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Welcome to our recipe for a Vegan Gluten-free Strawberry Shortcake, a delightful dessert that marries the natural sweetness of strawberries with the satisfying richness of a classic shortcake. An all-time favorite, the strawberry shortcake is a dessert that epitomizes the joy of simple, fresh ingredients. This version of the recipe is vegan, gluten-free, and lactose-free, making it a wonderful treat for those with various dietary preferences or requirements.
Strawberry shortcake traditionally comprises three main components: a soft, sweet biscuit or cake; fresh, juicy strawberries; and a generous dollop of whipped cream. Our version remains faithful to this classic structure while infusing it with a plant-based twist.
The shortcake is made with gluten-free flour and almond milk, resulting in a tender, moist base that’s bursting with flavor. The strawberries lend their vibrant color and natural sweetness, while the coconut whipped cream adds a delightful creaminess that ties everything together.
But this Vegan Gluten-free Strawberry Shortcake isn’t just about taste—it’s also a dessert that offers numerous health benefits. The strawberries are rich in antioxidants and vitamin C, which can boost your immune system and promote skin health. The shortcake, made with gluten-free flour, is a great source of fiber and can be enjoyed by those with gluten sensitivity or celiac disease. The coconut cream offers a plant-based alternative to traditional dairy, providing a source of healthy fats and adding a touch of tropical flavor.
Whether you’re a vegan, following a gluten-free diet, or simply someone who loves a good dessert, this Strawberry Shortcake is sure to satisfy you. Let’s get started on this journey to creating a timeless treat that is as nutritious as it is delicious!
In this recipe, we’re keeping things simple with easily accessible ingredients. The gluten-free flour and baking powder create the structure for our shortcakes, while the coconut oil gives them richness. The almond milk and vanilla add flavor and moisture. For the whipped cream, we’re using full-fat coconut milk for its luscious, creamy consistency, and a bit of sugar and vanilla for added sweetness.
Lastly, our strawberry filling is simply fresh strawberries sweetened to taste. The result is a harmonious blend of flavors that perfectly complements each other.
- 2 cups gluten-free all-purpose flour
- 1/2 cup granulated sugar (or another sweetener of choice)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil, solid but scoopable
- 3/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
Coconut Whipped Cream Ingredients:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar (or to taste)
- 1 teaspoon pure vanilla extract
Strawberry Filling Ingredients:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (or to taste)
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt. Mix well to combine.
- Add the scoopable coconut oil to the flour mixture. Use a pastry cutter or your hands to cut the oil into the flour until the mixture resembles coarse crumbs.
- Pour in the almond milk and vanilla extract. Stir until just combined; the dough should be slightly sticky.
- Using a large spoon or ice cream scoop, drop dollops of the dough onto the prepared baking sheet, leaving some space in between each for expansion.
- Bake for 15-18 minutes or until the shortcakes are golden brown. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Coconut Whipped Cream Preparation:
- Remove the can of coconut milk from the refrigerator. Open the can and scoop out the solid cream that has risen to the top, discarding the liquid or saving it for another use.
- Place the solid coconut cream into a large bowl. Add the powdered sugar and vanilla extract.
- Using an electric mixer, beat the coconut cream on high speed until it becomes light and fluffy, resembling traditional whipped cream. Keep refrigerated until ready to use.
Strawberry Filling Preparation:
- Place the sliced strawberries in a bowl.
- Sprinkle the sugar over the strawberries and stir gently to combine.
- Allow the strawberries to sit for at least 30 minutes, stirring occasionally, until the sugar is dissolved and the strawberries have released some of their juices.
Assembly and Presentation:
- Once the shortcakes have cooled, slice each one in half horizontally.
- Place the bottom halves of the shortcakes on individual serving plates. Spoon a generous amount of the sweetened strawberries onto each bottom half, making sure to include some of the strawberry juices.
- Dollop or pipe the coconut whipped cream onto the strawberries. Don't be shy—add as much as you like!
- Place the top halves of the shortcakes on the whipped cream. Add a bit more cream and strawberries on top if desired.
- For the final touch, you might want to dust a little powdered sugar over the assembled shortcakes, or garnish with a sprig of mint or a whole strawberry.
- Serve immediately for the best taste and texture. This dessert is all about the contrast between the sweet, juicy strawberries, the rich, fluffy coconut cream, and the tender, moist shortcake. Enjoy this delightful vegan and gluten-free twist on a classic dessert!
Storage and Serving Suggestions
The assembled Vegan Gluten-Free Strawberry Shortcakes are best enjoyed immediately. However, if you have leftovers or wish to prepare components in advance, here are some tips:
- Shortcakes: Once cooled, they can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months. Thaw at room temperature before serving.
- Coconut Whipped Cream: Store in an airtight container in the refrigerator for up to 3 days. It may harden and separate in the fridge; if this happens, re-whip before serving.
- Strawberry Filling: Store in an airtight container in the refrigerator for up to 3 days.
For the best experience, assemble the shortcakes just before serving.
Q: Can I use other fruits instead of strawberries?
A: Yes, feel free to replace strawberries with other fruits such as raspberries, blueberries, or peaches.
Q: Can I use other types of milk for the shortcake?
A: Yes, you can replace almond milk with other plant-based milks like soy milk, oat milk, or rice milk.
Q: What can I use instead of coconut oil in the shortcake?
A: You can use vegan butter or margarine as a substitute for coconut oil. Make sure it is also solid but scoopable.
Our Vegan Gluten-Free Strawberry Shortcake is a delightful treat that caters to various dietary preferences without compromising on taste. It’s a dessert that highlights the natural sweetness of strawberries, paired with the rich, moist shortcake and creamy coconut whipped cream.
Easy to make and even easier to enjoy, it’s a dessert that’s sure to impress on any occasion. Enjoy the process of making it, and even more, savoring every bite of this timeless treat!