You need both baking powder and baking soda for these healthy strawberry shortcakes! The combination ensures that your shortcakes rise properly and have the best possible texture. You’ll whisk them in with the flour (and a bit of salt!) to make sure they’re evenly distributed without any clumps. Finally, eat! Slice the biscuits in half horizontally and layer them with the strawberries and a dollop of whipped cream. I like to add a few mint leaves for an extra-fresh touch. Enjoy!

Tip: It’s like the difference between red and green grapes! Same health benefits, just a slightly different taste. Leftover shortcake biscuits will keep for up to 3 days at room temperature. The strawberries and coconut whipped cream will both keep for up to 5 days when stored in an airtight container. All-purpose flour: To make the biscuits gluten-free sub for a 1 :1 GF Baking mix like Bob's Red Mill. Making your own luscious vegan whipped topping is easier than you might think, using just a few simple ingredients. If you're short on time, there are also several yummy non-dairy options available in stores and online.

Coconut whipped cream : You can of course use your favorite store-bought vegan whipped cream such as So Delicious Cocowhip, but we absolutely love our coconut whipped cream recipe! It’s made with just 2-ingredients: full-fat coconut milk and powdered sugar (and optional vanilla extract). Cube the dairy-free butter. Using a sharp knife, cut the butter into small cubes. Place in a freezer-safe container and set in the freezer to chill. Best Vegan Strawberry Shortcake 🍓 A classic, favorite strawberry dessert made with fresh, sweet strawberries sandwiched between scrumptious homemade vegan shortcake biscuits and a luscious non-dairy coconut whipped topping. So very berry good! Gluten-free option. To make the coconut whipped cream, add the coconut cream and powdered sugar to a large bowl and whip together until light and fluffy. If you want, you can add some additional vanilla bean paste as well! If you're not a fan of coconut, try this aquafaba whipped cream recipe instead. Layer the vegan shortcake In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until just combined. Add in the cubed vegan butter and cut using a pastry cutter or even two forks until the butter chunks are pea-sized and the mixture is crumbly.

If you prefer, you can also use your food processor and pulse about 10-20 times until the butter is cut into the flour. Do this until the butter resembles coarse sand. Easy Vegan Strawberry Shortcake with homemade biscuits, lightly sweetened strawberries and fluffy coconut whip in less than an hour. Berry, Steve; Norman, Phil (2014). A History of Sweets in 50 Wrappers. London: The Friday Project. pp.28–29. ISBN 9780007575480. Speaking of strawberries, I don’t sweeten them in this recipe. If you wanted to, you could toss them with pinches of sugar like I do here, but at this time of year, I don’t think it’s necessary. Strawberries are delicate, juicy, and sweet all on their own! Use the best ones you can find, and you won’t miss the extra sugar. This recipe will not work with rice flour, almond flour, or coconut flour. You must use a 1-to-1 or measure-for-measure, or cup-for-cup blend that includes xanthan gum. Shortcut for Shortcake

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The next sections cover notes on ingredients and substitutions and step-by-step instructions with photos for a visual reference. When you’re ready to make the recipe, use the recipe card. Brush the tops of the biscuits with a little buttermilk or melted butter and then sprinkle with coarse sugar (regular sugar is fine too). Step #1: Prep the strawberries: Slice 1 lb. of strawberries, drizzle with a tablespoon of agave nectar or organic sugar, stir, and set aside. The strawberries will release their juices and get super flavorful!

These Vegan Strawberry Shortcake Biscuits are pillowy delights of fluffy biscuit layers with coconut whipped cream and sliced strawberries floating between. Absolutely delicious and the perfect strawberry dessert ready in under 30 minutes! You won't believe that this recipe is dairy-free and low in sugar!Lightly sweetened whipped cream contrasts beautifully with ripe berries and buttery biscuits. For dairy-free, use rich coconut yogurt such as Culina or Cocojune, or make whipped coconut cream. This flour blend, which consists of a blend of flour, starches, and xanthan gum, is perfect and has helped me create delicious, 100 percent gluten-free recipes over the years. It’s truly the best invention since [gluten-free] sliced bread! Oat/Soy milk: I prefer using oat milk or soy milk for the vegan biscuits as it tends to be a creamier milk. However, you can really substitute any plant-based milk 1:1 in this recipe like almond milk, rice milk, etc.

Then, add to the oven and bake at 400F for about 15 minutes until cooked through. Make the coconut whipped cream Most shortcake recipes are made with drop biscuits on a baking sheet, while other more stylized shortcakes are rolled and cut into evenly matched biscuit circles.

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STEP TWO: Preheat the oven to 450°F. Combine flour, salt, and baking powder in a large bowl. Add the cold butter into the dough and use a pastry cutter or two forks to cut the butter into the dry ingredients until a crumbly mixture forms.