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!
3 cups strawberries, hulled and sliced
2 tablespoons raw sugar
2 tablespoons chopped mint leaves
- Combine sliced strawberries, sugar and mint in a bowl.
- Refrigerate for 2-3 hours.
Preheat oven to 400 F
- In a food processor mix together flour, sugar, baking powder and salt until well combined.
- Add the butter and pulse until you see fine crumbles.
- 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.
- On a lightly floured surface pat out the dough and divide into 8 equal biscuits.
- Line a baking sheet with parchment paper, place biscuits onto baking sheet and sprinkle with sugar.
- 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.
Serve 1 biscuit with 2 heaping spoon-fulls of strawberries and about 3/4 cup of whipped cream.