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Gluten-Free Vegan Strawberry Shortcake

A delightful dessert combining fluffy gluten-free cake, fresh strawberries, and creamy vegan whipped topping, perfect for everyone!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shortcake
  • 2 cups gluten-free all-purpose flour Ensure it contains xanthan gum for best texture.
  • 1/4 cup coconut sugar or organic cane sugar Coconut sugar adds a richer flavor.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 3/4 cup unsweetened almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
For the Strawberries
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons maple syrup Adjust based on sweetness preference.
For the Whipped Topping
  • 1 can full-fat coconut milk (chilled overnight) Use the solidified cream only.
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a bowl, mix the sliced strawberries and maple syrup. Set aside to let them macerate while preparing the cake.
Make the Shortcake
  1. Preheat your oven to 350°F (175°C). Grease a round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking powder, and salt.
  3. Add the melted coconut oil, almond milk, and vanilla extract. Mix until just combined.
  4. Pour the batter into the prepared pan and spread evenly.
  5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Whipped Topping
  1. Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl.
  2. Add powdered sugar and vanilla extract. Whip it with a hand mixer until light and fluffy.
Assemble the Shortcake
  1. Once the cake is cool, slice it horizontally in half.
  2. Layer half of the macerated strawberries on the bottom half of the cake, add a generous scoop of whipped coconut topping, and replace the top half of the cake.
  3. Top with remaining strawberries and whipped topping.
Serve and Enjoy
  1. Slice and serve immediately for the best flavor!

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For best texture, reheat individual slices in the microwave for about 10 seconds.