12Medium or large strawberriesthinly sliced (about 1/4 - 1/8 inch thick)
1tspof Lemon zest
½tsp.Granulated white sugar
Sweet Oat Biscuits
½T.Apple cider vinegar or white vinegar
1/2c.Regular or gluten-free all purpose flourI use Bob’s Red Mill
1T.Coarse sugar such as turbinadoregular white sugar can be used, as well
2T.COLD non-dairy butterI use Earth Balance
Lemon Coconut Whipped Cream
13-14oz.Can of full fat coconut milkchilled at least 6 hours in the fridge
1T.Fresh lemon juice
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.
Next, it's time to bake up them biscuits! Preheat your oven to 450 degrees.
In a small bowl, combine the almond milk and vinegar and then set it aside.
Meanwhile, whisk together the 6 dry ingredients listed.
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.
Create a well in the middle of this dry mixture and add 1/4 cup of the milk and vinegar mix. Stir gently.
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.
Drop four equal sized mounds of dough on an ungreased baking sheet. With clean and dry hands, round out the edges.
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.
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.
This recipe works best if it's served immediately after making.
If you don't want to (or can't) add extra sugar to your strawberries, just mix up the plain strawberries with the lemon zest.
When making the whipped cream, don't forget to chill your glass or metal mixing bowl in the freezer for at least 10-15 minutes - this is crucial for proper turn out!
Feel free to add a little bit of extra lemon zest to the top of each shortcake for pretty presentation.
I like to serve my shortcakes in taller glass dishes, but you can assemble these in ramekins or simply on small plates.