Name: Vegan Strawberry Shortcake (Allergy-Free) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 Cups Gluten-Free All-Purpose Flour; 1 1/2 Tsp Baking Powder; 1/2 Tsp Baking Soda; 1/4 Cup Granulated Sweetener (or preferred granulated sugar); 1/2 Cup Vegan Buttermilk* (see notes); 3 TB Vegan Butter (cold, cubed); 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract; 16 oz Fresh Strawberries (sliced lengthwise); 1 TB Granulated Sweetener (or preferred granulated sugar); 1 15 oz Can Unsweetened Coconut Cream; ½ Cup Powdered Sweetener (or preferred powdered sweetener); ½ Tsp Pure Madagascar Bourbon Vanilla Extract

Jump to Recipe· 4.1 from 53 reviews

If you’re looking for a fresh twist on a classic summer dessert, you’re absolutely going to love this Vegan Strawberry Shortcake (Allergy-Free) Recipe. It combines light, fluffy gluten-free shortcakes with juicy, sweet strawberries and luscious coconut whipped cream, all made with allergy-friendly ingredients so everyone can indulge without worry. The result is a vibrant, refreshing treat perfect for sharing with family or friends on warm days or any time you crave a naturally sweet delight that feels both nostalgic and entirely new.

Ingredients You’ll Need

The image shows a white square plate with six round golden layers of soft cookie or cake arranged in two rows. Above this plate are two white square bowls, one filled with sliced red strawberries and the other with white creamy topping with a spoon inside. To the right, there is a close-up view of a white round plate with one golden cake layer topped with a thick spread of white cream. In the background, another white round plate holds a small stacked dessert of two golden cake layers filled and topped with white cream and decorated with strawberry slices. Everything is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting this Vegan Strawberry Shortcake (Allergy-Free) Recipe just right is all about using a handful of simple, wholesome ingredients that work together magically. Each one brings something essential to the texture, flavor, or appearance of this dessert, making it as delightful to make as it is to eat.

Gluten-Free All-Purpose Flour (2 cups): The base that ensures the shortcakes are tender but sturdy enough to hold all the fillings.
Baking Powder (1 1/2 tsp): Helps the shortcakes rise, giving them a light and airy structure.
Baking Soda (1/2 tsp): Works with the vegan buttermilk to create a tender crumb.
Granulated Sweetener (1/4 cup + 1 tbsp): Adds just the right amount of sweetness to the shortcakes and macerated strawberries.
Vegan Buttermilk (1/2 cup): Adds moisture and a slight tang, essential for that authentic shortcake flavor.
Vegan Butter (3 tbsp, cold, cubed): Key for creating flaky layers and a rich texture in the shortcakes.
Pure Madagascar Bourbon Vanilla Extract (1/2 tsp): Lends a warm, sweet aroma that elevates the flavor profile.
Fresh Strawberries (16 oz, sliced lengthwise): The star fruit, bursting with sweetness and color.
Unsweetened Coconut Cream (15 oz can): Whipped into a creamy, fluffy topping that’s both dairy-free and decadently smooth.
Powdered Sweetener (1/2 cup): Sweetens the coconut cream perfectly without overpowering the delicate strawberry notes.

How to Make Vegan Strawberry Shortcake (Allergy-Free) Recipe

Step 1: Prepare the Macerated Strawberries

Start by slicing the fresh strawberries lengthwise—they’ll look beautiful and release their juices nicely. Toss them gently with the tablespoon of granulated sweetener and let them rest while you prepare the shortcakes. This step deepens the strawberries’ natural sweetness and creates a juicy syrup that’s irresistibly tasty.

Step 2: Preheat the Oven and Mix Dry Ingredients

Set your oven to 425 degrees Fahrenheit to get it nice and hot for perfect baking. Meanwhile, in a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and the quarter-cup of granulated sweetener. This dry blend lays the foundation for the shortcake’s perfect crumb.

Step 3: Add Wet Ingredients and Vegan Butter

Next, toss in the cubed vegan butter, vegan buttermilk, and Madagascar vanilla extract. The cold butter is essential; use your hands to break it up into the mix, kneading gently until you have a thick dough that’s firm enough to roll. This method ensures flakiness in each biscuit.

