I really wanted to put a twist on the traditional strawberry shortcake and also had peaches ‘n cream on my mind, so I thought why not add some delicious, in-season peaches to strawberry shortcake? This gluten free shortcake is taken to another level by adding the peaches and it’s completely allergy friendly!
I also made this more of a strawberry shortcake cake. Instead of individual shortcakes, the biscuit dough is baked as one big shortcake that you slice up. The “cake” is topped with a coconut whipped cream to keep it dairy free, then layered with fruit and strawberry sauce. This is such a fun summer recipe, incorporating all the flavors of the season.
This phenomenal summer dessert is completely gluten free, paleo, and dairy free with a vegan option. Although it has multiple steps, it is quite simple to make. Just make sure to prepare your ingredients ahead of time and read the recipe through before starting.
Gluten Free Strawberry Shortcake with Peaches
How to keep this Peaches ‘N Cream Strawberry Shortcake vegan:
This recipe does call for an egg and some honey, but you can use a vegan egg substitute (I have tested this recipe with the Bob’s Red Mill egg replacement and it works great!) and maple syrup. This shortcake recipe is very allergy friendly!
What makes this recipe paleo? Can I just use gluten free flour?
This strawberry shortcake recipe is kept completely gluten free AND paleo by utilizing grain-free flours. A range of paleo flours is used to create the perfect taste and texture. I have not tested a 1:1 gluten free flour blend in this recipe, but you might be able to get away with substituting all the flours for a gluten free flour. If you try this, be sure to let me know in the comments!
Peaches ‘N Cream Strawberry Shortcake
Ingredients
Fruit Topping
- 1/2 pint strawberries, quartered you'll use the other half for the sauce
- 1 Tbsp coconut sugar whatever granulated sugar you have will work!
- 1-2 peaches, pitted and sliced
Shortcake
- 1/2 cup coconut milk
- 2 tsp apple cider vinegar
- 1/2 cup tigernut flour
- 1/2 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup tapioca starch or arrowroot starch
- 1 tsp baking powder
- 1/8 tsp salt
- 4 Tbsp solid coconut oil
- 2 Tbsp honey although honey complements the flavor best, you can use maple syrup for a vegan version
- 1 egg or egg substitute
- 1 tsp vanilla extract
Strawberry Sauce
- 1/2 pint strawberries, halved
- 1/3 cup water
- 2 Tbsp maple syrup honey or sugar would work, as well
- 1 tsp vanilla extract
- 1 tsp lemon juice
Coconut Whipped Cream
- 1 16 oz can of full fat coconut milk refrigerated overnight
- 1 tsp 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 Tbsp of sugar and let sit in the fridge until ready to use.
Shortcake
- Preheat the oven to 375 F. Before starting the cake, place a medium bowl in the freezer to use for the coconut whipped cream later (you want this in the freezer for at least 30-60 minutes before you make the whipped cream).
- Combine the coconut milk and apple cider vinegar in a small bowl to make vegan buttermilk and set aside.
- Whisk all the dry ingredients together in a large bowl. Using a pastry cutter or fork, cut in the cold coconut oil until combined with the dry ingredients.
- Form a well in the center of the dry ingredients and add all the wet ingredients, including the buttermilk. Use an electric mixer to blend all ingredients until just combined.
- Grease a 10 inch cast iron skillet (you can also use a cake pan if you don't have a cast iron) and pour the dough into the skillet, spreading evenly across the pan.
- Bake for 18-20 minutes until lightly golden and a toothpick comes out clean. Remove from the oven and let cool completely.
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.
Coconut Whipped Cream
- While your cake is cooling, make the whipped cream. Take your 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 you are ready to assemble your cake, line up the coconut cream, fruit, and strawberry sauce. 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!
- Keep leftovers in the fridge for up to 5 days. Don’t leave this cake out at all or the coconut cream will melt and go bad.
