Vegan Strawberry Shortcake

GFGluten Free

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

A plant-based twist on the UK classic: This vanilla-infused Strawberry Shortcake is layered with zesty lemon & mint strawberries, and whipped coconut cream. Gluten-Free & Refined Sugar-Free.

I don’t know about you, but Strawberry Shortcake wasn’t something I grew up eating all the time. It isn’t necessarily a staple in America, but in the UK, it’s a classic. And honestly, after trying this recipe, Strawberry Shortcake is about to be a staple in my life now, too! The not-too-sweet shortbread, layered with the tangy strawberries and fluffy whipped coconut cream make this dessert a no-brainer. You seriously *must* try it.

stack of strawberry shortcakes topped with strawberries and coconut cream on white plate with white background

This recipe is from my friend Rachel’s new cookbook, Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker. Rachel is a baking QUEEN, and this cookbook is full of dreamy cakes, cheesecakes, cookies, and more! Around 90 of the recipes are totally plant-based, and it’s hard to even pick which one I’ll make next. You can buy her book on Amazon, or wherever books are sold!

bakerita cookbook on tile background with strawberry shortcakes on white platestrawberry shortcake on white plate on top of strawberry shortcake recipe in cookbook


  • Shortbread: Somewhere between a biscuit and a scone, shortbread serves as the perfect crispy, crumbly, barely-sweet base that makes the strawberry flavors pop. This shortbread is gluten-free and refined sugar-free, using almond + oat flour for the base and coconut sugar to lightly sweeten. Tip: the original recipe calls for coconut oil, but plant-based butter sticks will work as well.
  • Fresh Strawberries combine so beautifully with just a bit of coconut sugar, lemon zest, vanilla extract, and mint leaves for a burst of freshness. Can I get a YUM?
  • Coconut Whipped Cream: made from coconut cream, maple syrup, and vanilla. *Heads up – some cans of coconut cream can be hit-or-miss, so I made things easier and bought this can of pre-mixed coconut cream! All you have to do is refrigerate overnight, add it to a bowl, and whisk for 2-5 minutes, until stiff peaks form.


macerated strawberries in white bowl with bowl of coconut creamunbaked strawberry shortcakes on baking sheet topped with coconut milk and sugarbaked strawberry shortcakes with bowls of strawberries and coconut cream on the side

  1. Mix & Form the dough into shortcakes
  2. Macerate the strawberries into a saucy deliciousness
  3. Whip the cream until stiff peaks form. Once you get the stiff peaks, you’re in business, baby.
  4. Top (graciously) with macerated strawberry sauciness, and finish with a dollop (or dollops!) of whipped coconut cream.

You can serve your Strawberry Shortcakes “open-faced” or layered high for a more dramatic effect. There are definitely days when I want mine stacked high and layered with double the strawberries & whipped cream. I’m jussssst saying.

two strawberry shortcakes topped with coconut cream and strawberries on white speckled plate on tiled background

These crispy, tender shortcakes make the perfect warm-weather dessert – especially during strawberry season when the berries are a deep, beautiful red, and have the freshest sweet ‘n’ tangy flavor.

Strawberry Shortcake is best served freshly assembled, so store the components separately until you’re ready to serve. Leftover biscuits will last at room temperature for up to 3 days, coconut cream and strawberries will last in the fridge in sealed (separate) containers for up to 3 days as well. The biscuits can also be frozen for up to 1 month, if you wrap them tightly and store in an airtight container.

