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These Strawberry Shortcakes are made with gluten-free biscuits, sliced strawberries, and homemade coconut whipped cream. They are vegan, easy to make, and perfect with a cup of tea.
A while ago, I started to crave shortcake, an English dessert that is crumbly, creamy, and perfect for afternoon tea. I think they look really like scones, but as the name “shortcake” suggests, they are more crumbly and easy to fall apart.
Yes, sometimes the messier, the better.
These shortcakes feature:
- 100% vegan, plant-based
- Gluten-free, no wheat flour involved (If you’re celiac, make sure to check the allergy warning when you buy the ingredients)
- Crumbly, sweet but not overly sweet
- Delicious as they are! No need to add filling if you don’t feel like
Ingredients You Need
So here are the ingredients you will need for the shortcake part:
- Soy milk
- Apple cider vinegar
- Oat flour
- Almond flour
- Tapioca starch
- Baking powder
- Baking soda
- Organic cane sugar
- Vanilla extract
- Extra-virgin coconut oil (Soft)
And for assembly, you will need:
- Fresh strawberries
- Coconut whipped cream
These are the ingredients I use for this recipe. As always, I’ll suggest using the exact ingredients as the recipe calls for. But I know that not every single one is a pantry staple and you might be short on one or two. So I’ll list some substitution recommendations down below.
How to Make Vegan Strawberry Shortcake
These strawberry shortcakes are fairly simple to make. Basically, you just do some mixing and a little rolling and cutting.
First, mix the soy milk and apple cider vinegar together. Let it sit for a few minutes. It will start curdling. This is our “buttermilk.”
Then grab a big bowl, add the dry ingredients. Mix them together. Then add the rest ingredients and the “buttermilk” we made earlier.
Oh, here I want to point out that the coconut oil should be soft but not totally liquid. If you’re in a warmer place, you can pop the coconut oil into the fridge for 5~8 minutes to let it solidify.
Once you add all ingredients into the same bowl, mix them together. Then transfer it to a clean surface. Add 3-4 tablespoons of tapioca starch to form it into a dough.
And place a piece of parchment paper on top of the dough and roll it out into a 2.5 cm (about 1 inch) thick dough. Use a cookie cutter or a round glass to cut out the shortcakes and place them on a lined baking sheet, evenly spaced. Reassemble the leftover dough and roll it out again to cut out more. You should end up with 10~12 shortcakes.
Bake them in the preheated oven at 175°C for 20~25 minutes. I personally like to bake until they got the brown color because it will have more flavor.
Once they are baked, transfer them onto a wire rack to let them cool down completely. You can make coconut whipped cream and strawberries while waiting for those goodies to cool. (I know the waiting part probably might be the hardest in this recipe.)
Finally, just use a sharp knife to slice the shortcakes in half horizontally. Use a piping bag to pipe some whipped coconut cream in the center of one half. Add some sliced strawberries, and place the other half on top. And it’s time to dive in!
How to Store Vegan Strawberry Shortcake
I will recommend adding the whipped coconut cream and strawberries right before serving. If you’re not planning to enjoy them straight away, store the cooled shortcakes in an air-tight container in the fridge. They can last for 5~7 days.
If you have leftover coconut cream and strawberries, store them in the fridge. They can last for about 2 days.
Questions You Might Have
Are there other substitutions for extra-virgin coconut oil?
Yes, there is. You can use vegan butter to replace coconut oil. Make sure it’s soft before adding it to the mix.
Can I use other vinegar instead of apple cider vinegar?
I don’t recommend using other types of vinegar because it will influence the flavor. But you can try to use 1 tablespoon of lemon juice to replace the 1/2 tablespoon apple cider vinegar in this recipe.
Are there other substitutions for tapioca starch?
I haven’t tried any other substitutions for tapioca starch, so I cannot promise that using other starch will have the same texture. But if I have to find another possible replacement for it, I will go for cornstarch. Welcome to let me know if you’ve tried any substitutions and the results by commenting down below!
These shortcakes have amazing toasted flavor and crumbly texture. I can also just eat them as they are! Sometimes I also crumble them up and add them to my breakfast bowl because they really go well with many things!
I hope you will like these shortcakes as much as I do. Let me know how it goes by commenting down below! You can also tag me on Instagram (@barrelleaf).
More Vegan Dessert recipes:
- Vegan Tiramisu Chia Pudding (7 Ingredients)
- Copycat Levain Bakery Chocolate Chip Cookies (Vegan, Gluten-free)
- Vegan Gluten-Free Layered Chocolate Cake
Easy Vegan Strawberry Shortcakes (Gluten-free)
For the “Buttermilk”
- 90 g soy milk
- 1/2 Tbsp apple cider vinegar, *
For the shortcakes
- 90 g oat flour
- 90 g almond flour
- 3 Tbsp tapioca starch, plus 3-4 Tbsp for flouring
- 1 1/4 tsp baking powder
- 1/8 tsp baking soda
- 40 g organic cane sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 Tbsp extra-virgin coconut oil, soft**
For the final assembly
- 1 batch Coconut Whipped Cream
- 12 fresh strawberries, sliced
- Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper.
- Add the soy milk and apple cider vinegar to a small bowl and mix them together. Let it sit for a few minutes. It will start curdling. This is our “buttermilk”
- Grab a big bowl. Add the dry ingredients: oat flour, almond flour, tapioca starch, baking powder, baking soda, sugar, and salt. Use a spatula to mix them together.
- Add vanilla extract, soft coconut oil, and the “buttermilk” we made earlier. Mix them all together. Then transfer it to a clean surface. Add 3-4 tablespoons of tapioca starch to form it into a dough.
- Place a piece of parchment paper on top of the dough and roll it out into a 2.5 cm (about 1 inch) thick dough. Use a 5~7 cm cookie cutter or a round glass to cut out the shortcakes and place them on a lined baking sheet, evenly spaced. Reassemble the leftover dough and roll it out again to cut out more. You should end up with 10~12 shortcakes.
- Bake them in the oven at 175°C for 20~25 minutes. I personally like to bake until they got the brown color because it will have more flavor.
- Once they are baked, transfer them onto a wire rack to cool down completely. You can make whipped coconut cream and strawberries while waiting for those goodies to cool.
- Use a sharp knife to slice the shortcakes in half horizontally. Use a piping bag to pipe some whipped coconut cream in the center of one half. Add some sliced strawberries, and place the other half on top. And it’s time to dive in!
- *Apple cider vinegar: You can replace it with 1 Tbsp lemon juice.
- **Extra-virgin coconut oil: If your coconut oil is too hard, place it somewhere warmer. If it’s in a liquid state, pop it into the fridge for 5~8 minutes to solidify. You can also use vegan butter to replace coconut oil. Make sure it’s soft before adding in.
- Serving portion: These shortcakes are relatively small so I assume most people could have 1~2 at one go. But as I always say, eat whatever amount that suits you. Don’t be confined by the number. 🙂