Life-Changing Gluten-Free Strawberry Shortcake (Vegan + Easy!)
This Gluten-Free Strawberry shortcake is about to rock your world. You know the original Bisquick strawberry shortcake your mama used to make for you? Well, this is a healthy copycat version, and trust me, it will not disappoint!
Copycat Bisquick Strawberry Shortcake
If you’ve been here a while, you know I looooove to make healthy copycat recipes for unhealthy treats like Cosmic Brownies, Dunkaroos, Thin Mints, Buckeyes, and so much more! This healthy strawberry shortcake is no exception! I went into this recipe wanting it to taste exactly like the Bisquick strawberry shortcake, and let me tell you, it did not disappoint! You’ll have to tell me your thoughts once you try it for yourself though 🙂 I love how you can make it in biscuit form or in just a regular cake pan or spring form pan. Both options are very simple and easy!
How To Make Strawberry Shortcake
Just like all my banana bread recipes, you only need one bowl to make this healthy strawberry shortcake recipe! This strawberry shortcake is pretty simple to make! All you do is mix the dry ingredients together, blend in the cold butter with a pastry blender (or your hands), and then mix in the rest of the wet ingredients! Once you have the shortcake baked, you’re in business because all you need to do after that is just plop on the strawberries and whipped cream (or even better… ice cream!)
Gluten-Free Vegan Strawberry Shortcake
What I also love about this healthier gluten-free strawberry shortcake recipe is that it is completely vegan-friendly! All you need to do is swap in some vegan butter, use a dairy-free yogurt, and top it with some coco whip! Easy peasy lemon squeezy. Making vegan recipes is something that comes very naturally to me. Hence why I have vegan recipes for healthy millionaire bars, chewy trail mix cookies, pumpkin blondie cookie skillet, and so many more!
What Makes This Recipe So Good?
So why choose this gluten-free strawberry shortcake over the other 125,236,235,576 recipes out there? Here’s why:
- Packed with protein
- The perfect shortcake sweetness and fluffy texture
- Sweetened only with honey (or pure maple syrup)
- Easy to make
- One-bowl!
- Perfectly moist
- Taste just like the Bisquick version!
Gluten-Free Strawberry Shortcake Trifle
Make it a gluten-free strawberry shortcake trifle by crumbling up the cooled strawberry shortcake and layering at the bottom of a trifle dish. Follow by a whipped topping of your choice, then sliced strawberries. Repeat this process until you have a beautiful strawberry shortcake trifle! I’m telling ya it is one of the best gluten-free strawberry desserts I’ve ever had!
Gluten-Free Strawberry Shortcake With Almond Flour
What I love about this recipe is that we use healthier flour alternatives like blanched almond flour and oat flour. I tested this recipe many times to get the perfect texture. You wouldn’t even know it’s made with these healthier flours! The oat flour gives the gluten-free strawberry shortcake its fluffiness, while the almond flour gives it the perfect tenderness, moisture, and slight crisp on the edges. If you want to learn more about healthy flour alternatives, check out my blog post here “Top 6 Healthy Flours & How To Use Them.”
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I cannot wait for you to give this gluten-free strawberry shortcake a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
Happy Strawberry Shortcake Makin’!
PIN FOR LATER
Gluten-Free Strawberry Shortcake (Vegan + Easy!)
This Gluten-Free Strawberry shortcake is about to rock your world. You know the original Bisquick strawberry shortcake your mama used to make for you? Well, this is a healthy copycat version, and trust me, it will not disappoint!
Ingredients
For The Shortcake
- 2 Cups Oat Flour (I make my own in my Vitamix Blender)
- ⅓ Cup Blanched Almond Flour
- 1½ Tbs Baking Powder (yes tablespoons)
- ⅛ tsp Pink Himalayan Salt
- ¼ Cup Melted Coconut Oil (I used refined)
- 1 tsp Vanilla Extract
- ¼ Cup Pure Maple Syrup or Honey
- ½ Cup Plain Yogurt (I used non-fat greek, but you can also use a non-dairy yogurt)
- 2 Tbs Water
For The Topping
- 1½ Pints (about 2⅓ Cups Sliced) Fresh Strawberries (chopped whatever way you prefer)
- 2 Cups Truwhip Whipped Topping, Cocowhip, Homemade Whipped Cream, or Coconut Yogurt (you can also use vanilla ice cream!)
Instructions
1. Adjust oven rack to the middle position. Preheat oven to 425 F. and grease or line a cookie sheet (for biscuits) or 9x2 inch cake pan or spring form pan (see step 5 for this option) with parchment paper.
2. In a medium bowl, mix together oat flour, almond flour, baking powder, and pink salt.
3. Add in melted coconut oil and vanilla extract. Mix until just combined. Add in the rest of the wet ingredients (honey, yogurt, and water), and mix until a sticky dough forms.
4. Biscuit option: Use a large cookie scoop to scoop out batter and place on parchment-lined cookie sheet (should make 8 biscuits). Use your fingers to press each biscuit down gently until they are ½ inch thick.
Baking dish option: grease a 9-inch springform pan or cake pan and spread dough into an even layer.
5. Bake 425 F. for 9-12 minutes until lightly golden on top and a toothpick comes out clean. Cool in/on pan for at least 10 minutes.
6. Cut each biscuit in half and serve with desired amount of strawberries and whipped cream topping! Store leftover strawberry shortcake biscuits in an airtight container on the counter for up to 5 days (best when eaten right away though otherwise, they may dry out a little).
Notes
*Use code "shh20" for FREE SHIPPING off your online nut-butter orders at Georgia Grinders!
**Use code “CLAIRE” for 10% off your entire order of Clean Simple Eats protein powders, nut butters, and more!
Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your perfect bars! I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me and encourages me to keep making recipes for you!
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Nutrition Information:
Yield:
8Serving Size:
1 biscuit with strawberries and truwhip toppingAmount Per Serving: Calories: 297Total Fat: 15.6gCarbohydrates: 35.4gNet Carbohydrates: 31.4gFiber: 4gSugar: 16.2gProtein: 6g
Nutrition info given is if ALL the whipped cream and strawberries are used. Macronutrients will carry depend on how much whipped cream and strawberries you use. Also, nutrition will vary if using coconut whipped cream or ice cream as a topping.
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