Celebrate the flavors of spring and summer with this delicious treat! Tender shortcakes are topped with juicy berries and whipped cream, all made a little healthier with natural sweeteners and dairy-free alternatives! Vegan friendly with gluten and refined sugar free options!
- 1 1/2 lbs. strawberries, hulled and sliced
- 3–4 tablespoons honey, maple syrup, or pure cane sugar (can use more or less, to taste)
- fresh mint + extra whole/halved strawberries for serving, optional
- 2 cups unbleached all-purpose flour (Gluten-Free: 1 1/3 cup gluten-free flour blend and 2/3 cup superfine almond flour)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup vegetable shortening or cold butter
- 1/3 cup milk of choice (May need a splash more, depending on flour and sweetener used. I used almond milk)
- 3 tablespoons honey or pure cane sugar
- 1 tablespoon apple cider vinegar or distilled white vinegar
- 1–2 tablespoons coarse raw sugar, optional
- In a large bowl, combine sliced strawberries with 3–4 tablespoons honey or sugar. Refrigerate while you prepare the rest of the recipe. When ready to serve, stir strawberries again. They should have released plenty of juice. If you want more sauce, lightly mash some of the berries with a potato masher or the back of a fork.
- Preheat oven to 400ºF. In a mixing bowl, combine flour(s), baking powder, and salt. Use a pastry blender or fork to cut butter/shortening into the flour until mixture is coarse and no large clumps of fat remain.
- In a glass measuring cup, combine milk with honey/sugar and vinegar. Pour milk mixture into flour mixture, stirring just until combined. If dough is dry, add a splash more milk to bring everything together.
- Divide dough equally into 4 large or 5–6 smaller portions. If dough is sticky, coat your hands with additional flour. Shape each portion into a ball, then use your hands to flatten tops and bottoms slightly. Biscuits should be on the thicker side, to make cutting in half easier; they will spread a little in the oven. Place each biscuit a couple of inches apart onto a lightly greased or parchment lined baking sheet. Bake in preheated oven for 15–20 minutes, or just until centers are set and edges are a light golden-brown. Let cool thoroughly before cutting.
- Open can of coconut cream and scoop the solid white cream into a mixing bowl, discarding the remaining liquid. Alternatively, you can use heavy whipping cream. Beat until cream is smooth and fluffy, then add sweetener and vanilla, continuing to beat until well combined.
- Carefully slice each biscuit in half and place bottom half onto a plate. Cover the bottom shortcake with a generous amount of strawberries and sauce and a dollop of whipped cream. Place the other half of the shortbread on top. Decorate with fresh mint leaves and whole/halved strawberries (optional) and serve. Makes 4–6 shortcakes.
- Category: Dessert, Vegan, Gluten Free