Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!
Biscuit. Berries. Fluff. Repeat.
And when I say biscuit I’m talking tender, subtly sweet, just the right amount of crumbly shortcake. And not just plain old berries, but sweetened-up strawberries syrupy enough to double as a sauce. And creamy, whippy fluff of the coconut variety, or yogurt if you are trying to pass this stack off as breakfast.
This is Vegan Strawberry Shortcake, and this is textural contrast level: EXPERT.
A few weeks back I forced you my dear insta-fam to choose between chocolate cream pie and strawberry shortcake. It wasn’t really a fair race – chocolate vs. non-chocolate? those berries had no chance. Pie = done (and well loved!). So now it’s berry shortcake time.
Does it annoy you too that this dessert calls itself cake when it’s sooooooooo not cake?
Strawberry shortbiscuit? Strawberry shortscone? I could handle either of those. This is not fluffy, not frosted, not cake by my definition. But after bite one all my objections melted away and I just wanted to devour every crumbly, sauce-soaked bit of this (not) cake creation.
Also why not blueberry shortcake? Or raspberry shortcake? Okay okay, I’ll stop protesting already. But if you think about it, it really isn’t fair. Plus how pretty would blueberry shortcake be…
The shortcake. I tested this part many ways, and I am very in love with the final taste and texture. I included lots of options because I know how some you love oat flour and/or hate tapioca starch, but I HIGHLY recommend sticking to the original. It is moist and light and perfectly biscuit-crumbly. Any of the options will make for a more dense, less rich shortcake.
Here’s what we’ve got:
- oat flour
- almond flour (key for moisture and texture)
- tapioca starch
- baking powder
- salt
- maple syrup (just a little bit)
- vanilla
- non-dairy yogurt (so they’re oil-free!)
Baking these cakes at a higher heat is key for the texture too, that’s what creates the crusty exterior but still soft interior. And a brushing of maple syrup on the outside plus a couple of (carefully watched!) minutes on broil at the – hello GOLDEN brown.
The berries. The real star of this summer treat. Take the brightest most in-season berries you can find. Drizzle them with maple syrup (or not). Refrigerate for a while to get those juices flowing. And friend, you are on your way to some seriously good saucy berry stuff.
The fluff. You could just use coconut whipped cream. Or you could use (non-dairy) yogurt for a slightly healthier option. Or you could mix the two and create a dreamy creamy coyo combination that I am currently crushing on.
And I’m not saying I have replaced the whipped cream with vanilla ice cream to take this from dessert to DESSERT…but I’m not saying it would be a bad idea either.
There is no non-messy way to eat these strawberry stacks. As long as there’s fluff, berry, and biscuit in every bite though, the mess doesn’t matter.
Happy strawberry shortcake-ing to you!
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Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!
Ingredients
Shortcake
- 1 cup oat flour
- 1 cup almond flour*
- 1/4 cup tapioca starch**
- 2 tsps baking powder
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup non-dairy yogurt
Strawberries
- 1 pound strawberries, sliced
- 1 tbsp maple syrup (optional)
Coconut whipped cream***
- Coconut cream (solid part from 1-2 cans full fat coconut milk that have been chilled overnight)
Instructions
- Preheat the oven to 400F.
- In a mixing bowl, combine the oat flour, almond flour, tapioca starch, baking powder, salt, vanilla, and maple syrup.
- Mix with a fork until crumbly.
- Add the yogurt and continue mixing with your hands until combined. Do not over mix.
- Transfer onto a floured surface and gently press into a rectangle about 1 inch thick.
- Use a biscuit/cookie cutter (or mason jar lid) to cut into circles 2-3 inches in diameter.
- Arrange on a baking sheet lined with parchment paper. Optional: brush the tops with maple syrup for extra golden shortcakes.
- Bake for 15 minutes at 400F. Then turn the oven to broil and bake for an additional 1-2 minutes until golden brown on top. Watch them carefully, they can burn quick.
- Remove from the oven and cool.
