Can't decide between peaches n cream and strawberry shortcake? Now you don't have to because this Gluten Free Strawberry Shortcake Cake with Peaches has both. A light, fluffy gluten free cake base is topped with coconut whipped cream, fresh strawberries and juicy peaches, and drizzled with a homemade strawberry sauce. Completely dairy free, refined sugar free, and allergy friendly.
There are plenty of recipes out there for classic strawberry shortcake, so I wanted to make something a little more unique and fun. I love a strawberry and peach combo, so I thought that adding peaches to gluten-free strawberry shortcake would be fun... and it definitely turned out absolutely delicious! Although there are a few layers to this peach and strawberry shortcake recipe, it's still a relatively simple recipe that is easy to make.
Why You'll Love This Peach Strawberry Shortcake
- Allergy friendly: this strawberry shortcake cake is gluten free, dairy free, corn free, nut free, and soy free. Made with simple ingredients, it's perfect for everyone.
- Refined sugar free: skip the sugar overload with this gorgeous summer cake. We rely on the natural sweetness of the fruit and a little maple syrup and coconut sugar to create an entirely refined sugar free and lower sugar strawberry shortcake.
- Peach upgrade: plain strawberry shortcake is good, but peaches and strawberries together is genuinely better. Summer's two best fruits in one cake.
- Homemade strawberry sauce: this cake is more than just fresh fruit tossed on top. We make a real cooked strawberry sauce that pools into every bite and makes this taste like a restaurant dessert.
- Dairy free coconut whipped cream: lighter than traditional whipped cream and honestly just as delicious. The coconut adds a subtle tropical note that pairs beautifully with the peaches.
- Easy to make: the cake comes together easily, the homemade strawberry sauce is made in under 10 minutes, and you can quickly whip up a batch of homemade coconut whipped cream when ready to serve.
What's the Difference Between Traditional Strawberry Shortcake and This Cake?
Traditional strawberry shortcake is made with sweet biscuits split in half and layered with cream and berries, not with an actual cake. This recipe takes those same flavors and puts them on top of a single layer vanilla cake instead, making it easier to assemble, more impressive to serve, and stable enough to hold all the gorgeous toppings. Think of it as shortcake upgraded to cake status. Same nostalgic summer vibes, better format.
Gluten Free Strawberry Shortcake Cake Ingredients
- Gluten free flour: be sure to use a 1:1 gluten free flour blend with xanthan gum for the best result.
- Tigernut flour: this is a nut free alternative to almond flour, but feel free to use almond flour if you tolerate it.
- Tapioca starch: adding a little bit of starch to gluten free baked goods helps keep the texture light.
- Coconut oil: the dairy-free fat used in this strawberry peach shortcake.
- Dairy-free milk and apple cider vinegar: these get mixed to make homemade buttermilk for the best texture without the dairy.
- Egg: you'll need 1 large egg.
- Maple syrup: a light, unrefined sweetener that pairs perfectly with the fruit.
- Coconut sugar: the other unrefined sweetener used in this shortcake to bring out the juicy flavors in the fruit.
- Baking powder, salt, lemon juice, vanilla extract
- Strawberries: use ripe, in season strawberries for the best flavor.
- Peaches: be sure to use fresh, juicy peaches when they are in season.
- Coconut milk: you'll need one can of full fat coconut milk to make the homemade whipped cream. Please do not use the lite version or one without gums (otherwise you'll have a runny mess).
How to Make Peach Strawberry Shortcake
- First, make sure to place the can of coconut milk in the fridge the night before.
- Toss the strawberries for the topping with a little sugar in a small bowl and let sit in the fridge until ready to use..
- Oil and line the bottom of an 8-inch or 9-inch cake pan with parchment paper. Alternatively, you can bake this in a cast iron pan, just oil the pan well.
Cake
- Preheat the oven to 350 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later.
- Combine the coconut milk and apple cider vinegar in a measuring cup to make vegan buttermilk and set aside.
- Whisk all the dry ingredients together in a medium bowl.
- Beat together the coconut oil and maple syrup in a large bowl, add the remaining wet ingredients and beat to combine.
