Easy Vegan Strawberry Shortcake (Gluten Free Option)

Delicious, quick, and easy vegan strawberry shortcake with a gluten free option is a perfect summer dessert recipe!

  • Yield: 16 Shortcakes
  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes
  • Key Ingredients: Strawberries (fresh or frozen), dairy free whipped cream, all purpose flour

Delicious, quick, and easy vegan strawberry shortcake with a gluten free option is a perfect summer dessert recipe! Crumbly shortcake, sweet strawberries, and cool dairy free whip cream.

A single vegan strawberry shortcake on a white plate covered in strawberries and topped with a dollop of vegan whipped cream. A big bowl of strawberries are blurred in the background.
A vegan strawberry shortcake on a plate ready to eat!

While strawberry season is a great time to enjoy this classic dessert, this recipe shares how to make strawberry shortcake with either fresh strawberries or frozen strawberries so you can enjoy this dessert anytime! 

In the mood for more summertime desserts? Make sure to check out my homemade vegan strawberry shortcake ice cream bars or my homemade vegan s’mores ice cream!


Here is a quick rundown of what you’ll need for this recipe. 

Ingredients for the vegan strawberry shortcakes in various glass bowls on a wood table. Black and white labels have been added to name each ingredient.
Ingredients measured into bowls and ready to mix together.
  • Flour: Regular all-purpose flour is perfect for this recipe. See below for options on making it gluten free. 
  • Baking Powder: This helps to give lift to the shortcakes, just like in biscuits. 
  • Sugar: To make it sweet! See below for refined sugar free alternatives. 
  • Dairy free Milk + Dairy free Cream: While both are preferable since they have different fat:water ratios, if you can only use one or the other, that is totally fine. Almond milk, soy milk, oat milk, and rice milk all work great in this recipe. Try not to use room temperature milk if possible. You want the milk to be nice and chilled.  
  • Oil: To help them shortcakes be soft. I prefer oil over vegan butter just because it’s easier.  
  • Strawberries: Fresh juicy strawberries or frozen strawberries will both work in this recipe!  
  • Dairy Free Whip Cream: While you can make this from scratch, I share my favorite cool whip and whipped cream options that you can buy at the store below.  

Substitutions and Variations

To make this recipe gluten free, replace the all-purpose flour with your choice of your favorite gluten free 1:1 baking blend. I recommend King Arthur Measure for Measure as it is the most reliable gluten free flour at a reasonable price.

To make this refined sugar free, you can use your choice of coconut sugar or date sugar. I don’t recommend using maple syrup as it is a liquid sweetener. 

Best Dairy Free Whipped Cream 

There are lots of options for store bought whipped cream. Here are a few of them. 

  • Forager Project
  • So Delicious Coco Whip
  • Silk Whipping Cream
  • Trader Joe’s Coconut Whip
  • TruWhip Vegan
  • 365 Oat-Based Whipped Topping


Make sure to check out the recipe card below for the full recipe and ingredient list.

One of the best parts about this is how easy it is to prepare! There are two different methods for baking the shortcakes, one for rolling and one for dropped shortcakes. Both are totally delicious. 

Prep Step

​To begin, you are going to want to prep some baking pans with either parchment paper or a silicone baking mat. 

Step One: Making the Shortcakes

The wet ingredients for the shortcake dough in a glass bowl with a silver whisk on a wood table next to a bowl of strawberries.
Mixing the wet ingredients.
The finished batter for the shortcakes in a glass bowl with a spatula and bowl of strawberries next to it on a wood table.
The finished dough for the cakes. It is super thick.

First up, make the shortcakes! In a large bowl, mix together all the wet ingredients with a whisk. Add the dry ingredients and mix them together. I typically switch over to a spatula when I incorporate the dry into the wet. The dough should be combined and might be a little clumpy. That’s okay! Shortcakes are essentially sweet biscuits, so if you can make biscuits, you can make shortcake. Only, this time you don’t need a pastry cutter. 

