Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!
Biscuit. Berries. Fluff. Repeat.
And when I say biscuit I’m talking tender, subtly sweet, just the right amount of crumbly shortcake. And not just plain old berries, but sweetened-up strawberries syrupy enough to double as a sauce. And creamy, whippy fluff of the coconut variety, or yogurt if you are trying to pass this stack off as breakfast.
This is Vegan Strawberry Shortcake, and this is textural contrast level: EXPERT.
A few weeks back I forced you my dear insta-fam to choose between chocolate cream pie and strawberry shortcake. It wasn’t really a fair race – chocolate vs. non-chocolate? those berries had no chance. Pie = done (and well loved!). So now it’s berry shortcake time.
Does it annoy you too that this dessert calls itself cake when it’s sooooooooo not cake?
Strawberry shortbiscuit? Strawberry shortscone? I could handle either of those. This is not fluffy, not frosted, not cake by my definition. But after bite one all my objections melted away and I just wanted to devour every crumbly, sauce-soaked bit of this (not) cake creation.
Also why not blueberry shortcake? Or raspberry shortcake? Okay okay, I’ll stop protesting already. But if you think about it, it really isn’t fair. Plus how pretty would blueberry shortcake be…
The shortcake. I tested this part many ways, and I am very in love with the final taste and texture. I included lots of options because I know how some you love oat flour and/or hate tapioca starch, but I HIGHLY recommend sticking to the original. It is moist and light and perfectly biscuit-crumbly. Any of the options will make for a more dense, less rich shortcake.
Here’s what we’ve got:
- oat flour
- almond flour (key for moisture and texture)
- tapioca starch
- baking powder
- salt
- maple syrup (just a little bit)
- vanilla
- non-dairy yogurt (so they’re oil-free!)
Baking these cakes at a higher heat is key for the texture too, that’s what creates the crusty exterior but still soft interior. And a brushing of maple syrup on the outside plus a couple of (carefully watched!) minutes on broil at the – hello GOLDEN brown.
The berries. The real star of this summer treat. Take the brightest most in-season berries you can find. Drizzle them with maple syrup (or not). Refrigerate for a while to get those juices flowing. And friend, you are on your way to some seriously good saucy berry stuff.
The fluff. You could just use coconut whipped cream. Or you could use (non-dairy) yogurt for a slightly healthier option. Or you could mix the two and create a dreamy creamy coyo combination that I am currently crushing on.
And I’m not saying I have replaced the whipped cream with vanilla ice cream to take this from dessert to DESSERT…but I’m not saying it would be a bad idea either.
There is no non-messy way to eat these strawberry stacks. As long as there’s fluff, berry, and biscuit in every bite though, the mess doesn’t matter.
Happy strawberry shortcake-ing to you!
Vegan Strawberry Shortcake
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 shortcake 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!
Ingredients
Shortcake
- 1 cup oat flour
- 1 cup almond flour*
- 1/4 cup tapioca starch**
- 2 tsps baking powder
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup non-dairy yogurt
Strawberries
- 1 pound strawberries, sliced
- 1 tbsp maple syrup (optional)
Coconut whipped cream***
- Coconut cream (solid part from 1-2 cans full fat coconut milk that have been chilled overnight)
Instructions
- Preheat the oven to 400F.
- In a mixing bowl, combine the oat flour, almond flour, tapioca starch, baking powder, salt, vanilla, and maple syrup.
- Mix with a fork until crumbly.
- Add the yogurt and continue mixing with your hands until combined. Do not over mix.
- Transfer onto a floured surface and gently press into a rectangle about 1 inch thick.
- Use a biscuit/cookie cutter (or mason jar lid) to cut into circles 2-3 inches in diameter.
- Arrange on a baking sheet lined with parchment paper. Optional: brush the tops with maple syrup for extra golden shortcakes.
- Bake for 15 minutes at 400F. Then turn the oven to broil and bake for an additional 1-2 minutes until golden brown on top. Watch them carefully, they can burn quick.
- Remove from the oven and cool.
- Toss the strawberries with the maple syrup and set in the fridge for at least 10-15 minutes to get juicy.
- Whip the coconut cream with a hand mixer until smooth and fluffy.
- Slice the shortcakes in half (a bread knife works best!).
- Layer with strawberries and coconut whipped cream.
- Enjoy!
Notes
* You can use more oat flour, but the shortcake will be a bit dry/crumbly. **You can substitute with cornstarch or arrowroot starch. Or even 2 flax eggs (2 tbsp ground flax + 4 tbsp water). ***Or use coconut yogurt instead (I love the Coyo brand!)
Nutrition
- Serving Size: 1 serving
- Calories: 371
- Sugar: 9g
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
Keywords: vegan, gluten free, summer, dessert, baking
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