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3-layer Vegan Strawberry Shortcake recipe on a cake stand.
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Vegan Strawberry Shortcake (Gluten-Free)

This easy-to-make Vegan Strawberry Shortcake is light, fluffy, and excellent for any occasion! Every bite is full of sweet, spongy cake perfection, topped with an indulgent and creamy coconut-based frosting, strawberry jam, and freshly sliced strawberries. This healthy take on classic Strawberry Shortcake is overflowing with the flavors of summer - you'd never guess that it's vegan and gluten-free!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 Servings
Calories 414kcal

Ingredients

Vegan Strawberry Shortcake

  • 2 2/3 cups almond flour
  • 1 2/3 cups white rice flour
  • 3/4 cup potato starch
  • 2 Tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup full-fat coconut milk
  • 2 cups soy milk room temperature
  • 1 1/2 cups white granulated sugar
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon almond extract

Filling/Topping

  • 1 Tablespoon strawberry jam
  • 2 cups sliced strawberries

Frosting

  • 1 15-ounce can coconut cream chilled overnight
  • 1/2 cup vegan butter room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line two 8-inch round cake pans (or three 6-inch cake pans) with parchment paper and set aside.
  • In a large mixing bowl, whisk together the dry ingredients.
    Note: Be sure to spoon and level the dry ingredients into your measuring cups. Do not pack them in or the cake will be very dry!
  • Add the coconut milk to a blender to combine the white creamy part and the liquid part until you get a smooth milk texture.
  • Measure out 1/2 cup of the coconut milk and add it to the dry ingredients along with all of the remaining wet ingredients. Whisk until smooth. 
  • Add the batter to the prepared pans, trying to keep them as even as possible. 
  • Bake for 40-45 minutes for 6-inch pans or for 32-40 minutes for 8-inch pans (or until a toothpick comes out clean and the center of each cake has a few cracks on the top).
  • Let cool in the pans for 30 minutes, then flip onto a cooling rack. Peel off the parchment paper and let cool completely.
  • Combine the sliced strawberries and jam and set aside. 
  • To make the frosting, scoop out just the white part of the coconut cream and add it to a bowl with the vegan butter.
  • Cream together with an electric mixer for about 2 minutes.
  • Add in the powdered sugar and beat for an additional 2-3 minutes until nice and fluffy.
  • Mix in the vanilla. Add more sugar as needed to reach your desired consistency. 
  • Once the cakes have cooled, add a layer of frosting, followed by 1/3 cup of the strawberries mixture, then repeat with the remaining layers. Slice and enjoy!
    Note: This is optional, but delicious to swirl in the strawberry jam with the frosting- adds a very classic strawberry shortcake flavor!

Video

Nutrition

Serving: 1Slice | Calories: 414kcal | Carbohydrates: 64g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 295mg | Potassium: 133mg | Fiber: 3g | Sugar: 44g | Vitamin A: 388IU | Vitamin C: 13mg | Calcium: 176mg | Iron: 1mg