Step Two: Rolling or Dropping the Cakes

The rolled out shortcake dough on parchment paper with a round silver biscuit cutter.
The dough rolled out and cutting with a biscuit cutter.

Now, you can either roll the dough out onto a lightly floured surface and using a rolling pin and a biscuit cutter, make shortcake rounds. Or, you can drop the batter with a ¼ measuring cup scoop onto a parchment lined baking sheet. 

Step Three: Baking the Cakes

12 shortcakes on a silver baking tray before baking in the oven.
12 shortcakes on the parchment lined tray before baking.

No matter which method you use, brush the tops with a little extra dairy free milk and a sprinkle of sugar. Bake for 15 minutes or until they are golden brown. Let them cool while you mix up the filling. 

Step Four: Making the Filling + Assemble

Everything ready to assemble the strawberry shortcakes on a countertop including the cakes, mashed strawberries, and vegan whipped cream.
All the parts ready to assemble together!

In a medium sized bowl, add sliced strawberries and sugar together. Mash them together with a fork and let them sit. The longer they rest, the better it tastes! 

To assemble, place a shortcake on a plate or in a bowl. Heap the strawberries over top and dollop with your choice of dairy free whipped cream. Top with more strawberries and enjoy! 

How to Store + Make Ahead 

Fridge: Store any leftover shortcakes in an airtight container in the fridge for up to 4 days. Note that gluten free shortcakes may start to dry out after only 2 days as that’s the nature of gluten free baked goods. 

Make Ahead: Make the shortcakes and cool completely. Store in the freezer to maximize freshness in an airtight freezer safe container. Mix up the strawberry filling the day before as well and store in the fridge. When you’re ready to serve, take the shortcakes out one hour before serving, then assemble and serve as normal! 

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If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

A single vegan strawberry shortcake on a white plate covered in strawberries and topped with a dollop of vegan whipped cream. A big bowl of strawberries are blurred in the background.

Easy Vegan Strawberry Shortcakes

Delicious, quick, and easy vegan strawberry shortcake with a gluten free option is a perfect summer dessert recipe! 
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American, Baked Goods
Keyword: cakes and cupcakes, dessert, vegan baking
Servings: 16 servings
Calories: 180kcal


  • Mixing bowls
  • Mixing spoons
  • Whisk
  • Spatula
  • measuring cups
  • Measuring spoons
  • Baking sheet
  • Parchment paper or silicone mat


  • 3 cups all-purpose flour gluten free flour as needed
  • 2 tablespoons baking powder
  • ½ cup sugar
  • ¼ teaspoon salt
  • cup vegetable oil
  • ½ cup dairy free creamer dairy free milk is a good substitution
  • ¾ cup dairy free milk
  • 2 cups strawberries fresh or frozen
  • 3 tablespoons sugar
  • 2 cups coconut whipped cream or other dairy free whipped cream


  • Preheat the oven to 400°F/205°C. Lightly grease a baking sheet or line with parchment paper or a silicone baking mat. Set aside.
  • Make the shortcake. In a large bowl, whisk together the oil, dairy free cream, dairy free milk, and sugar. Add the flour, baking powder, and salt. Switch to a spatula for easier mixing. Mix until just combined. Roll out onto a lightly floured surface and cut into biscuits, or, drop by ¼ cupfuls onto the prepared baking sheet. Pat with extra dairy free milk and sprinkle with sugar, if desired. Bake for 15 to 17 minutes or until lightly browned. Remove from the oven and let cool.
  • Prep the strawberries. In a medium sized mixing bowl, combine sliced strawberries with a few spoonfuls of sugar. Mash together and store in the fridge until ready to use.
  • Assemble. When the shortcakes have cooled slightly, pour the strawberries over top. Dollop with the dairy free whipped cream. Enjoy!


  • How to Store
    • Keep any leftover shortcakes in an airtight container and keep in the fridge for up to 4 days.
    • Gluten free shortcakes may dry out after only 2 days due to the nature of gluten free baked goods.


Calories: 180kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 207mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 47IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 1mg
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