- Add the flour mixture and mix until just combined. Pour cake batter into the lined cake pan. You can also bake this batter in a greased cast iron skillet.
- Bake for 15-20 minutes, until lightly golden and toothpick comes out clean.
Strawberry sauce
- While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low. Simmer for 10 minutes until sauce has reduced and thickened. Use an immersion blender to puree the sauce or pulse gently in a food processor/blender.
- Let cool completely.
Coconut whipped cream
- Once cake is cool, scoop out the thick coconut cream from the can into the bowl from the freezer. Add the vanilla extract and use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.
Assembly
- When ready to assemble, spread the coconut cream in an even layer over the shortcake base. Next, top with the sliced strawberries and peaches. Lastly, drizzle on the strawberry sauce. Slice and enjoy!
Substitutions and Variations
- Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
- Coconut oil: This recipe would work with butter or a dairy-free butter, I have not tested olive oil.
- Milk: if you tolerate dairy, feel free to use buttermilk. You can also use whatever dairy milk you like to make the homemade buttermilk.
- Whipped cream: you can always use a store-bought variety if desired, but homemade whipped cream is always better than something store bought like cool whip.
- Toppings: Stick to just strawberries if you like or use a combo of your favorite fruit!
- Individual shortcakes option: scoop the batter into a muffin tin ⅓-1/2 way full for personal-sized shortcakes.
Storage
Store any leftover peach strawberry shortcake in the fridge for up to 3 days. Don't leave this cake out at room temperature or the coconut cream will melt and go bad. Coconut cream also goes bad fast, don't test the food poisoning gods with this one!
You can make the components separately beforehand, though. Make the cake and prep the fruit up to 2 days before serving then whip up the coconut cream right before assembly.
Tips for the Best Gluten Free Strawberry Shortcake Cake with Peaches
- Don't skip the buttermilk step: the ACV + dairy free milk combo is what gives this cake its tender, fluffy texture.
- Use in-season peaches: a slightly underripe peach will taste bland and mealy on top of this cake. You want peaches that are fragrant and give slightly when pressed.
- Macerate the strawberries ahead: tossing the strawberries with coconut sugar and letting them sit in the fridge releases their juices for extra flavorful and juicy strawberries!
- Cool the cake completely before assembling: the coconut whipped cream will melt and run off the cake if the cake is even slightly warm.
- Use full fat canned coconut cream: use a brand with gums (Aroy-D, Savoy) and chill the can 24 hours to achieve the best coconut whipped cream that holds its shape. Lite coconut cream will not whip up.
- Assemble just before serving: once assembled, this cake needs to be served within a few hours for the best presentation.
Tips for Making Coconut Whipped Cream
There are a few key tips for the best outcome when making coconut whipped cream:
- Be sure to place the can of coconut milk in the fridge at least 24 hours ahead of time. You do need to use a full-fat coconut milk as this helps hold the structure of the whipped cream. Some brands work better than others. I find the store brand coconut milks don't work that great, although the Whole Foods brand is okay. Aroy-D is my favorite. Savoy is another great option.
- Place a bowl in the freezer a few hours before you are going to whip the coconut cream. This keeps the cream cold when whipping so it doesn't melt.
- Make sure to only use the thickened coconut cream, not any of the runny, liquid (aka the coconut water- which you can save and drink or use for another recipe). The coconut water will water down the cream and you won't be able to get a set whipped cream.
- Coconut cream won't always whip into stiff peaks. You'll know it's done because it generally hold its shape and is not running off the spoon. Be careful not to over whip, if the cream gets to hot, it won't set.
FAQ
Yes, it is gluten free as written, just be sure to check your ingredient labels.
It is dairy free as written, just be sure to use a dairy free milk and coconut milk.
I actually have a paleo version! Grab that recipe here.
I do not recommend using frozen fruit, even if thawed. First, it will not look as elegant. Second, frozen fruit gives off a lot of moisture and will lead to a runny coconut cream and soggy cake. The texture of fresh fruit is also best with the other contrasting textures of this strawberry shortcake cake recipe.
Yes, you can! You can make the cake and prep the fruit up to 2 days ahead. The whipped cream needs to be made before assembly and serving.
Nope! You can use store-bought cool whip (regular or dairy free) and use a store-bought strawberry sauce.
