Ingredients

The following ingredients have 6 Servings
  • 2 Cups Gluten-Free All-Purpose Flour
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
  • 1/2 Cup Vegan Buttermilk* (see notes)
  • 3 TB Vegan Butter (cold, cubed)
  • 16 oz Fresh Strawberries (sliced lengthwise)
  • 1 TB Granulated Sweetener (or preferred granulated sugar)
  • 1 15 oz Can Unsweetened Coconut Cream
  • ½ Cup Powdered Sweetener (or preferred powdered sweetener)
  • ½ Tsp Pure Madagascar Bourbon Vanilla Extract

Instruction

  • Prep the strawberries by slicing them lengthwise and gently tossing them together with the granulated sweetener. Set aside while you make the shortcakes.
  • Preheat the oven to 425°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and sweetener. Then add in the cubed butter, buttermilk, and vanilla extract.
  • Use your hands to break up with cold butter and knead the dough until you get a thick, rollable dough.
  • Roll the dough out to about a 1-inch thickness before cutting 6, 3-inch round biscuits.
  • Brush the tops of the shortcakes with non-dairy milk and add a sprinkle of granulated sweetener if desired before baking the shortcakes on a Silpat or parchment paper lined baking sheet for about 15 minutes until the tops are lightly golden brown.
  • While the shortcakes are baking, you can whip together the whipped cream. Follow the instructions for coconut whipped cream here or marshmallow fluff here.
  • Remove the shortcakes from the oven and allow them to cool on a wire rack before slicing them.
  • To assemble the strawberry shortcakes, slice each round biscuit, add a dollop of whipped cream, a few strawberry slices, another dab of whipped cream before adding the top biscuit half. Now top the shortcake with more whipped cream and strawberry slices.