Gluten-Free Strawberry Shortcake Toast

Saucy sliced strawberries, creamy coconut whip, and soft, delicately toasted slices of Little Northern Bakehouse Millet & Chia gluten-free bread are the simple secrets behind this easy, dairy-free, gluten-free twist on a classic summer treat. With a quick and simple sauce that comes together in minutes and a handful of gluten-free graham cracker crumbs for garnish, this vegan Gluten-free Strawberry Shortcake Toast recipe is sure to sweeten any occasion!

Serves 2


    • 2 cups strawberries (fresh or frozen), sliced
    • 1/2 cup strawberries (fresh or frozen), crushed
    • 4 Tbsp sugar
    • 1/2 Tbsp cornstarch
    • 4 Tbsp water
    • 1 tsp lemon juice
    • 4 slices Little Northern Bakehouse Gluten-Free Millet & Chia bread
    • 3/4 cup coconut cream, whipped (or your favourite non-dairy whipped topping)
    • 2 Tbsp gluten-free graham cracker crumbs



    Dissolve cornstarch in water and set aside.

    In a saucepan, bring the crushed strawberries and sugar to a boil. Add the cornstarch mixture, stirring constantly until thickened. (If using frozen strawberries, thaw a portion to crush for the base of the sauce first).

    Remove from the heat and add sliced strawberries and lemon juice. Toss gently with a rubber spatula until sliced berries are coated in sauce. (If using frozen strawberries, add remaining 2 cups of frozen sliced berries to your saucepan when sauce has nearly thickened, and simmer for 2 – 3 minutes in the warm sauce to soften. If using previously frozen (thawed) strawberries, complete steps as originally listed, folding the 2 cups of sliced thawed berries into the sauce as you would with fresh).


    Toast gluten-free bread. Spread a quarter of the whipped coconut cream on 2 slices and top with a quarter of the strawberry mixture and a quarter of the gluten-free graham cracker crumbs. Repeat and pile high!

    Serve and enjoy!

    This recipe is brought to you by:

    Little Northern Bakehouse

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