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Vegan Strawberry Shortcake

This All American holiday calls for some All American Dessert, Vegan Style. It has been quite some time since I have had Strawberry Shortcake, so I was looking forward to making this dessert that I absolutely loved as a child.

My Vegan version of strawberry shortcake ended up being accidentally Gluten Free too! I tried my hand at some quinoa flour and I was very happy with the results. While baking my buiscuits smelled like cookies, and they even looked like cookies when they came out of the oven, however once I tasted them they were not too sweet, which means they could also be used for a savory dish. Quinoa flour has a unique taste, but in my mind this flour from Bob’s Red Mill can replace baking flour anyday.

I only had strawberries on hand the day I made this dessert, but would have loved to make this a true Red, White and Blue recipe with some blueberries or even raspberries. Happy 4th of July!

Vegan Strawberry ShortcakeStrawberries

3 cups strawberries, hulled and sliced
2 tablespoons raw sugar
2 tablespoons chopped mint leaves

  1. Combine sliced strawberries, sugar and mint in a bowl.
  2. Refrigerate for 2-3 hours.

1 1/2 cups Quinoa FlourBuiscuits Hot Out Of The Oven
1/4 cup raw sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons Vegan butter, cut into cubes
1/2 cup unsweetened almond milk

Preheat oven to 400 F

  1. In a food processor mix together flour, sugar, baking powder and salt until well combined.
  2. Add the butter and pulse until you see fine crumbles.
  3. With the food processor running add the almond milk and keep running until the dough forms and is pulling away from the side of the bowl.
  4. On a lightly floured surface pat out the dough and divide into 8 equal biscuits.
  5. Line a baking sheet with parchment paper, place biscuits onto baking sheet and sprinkle with sugar.
  6. Bake for 16-18 minutes, or until golden brown. Allow biscuits to cool on baking sheet for 3 minutes before transfering to a cooling rack.

Soy Whipped Cream

Serve 1 biscuit with 2 heaping spoon-fulls of strawberries and about 3/4 cup of whipped cream.

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