Since I was a little girl, I’ve had two favorite desserts: one being chocolate chip cookies (me and everyone else, right?!) and the other being strawberry shortcake. In retrospect, I think the latter was influenced by my love for the Strawberry Shortcake cartoons and the dolls…
… and also by my mom’s gorgeous and delicious-looking strawberry shortcake cake cover that sat on our kitchen counter throughout most of my childhood. It was one of my favorite things in our kitchen! This is what it looked like:
So of course, being surrounded by so much strawberry goodness everywhere I turned, strawberry shortcake was the obvious choice when it came to naming a favorite dessert.
Now, before I share the recipe for my own version of this glorious strawberry treat, let’s talk quickly about the options we have for the strawberry shortcake base…
Others who also love strawberry shortcake seem to insist that it needs to be made with a particular type of cake – usually either angel food or pound cake. I was never super picky in that regard as a kid, just so long as bright red strawberries were involved! As I grew older, however, I actually became partial to the slightly less sweet biscuit base for this dessert, which created a nice balance with the sugary strawberries and whipped cream.
Thus, the recipe you see below was born! I went with a lightly sweetened oat biscuit here, which goes marvelously with the strawberries and bright and fresh lemon whipped cream. So many lovely flavors and textures, all in one easy recipe. I hope you love it as much as I do!
This is how you make it…
1. First, place all ingredients for the strawberries in a bowl, gently stir, cover with plastic wrap and place in the refrigerator while you prep the oat biscuits and whipped cream.
2. Next, it’s time to bake up them biscuits! Preheat your oven to 450 degrees.
3. In a small bowl, combine the almond milk and vinegar and then set it aside.
4. Meanwhile, whisk together the 6 dry ingredients listed.
5. Next, add the cold butter to the dry mixture and mix it in with your fingertips until the butter chunks are pea sized or so.
6. Create a well in the middle of this dry mixture and add 1/4 cup of the milk and vinegar mix. Stir gently.
7. Then, add half of the remaining milk mixture and gently stir again. You want a dough that is not too sticky or runny, so decide at this point whether or not you need the last couple tablespoons of milk. I usually don’t.
8. Drop four equal sized mounds of dough on an ungreased baking sheet. With clean and dry hands, round out the edges.
9. Bake for 10 – 12 minutes or until the highest peaks of the biscuits turn a light brown color. Best if served immediately, if possible.
10. While the biscuits are baking, whip up the whipped cream! If you haven’t already, chill a glass or metal mixing bowl in the freezer for at least 10-15 minutes.
11. Next, without shaking it, remove the can of chilled coconut milk from the fridge.
12. Open the can carefully and remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.
13. To that bowl add the powdered sugar, lemon juice and lemon zest and then mix on high with a hand mixer or stand mixer for about 1 minute or until stiff peaks form.
14. Place the whipped cream in the fridge until you need it.
Now we assemble…
Once the strawberries, biscuits and whipped cream have all been prepped, assemble the shortcakes! I like to use cute little dessert bowls for serving, but feel free to use plates if you feel like it. This dessert is so pretty, it won’t really matter to the your guests!
First, slice the biscuits length-wise and place the lower half in your serving vessel.
Next, place ¼ of the strawberry mixture along with some of the juice on that biscuit half.
Then, spoon a generous dollop or two of the whipped cream…
Lastly, add the top half of the biscuit.
Repeat this process with the remaining three biscuits.
That’s all, folks! Hearty yet fluffy oat biscuits with sweet strawberries and fresh lemon whipped cream… mmmm…. Truly delightful and delicious!
If you decide to give this recipe a try, please let me know your thoughts in the comments below.
Vegan Strawberry Shortcake with Lemon Whipped Cream
Makes 4 Servings
For the Strawberries
- 12 Medium or large strawberries, thinly sliced (about 1/4 – 1/8 inch thick)
- 1 tsp of Lemon zest
- ½ tsp. Granulated white sugar
- 1 T. Cold water
- 1 T. Maple syrup
Sweet Oat Biscuits
- ½ c. Almond milk
- ½ T. Apple cider vinegar or white vinegar
- 1/2 c. Regular or gluten-free all purpose flour (I use Bob’s Red Mill)
- ½ c. Oat flour
- ½ T. Baking powder
- ½ tsp. Baking soda
- ¼ tsp. Salt
- 1 T. Coarse sugar such as turbinado (regular white sugar can be used, as well)
- 2 T. COLD non-dairy butter (I use Earth Balance)
Lemon Coconut Whipped Cream
- 13-14 oz. Can of full fat coconut milk, chilled at least 6 hours in the fridge
- 1/3 c. Powdered sugar
- 1 tsp. Lemon zest
- 1 T. Fresh lemon juice