There are few desserts that are as summery and marvelous as strawberry shortcake (or is that just me?) Honestly, when I close my eyes and think back to my childhood summers, I’m right back at my parents’ kitchen table… liking the bowl (I’ve always been a classy girl). Seriously though, you can’t let one dollop of whipped cream go to waste! You’re with me on that, right?
I haven’t had strawberry shortcake in years. And with strawberry season upon us, I decided it was high time I found a way to health it up.
I’m so excited to present you with a vegan, gluten free strawberry shortcake delight. Get ’em while they’re hot; strawberry season doesn’t last long:
You can enjoy these babies two ways – slice them in half and create a creamy, strawberry shortcake sandwich situation. Or keep the shortcake whole and pile all of the goodies on top! Eaters choice my friend.
These babies are best served fresh. If they somehow survive the day, they do become a bit harder to slice once they’ve been refrigerated. Give them the opportunity to warm up a bit if you’re more into the idea of the strawberry shortcake sandwich setup. You can also store them at room temperature for 2 to 3 days if you’d prefer.
The dairy free coconut milk whipped cream is super simple. And something I’ve definitely shared (and enjoyed) many times! If you find yourself as in love with it as I am (and need an excuse to enjoy more) treat yourself to this vanilla milkshake or this hot chocolate (it’s amazing cold ;))
We’ll only be using the fat from full fat cans of coconut milk to make it – but you can save the liquid for a smoothie. Here’s a little smoothie inspiration if you want some.
A note on the strawberries
If you want to keep this dish health friendly, you may want to look into organic, local strawberries if possible. Strawberries at at the top of the EWG’s Dirty Dozen list.
Strawberries were tested by scientists at the US Department of Agriculture in 2014 and 2015. They discovered that, on average, strawberries contained 7.7 different pesticide residues.
On top of that, conventional strawberry growing techniques (and some organic procedures) involve soil sterilization, often using poisonous gasses in order to kill all living organisms within the soil (You can learn more here). If possible, buying local can give you the opportunity to talk to the farmers and make sure you’re supporting farming practises you believe in.
With only 9 ingredients, this goodness can come together in around 50 minutes!
And that’s a total win in my books (the sooner a healthy dessert is ready, the better!) So let’s get this party started! Are you ready to rock your taste buds with some yummy strawberry shortcake?
Delightful Gluten Free, Vegan Strawberry Shortcake (Only 9 Ingredients)
Strawberry shortcake is the perfect summer dessert. Made with oat and buckwheat flour, this gluten free, vegan strawberry shortcake recipe is healthy and delicious!
- 1 lb Strawberries (Organic if Possible)
- 3/4 Cup Oat Flour - Tightly Packed
- 1 Cup Buckwheat Flour
- 2 Tbsp Tapioca Starch
- 3 Tbsp Maple Syrup
- 1/2 Cup Coconut Oil
- 1/2 Cup Coconut Milk
- 2 Cans Full Fat Coconut Milk (Refrigerated Overnight)
- 1/4 Cup Maple Syrup (Or to Taste)
Hull and slice your strawberries and set aside.
Preheat the oven to 350 F.
If your coconut oil is solid, melt it in a saucepan over low to medium heat.
In a large mixing bowl, combine the oat flour, buckwheat flour and tapioca starch.
Add the coconut oil and mix well before adding the cold ingredients (you don't want to harden the coconut oil before it's mixed in). Then add the coconut milk and maple syrup and stir until well blended.
Use extra coconut oil to grease a cookie sheet.
Transfer the dough onto the cookie sheet and shape the dough into 6 round biscuits. You want them to be around half an inch or more thick. See photo for reference.
Pop them in the oven and let them cook for around 25 to 30 minutes. Make sure to keep an eye on them so they don't burn. (While you wait, you can prepare the whipped cream - see below).
Remove them from the oven when a butter knife comes out clean. Let them cool for 5 to 10 minutes, then remove from the cookie sheet and allow them to cool completely. This step is important because, otherwise, they may be a bit moist inside.
Serve at Room Temperature.
Scoop out the solid fat from the cans of coconut milk and place in a medium sized bowl. Save the liquid for a smoothie!
Add 1/4 Cup of maple syrup and blend with egg beaters or a hand blender. If you want a sweeter taste, add a bit more maple.
When you're ready to serve, slice the shortcakes if half (optional) and top with strawberries and whipped cream.
Best if served fresh. You can keep them at room temperature for 2 to 3 days or store in the fridge for the week. They also freeze well.
Enjoy the deliciousness friends! I hope you love it as much as I do.
If you give this recipe a try, let me know! Leave a comment and don’t forget to tag me on Instagram @mshealthesteem so I can see your creations. Enjoy!
Health and love,