Want more delicious, healthy vegan meals & recipes that are quick & easy to make?
OIL FREE SOY FREE REFINED SUGAR FREE GLUTEN FREE
The best fluffy, gluten-free and vegan strawberry shortcake sliders recipe made from scratch with only 4 ingredients!
Learn how to make easy vegan strawberry shortcake with coconut whipped cream and fresh strawberries for a delicious, gluten free, dairy free strawberry dessert perfect for summer parties or afternoon tea!Jump to Recipe
Why you’ll love these Strawberry Shortcake Sliders…
- Juicy strawberries
- Golden crust
- Deliciously sweet
Shortcake Tips & FAQ’s
A lot of people think the name comes from the height of the cake, but it isn’t actually the case. The name “shortcake” is derived from an old English cooking definition of short which referred to something made crisp with the addition of fat. Shortcake is a crisp, crumbly cake traditionally made from butter which is how it got its name.
Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. This gluten-free and vegan version of traditional, old-fashioned shortcake is made without wheat flour, dairy milk/cream, eggs and refined cane sugar.
These shortcake sliders are best served right after assembly but you can make them an hour ahead and refrigerate if absolutely necessary. If constructing the sliders ahead of time, spread a light layer of the whipped coconut cream onto the base and underside of the shortcake lid to help prevent any strawberry juices from soaking into the cake as they sit in the fridge.
It’s fine to leave strawberry shortcake out on a dessert table for a hour or so at a party. If you have any leftover sliders, they should be stored in the fridge. The baked shortcake ‘biscuits’ can be stored in an airtight bag/container at room temperature or in the fridge. Store any leftover strawberries and whipped cream separately in airtight containers in the fridge.
What are the ingredients for Strawberry Shortcake?
- Oat flour – You can create your own homemade oat flour by grinding up oats into a fine powder using a food processor, high speed blender or coffee grinder.
- Maple syrup – Feel free to substitute this with another natural liquid sweetener of choice such as rice malt syrup, agave or coconut nectar (although these haven’t been tested and might result in slightly different levels of sweetness.)
- Coconut cream – Thick canned coconut cream is used in the shortcakes as the source of fat to add moisture and help bind the ingredients together. It is also turned into whipped cream for the perfect creamy filling to our sliders (full recipe for the Whipped Coco Cream can be found in my Easy Vegan Eats Ebook!)
- Strawberries – In this recipe we are simply layering our sliders with freshly sliced strawberries. For an even more traditional strawberry shortcake you can create a strawberry filling by heating them up with a dash of maple syrup or creating a quick Strawberry Chia jam!
How to make Strawberry Shortcake Sliders
The 4 simple steps to building the most delectable strawberries and cream filled vegan shortcake sliders.
- Bake shortcakes
Prepare your vegan shortcakes according to the recipe and allow to cool.
- Slice shortcakes
Cut shortcakes in half horizontally to create a base and lid for your sliders.
- Whip cream
Beat coconut cream and maple syrup with electric beaters until fluffy.
- Build the sliders
Layer your shortcakes with freshly sliced strawberries and a dollop of whipped cream before placing the lid on top.
If you love this recipe then also be sure to check out these berrylicious desserts!…
- Chocolate-covered Strawberry Smoothie Bowl (Banana-free!)
- No-Bake Raspberry Vegan Lamingtons (Gluten free)
- PB&J Cookie Ice-cream Sandwiches (Vegan, Gluten free)
- Strawberries & Cream French Toast (Recipe from the Easy Vegan Eats E-book)
- TikTok Viral Recipe! – Chocolate Orange Baked Oats (Vegan)
- Vegan Strawberry Shortcake Sliders (Gluten-free, Oil free)
- Protein Granola Cereal Clusters (Vegan, Gluten Free, Grain-Free)
Vegan Strawberry Shortcake Sliders (Gluten free, Oil free)
- Mixing bowl
- Whisk or fork
- Electric beaters, stand mixer or blender (optional)
- Oven & baking tray
- 1 cup (120g) Oat flour (rolled oats ground into a flour)
- 1/2 cup (120g) Coconut cream (from a can)
- 2 tsp baking powder
- 1/4 cup Maple syrup
- 1/2 cup Coconut cream (the thickest part from a can of full fat coconut cream)
- 1/4 tsp Maple syrup to taste
- 1 pinch salt (optional)
- 4-6 Fresh strawberries sliced
- Preheat oven to 200deg C and line a baking tray with baking paper.
- Whisk flour, baking powder and maple syrup in a bowl until crumbly. Add the coconut cream and gently fold until well combined (don't overmix.) Allow the mixture to sit for 2-3 minutes to thicken.
- Scoop the mixture to create 4 circular shortcakes on the baking tray (about 2-3cm high with a 6-7cm diameter.) Bake for 10-15 minutes or until lightly golden brown. Allow to cool completely.
- Using electric beaters/mixer, blender (or a fork by hand) whip the coconut cream and maple syrup together until smooth, light and fluffy. (If beating the coconut cream by hand don't worry if it's not super light & fluffy it will still taste delicious as it is!)
- To assemble; Carefully slice the shortcakes horizontally, layer with strawberry slices, a dollop of whipped coconut cream and place the lid on top.