This recipe makes fluffy gluten free and vegan shortcakes topped with juicy strawberry filling and light coconut whipped cream. The perfect summer fruit dessert.
- 1 1/2 cups gluten-free all purpose flour (homemade or store-bought)
- 1/2 cup oat flour
- 1/3 cup + 2 tbsp granulated sugar, divided
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tsp vanilla extract
- 1/4 cup cold vegan butter, cut into small pieces
- 5.3 oz vegan vanilla yogurt (we used Forager Project Vanilla)
- 1/4 cup non-dairy milk, such as oat milk
- Pearl sugar, for topping, optional
- 2 pints fresh strawberries
- 2 tbsp granulated sugar
Coconut whipped cream:
- 1 can full-fat coconut milk
- 1/3–1/2 cup powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- Put the can of coconut milk in the fridge to chill (for coconut whipped cream).
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper. In a medium mixing bowl, combine the all-purpose flour, oat flour, 1/3 cup sugar, baking powder, baking soda, and salt.
- Add the cold pieces of butter and mix with your hands, pressing the butter between your fingers. The dough should be crumbly.
- Add the vanilla, yogurt and non-dairy milk and combine the batter well. The dough will be very soft, be careful not to over mix it, as it can get tough.
- If you’re using a different brand of vegan yogurt, the mixture may be too wet or dry. If it’s too dry, add more non-dairy milk, 1 tablespoon at a time, until it forms into a soft ball. If the dough is too wet, add more all-purpose flour, 1 tablespoon at a time, until it forms into a soft ball.
- Transfer the dough to a lightly floured work surface and press into a circle, about half an inch thick. Use a glass or circular cookie cutter to divide the dough into biscuits, forming the scraps back into a circle to keep cutting.
- Transfer the biscuits to the prepared baking sheet, sprinkle with pearl sugar, if using, and bake for 18 minutes, or until lightly brown and firm. Cool on a wire rack before serving.
- While the shortcakes cool, mix the sliced strawberries with the remaining 2 tbsp granulated sugar and let sit for 15-30 minutes. This allows the berries to get really juicy. If you like it sweeter, feel free to add more sugar.
- Make the whipped coconut cream by adding the chilled coconut milk, powdered sugar and vanilla to an electric mixer (hand-held or standing). Whip on high until stiff.
- To serve, split each shortcake in half with a fork, fill with strawberries and top with a hefty scoop of coconut whip!
If you want to use less sugar, you can skip the sugar for the strawberry filling. It won’t be quite as juicy, but if you have perfectly ripe, sweet strawberries, it will still taste amazing! You can also use a bit less powdered sugar in the whipped cream. It will not whip up as much as ours, but again – still tastes great.
Keywords: vegan strawberry shortcake