These easy strawberry shortcakes are totally vegan and come together in a flash! A great spring or summer dessert idea filled with fresh, bright berries and creamy coconut whip.
As a quick note before we dive into today’s recipe, I want to mention that Garlic Head is evolving as a brand. I aim to be inclusive of the most important aspect of this evolution: you, the readers! I am trying to determine how I can best serve you while offering a unique, accessible, and inclusive environment for plant-based recipes. If you have five free minutes, please consider adding your feedback here. It means so much to me to have your input.*
Spring is almost here! I used to dislike this change of season because it is often filled with false starts (one day of warm weather followed by a week of freezing rain, for example). Now that I live in Southern California, I am very spoiled in this regard! Setting the weather aside, I am definitely looking forward to having even more fresh produce at my disposal for fresh and bright recipe creation.
Fresh berries are something that can be purchased year round (as everything can these days), but they truly only taste their best when in season. For this and other environmental reasons, I try to limit my purchasing to that window of the year. These strawberry shortcakes are a perfect celebration.
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! Double the berries is never a bad idea.
After mixing up a simple biscuit batter, you’ll shape these into rounds. While they are baking you will slice up some fresh strawberries, toss them in a bit of sugar, and make some coconut whip; I used store-bought for convenience. Once the biscuits cool slightly you simply slice them in half and layer ’em up. YUM.
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 it myself. Composing your own whipped cream is a relatively simple job if you own a stand mixer. Here is an example recipe!
Extra tips for making Strawberry Shortcakes
- 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!
For another berry recipe, try these 5-ingredient Thumbprint Cookies!
Easiest 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!
*For context, I’ve been feeling rather uninspired and at a loss of my desired focus. There are countless “general” blogs online today, and I want to be providing a service that is of real value to readers. For this reason, I am aiming to pivot to more entertaining/party-focused recipes. I’ll likely draft a whole post on this decision in the future. Please know that much of the content will not be changing.
My end goal is to provide a streamlined, recognizable resource for people who are hosting friends or family in any kind of setting. This includes casual get togethers, birthdays, brunches, sporting events, formal dinners, and more. In a time of increased social distancing, we all could use a bright spot in planning for these kind of situations. I want to continue demonstrating that plant-based living does not need to be exclusionary, time-sucking, difficult, restrictive or intimidating. I hope you’ll join me!
Pin these Vegan Strawberry Shortcakes