment paper or foil
  • Food processor or blender


Strawberry topping:

  • 4 cups strawberries, sliced
  • 1 tbsp sugar
  • 1 tsp freshly-squeezed lemon juice


  • 6 tbsp unsweetened coconut milk, plus a bit more for brushing the tops of the shortcakes before baking
  • 1 tbsp apple cider vinegar
  • 2 cups gluten-free all-purpose flour
  • ½ cup shredded, unsweetened coconut
  • ½ cup sugar plus a bit more for sprinkling onto the tops of the shortcakes before baking
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum (unless your flour already includes xanthan gum, in which case you can omit this)
  • ½ tsp salt
  • 6 tbsp cold, soy-free, nut-free vegan butter (I use Soy-Free Earth Balance), broken up into chunks


  • soy-free, nut-free, vegan whipped cream, such as So Delicious


Make the strawberry topping:

  • Place strawberries, 1 tbsp sugar and lemon juice into a medium bowl, stir to combine and set aside at room temperature.

Make the vegan buttermilk:

  • Place the coconut milk and apple cider vinegar into a small glass bowl, stir gently to combine and set aside to allow it to thicken.

Make the shortcakes:

  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper or foil.
  • Place gluten-free flour, shredded coconut, sugar, baking powder, baking soda, xanthan gum and salt into a food processor or blender.
  • Pulse to combine ingredients.
  • Add vegan butter chunks and pulse until incorporated into dry ingredients.
  • Pour vegan buttermilk mixture into the food processor and pulse until a slightly sticky dough forms.
  • Put a bit of gluten-free flour onto your work surface and carefully turn the dough out onto the surface.
  • Push dough together and shape into a disc about two inches high and eight inches wide.
  • Using a sharp knife dipped in water, slice the disc into six equal wedges.
  • Carefully transfer the wedges to your lined baking sheet, then brush the tops with a bit more coconut milk and sprinkle with a bit more sugar.
  • Place in the pre-heated oven and bake for about 15 minutes, or until lightly brown and cooked through.
  • Allow cakes to cool for about 15 minutes, then split horizontally and fill with vegan whipped cream and strawberries. Serve!
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Liz Fetchin.

Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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