Vegan Strawberry Shortcake
Vegan, gluten free, refined sugar-free, dairy-free, high fiber
Here is my easy strawberry shortcake recipe made with simple pantry ingredients. My tender vanilla scented oat cookie crust is somewhere between a biscuit and a scone: crumbly and crispy, not overly sweet. The base holds up to the toppings of dolloped, cold, vegan whipping cream and soaked strawberries with a hint of lemon. Topped off with another shortcake crust and a sprig of fresh mint - this charming dessert is a crowd pleasers on a warm day. Bake a batch for a refreshing snack or lovely dessert for family and friends.
Vegan Strawberry Shortcake
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Crust
3 cups oats
4 tablespoons coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
Topping
2 cups fresh strawberries
1 tablespoon coconut sugar
1 teaspoon lemon juice
vegan whipped cream
fresh mint leaves
Makes 12 shortcakes
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Instructions
1. Preheat oven to 350ºF/180ºC. Prepare 2 cupcake tins using coconut oil to coat the bottoms and sides for a non-stick surface.
2. Using a blender chop whole oats for about 30 seconds to make a rough-cut oat flour. Place oats into a bowl and add coconut oil, maple syrup, vanilla, salt and baking powder. Stir well to combine.
3. Scoop 1 tablespoon of oat-crust-mixture into each cupcake tin. Press down firmly with your fingers to compress the cookie crust. Bake for 12 minutes. When finished baking, place in the refrigerator to cool completely before adding next layers.
4. Rough chop fresh strawberries and place into a bowl with coconut sugar and lemon juice. Toss to combine.
5. Assemble shortcakes using one bottom cookie crust base topped with 3 tablespoons cold whipped cream and 2 tablespoons strawberry topping. Pour extra juice on top and add a sprig of mint. Top the cake with another cookie crust.
6. Serve freshly assembled. Keep components separate until ready to serve.
Photos by Brian Byllesby
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