Strawberry shortcake is hands down a favorite summer dessert, this vegan, gluten-free and dairy free version is easy to whip up and incredibly delicious!
This vegan strawberry shortcake is 3 glorious layers of yum.
Strawberry shortcake is hands down a summer favorite, but why not year-round? Three layers of gluten-free vanilla cake, topped with whipped cream and fresh fruit -a showstopper for any time of year. I’m not sure what part to love the most - the airy cake, the sweet and tangy berries, or the dreamy whipped coconut cream that is magically dairy free. When I envisioned the most glorious strawberry shortcake, I thought of this pure perfection on a cake stand.
Coconut Whipped Cream -so easy.
This recipe calls for So Delicious Dairy Free Culinary Coconut Milk refrigerated overnight. Simply cut open the containers and scoop out contents, straining off coconut water for whatever use you desire. Place coconut cream and powdered sugar into a large mixing bowl on standing mixer. Whip on high for 3-5 minutes until light and fluffy. Add vanilla. Whip until combined. See what I mean? So simple.
Why buy gluten-free flour when it is so easy to make?
Sarah's gluten free flour blend from Sarah Bakes Gluten Free is also featured in this recipe, and is perfect for all of your gluten free baking! Sarah explains that the combination of flours and starches create just the right texture and flavor and that she now uses it in all of her recipes including cupcakes, cookies, muffins and pancakes. Happy gluten free baking!
Want to try Sarah's other Vegan and Gluten-Free Strawberry Recipes?
Why not try Sarah's easy to make and easy to serve Strawberry Vanilla Cupcakes too!
How about her Strawberry Lemonade Cupcakes
Or try Sarah's decadent and simple Chocolate Covered Strawberry Cupcakes
Want strawberry dessert that isn't shortcake? Try my collection of delicious strawberry recipes!
Click this link for The Best Fresh Strawberry Recipes To Try Now for a delicious collection of gluten-free strawberry recipes!
Gluten Free Vegan Strawberry Shortcake
Ingredients
vanilla cake
- 2 ½ cups Sarah’s gluten free flour blend*
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup So Delicious unsweetened vanilla coconut milk
- ½ cup water
- 1 ½ tablespoons white vinegar
- 1 ½ cups cane sugar
- ½ cup sunflower seed oil
- 1 ½ teaspoons pure vanilla extract
whipped coconut cream
- 3-11 oz. containers So Delicious culinary coconut milk, refrigerated overnight*
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 cups sliced strawberries
Instructions
- Preheat oven to 350 degrees (175 degrees Celsius). Prepare 3 8-inch round baking pans by lining bottom with parchment paper and spraying with nonstick cooking spray. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until curdled. Add sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. Divide batter evenly into prepared cake pans. Bake 20-22 minutes or until toothpick inserted in center of cakes comes out clean. Place cakes on cooling racks. After 10 minutes, invert onto cooling racks to cool completely.
- To make whipped coconut cream, remove coconut milk from refrigerator. Cut open top of cotainers (you won’t be able to squeeze it out) and scoop out only coconut cream. Strain off all coconut water and save for another use. Place coconut cream and powdered sugar into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy. Add vanilla. Whip until combined.
- Once whipped coconut cream is ready, immediately assemble cake. Place one layer on cake stand/serving plate and top with an even layer of strawberries. Carefully spread ⅓ of whipped coconut cream on top of strawberries until even. Top with second cake layer, even layer of strawberries and ⅓ whipped coconut cream. Top with final cake layer and spread remaining strawberries, then whipped coconut cream evenly over top. Garnish with a few whole strawberries. Serve immediately or chill in refrigerator. Serve same day.
Notes
Nutrition
Sarah's Strawberry Vanilla Cupcakes
Article by Sarah Bakes Gluten Free, Edited by Diana Losey
Shari says
Can I make and assemble this the day before it’s being served?
K.C. Cornwell says
Absolutely. Keep the cake wrapped tightly with plastic film or similar so it doesn't dry out, and you should be good to go!