Perfect Strawberry Shortcake (Vegan / GF)
Fluffy, tender, vegan gluten-free shortcake topped with coconut whipped cream and strawberries! The perfect special diet-friendly dessert for summertime!
Servings 6 (shortcakes)
Ingredients
COCONUT BUTTERMILK
- 3/4 cup light or full-fat canned coconut milk (well shaken / stirred so no clumps remain)
- 1 Tbsp lemon juice or apple cider vinegar
- 1/2 tsp vanilla extract (optional)
SHORTCAKE
- 1 cup gluten-free flour blend*
- 1 scant cup almond flour
- 2 Tbsp cornstarch (non-GMO when possible // or sub arrowroot starch)
- 3 Tbsp organic cane sugar* (plus more for topping // or sub stevia to taste)
- 1/2 tsp sea salt
- 2 tsp baking powder
- 3 Tbsp coconut oil
FOR SERVING
- 1 lb strawberries (hulled and sliced // organic when possible)
- 1 pinch stevia (optional // or 1 Tbsp (12.5 g) organic cane sugar to sweeten/create a sauce)
- Coconut Whipped Cream or Vanilla Bean Ice Cream (optional)
Instructions
- Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
- In a measuring cup or small mixing bowl, combine coconut milk, lemon juice or apple cider vinegar, and vanilla (optional). Stir to combine and set aside.
- To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to "cut" the oil into the flour until small bits remain.
- Add ¾ of the coconut buttermilk to the dry mixture and stir with a spoon to combine. You're looking for a semi-sticky dough, and you may not use all of the coconut milk. I used all but 1-2 Tbsp (as original recipe is written // adjust if altering default number of servings).
- If your mixture looks too dry, add more coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend. (see photo)
- Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch-thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch - see photo). Continue, reforming dough as needed, until all of the dough is used - about 6 shortcakes (as original recipe is written // adjust if altering batch size).
- Brush the tops of the shortcakes with coconut milk or melted coconut oil and sprinkle with a bit more cane sugar. Oil will help them form more of a crust, whereas coconut milk will help the biscuits remain a bit more moist. Both work great!
- Bake at 400 F for 15-17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside (see photo). Watch carefully and be sure not to burn.
- During this time, you can prepare your Coconut Whipped Cream (optional) and slice your strawberries. Sprinkle strawberries with sugar or stevia to sweeten + help create a sauce (optional).
- Remove biscuits from oven and let cool 5 minutes. Then carefully separate the shortcakes so they can cool completely. It's important to let these cool and the steam to release or they can be a bit on the moist side. Room temperature is best for serving.
- To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and coconut whipped cream or ice cream.
- Best when fresh. Store leftover shortcakes covered at room temperature for 3 days or in the freezer up to 1 month.
Video
Notes
*If subbing your own GF blend or store-bought, know that the final result may differ.
*If nut-free, you could try subbing the almond flour for another gluten-free flour, such as oat flour. However, I haven't tested it this way and can't guarantee the results.
*If not gluten-free, sub the gluten-free flour blend, almond flour, and cornstarch for unbleached all purpose flour (or gluten flour of choice). I haven't tested this recipe this way and can't guarantee the results.
*You can try subbing the cane sugar for coconut sugar, but I haven’t tested it this way and can’t guarantee the results.
*Nutrition information is a rough estimate calculated with strawberries and without coconut whipped cream.
*If nut-free, you could try subbing the almond flour for another gluten-free flour, such as oat flour. However, I haven't tested it this way and can't guarantee the results.
*If not gluten-free, sub the gluten-free flour blend, almond flour, and cornstarch for unbleached all purpose flour (or gluten flour of choice). I haven't tested this recipe this way and can't guarantee the results.
*You can try subbing the cane sugar for coconut sugar, but I haven’t tested it this way and can’t guarantee the results.
*Nutrition information is a rough estimate calculated with strawberries and without coconut whipped cream.
Nutrition (1 of 6 servings)
Serving: 1 shortcakes Calories: 188 Carbohydrates: 22.2 g Protein: 2.4 g Fat: 11.6 g Saturated Fat: 8.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 206 mg Fiber: 2.7 g Sugar: 10 g