Step 4: Shape and Bake the Shortcakes

Roll out your dough to about one-inch thickness on a gluten-free surface, then cut or press into six three-inch rounds. Place them on a Silpat or parchment-lined baking sheet, lightly brush with non-dairy milk, and optionally sprinkle a pinch of granulated sweetener over each one for a subtle sparkle. Bake them for about 15 minutes until golden on top and utterly fragrant.

Step 5: Whip the Coconut Cream

While the scents of baking shortcakes fill your kitchen, prepare the coconut whipped cream by chilling the can of coconut cream and whipping it with powdered sweetener and vanilla until fluffy. This ultra-creamy topping is the vegan and allergy-free answer to classic whipped cream—rich and airy without the dairy or allergens.

Step 6: Assemble Your Vegan Strawberry Shortcake (Allergy-Free) Recipe

Let the shortcakes cool slightly, then slice each in half horizontally. Layer the bottom halves with a generous dollop of the whipped coconut cream, followed by a handful of those beautifully macerated strawberries, then another dollop of cream. Top with the biscuit cap and crown the entire shortcake with extra cream and strawberries for a picture-perfect finish.

How to Serve Vegan Strawberry Shortcake (Allergy-Free) Recipe

There are two small round layered desserts on white plates, each with three layers. The bottom layer is a light brown biscuit or cake, on top of which is a thick white cream layer with red strawberry slices peeking through. Above this is another light brown biscuit or cake layer, topped with a thick layer of white cream and several sliced strawberries arranged on top. The background and surface have a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really make your shortcakes pop, consider garnishing with a sprig of fresh mint or a light dusting of powdered sweetener. These small touches not only add a burst of fresh color but also complement the fruity sweetness and creamy textures, creating an irresistible presentation.

Side Dishes

This vegan strawberry shortcake shines so brightly on its own that it doesn’t necessarily need sides, but pairing it with a crisp green salad or a light cucumber-mint water can create a refreshing balance when serving at gatherings or brunches.

Creative Ways to Present

For a fun twist, serve the shortcake deconstructed in individual clear parfait glasses—layered strawberries, whipped cream, and crumbled shortcake for an elegant, easy-to-eat dessert. Alternatively, try mini shortcakes as bite-sized treats for parties or special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover shortcakes should be stored in an airtight container at room temperature for up to two days to maintain their tender texture. Keep the whipped coconut cream and strawberries separately in the fridge to prevent sogginess until you’re ready to serve again.

Freezing

You can freeze the unassembled shortcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to a month. When ready, thaw them at room temperature and reheat in a warm oven for a few minutes before assembling with fresh toppings.

Reheating

To revive the shortcakes, warm them gently in a 350-degree Fahrenheit oven for about 5–7 minutes. Avoid microwaving as it can change the texture. Add the whipped cream and strawberries after reheating to keep everything fresh and luscious.

FAQs

Can I use another fruit instead of strawberries?

Absolutely! While strawberries are classic, this recipe works beautifully with blueberries, raspberries, or even mango slices. Just sweeten the fruit lightly and let it macerate to bring out its natural juices before assembling.

Is this recipe suitable for nut allergies?

Yes, this Vegan Strawberry Shortcake (Allergy-Free) Recipe is free from nuts and common allergens like dairy and gluten, making it a safe, delightful option for many dietary restrictions.

How do I make vegan buttermilk at home?

Simply add one tablespoon of apple cider vinegar or lemon juice to half a cup of plant-based milk (like almond or oat milk), let it sit for 5–10 minutes until it curdles slightly, and you have your quick vegan buttermilk.

Can I prepare the whipped coconut cream ahead of time?

Yes, you can prepare the whipped coconut cream a few hours ahead and keep it chilled in the fridge. Just give it a quick re-whip before serving, as it may firm up when cold.

What if I don’t have gluten-free flour?

You can use regular all-purpose flour if gluten is not a concern. Just be sure to adjust baking times slightly and monitor your shortcakes to avoid overbaking.

Final Thoughts

There’s something truly magical about sharing a dessert that tastes amazing and feels nourishing, especially when it’s a vibrant, allergy-friendly twist on a cherished classic. This Vegan Strawberry Shortcake (Allergy-Free) Recipe is one I’m thrilled to pass on because it brings joy, color, and comfort to any table. Give it a try and see how simple ingredients and a little kitchen love can create something unforgettable.