Go Back
–+ servings
strawberry shortcake
Print Recipe
5 from 2 votes

Gluten-Free Strawberry Shortcakes with Coconut Whipped Cream

Gluten-free vegan shortcakes for a delicious dessert made with fresh strawberries or other fruit.
Prep Time15 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: gluten-free, vegan
Servings: 8
Calories: 249kcal
Author: Heather Reseck, RDN

Ingredients

  • 3 pints strawberries stemmed
  • 4-6 tablespoons sugar
  • 255 g whole-grain gluten-free flour blend 2 cups
  • 2 tablespoons granulated sugar
  • 1 tablespoon gluten-free baking powder
  • 1½ teaspoons powdered psyllium husk
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 tablespoons vegan butter
  • 1 cup unsweetened coconut milk yogurt
  • 2 tablespoons oil
  • 2 teaspoons lemon juice
  • 1-2 teaspoons granulated sugar
  • Coconut Whipped Cream

Instructions

  • Mash one-third of the strawberries in a bowl with a potato masher or fork. Stir in sugar. Cut remaining strawberries in quarters (halves for small strawberries) and stir into mashed strawberries. Cover and set aside for at least 30 minutes, or up to 2 hours. Or refrigerate up to 6 hours ahead. Taste and adjust sweetness before serving.
  • Whisk flour, sugar, baking powder, psyllium, salt, and baking soda together in a mixing bowl. Mix in butter with a pastry blender or fork until lumps are about the size of a pea. Whisk yogurt, oil, and lemon juice together in a bowl. Stir yogurt mixture into flour mixture until thoroughly mixed. Cover and let stand for 30 minutes.
  • Heat oven to 450° F. Place a rimmed baking sheet inside a second one and line it with parchment paper.
  • Using a heaping ¼ -cup spring-loaded scoop or a greased ¼ -cup measuring cup, drop 8 scoops of dough close to each other on prepared baking sheet. Sprinkle with sugar. Bake 15 minutes, rotating baking sheet halfway through baking, until bottoms are lightly browned. Transfer to a wire rack and let cool for 30 minutes.
  • Split each shortcake in half horizontally and place in individual bowls. Using a slotted spoon, place strawberries on top, then dollop with whipped cream. Serve immediately.

Notes

 –Adapted from How Can it be Gluten-Free, volume 2 by America’s Test Kitchen.
Variations:
  • Sweeten strawberries with stevia and reduce sugar.
  • Gluten-Free Biscuits: Reduce sugar to 1 teaspoon. Omit sugar on top.

Nutrition

Serving: 1shortcake | Calories: 249kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Sodium: 337mg | Potassium: 174mg | Fiber: 6g | Sugar: 18g | Vitamin A: 214IU | Vitamin C: 71mg | Calcium: 185mg | Iron: 2mg