These easy strawberry shortcakes are totally vegan and come together in a flash! A great summer dessert idea.
Spring! Where are you?
We’ve hit April but just this morning the central heat kicked on in my house. Seemingly everyone I know is getting sick or at least fighting off some version of seasonal allergies.
One respite I have from dreary weather is always planning and testing what recipes I want to make once warmer temperatures roll around. A few spring-y holidays are coming up (Easter, Mother’s Day), so if you celebrate those then I recommend these strawberry shortcakes!
A classic summer dessert,I wanted to provide a mildly sweet biscuit that could be modified for many occasions that also happened to be vegan and dairy-free.
How to make the best shortcakes:
I tested this recipe with gluten-free 1 for 1 flour and it worked just as well. In these photos I used my old standby–white whole wheat flour. It lends a subtle nuttiness while with the nutritional goodness of whole grains.
After testing these I realized they actually would work equally well as scones for breakfast. I haven’t tried adding strawberries to the batter yet, but that may be a fun twist!
Any kind of berry should work here, just make sure they’re fresh. I took an easier route and purchased my own coconut whip instead of making, but if you have a stand mixer, composing your own whipped cream is a relatively simple job.
This recipe yields about eight strawberry shortcakes which taste best when served day-of. The dough comes together relatively quickly so I don’t recommend any beforehand prep. One crucial note is your coconut oil–it must be in a solid state, not melted! This helps led fluffiness to the biscuits and keeps their airy shape. You could also sub vegan butter with similar results.
I hope you make these biscuits soon for an upcoming party, or at least to celebrate warmer weather!
Recipe for strawberry shortcakes
- 1 TBS flax seeds
- 2 and 1/2 cups white whole wheat, all purpose, or GF 1 for 1 flour (feel free to sub one cup of these cups for almond flour, for a naturally sweeter take)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup + 2 TBS solid coconut oil (can sub vegan butter)
- 3/4 cup almond milk, or canned coconut milk for a richer biscuit
- 1 tsp lemon juice
- 2 TBS maple syrup
- 1 tsp vanilla extract
- A little olive oil, for drizzling (optional)
- Sugar for topping, optional
- Fresh berries and coconut whipped cream to serve
- First, take your flax seeds in a small bowl and add 3 TBS water. Set aside to gel, this will act as your egg substitute. Preheat your oven to 400 degrees F.
- In a large bowl, whisk flour of choice with baking powder and salt. Using two knives or forks, “cut” your coconut oil into the flour mixture. This just means mix until there are no largely visible chunks, it should have a someone sandy texture. Set aside.
- In the small bowl with your flax “egg,” add almond/coconut milk, lemon juice, maple syrup, and vanilla. Stir to combine. Gently pour into your large bowl and mix until a dough forms. Try not to overwork it; using your hands to knead together tends to be easiest.
- Form small balls of dough and place them on a parchment-lined baking sheet. I made eight, but feel free to change the size of your shortcakes to make them larger or smaller. Press down slightly with your hand. To make a crispier biscuit, lightly drizzle some olive oil over each and spread to cover with your fingers. Sprinkle some coarse sugar on top if desired. Bake for 10 – 13 minutes, until golden. Remove from oven and let cool completely.
- To serve, slice each shortcake in half and fill with whipped cream and berries. Best enjoyed right away!