Go Back
Fluffy vegan gluten free strawberry shortcake sliders (biscuits, scones) with fresh sliced strawberries, dairy free homemade whipped coconut cream being eaten with a cake fork
Print Recipe
5 from 4 votes

Vegan Strawberry Shortcake Sliders (Gluten free, Oil free)

Fluffy & golden, gluten-free, vegan strawberry shortcake sliders sandwiched with whipped coconut cream and strawberries for the perfect healthy summer dessert, snack or breakfast treat.
Prep Time5 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, British, International
Keyword: autumn, biscuits, cake, comfort food, dairy free, easy, egg free, gluten free, healthy snacks, nut free, oat flour, oatmeal, plantbased, refined sugar free, vegan
Servings: 4
Author: Gee

Equipment

  • Mixing bowl
  • Whisk or fork
  • Electric beaters, stand mixer or blender (optional)
  • Oven & baking tray

Ingredients

Shortcakes

  • 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

To assemble

  • 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

Instructions

  • 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.