Gluten-Free Strawberry Shortcake Bars

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These vegan Gluten-Free Strawberry Shortcake Bars are the perfect Valentine’s Day, Valentine’s Day, or date night in treat! They are also allergen-friendly, including egg-free and dairy-free, and are kid-friendly! So everyone gets a taste! {GF + VG}


  • 1/3 cup allergen-friendly buttery (I like Earth Balance soy-free version)
  • 2 cups gluten-free flour 
  • 3 tablespoons monkfruit sweetener
  • 1 tablespoon gluten-free baking powder
  • 1/8 teaspoon sea salt
  • 3/4 cup almond milk
  • Garnishes: coconut cream, strawberries, sprinkled monkfruit sweetener, or melted butter


  1. Set the oven to 450 degrees. Grease the bottom and sides of an 8×8 baking dish. Line with parchment paper, if desired.
  2. In a mixing bowl, combine the flour, monkfruit sweetener, baking powder, and sea salt. Cut in the butter. I like to use a potato masher for this step, however using two table knives in a criss cross fashion will also work. Then stir in the almond milk until just blended.
  3. Spread the dough in the pan. Bake for about 15-20 minutes, rotating once halfway through. Remove from the oven, cut into squares, and top with desired ingredients. Slice in half horizontally, if desired, and add butter while the bars are still warm.
  4. For a glaze, mash a handful of strawberries with almond milk or coconut cream and sweeten with monkfruit as desired.
  5. Store covered at room temperature for about 2-3 days.


    • The gluten-free flour used in this recipe will affect the taste and texture of the final product. Typically, you can expect the lighter, finer-grain gluten-free baking flours to produce lighter, shortbread-style bars, whereas the darker, coarser gluten-free all-purpose flours will produce thicker, flakier bars. Both are delicious and will work for this recipe. 
    • For a glaze, mash a handful of strawberries with almond milk or coconut cream and sweeten with monkfruit as desired. Baking times may vary depending on the gluten-free flour used. Gluten-free baking flours may require a shorter bake time than standard all-purpose gluten-free flours. Your results may vary. Keep a close eye on the bars, especially toward the end of the baking time to prevent them from burning or drying out.