Vegan Strawberry Shortcake (Gluten & Oil-Free) Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 17 minutes
2/3 cup (5.3 oz.) of full-fat coconut milk, stirred until completely smooth with no lumps remaining
1 tablespoon of lemon juice
1 teaspoon of vanilla
3 tablespoons of maple syrup
1¼ cups (156 grams) of gluten-free baking flour (I use Bob’s Red Mill 1 to 1 gluten-free flour)
1½ cups (168 grams) of blanched almond flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of fine sea salt
2 cups (270 grams) of fresh strawberries, sliced
1 recipe of coconut whipped cream
1Pre-heat oven to 400 F (204 C) and line a baking tray with parchment paper.
2Fully mix your coconut milk until it is completely smooth and free of lumps. Whisk the coconut milk, lemon juice, vanilla, and maple syrup in a small bowl and set aside to turn into buttermilk. (this acts as a natural leavening agent)
3In a large bowl, combine gluten-free flour, almond flour, baking powder, baking soda, and salt. Mix well.
4Drizzle ¼ of the milk over the flour mixture and fold it in with a fork. Repeat this step until all but 1 tablespoon of the milk is worked into the dough. The dough will be slightly sticky but easy to handle with floured hands. (if it’s too sticky to handle, sprinkle with 1 tablespoon more of gluten-free flour)
5Lightly flour your work surface and gently pat the dough into a square disk that is 1 inch thick, using your hands. (not a rolling pin which will squish all the air out of the dough)
6Using a floured 2½ inch biscuit cutter, cut 4 biscuits from the disk. Reform the dough into a rectangle and cut the remaining 2 biscuits. Gently transfer biscuits to the parchment-lined baking sheet, spaced evenly apart.
7Brush the tops with the remaining 1 tablespoon of milk and bake at 400 F (204 C) for 17 minutes.
8Let cool for 10 minutes and slice in half.
9Layer the bottom half of the biscuit with coconut whipped cream and sliced strawberries. Add the top biscuit and layer with more whipped cream and strawberries.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.