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
- 3–4 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
- 1–3 tablespoons pure maple syrup, honey, or other sweetener of choice (to taste)
- 1/2 teaspoon vanilla
- 1 cup heavy whipping cream or 1–2 cans coconut cream or full-fat coconut milk (refrigerated overnight)
- 2–3 tablespoons pure maple syrup, honey or other sweetener of choice, use more or less to taste
To Make Shortcakes:
- Preheat oven to 375ºF. Line a pan with parchment paper or a silicone baking mat and set aside.
- 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.
- 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.
- 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