Vegan Strawberry Shortcake Gluten Free Recipes
VEGAN STRAWBERRY SHORTCAKE {GLUTEN FREE}
A healthy strawberry shortcake is the best light dessert for the summer. This one is made gluten free and vegan, and actually pretty healthy. Easy homemade coconut whipped cream recipe included.
Provided by Ashley
Categories dessert
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Measure coconut oil into plastic wrapped lined bowl. Place coconut oil in freezer for at least 30 minutes, until solid and very cold. Once completely cold, place on cutting board and chop into pieces; set aside. (You can also mix dough in a food processor.)
- Combine milk and apple cider vinegar in glass measuring cup; set aside for 5 minutes.
- Preheat oven to 400ºF and line medium baking sheet with parchment paper; set aside.
- In large bowl combine flour, baking powder, salt and sugar. Add in pieces of frozen coconut oil and use pastry/dough blender to combine. (Or pulse everything together in food processor bowl as mentioned above in post.) Slowly pour in milk about 1/4 cup at a time, mixing dough together with fork. Dough should come together at the end, being slightly sticky. If it seems dry, add 1/2 tablespoon of milk at a time. If the dough seems wet, sprinkle in about 1/2 tablespoon of flour and mix in. Scoop about 1/4 of dough and shape into biscuit rounds about 1″ thick, making 6 biscuits. Place biscuits on lined baking sheet; bake for 12-15 minutes. Remove after 5 minutes and place on wire rack to cool.
- Meanwhile, combine sliced strawberries with sugar in medium bowl to allow strawberries to get extra juicy; the longer they sit the more juices will release. You could also cut back on the sugar or omit sugar if you'd like.
- be careful not to shake coconut cans. Gently scoop out the cream (the hard white stuff) from the can and place in chilled mixing bowl. Do NOT add liquid - transfer to jar or bottle to use for smoothies. Using whisk attachment of stand mixer or electric hand mixer, whip coconut cream for about 1 minute then slowly incorporate powdered sugar before mixing on medium-high speed again. Transfer to medium bowl and place in fridge until ready to serve.
- Using bread knife, gently slice down the center of shortcake biscuits. Layer on strawberries, whipped cream and more strawberries (and more whipped cream if you'd like) and top with other shortcake half. Dig in!
Nutrition Facts : ServingSize 1/6th, Calories 230 calories, Sugar 11, Sodium 411, Fat 9, SaturatedFat 7, UnsaturatedFat 1, Carbohydrate 38, Fiber 2, Protein 3
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- Stir together sliced strawberries and sugar in a medium-sized bowl, cover, and place in the refrigerator.
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