You can, although they won't quite be like the traditional biscuit style. You can make mini gluten free strawberry shortcakes either by baking in a square pan and using a round cookie cutter to cut out individual mini cakes once cooked, or fill a muffin tin ⅓ of the way with batter. You may need to adjust the baking time, so starting checking the cakes at 8 minutes.
This is usually due to either the bowl being too warm, the coconut cream not being cold enough, or the wrong kind of coconut milk used. Make sure to put your can of coconut milk in the fridge 24 hours before and a bowl in the freezer a couple hours before whipping. When ready to make the coconut whipped cream, scoop out just the solidified cream, not any of the coconut water. See tips in above section.
You can, but it really elevates this cake and I suggest not skipping it! If you do skip it, add a little extra coconut sugar to the macerated strawberries to create more of a natural syrup as they sit. You'll still get some juicy fruit flavor without the extra step.
More Delicious Strawberry Desserts
Paleo Strawberry Peach Crumble
Strawberry Shortcake Ice Cream Sandwiches (Gluten and Dairy Free)
Gluten Free Fudgy Strawberry Brownies
Gluten Free Strawberries and Cream Donuts
Gluten Free Strawberry Crunch Donuts
If you try this recipe, be sure to leave a rating and review below. I love hearing from you!
Gluten Free Strawberry Shortcake with Peaches (Dairy Free, Refined Sugar Free)
Equipment
Ingredients
Fruit Topping
- ½ pint pint strawberries, quartered you'll use the other half for the sauce
- 1 tablespoon coconut sugar
- 1 large peach, pitted and sliced
Shortcake
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 2 tablespoon tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dairy-free milk
- 2 teaspoon apple cider vinegar
- ¼ cup coconut oil softened
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Sauce
- ½ pint strawberries, quartered
- ¼ cup water
- 2 tablespoon coconut sugar or maple syrup
- 1 teaspoon lemon juice
Coconut Whipped Cream
- 1 16 oz can full fat coconut milk refrigerated overnight
- 1 teaspoon vanilla extract
Instructions
- First, make sure you place the can of coconut milk in the fridge the night before.
Fruit Topping
- Toss the strawberries for the topping with 1 tablespoon of sugar and let sit in the fridge until ready to use.
- Pit and slice the peach into thin slices and set aside
Shortcake
- Preheat the oven to 350 F. Oil and line the bottom of a cake pan with parchment paper. Or oil a cast iron pan well.
- Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later.
- Combine the coconut milk and apple cider vinegar in a small bowl to make dairy free buttermilk and set aside on the counter.
- Whisk all the dry ingredients together in a medium-sized bowl.
- Beat together the coconut oil and maple syrup in a large bowl, add the remaining wet ingredients and beat to combine.
- Add the dry ingredients and mix on low speed until just combined.
- Pour cake batter into a lined cake pan. You can also bake this batter in a greased cast iron skillet.
- Bake for 15-20 minutes, until lightly golden and toothpick comes out clean. Set aside to cool.
Strawberry Sauce
- While the cake is baking, make the strawberry sauce. Combine all ingredients for the sauce in a saucepan over medium heat. Bring to a simmer and reduce to low.
- Simmer for 10 minutes until sauce has reduced and thickened some (it won't thicken much). Use an immersion blender to puree the sauce- I like it a little chunky still. Alternatively, you can use a fork to mash the strawberries or pulse gently in a food processor/blender.
- Set aside to cool completely (you can also pop it in the fridge).
Coconut Whipped Cream
- While the cake is cooling, make the whipped cream.
- Take the bowl out of the freezer and scoop out the thick coconut cream from the can (you don't want all the liquid that should have separated at the bottom). Add the vanilla extract and then use an electric mixer to beat the cream on medium high until light and fluffy (depending on the brand of coconut cream and your mixer, this can take anywhere from 3-10 minutes). If not ready to use immediately, keep in the fridge.
Assembly
- When are ready to assemble the cake, spread the coconut cream in an even layer over the shortcake base.
- Next, top with the sliced peaches and strawberries.
- Lastly, drizzle the strawberry sauce on top. Slice and enjoy within 3 days!
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