healthy strawberry shortcake

This homemade Easy Vegan Strawberry Shortcake is so much better than storebought and is oil-free and naturally sweetened! You only need 8 ingredients and about 30 minutes to make this delicious summer dessert!

Easy Vegan Strawberry Shortcake (Oil-Free!)

(256 grams) regular all-purpose flour

baking powder

baking soda

fine sea salt

(60 grams) pure maple syrup

(5 grams) apple cider vinegar

whipped cream (SEE Notes below)

strawberries (SEE Notes)

scale.

First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend until smooth or whisk very well. You don&#039;t want lumps of milk and uneven water or the texture of the biscuits will be off.

Preheat the oven to 400°F and line a sheet pan with parchment paper.

To a large bowl, add the flour, baking powder, baking soda and salt and whisk very well.

To a separate small bowl, add the coconut milk, syrup and apple cider vinegar. Whisk until smooth and evenly mixed. Pour the liquid over the flour mixture and use a spoon to stir until it comes together mostly in a shaggy, rough looking dough, as pictured. There will be some loose pieces. At this point, use your hands to mold the dough together inside the bowl, flipping and rotating it until all the pieces and dough comes together into a smooth ball. At the same time, being careful not to overwork the dough, should take just a few seconds! The dough will be slightly sticky but should be easy to handle. DON&#039;T taste the dough, just don&#039;t. Otherwise, you will eat it all.

Lightly flour a work surface, you don&#039;t need much, as the dough should be very easy to work with. Place the dough on the surface and pat it down into a round shape about 7 inches round and the thickness should be between 3/4 and 1 inch (see photo). Use your hands here, do not roll the dough out with a rolling pin, as that flattens out the lightness and air. Again, you are only forming it into the shape, not kneading. Measure to make sure you have the right thickness so you get 6 tall biscuits.

Use a  2 3/4 inch biscuit cutter and press down into the dough and lift up. You should get 4 biscuits the first time. Piece the excess dough together back into a ball and gently pat it back down to 3/4 to 1 inch to get 6 biscuits total. If you make more than 6 biscuits, that means you flattened the dough too much and your biscuits will be thinner.

Place each biscuit on the pan, just touching each other, as pictured.

Lightly brush the tops of each biscuit with extra coconut milk.

Bake for 13-15 minutes or until risen and have a light golden brown color on top. Be very careful about overbaking  or they can turn dry.

Cool 10 minutes and then slice each biscuit in half. Spread with whipped cream and sliced strawberries. Add the top biscuit and put more whipped cream and strawberries on top! These are best eaten the same day.

With only three ingredients, you&#039;ll not only have tasty strawberry shortcake, but this recipe will save you 300 calories from the classic version!

3 Ingredient Simple Healthy Strawberry Shortcake

Heart Smart Bisquick

plain greek yogurt

monk sugar (or zero calorie sugar)

strawberries

sugar free cool whip (Optional)

Stir ingredients together, and drop two biscuits onto a parchment lined cookie sheet.

Bake at 350 for 12-15 minutes, or until cooked through the Middle.

Once shortcake is baked, slice in half lengthwise. Top with strawberries and cool whip!

A plant-based twist on the UK classic: This vanilla-infused Strawberry Shortcake is layered with zesty lemon &amp; mint strawberries, and whipped coconut cream. Gluten-Free &amp; Refined Sugar-Free.

Vegan Strawberry Shortcake

(120 g) blanched almond flour

(80 g) gluten-free oat flour,*

coconut sugar

salt

(2.6 ounces) full-fat canned coconut milk,

flax egg (1 tablespoon ground flax + 2 1/2 tablespoons water)

vanilla extract

Raw turbinado sugar, to sprinkle on top (Optional)

(1 pint) sliced fresh strawberries

coconut sugar,

lemon

coconut cream,

maple syrup

Prep the Biscuits

Line a baking sheet with parchment paper and dust with oat flour. Set aside.

Make the Dough

In a food processor or large mixing bowl, combine the almond flour, oat flour, baking powder, coconut sugar, and salt. Pulse or whisk together. Add the coconut oil (or butter) and pulse or use a pastry cutter or fork to work it into the dry ingredients until only small chunks of coconut oil remain. Be careful not to overmix; the texture should be mostly sandy.

Add the Wet Ingredients

In a small mixing bowl, whisk together the coconut milk, flax egg, and vanilla. Add to the dry ingredients and stir or pulse until completely combined.

Form the Shortcake

Put the dough on the parchment paper and press it into a square about 1 inch thick. Refrigerate for 1 hour or up to 1 day, until chilled. When ready to bake, preheat the oven to 400°F. Remove the dough from the refrigerator and place it on a work surface, keeping it on the parchment paper. Use a rolling pin to roll the dough out enough to flatten it and form an approximately 9-inch square. Using a 3-inch biscuit cutter, press out 6 or 7 rounds, then gather the dough scraps, re-roll them, and cut out more shortcakes. Place the rounds back on the parchment lined–baking sheet with room between each so they’re not touching. Brush the top of each shortcake with coconut milk and sprinkle with turbinado sugar, if using. Bake for 20 to 25 minutes, or until golden brown.

Macerate the Strawberries

While the shortcakes bake, combine the strawberries, coconut sugar, lemon zest, vanilla, and mint in a small bowl to macerate.

Whip the Cream

Drain the liquid from the can of coconut cream. (Keep this liquid or not; it’s good in smoothies.) Transfer the cream to a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth and fluffy, about 30 seconds or so. Add the maple syrup and vanilla and whisk to combine.

Plate &amp; Serve

When ready to serve, place each biscuit on a plate and top with some of the cream and macerated strawberries. Store any leftover biscuits in an airtight container at room temperature for up to 3 days. They can also be frozen if wrapped tightly and stored in an airtight container. Store any extra strawberries and cream in separate airtight containers in the refrigerator for up to 3 days as well.

Hey! Thanks so much for the recipe! I made it for easter brunch, the coconut whipped cream was a wonderful touch and my favorite part were the strawberries, very sweet! It was a very decorative recipe.

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