Gluten-Free Vegan Strawberry Shortcakes with Coconut
These tender, flaky shortcakes combine almond flour and gluten-free flour for a perfectly crumbly texture that rivals traditional versions. Coconut milk creates rich buttermilk-like tang while coconut oil delivers buttery flavor without dairy. The biscuits bake up golden and crisp outside, soft inside, making an ideal base for juicy strawberries and coconut whipped cream. Perfect for summer gatherings, dessert tables, or anyone avoiding gluten and dairy but craving classic comfort. The double-bake technique ensures optimal texture - crispy exterior with tender crumb.
Ingredients
- ¾ cup light or full-fat canned coconut milk, well shakenplant milk + acid1:1tags:coconut-freeadds dairy
note:add 1 Tbsp lemon juice to plant milk
Full guide → - 1 Tbsp lemon juice or apple cider vinegar
- ½ tsp vanilla extract(optional)
- 1 cup gluten-free flour blendregular all-purpose flour1:1note:for non-gluten-free versionadds gluten
conf:5
- 1 scant cup almond flour
- 2 Tbsp cornstarch
- 3 Tbsp organic cane sugar, plus more for toppingstevia1:3 ratiotags:sugar-free
note:adjust to taste
- ½ tsp sea salt
- 2 tsp baking powder
- 3 Tbsp coconut oil
- 1 lb strawberries, hulled and sliced
- 1 pinch stevia(optional)
- Coconut Whipped Cream or Vanilla Bean Ice Cream
Instructions
- 1
Preheat oven to 400 degrees F and grease a baking sheet
- 2
Combine coconut milk, lemon juice, and vanilla in measuring cup, stir and set aside
- 3
Whisk together both flours, cornstarch, sugar, salt, and baking powder in large bowl
- 4
Cut coconut oil into flour mixture using pastry cutter until small bits remain
- 5
Add 3/4 of coconut milk mixture to dry ingredients and stir until semi-sticky dough forms
- 6
Adjust consistency with remaining coconut milk if too dry, or extra flour if too wet
- 7
Transfer dough to floured surface, dust top with flour, and form into 1-inch thick disc
- 8
Cut out circles with floured cutter and arrange touching on baking sheet
- 9
Brush tops with coconut milk or oil and sprinkle with sugar
- 10
Bake 15-17 minutes at 400 degrees F, then increase to 450 degrees F for 3-5 minutes until golden
- 11
Prepare strawberries by slicing and sprinkling with sweetener
- 12
Cool biscuits 5 minutes, then separate to cool completely
- 13
Slice shortcakes in half and top with strawberries and whipped cream
Tips
Let biscuits cool completely before serving to prevent sogginess as steam needs to escape for proper texture
Touch the shortcakes together on the baking sheet during baking to help them rise taller and maintain soft sides
Use a sharp, floured cutter and press straight down without twisting to ensure clean cuts and proper rise
Good to Know
covered at room temperature for 3 days or freezer up to 1 month
shortcakes can be made day ahead and stored covered
room temperature with fresh strawberries and coconut whipped cream
Common Mistakes
handle dough minimally to avoid tough biscuits
do not skip cooling time or shortcakes will be soggy
avoid twisting cutter when cutting dough to prevent poor rise
Substitutions
Gluten-Free Swaps
conf:5
Nut-Free Alternatives
note:add 1 Tbsp lemon juice to plant milk
Full guide →General Alternatives
FAQ
Can I make these ahead of time?
Yes, bake shortcakes up to one day ahead and store covered at room temperature. Assemble with strawberries and cream just before serving for best texture.
What if I don't have a pastry cutter?
Use a fork or whisk to cut the coconut oil into the flour mixture, or use your fingertips to rub it in until you have small bits throughout.
How long do leftover shortcakes keep?
Store covered at room temperature for up to 3 days or freeze for up to 1 month. Thaw frozen ones at room temperature before serving.