Name: Vegan Strawberry Shortcake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 Cup Almond Flour; 1 Cup Gluten Free Flour (Or you can use regular flour); 1/2 Cup Sugar; 1/2 Tbsp Baking Powder; 1/4 tsp Salt; 1 Cup Almond Milk (Or use your favorite plant based milk.); 1 tsp Apple Cider Vinegar; 1 tsp Real Vanilla Extract; 1 cup Frozen Strawberries; Whipped Topping; Fresh Strawberries

Last Updated on April 13, 2022

This Gluten Free Vegan Strawberry Shortcake is just the right amount of sweetness and a perfect summer time treat.

Why is this dessert so great the summer months?

One main reason is that strawberries are abundant at the start of the summer.

So why not take advantage of the season and enjoy every fresh produce available at that perfect time of year.

Continue using the shortcake recipe with other seasonal fruits and berries, like peaches, blackberries, raspberries, rhubarb, cherries, and blueberries.

Another reason is that this dessert is so easy to keep fresh.

Just make this cake ahead of time and set aside.

And when you are ready to serve, that is the time to top it with the fruit and whipped topping of your choice.

This shortcake is also so easy to customize to the tastes of the guests you are entertaining.

It can even be a great buffet style of dessert that everyone can customize for themselves.

What are the ingredients for this Vegan Strawberry Shortcake

Flour – I used 2 different types of flour in this shortcake, almond flour and a gluten free flour. I experimented with just a gluten free flour and did not like the texture or the taste, so this is why I also added the almond flour. A much better texture and taste, more like a moist cake.
Sugar – Just a bit for a little sweetness.
Vinegar – This helps to give the cake a rise, but try adding the vinegar at the end, just before stirring the batter and right before pouring into the baking dish to bake. The vinegar loses its rising power fast.
Baking Powder – This is a leavening agent that will help the batter rise.
Salt – Salt is the enhancer to the flavor of the other ingredients. It provides a balance to the sweetness of the cake.
Almond Milk – Needed to make the cake moist. Any plant based milk alternative will work just the same.
Vanilla Extract – Vanilla helps to enhance all the flavors in the recipe, without it the cake will be so bland.
Fresh/Frozen Strawberries – This can be either one or both, fresh or frozen. I use both, frozen because I like to use the juices from thawing and fresh as more of a garnish. Try out a mix of different fruits and berries as well.
Whipped Topping – Try my recipe for homemade Whipped Coconut Cream on this dessert!

At the bottom of this post is the printable recipe with the measurements and step by step instructions.

Instructions on how to make this Vegan Strawberry Shortcake

Place 1 cup of frozen strawberries into a bowl and set them aside for about an hour to thaw.

While those are thawing, clean and cut up some fresh strawberries and set aside.

Preheat oven to 350° F.

Lightly grease a 8 x 8 square glass baking dish and set aside.

In a medium mixing bowl, blend together the almond flour, gluten free flour, sugar, baking powder, salt, almond milk, vinegar, and vanilla.

Pour the batter into the greased baking dish.

Place into the oven and bake for 30 to 35 minutes.

Check the cake at 30 minutes with a toothpick. if the toothpick comes out clean the cake is done.

Remove the cake from the oven and let it cool completely before assembling your strawberry shortcakes.

Once it’s cooled, cut the cake into 9 sections, or less, depending on how big you want your pieces.

Place one or two pieces onto a plate, add the thawed strawberries, dollop the fresh whipped cream on top, and drizzle the juice from the thawed strawberries on top of everything, add fresh strawberries on and around the cake and serve.