- Toss the strawberries with the maple syrup and set in the fridge for at least 10-15 minutes to get juicy.
- Whip the coconut cream with a hand mixer until smooth and fluffy.
- Slice the shortcakes in half (a bread knife works best!).
- Layer with strawberries and coconut whipped cream.
- Enjoy!
Notes
* You can use more oat flour, but the shortcake will be a bit dry/crumbly.
**You can substitute with cornstarch or arrowroot starch. Or even 2 flax eggs (2 tbsp ground flax + 4 tbsp water).
***Or use coconut yogurt instead (I love the Coyo brand!)
Nutrition
- Serving Size: 1 serving
- Calories: 371
- Sugar: 9g
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
Keywords: vegan, gluten free, summer, dessert, baking
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Hi Natalie! This looks wonderful and so timely! A question: I often see almond MEAL in the bulk section at our health food store. Will that work? Or does it have to specifically be almond flour?
So in general almond meal and flour are not interchangeable, almond flour is much finer and richer with less of a nutty flavor. But here it would probably be okay just know that the texture and flavor will be slightly different 🙂
Strawberry shortcake is one of my all-time favorite desserts, and I can’t believe I haven’t made it yet this year! Love how the shortcake is naturally gluten-free too…can’t wait to try! 🙂
I can see why it’s a favorite, it’s so yummy! This is actually my first time trying it, but it’s so uniquely summery and delicious😋🍓
Can apple sauce replace the yogurt?
You can try it, but the texture won’t be as light and moist. Applesauce tends to make things a bit more dense/gummy.
I don’t know why yogurt is the secret ingredient in everything these days – all I know is that it’s a glorious thing! Equally amazing is anything covered in berries and whipped cream. And let’s not even think twice about eating these for breakfast (I mean fruit AND yogurt are involved so breakfast it is!) Have a lovely 4th – I assume it will involve a beautiful, festive dessert 😉
Hahaha yogurt does seem to be having it’s moment, at least in my life. And I agree, I LOVE IT🤗❤️ Totally breakfast approved, right? Happy 4th, I hope yours is sweet too!
Oh these are just so summery and cute as can be Natalie!! Love! I love strawberry shortcake and already have had some this summer! Olivia went nuts over it because strawberries are her favorite fruit. This is actually one of my favorite gluten-free blends for muffin recipes so I know this is so good and fluffy! The almond and oat plus starch combo I love because it is such a perfect combo. My mom always made us strawberry shortcake growing up with the cool whip though of course, haha, but I always scarfed it down like no tomorrow. Ahhh the memories. You are so right…what about blueberry or other berry shortcakes?? Hmmm, wonder why that never has happened. Lol. Then again I think strawberries are just tastier and shortcake isn’t very sweet usually so the sweet strawberries seem to go best. I love how perfectly stacked and bright each of your photos is. It’s funny too because shortcakes always look so pretty once setup but the second you start to eat them they turn into a hot mess, lol! A tasty one though, so it’s all good!
This flour combo is EVERYTHING isn’t it? The oat only batches are so much less biscuity, almond flour is just the right texture for it. Strawberries and cool whip!! Ah so many childhood memories of that combo for me too, although there was no shortcake involved. Doesn’t blueberry shortcake sound good though? But you are right, strawberries do get all syrupy and sweet better than other berries–Olivia has very good summer fruit tastes😊 I hope you have a wonderful 4th!
This is absolutely delicious Natalie. I followed your advice and tried it with vanilla ice cream as topping. It was fantastic. Thank you so much for sharing such a refreshing desert recipe.
★★★★★
Oh yay, I am so so happy you liked it!! Mmm yes, the ice cream route is my favorite way to eat is–idk why shortcake isn’t always done that way🍓😋 Thanks for the feedback!
Can this be baked as one whole cake? My 5yo daughter is requesting more cake presentation than scone presentation. The joys of motherhood
Hmm I’ve never tried it but it definitely could work! I worry it may not rise as well and be as fluffy, but if it makes her happy…😂