Sweet, crumbly biscuits filled with fresh, juicy strawberries, and vegan whipped cream. These vegan/gluten-free/oil-free strawberry shortcakes are a healthier version of the classic summer dessert.
Strawberry shortcakes are a classic and delicious summer dessert.
Shortcakes are sort of like a sweet version of a biscuit or a scone. The cakes are then sliced in half and filled with macerated strawberries and whipped cream!
The dish is light and fresh. And SO fun to enjoy.
So, take advantage of summer strawberry season and whip up a batch of these tasty shortcakes!
This recipe seems so fancy but it's actually really easy.
It's a great recipe to impress guests with. Or just to throw together when you buy too many strawberries from the farmer's market.
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Why this recipe works
A shortcake is like a sweet version of a biscuit. Or a crumbly scone.
Texture is key, so when making a plant-based shortcake, we need a few tricks to make vegan substitutes of ingredients like buttermilk and butter.
Plus, using less refined gluten-free flours requires a combination of gf flours to create that biscuit texture.
- Buttermilk: a mixture of non-dairy milk and lemon juice forms a makeshift vegan buttermilk
- Butter: instead of butter, we'll use a nut butter which is a healthy source of fat
- Flour: a mixture of oat flour, almond flour, and cassava flour creates the perfect mixture of dense and light/crumbly
Why I love this Vegan Strawberry Shortcake
- Dietary needs - these strawberry shortcakes are is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- Quick and easy - whipping up homemade shortbread biscuits is actually really easy. While the shortbread bakes, mix up the strawberries, then serve!
- Perfect summer dessert - strawberry shortcakes are a fun way to enjoy strawberry season!
- Vegan version of a classic
Ingredient Notes & Substitutions
Shortcake Ingredients
- Non-Dairy Milk & Lemon Juice: mixing these two ingredients together creates a vegan buttermilk. Buttermilk is usually used in biscuit-like recipes
- Oat Flour, Cassava Flour & Almond Flour: I know.. three flours. It seems like a bit much, but oat flour by itself creates a super dense shortcake. And too much almond flour creates a crumbly texture. So a bit of cassava flour helps to lighten the texture.
- Baking Powder & Baking Soda
- Salt
- Maple Syrup: a less refined sweetener. The syrup works in combination with the nut butter to replace butter
- Nut Butter: use a neutral tasting nut butter like cashew butter or almond butter
- Raw Turbinado Cane Sugar: a bit of coarse sugar to sprinkle on top adds a nice touch. To keep this refined sugar free, omit the sugar.
Macerated Strawberries Ingredients
- Fresh Strawberries: fresh strawberries are best, but if you need to use frozen, thaw the strawberries at room temperature so they aren't too runny. Either way, be sure to slice the strawberries into small chunks so they fit inside the shortcakes
- Maple Syrup: instead of macerating the strawberries in sugar, a bit of maple syrup does the trick
- Vanilla
Whipped Cream Options
- Homemade Coconut Whipped Cream: something like this whipped cream from Minimalist Baker is a great plant-based option
- Store-Bought Vegan Whipped Cream: store bought whipped cream is definitely not as healthy, but very easy!
- Non-Dairy Yogurt: I used non-dairy greek style yogurt. It's not as light as whipped cream, but still makes a lovely taste and texture
How to make Vegan Strawberry Shortcake
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. In a small bowl or measuring cup, mix the non-dairy milk and lemon juice to create a vegan buttermilk. Set aside.
Step 3. In a large bowl mix the oat flour, baking powder, baking soda, and salt. Set aside.
Step 4. In a small bowl whisk the maple syrup and nut butter until smooth.
Step 5. Using a fork, massage the maple syrup mixture into the dry ingredients.
Step 6. Slowly add the buttermilk and mix with the fork until a dough forms. It might be easier to use your hands.
Step 7. Scoop into 12 balls (I used a #20 cookie scoop) and arrange on the prepared pan. Use the palm of your hand to flatten each ball slightly. Sprinkle with turbinado sugar, if using.
