Easy Strawberry Shortcake (vegan & gluten-free)
This Easy Strawberry Shortcake recipe features light & tender gluten-free biscuits with vegan whipped cream and juicy strawberries. The perfect summer treat!
As soon as May rolls around, I inevitably start craving strawberry shortcake. As I stroll through the grocery store, those bright & juicy strawberries just call out to me. Strawberry shortcake is such a nostalgic treat that will never, ever get old. Naturally, I had to make a vegan and gluten-free version so I could enjoy it all spring/summer long. This Easy Strawberry Shortcake is incredibly easy to make (the biscuits are so easy to make, so don’t worry there), and it tastes even better than the ones I had as a kid. My little sister even agrees with me on that, too!
The biscuits – despite being vegan, gluten-free and refined sugar-free – are incredibly tender, soft, light, and have the perfect “biscuit” flavor. They’re also much easier to make than traditional biscuits. The biscuits are topped with vegan whipped cream (I used store-bought vegan whipped cream made from oat milk for ease, but feel free to make your own vegan whipped cream if you’re feeling up for it), then they’re topped with bright, juicy strawberries – YUM!
Why you’ll love Easy Strawberry Shortcake
- Healthier alternative – these vegan biscuits are made with nutrient-dense flours that are grain-free, and the biscuits are naturally sweetened with maple syrup.
- One bowl – all of the ingredients for the biscuits come together in one bowl. Once the biscuits are done, top with whipped cream and strawberries and voila!
- Delicious flavor – most importantly, it’s delicious. They have that nostalgic flavor we all know and love, but with healthier ingredients.
I’m sure you’re itching to get this strawberry shortcake on the table, so let’s get right into it!
What you need to make Easy Strawberry Shortcake
- Oat Flour – the first grain-free flour in the biscuits that provides heart-healthy nutrients. I usually make my own oat flour by blending oats into a flour using my Vitamix.
- Almond Flour – the second grain-free flour in the biscuits that’s high in nutrients and fiber.
- Non-Dairy Yogurt – this recipe uses non-dairy yogurt in the biscuits for texture. I use Forager Project’s unsweetened cashew milk yogurt.
- Maple Syrup – our natural sweetener.
- Non-Dairy Milk – any non-dairy milk will work. I like to use unsweetened soy milk.
- Coconut Oil – make sure to use refined coconut oil as it’s neutral flavored and doesn’t taste like coconut.
- Vanilla Extract – to add a depth of flavor.
- Baking Powder – to help the biscuits rise.
- Non-Dairy Whipped Cream – I use an oat milk based whipped cream.
- Strawberries – fresh, organic strawberries!
How to make Easy Strawberry Shortcake
Step 1: Add all of the biscuits ingredients to a bowl and mix to combine. Scoop onto a baking sheet and bake.
Step 2: Slice the biscuits in half and top with vegan whipped cream and strawberries. Enjoy!
More Healthy Recipes For Spring
Easy Strawberry Shortcake (vegan & gluten-free)
Ingredients
Biscuits
- 1 ½ cup oat flour, use certified GF if needed
- ¾ cup almond flour, blanched
- 1 tablespoon baking powder
- ½ cup non-dairy yogurt, unsweetened & unflavored
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, refined
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- vegan whipped cream, or non-dairy vanilla yogurt
- strawberries, sliced
Instructions
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Make the biscuits by adding all of the ingredients to a bowl and mix until combined.
- Use a cookie scoop to scoop out the dough and place on the baking sheet. Slightly flatten with your hands, but not too much otherwise they'll be flat.
- Bake for 13 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
- Slice the biscuits in half, then top with vegan whipped cream and strawberries.
