Enjoy a classic easy Strawberry Shortcake (gluten free and vegan).  This Summer cake uses real fresh strawberries with an egg free shortcake topped with a dairy free creamy coconut cream.

Strawberry picking season has arrived!  Have you ever gone to one of those pick your own fruit farms?  This is something I have always wanted to do with my kids.  I have fond memories heading out to our local strawberry farm every year this time to pick the freshest berries.

The place I went picking as a child,  truly was a real farm with cows, horses and big tractors.  Big wagons would show up and take us out to the strawberry fields.  What was really unique about this ride was it wasn’t pulled by a tractor or regular horses.  Instead, HUGE working Clydesdale horses would pull the wagon.

If you’re not familiar with a clydesdale, there are know from the Budwiser beer commercials. These enormous beasts tower over a regular horse, which as a kid already seems like a giant animal.

After getting out the fields, we’d go crazy finding strawberries. Searching for the one perfect one. We’d get on our hands and knees a search for that perfect bright red berry. It was such an exciting thing to see how strawberries (or any food for that matter) was grown.

Of course, if you’ve ever berry picked, you know most of the strawberries are super tiny compared to those found commercially grown for the stores.

But that didn’t bother us one bit. We were plenty happy sampling the berries (dirt, dust and all) straight from the bush to our mouths.

Great memories…

Another great memory is eating strawberry shortcake from some of those berries we picked. My mom never baked so she always bought the small sponge cakes from the grocery store and the canned whipped cream that you shake. (a little gross but still good!)




  • 1¼ cups gluten free all purpose white mix
  • ¾ cup sugar
  • ½ cup + 2 Tbsp white soda or seltzer water
  • ¼ cup oil
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 1½ tsp vinegar
  • 1 tsp vanilla optional


  • 1 batch of whipped coconut cream
  • 1 pint fresh strawberries



  1. Preheat oven to 350 degree for 20 minutes. Grease or line a 8 inch round cake pan.
  2. Combine all dry ingredients and mix well.
  3. Quickly add all liquid ingredients and mix vigorously until smooth. Pour into pan and bake 15 minutes or until a tooth pick come out clean in the center.

You can find complete recipes of this STRAWBERRY SHORTCAKE: GLUTEN FREE VEGAN in petiteallergytreats.com

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