If you’re looking for more recipes to enjoy this strawberry season, you’ll also love this Strawberry Rhubarb Pie and this Sugar-Free Strawberry Cheesecake!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegan Strawberry Shortcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

A plant-based twist on the UK classic: This vanilla-infused Strawberry Shortcake is layered with zesty lemon & mint strawberries, and whipped coconut cream. Gluten-Free & Refined Sugar-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 40 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 1 hour
  • Yield: 6 - 8 Shortcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan



For the Shortbread: 

For the Strawberries:

  • 2 cups (1 pint) sliced fresh strawberries
  • 1 tablespoon coconut sugar, plus more to taste
  • Grated zest of 1 lemon
  • ½ teaspoon vanilla extract
  • Leaves from 1 sprig of mint, chopped or torn into bits

For the Coconut Cream*: 


  1. Prep the Biscuits: Line a baking sheet with parchment paper and dust with oat flour. Set aside.
  2. Make the Dough: In a food processor or large mixing bowl, combine the almond flour, oat flour, baking powder, coconut sugar, and salt. Pulse or whisk together. Add the coconut oil (or butter) and pulse or use a pastry cutter or fork to work it into the dry ingredients until only small chunks of coconut oil remain. Be careful not to overmix; the texture should be mostly sandy.
  3. Add the Wet Ingredients: In a small mixing bowl, whisk together the coconut milk, flax egg, and vanilla. Add to the dry ingredients and stir or pulse until completely combined.
  4. Form the Shortcake: Put the dough on the parchment paper and press it into a square about 1 inch thick. Refrigerate for 1 hour or up to 1 day, until chilled. When ready to bake, preheat the oven to 400°F. Remove the dough from the refrigerator and place it on a work surface, keeping it on the parchment paper. Use a rolling pin to roll the dough out enough to flatten it and form an approximately 9-inch square. Using a 3-inch biscuit cutter, press out 6 or 7 rounds, then gather the dough scraps, re-roll them, and cut out more shortcakes. Place the rounds back on the parchment lined–baking sheet with room between each so they’re not touching. Brush the top of each shortcake with coconut milk and sprinkle with turbinado sugar, if using. Bake for 20 to 25 minutes, or until golden brown.
  5. Macerate the Strawberries: While the shortcakes bake, combine the strawberries, coconut sugar, lemon zest, vanilla, and mint in a small bowl to macerate.
  6. Whip the Cream: Drain the liquid from the can of coconut cream. (Keep this liquid or not; it’s good in smoothies.) Transfer the cream to a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth and fluffy, about 30 seconds or so. Add the maple syrup and vanilla and whisk to combine.
  7. Plate & Serve: When ready to serve, place each biscuit on a plate and top with some of the cream and macerated strawberries. Store any leftover biscuits in an airtight container at room temperature for up to 3 days. They can also be frozen if wrapped tightly and stored in an airtight container. Store any extra strawberries and cream in separate airtight containers in the refrigerator for up to 3 days as well.


  • Oat Flour: to make your own oat flour, add quick-cooking or rolled oats to a blender and blend on high for 30 to 45 seconds, until finely ground and fluffy
  • Oil/Butter: I used plant-based butter instead of coconut oil in these shortcakes because it’s what I had on hand! If you plan to use butter, make sure it is as solid as possible. I recommend chopping the butter up and placing it in the freezer for 10 minutes before you cut it into the dough. Coconut oil is firmer at room temperature, but if it as soft you can pop it in the fridge (not the freezer – it’ll get too hard).
  • Coconut Cream: if you don’t want to make your own coconut cream, you can buy a pre-mixed can from the store, or use another dairy-free whipped cream of choice!
  • Excerpted from BAKERITA © 2020 by Rachel Conners. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Loved this! It’d be helpful for future recipes to list the flax egg first (for me at least!) as I didn’t read far enough down to think to prep it. Thanks!

  2. Could you please put the flax egg as step one? It was a lil inconvenient to have to stop and make it when I got to it in the wet ingredients. Thx!

  3. Hey! Thanks so much for the recipe! I made it for easter brunch, the coconut whipped cream was a wonderful touch and my favorite part were the strawberries, very sweet! It was a very decorative recipe.

  4. This makes me so so happy to see, Caitlin!!! Thank you so much for sharing. Your shortcakes are BEAUTIFUL and I love the double stack ????