Strawberry Shortcake is an essential summer treat. There is no better time to make this delicious gluten-free and vegan dessert recipe than in the summer when strawberries are in season. This recipe uses a non-dairy buttermilk and whipped coconut milk for a dairy free version of this classic summer dish. These are ready in under an hour and will be a crowd favorite!
For this recipe, you will need:
Plant Based Milk: I used almond milk, but any would work
Apple Cider Vinegar: this is the acid needed to make the buttermilk
Vanilla Extract
Coconut Oil: make sure you use unrefined and virgin as it’s not processed and that you melt it before adding it to the recipe
Almond Flour: I wouldn’t recommend using another flour as the density may differ
Coconut Sugar
Baking Powder
Baking Soda
Salt
Strawberries: try to buy organic strawberries because they are on the Dirty Dozen list
Coconut Milk: look at the label to make sure it is just coconut and water (no guar gum) and refrigerate overnight so that part of the milk hardens. That is what you will use for the whipped cream
Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option
Tips:
- Refrigerate your can of coconut milk overnight for the whipped cream
- Let biscuits cool before you assemble them
- Leftover biscuits are great on their own or have them for breakfast topped with my raspberry chia jam
How to Store:
- Once cooled, the biscuits can be stored in the refrigerator in a sealed container for up to 3 days
Other strawberry recipes to try:
Spinach Strawberry Salad with Creamy Balsamic Vinaigrette
Zucchini, Charred Corn, + Strawberry Salad with Lemon Dijon Vinaigrette
Vegan Strawberry Shortcake
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 6 strawberries, sliced
Biscuits
- 1/4 cup plant based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 2 1/4 cups almond flour
- 3 tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Whipped Cream
- 1 can coconut milk, refrigerated overnight
- 1 tsp maple syrup
- 1/4 tsp vanilla
Instructions
- In a small bowl, mix together the plant based milk with apple cider vinegar and let sit for 10 minutes (this becomes your buttermilk).
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, mix together wet ingredients (buttermilk, vanilla extract, coconut oil). Then add in all the dry ingredients (almond flour, coconut sugar, baking powder, baking soda, salt) until the mixture is smooth.
- Scoop out 2-3 tbsp of the mixture and place it on the baking sheet using your hands or the back of a spoon to flatten it to be about 1 inch thick and round.
- Cook biscuits for 21-23 minutes, until the top is golden brown.
- While biscuits cook, rinse and slice strawberries.
- In a medium mixing bowl, scoop out the hardened part of the coconut milk and using a handheld mixer, whip the milk, the vanilla and the maple syrup together until it peaks and becomes a whipped cream. Put into the fridge until you ar ready to use.
- Remove the biscuits from the oven and let cool.
- Then add a layer of whipped cream and strawberry slices on top of one biscuit, then cover it with another biscuit adding more strawberries and whipped cream on top of it all. ENJOY!
