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Vegan Strawberry Shortcake

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 shortcake 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american


Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!





  • 1 pound strawberries, sliced
  • 1 tbsp maple syrup (optional)

Coconut whipped cream***


  1. Preheat the oven to 400F.
  2. In a mixing bowl, combine the oat flour, almond flour, tapioca starch, baking powder, salt, vanilla, and maple syrup.
  3. Mix with a fork until crumbly.
  4. Add the yogurt and continue mixing with your hands until combined. Do not over mix.
  5. Transfer onto a floured surface and gently press into a rectangle about 1 inch thick.
  6. Use a biscuit/cookie cutter (or mason jar lid) to cut into circles 2-3 inches in diameter.
  7. Arrange on a baking sheet lined with parchment paper. Optional: brush the tops with maple syrup for extra golden shortcakes.
  8. 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.
  9. Remove from the oven and cool.
  10. Toss the strawberries with the maple syrup and set in the fridge for at least 10-15 minutes to get juicy.
  11. Whip the coconut cream with a hand mixer until smooth and fluffy.
  12. Slice the shortcakes in half (a bread knife works best!).
  13. Layer with strawberries and coconut whipped cream.
  14. Enjoy!


* 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!)


  • 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