Vegan Gluten Free Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Juicy strawberries get tossed with sugar until they release a glossy, syrupy juice that soaks right into every layer of this classic shortcake. The biscuits themselves are built from a shaggy, flour-forward dough studded with small cold pieces of fat, cut in until the mixture turns craggy and crumbly, then baked until golden and split open while still warm. A soft, billowy topping whipped to gentle peaks finishes each stack, spooned generously over the fruit before the biscuit top goes back on. It's a dessert built for warm afternoons, best served the moment it's assembled so the biscuit soaks up all that berry syrup. This version comes together entirely from plant-based components, making it a solid, satisfying pick for a vegan spread without losing the tender crumb or that classic layered look. Simple technique, big payoff — exactly what a shortcake should be.

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
See all
3 tbsp granulated sugar

For the biscuits

2 cups gluten free flour blend
1 tbsp baking powder
½ tsp xanthan gum (omit if your flour blend already contains it)
2 tbsp granulated sugar
¼ tsp salt
6 tbsp unsalted butter, cold and cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup heavy cream, plus 1 tbsp for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp heavy cream, for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract

For the whipped cream

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Combine the sliced strawberries and 3 tbsp granulated sugar in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the sugar dissolves into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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