Step 8. Bake for 16-19 minutes, until solid and golden brown on the bottom. Let cool.
Step 9. In a medium bowl mix the strawberries, maple syrup, and vanilla.
Step 10. Use a serrated knife to cut each shortcake in half horizontally. Then assemble the shortcakes: place a scoop of strawberries on the bottom of the cake, add some whipped cream, and top with the top of the shortcake. If desired, add more whipped cream and strawberries to the top. Enjoy!
FAQ & Expert Tips
Yep! Feel free to sub your favorite fruit in place of the strawberries in this recipe.
Be sure to slice the fruit into small pieces.
I highly recommend buying cookie scoops! They make portioning these biscuits (as well as cookies, muffins, and cupcakes) so much easier! I used cookie scoops all the time when I worked at a vegan bakery and I've never gone back.
Cookie scoops make perfectly identical biscuits and can help keep your hands clean when baking.
I use nut butter instead of oil in the cookie dough and a completely oil-free frosting.
Oil is a processed food. To make olive oil, you take whole olives and press and press and press them until nothing is left except oil.
It takes a lot of processing to turn an olive into oil. And when you process the olives, you take out almost all of their nutrient content - like fiber - and the result is a high-fat, low-nutrient substance.
Plus, oil (even olive oil) has been shown to have the same detrimental affects to our arteries as fast foods. Read this article for more information.
Store uncut shortcakes in an air tight container in the fridge.
Any shortcakes that have been sliced and filled with strawberries should be enjoyed immediately. The shortcake will become soggy if stored with the strawberries or whipped cream.
Yes - the shortcake biscuits themselves can be frozen if they haven't been sliced and filled.
Wrap them individually in plastic wrap and place in a freezer safe zip top bag.
Recipe Prayer
Thank you God for sweet treats. We are reminded of Your generosity and love as we enjoy them. Amen.
More Vegan Strawberry Desserts
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📖 Recipe
Vegan Strawberry Shortcakes (Gluten-Free & Oil-Free)
Ingredients
- ½ Cup Non-Dairy Milk
- 1 Tablespoon Lemon Juice
- 2 Cups Oat Flour
- ½ Cup Cassava Flour
- ½ Cup Almond Flour
- 1 Tablespoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 5 Tablespoons Maple Syrup
- ¼ Cup Nut Butter
- Raw Turbinado Cane Sugar, to sprinkle on top optional
- 2 Cups Fresh Strawberries, stemmed and chopped
- 3 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla
- Homemade Coconut Whipped Cream, Store-Bought Vegan Whipped Cream, or Non-Dairy Yogurt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl or measuring cup, mix the non-dairy milk and lemon juice to create a vegan buttermilk. Set aside.
- In a large bowl mix the oat flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl whisk the maple syrup and nut butter until smooth.
- Using a fork, massage the maple syrup mixture into the dry ingredients.
- Slowly add the buttermilk and mix with the fork until a dough forms. It might be easier to use your hands.
- Scoop into 12 balls (I used a #20 cookie scoop) and arrange on the prepared pan. Use the palm of your hand to flatten each ball slightly. Sprinkle with turbinado sugar, if using.
- Bake for 16-19 minutes, until solid and golden brown on the bottom. Let cool.
- In a medium bowl mix the strawberries, maple syrup, and vanilla.
- Use a serrated knife to cut each shortcake in half horizontally. Then assemble the shortcakes: place a scoop of strawberries on the bottom of the cake, add some whipped cream, and top with the top of the shortcake. If desired, add more whipped cream and strawberries to the top. Enjoy!
Nutrition
Nutrition information is an estimate.
jan
I do not have Cassava flour can I just use oat and almond flour?
Elizabeth
Hi Jan - I think this will work. I'd do another 1/4 cup of oat and 1/4 cup of almond. If you have cornstarch on hand, I would add 1-2 teaspoons. That will help create that shortbread texture.