Enjoy all that summer has to offer in one dessert with this Gluten Free Peach Strawberry Shortcake! Soft gluten free cake is topped with coconut whipped cream, fresh strawberries and peaches, and finished off with a homemade strawberry sauce.
Can't decide between peaches 'n cream or strawberry shortcake? Now you don't have to! This recipe was originally called Peaches 'N Cream Strawberry Shortcake, but, ya know, gotta feed the Google monster what it wants. I'm not a huge strawberry fan, so I wanted to make strawberry shortcake a little more fun and enjoyable by adding fresh peaches to the mix.
I suppose this is more accurately called a gluten-free strawberry shortcake cake, as it is a full cake versus individual biscuits. The cake part is light and fluffy, providing a tender bite filled with creamy deliciousness and juicy strawberries and peaches. This easy recipe is the perfect addition to your summer desserts rotation.
Why You'll Love This Peach Strawberry Shortcake
- Allergy friendly: this strawberry shortcake cake is gluten free, dairy free, corn free, and refined sugar free. Made with simple ingredients, it's perfect for everyone.
- It's healthy: this strawberry shortcake recipe contains far less sugar than traditional recipes. We lean on the natural sweetness of the fruit and coconut cream to provide lots of fresh and delicious flavor.
- It's easy to make: the cake comes together quickly and easily, making it a little easier to make than sweet biscuits. 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.
- It's flavorful: upgraded from a simple gluten free strawberry shortcake, the juicy peaches and strawberry sauce elevate this simple cake.
Gluten Free Peach Strawberry Shortcake Ingredients
- Gluten free flour: be sure to use a 1:1 gluten-free flour blend with xanthan gum.
- 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 helps provide a light texture for the perfect base cake.
- 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.
- Egg: you'll need 1 large egg at room temperature.
- Maple syrup: a light, unrefined liquid sweetener that pairs perfectly with this recipe.
- Coconut sugar: the other unrefined sweetener used in this shortcake.
- Baking powder, salt, lemon juice, vanilla extract: be sure to use an allergy friendly baking powder (like the one I linked) and pure vanilla extract.
- Strawberries: can't make gluten free strawberry shortcake without ripe strawberries!
- 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.
- Quarter and toss the strawberries for the topping with the coconut sugar and let sit in the fridge until ready to use.
- Line the bottom of a cake pan with parchment paper.
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 small bowl to make vegan buttermilk and set aside to warm to room temperature.
- 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.
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. 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: I have not tested any other alternatives. I think this recipe would work fine with butter or a dairy-free butter.
- Milk: if you tolerate dairy, feel free to use buttermilk. You can also use whatever milk you like to make the homemade buttermilk, like almond milk or oat milk.
- Whipped cream: you can always use a store-bought variety if desired or if you tolerate dairy, use heavy whipping cream
- Strawberry sauce: if you don't feel like making your own, you can always use a store-bought variety.
- Toppings: Stick to just strawberries if you like or use a combo of your favorite fruit!
- Variations: you could certainly double this recipe and make a layer cake.
Storage
Store leftover strawberry peach shortcake in the fridge for up to 3 days. Don't leave this cake out at all or the coconut cream will melt and go bad. Coconut cream goes bad fast, so you really want to eat this cake on the sooner side.
FAQ
There are a few key tips for the best outcome. First, 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 that contains gums (like guar gum) 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. Lastly, 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). With coconut cream, you may not always achieve the stiff peaks you get with heavy cream, but you should still have a whipped cream that holds some of its structure.
I have not tested an egg substitute, but I think it would work fine. Let me know if you try that!
I actually have a paleo version! Grab that recipe here.
Nope! You can use store-bought cool whip (regular or dairy free) and use a store-bought strawberry sauce.
More Delicious Strawberry Desserts
Paleo Strawberry Peach Crumble
Strawberry Shortcake Ice Cream Sandwiches
If you try this recipe, be sure to leave a rating and review below. I love hearing from you!
Gluten Free Peach and Strawberry Shortcake
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.
- 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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