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Double Strawberry Shortcake

Strawberry shortcakes with fresh strawberries and cream scream summer!
Prep Time 30 mins
Cook Time 25 mins
Course Dessert
Servings 6 shortcakes


  • 1 cup finely ground almond flour
  • ¼ cup finely ground brown rice flour
  • ¼ cup cornmeal
  • 2 tbs tapioca starch
  • 2 tbs potato starch
  • 2 tbs sorghum flour
  • 2 tbs corn starch
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ¼ cup sugar
  • 1 tsp vanilla
  • 1 tbs apple cider vinegar
  • ½ cup soy milk
  • ½ cup diced fresh strawberries
  • zest of one lemon


  • Preheat the oven to 400°
  • Combine 1 tbs apple cider vinegar with 1 cup soy milk. Stir and set aside to "curdle."
  • In a large bowl, whisk together the flours, starches, baking soda, baking powder, salt and sugar.
  • Add vanilla and lemon zest to the soy milk and whisk to combine.
  • Cut in the 8 tbs of vegan butter into the dry ingredients. Using your fingers, or the paddle of a standing mixer, break the butter up into pea sized bits, until evenly mixed into the dry ingredients.
  • Once evenly mixed, fold in the soy milk and strawberries.
  • If the dough is too sticky and wet, add a bit more brown rice flour until it comes together into a dough.
  • Turn dough onto a floured surface and lightly press until it's about ¾" thick. Cut into shortbread circles, or squares, and place on a lined baking tray.
  • Bake for 20-25 minutes, or until golden brown, turning half way through.
  • Top with coconut whipped cream and fresh strawberries!
Keyword gluten free, shortcakes, strawberries, summer, vegan, whipped cream