A plant-based twist on the UK classic: This vanilla-infused Strawberry Shortcake is layered with zesty lemon & mint strawberries, and whipped coconut cream. Gluten-Free & Refined Sugar-Free.
For the Shortbread:
- 1 1/4 cups (120 g) blanched almond flour
- 2/3 cup (80 g) gluten-free oat flour,* plus more for dusting
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar
- 1/4 teaspoon salt
- 1/2 cup (100g ) refined coconut oil, solid (or sub plant based butter; see note)
- 1/3 cup (2.6 ounces) full-fat canned coconut milk, plus more to brush on the dough
- 1 flax egg (1 tablespoon ground flax + 2 1/2 tablespoons water)
- 1/2 teaspoon vanilla extract
- Raw turbinado sugar, to sprinkle on top (Optional)
For the Strawberries:
- 2 cups (1 pint) sliced fresh strawberries
- 1 tablespoon coconut sugar, plus more to taste
- Grated zest of 1 lemon
- ½ teaspoon vanilla extract
- Leaves from 1 sprig of mint, chopped or torn into bits
For the Coconut Cream*:
- 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 & 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.
- Oat Flour: to make your own oat flour, add quick-cooking or rolled oats to a blender and blend on high for 30 to 45 seconds, until finely ground and fluffy
- Oil/Butter: I used plant-based butter instead of coconut oil in these shortcakes because it’s what I had on hand! If you plan to use butter, make sure it is as solid as possible. I recommend chopping the butter up and placing it in the freezer for 10 minutes before you cut it into the dough. Coconut oil is firmer at room temperature, but if it as soft you can pop it in the fridge (not the freezer – it’ll get too hard).
- Coconut Cream: if you don’t want to make your own coconut cream, you can buy a pre-mixed can from the store, or use another dairy-free whipped cream of choice!
- Excerpted from BAKERITA © 2020 by Rachel Conners. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.