Description
A delicious vegan and allergy-free strawberry shortcake featuring gluten-free biscuits, fresh sweetened strawberries, and creamy coconut whipped cream. This quick and easy recipe serves 6 and is perfect for a light, fresh dessert or snack.
Ingredients
Shortcakes
- 2 Cups Gluten-Free All-Purpose Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
- 1/2 Cup Vegan Buttermilk* (see notes)
- 3 TB Vegan Butter (cold, cubed)
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
Strawberries
- 16 oz Fresh Strawberries (sliced lengthwise)
- 1 TB Granulated Sweetener (or preferred granulated sugar)
Coconut Whipped Cream
- 1 15 oz Can Unsweetened Coconut Cream
- ½ Cup Powdered Sweetener (or preferred powdered sweetener)
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Prep Strawberries: Slice the fresh strawberries lengthwise and gently toss them with 1 tablespoon of granulated sweetener. Set aside to allow the flavors to meld while preparing the shortcakes.
- Preheat Oven: Set your oven to 425°F to get it ready for baking the shortcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and granulated sweetener until well combined.
- Add Wet Ingredients & Butter: Add the cold cubed vegan butter, vegan buttermilk, and vanilla extract to the dry mixture.
- Knead Dough: Using your hands, break up the cold butter into the flour mixture and knead until a thick, rollable dough forms.
- Shape Shortcakes: Roll the dough out to about 1-inch thickness and cut into six 3-inch round biscuits.
- Prepare for Baking: Place the biscuit rounds on a Silpat or parchment-lined baking sheet. Brush the tops with non-dairy milk and sprinkle additional granulated sweetener if desired.
- Bake: Bake in the preheated oven for approximately 15 minutes, or until the tops are lightly golden brown.
- Make Whipped Cream: While the shortcakes bake, prepare the coconut whipped cream by whipping the chilled unsweetened coconut cream with powdered sweetener and vanilla extract until fluffy.
- Cool Shortcakes: Remove the baked shortcakes from the oven and allow them to cool on a wire rack before slicing.
- Assemble: Slice each biscuit horizontally, add a dollop of coconut whipped cream, a few strawberry slices, then another dollop of whipped cream before placing the top biscuit half. Finish by topping with more whipped cream and strawberries.
Notes
- Vegan Buttermilk can be made by mixing 1/2 cup almond milk or any plant milk with 1/2 tablespoon lemon juice or apple cider vinegar; let sit 5 minutes before use.
- For extra sweetness, adjust granulated and powdered sweeteners according to taste.
- Ensure the coconut cream is chilled overnight for best whipping results.
- Use a Silpat or parchment paper to prevent sticking and ensure even baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
