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Oat Shortcakes with Summer Fruit

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  • Author: Joscelyn Abreu
  • Yield: 6 servings 1x


These shortcakes with mixed summer fruit are delicious enough to enjoy for dessert, yet wholesome enough to serve for breakfast as well. The shortcakes are made with a blend of flours, including oat and almond and topped with fresh fruit and a whipped yogurt cream. It’s vegan friendly and can be adapted to be gluten free as well.



Shortcakes with Fruit:

  • 1 cup gluten-free all-purpose or unbleached all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flourone !important; margin:0px !important;” /> in the blue bag)
  • 2/3 cup oat flour (can make your own by grinding rolled oatsone !important; margin:0px !important;” />*. Use certified gluten-free oats/flour if necessary.)
  • 1/3 cup almond flour or meal (can make your own by grinding slivered or whole almonds. Measure after grinding.)
  • 2.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons solid coconut oil or cold butter (can use refined coconut oilone !important; margin:0px !important;” /> for less coconut flavor)
  • 1/3 cup almond milk or other milk of choice
  • 3 tablespoons pure maple syrup, honey, or coconut nectar
  • 1 teaspoon vanilla
  • turbinado sugar for sprinkling, optional
  • yogurt cream or whipped cream
  • 34 cups fresh fruit of choice, sliced if necessary (berries, peaches, plums, cherries, etc. Can mix with a few tablespoons of honey, maple syrup, or sugar ahead of time to make syrup)

Yogurt Cream: (whipped cream recipe below)

  • 1/2 cup plain yogurt, any liquid drained (dairy-free or Greek)
  • 8 oz. cream cheese (dairy-free or regular) or mascarpone cheese, optional
  • 13 tablespoons pure maple syrup, honey, or other sweetener of choice (to taste)
  • 1/2 teaspoon vanilla

Whipped Cream:

  • 1 cup heavy whipping cream or 1–2 cans coconut cream or full-fat coconut milk (refrigerated overnight)
  • 23 tablespoons pure maple syrup, honey or other sweetener of choice, use more or less to taste


To Make Shortcakes:

  1. Preheat oven to 375ºF. Line a pan with parchment paper or a silicone baking mat and set aside.
  2. In a large mixing bowl, blend together flours, baking powder, and salt. Cut/blend in coconut oil/butter, until mixture is crumbly and no large chunks of fat remain. Mix in milk, sweetener, and vanilla, stirring just until combined. If dough is too dry, jut add a little more milk.
  3. Drop large spoonfuls of dough onto the baking sheet, leaving a few inches in between. I like the rustic look of drop shortcakes, but you can pat it into a smooth round if you prefer. Either way, it should make about 6 large shortcakes or 8 smaller ones. Sprinkle with turbinado sugar and place pan into the preheated oven. Bake 15–20 minutes, until lightly browned. Remove and let cool completely before topping with fruit and cream.
  4. Top cooled shortcakes with fresh fruit and yogurt cream. If you like syrupy fruit, you can macerate the fruit ahead of time in a few tablespoons of honey or maple syrup (sugar can also be used.) Makes 6 servings.


*You can make oat flour by grinding whole rolled oats in a coffee grinder, food processor, or grain blender. I find that my coffee grinder grinds the oats more finely than my food processor. Be sure to measure the oat flour after grinding.

  • Category: Gluten-Free, Vegan, Breakfast, Dessert