Easy Strawberry Shortcake (vegan & gluten-free)
This Easy Strawberry Shortcake recipe features light & tender gluten-free biscuits with vegan whipped cream and juicy strawberries. The perfect summer treat!
Equipment
Ingredients
Biscuits
- 1 ½ cup oat flour, use certified GF if needed
- ¾ cup almond flour, blanched
- 1 tablespoon baking powder
- ½ cup non-dairy yogurt, unsweetened & unflavored
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, refined
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- vegan whipped cream, or non-dairy vanilla yogurt
- strawberries, sliced
Instructions
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Make the biscuits by adding all of the ingredients to a bowl and mix until combined.
- Use a cookie scoop to scoop out the dough and place on the baking sheet. Slightly flatten with your hands, but not too much otherwise they'll be flat.
- Bake for 13 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
- Slice the biscuits in half, then top with vegan whipped cream and strawberries.
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