Home made biscuits appear too onerous? Bake these vegan strawberry shortcake MUFFINS as an alternative! Nonetheless a candy summer season deal with filled with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened too!

Vegan Strawberry Shortcake Muffins (gluten-free)


A cheat. A hack. A biscuit-free normally biscuit-based dessert as a result of maybe the thought of constructing vegan gluten-free biscuits from scratch intimidates you however the thought of fluffy carbs sandwiched round saucy strawberries and whipped cream delights you in the simplest summery method. And a muffin is wayyyy nearer to cake than a biscuit anyway, so maybe that is really simply strawberry shortCAKE accurately. Who’s to say!

What You Will Want To Make Strawberry Shortcake Muffins

Not solely is our ingredient listing fully vegan because the title already informed you, this muffin recipe can also be gluten-free and sweetened solely with Medjool dates!

For The Medjool Date-Sweetened Muffins

  • Pure Delights Medjool Dates. The candy star of this more healthy muffin recipe is my favourite Medjool dates from Pure Delights. Not solely do they sweeten up this recipe with none refined sugar, however in addition they add numerous moisture for a young muffin texture that’s good for shortcake-ing. Bonus factors for already being pitted to avoid wasting us an additional step too!
  • Water. To mix the Medjool dates right into a clean paste that would be the base of our batter.
  • Almond milk + apple cider vinegar. Sometimes called “vegan buttermilk”, it provides extra moisture and richness than simply the milk alone.
  • Avocado oil. Or the impartial flavored oil of your selecting, melted coconut oil is ok too.
  • Vanilla extract. As a result of the flavour pairs so deliciously with recent berries.
  • Gluten-free flour. The vast majority of our dry components, and it may be swapped for all function in case you are not gluten-free.
  • Almond flour. This helps steadiness the generally gummy-ness of gluten-free flour, and provides some additional pure moisture too.
  • Coconut flour. Biscuits are speculated to be a bit crumbly, and coconut flour is simply the ingredient so as to add somewhat little bit of that crumble texture.
  • Baking powder, baking soda, and salt.
  • Freeze dried strawberries. You’ll be able to actually skip them. However if you wish to infuse some additional berry taste into the muffins themselves, grind em’ up and fold them into the batter or add on prime earlier than baking.

For The Saucy Strawberries

Merely slice your recent berries and toss with somewhat sweetness, then relaxation within the fridge for half an hour or so. The sugar will pull out the pure sweetness and juice of the berries to create an virtually saucy impact when spooned over the halved muffins. Or if you happen to don’t need the added sugar, simply use recent sliced berries with out!

For The Coconut Whipped Cream

Coconut cream will be finicky – when it really works it’s magical fluffy stuff and when it doesn’t it’s a unhappy lumpy mess. However I’ve some tricks to share!

  1. Chill you coconut cream for so long as potential. In the future not less than. Two days is superior. Per week, spectacular. It’s been in there for I don’t understand how lengthy and I simply discovered it once I cleaned out the fridge…might be nice might be too previous. Just one technique to discover out.
  2. If you open the can it is best to see gentle, clean, stable cream solely. No liquid, no onerous/crackly virtually coconut oil like shell. No lumps or bumps. If you happen to see any of these items, it’s not going to whip up proper. Don’t attempt to mix it and put it aside, it gained’t work (talking from numerous determined try expertise right here!)
  3. Purchase a trusted model, my favourite is linked within the recipe field. And shopping for one labeled coconut CREAM vs full fats coconut MILK will yield extra of the stable stuff per can.
  4. Chill your bowl earlier than whipping. And don’t over whip or it can begin to soften and switch liquidy.
  5. Chill the whipped cream once more earlier than utilizing.
Vegan Strawberry Shortcake Muffins (gluten-free)
Vegan Strawberry Shortcake Muffins (gluten-free)


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Vegan Strawberry Shortcake Muffins

  • Creator:

  • Prep Time:

  • Prepare dinner Time:
    22 minutes

  • Whole Time:
    52 minutes

  • Yield:
    12 muffins 1x

  • Class:

  • Methodology:

  • Delicacies:


Home made biscuits appear too onerous? Bake these vegan strawberry shortcake MUFFINS as an alternative! Nonetheless a candy summer season deal with filled with juicy strawberries and coconut whipped cream. Gluten-free and naturally sweetened too!

Strawberry Shortcake Muffins*

Sliced Strawberries

  • 1 pound recent strawberries, sliced
  • 24 tbsp sweetener of selection (agave, maple syrup, cane sugar all work!)

Coconut Whipped Cream**

  • 1 can heavy coconut cream
  • 1 tbsp sweetener of selection
  • 1/2 tsp vanilla extract


For the muffins:

  • Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
  • Whisk the vinegar into the almond milk and put aside 10 minutes. Add vanilla extract.
  • Mix the pitted Medjool Dates and water till mixed (somewhat chunky is okay).
  • Add the almond milk combination and oil. Mix once more till cream and clean.
  • In a separate bowl, whisk collectively the dry components.
  • Add the Medjool date combination to the dry components and blend to kind a thick batter.
  • Scoop into the muffin pan, filling every muffin virtually to the highest.
  • Mix the freeze dried strawberries on low pace to a mud/sand consistency.
  • Sprinkle the tops of every muffin with freeze dried strawberry “mud” and blend it in barely (if you happen to don’t stir it in in any respect it can burn).
  • Bake 20-22 minutes at 350°F.
  • Cool within the pan quarter-hour, then switch to a cooling rack to chill fully.

For the strawberries:

  • Toss sliced strawberries with sweetener till evenly coated.
  • Place within the fridge for not less than half-hour, they may change into gentle and juicy.

Coconut whipped cream:

  • Chill your mixing bowl half-hour previous to whipping the coconut cream.
  • Scoop out simply the stable half from the can of coconut cream.
  • Utilizing a hand mixer or a stand mixer fitted with the whisk attachment, whip the coconut cream for 1 minute till gentle and fluffy.
  • Add the sweetener and vanilla, combine once more till simply mixed.
  • Chill not less than 1 hour earlier than serving.


*For an alternate oat flour muffin recipe, strive THIS one.

**Model makes an enormous distinction right here! Some manufacturers will end up chunky or runny, THIS is my private favourite. Chilling time additionally make an enormous distinction – 24 hours minimal, however the longer the higher. If you happen to open your can and the cream is watery or chunky it is not going to whip up appropriately. You could possibly additionally go for a store-bought coconut whipped cream like THIS which is what I used within the video.

Key phrases: gluten free, summer season, berry, straightforward, baking, wholesome, gluten free, date sweetened


Vegan Strawberry Shortcake Muffins (gluten-free)

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