Description
This easy Strawberry Shortcake recipe features fresh, juicy strawberries, fluffy plant-based cream, and soft, tender plant-based biscuits. With simple ingredients and customizable options, it’s a delightful, fresh dessert perfect for any time of year. Enjoy a balance of light creaminess, natural berry sweetness, and tender biscuits in every bite.
Ingredients
Scale
Strawberries and Topping
- 2 cups fresh ripe strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Biscuits
- 2 cups gluten-free all-purpose flour blend
- 1 tablespoon baking powder (natural gelling agent)
- 1/2 teaspoon salt
- 1/4 cup plant-based butter, cold
- 2 tablespoons sugar
- 3/4 cup plant-based milk
- 1 tablespoon apple cider vinegar
Plant-Based Cream
- 1 cup plant-based cream, chilled
- 1 teaspoon vanilla extract (natural)
- 1 tablespoon sugar
Instructions
- Prepare the Strawberries: Wash and hull the strawberries, then slice them thinly into bite-sized pieces. Toss the sliced strawberries with sugar and lemon juice. Set aside to macerate, allowing the berries to release their natural juices while you prepare the biscuits.
- Make the Fluffy Biscuits: In a large bowl, combine gluten-free all-purpose flour blend, baking powder (natural gelling agent), and salt. Cut in the cold plant-based butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in sugar, then add plant-based milk mixed with apple cider vinegar. Gently mix until the dough just comes together; avoid overmixing to keep the biscuits tender.
- Bake the Biscuits: Preheat the oven to 425°F (220°C). Drop dollops of dough onto a parchment-lined baking sheet or roll out and cut for uniform biscuits. Bake for 12 to 15 minutes until golden brown. Let the biscuits cool slightly before assembling.
- Whip the Plant-Based Cream: In a chilled bowl, whip the plant-based cream with vanilla extract (natural) and sugar until soft peaks form, creating a light and airy texture.
- Assemble Your Strawberry Shortcake: Slice warm biscuits in half horizontally. Spoon a generous layer of the macerated strawberries onto the bottom half, add a dollop of whipped plant-based cream, and place the biscuit top back on. Finish with extra berries and cream on top for an attractive presentation.
Notes
- Use ripe, juicy strawberries for the best flavor and natural sweetness.
- Do not overmix biscuit dough to ensure tender, fluffy biscuits.
- Keep plant-based cream chilled before whipping to maintain structure.
- Serve shortly after assembly to prevent biscuits from becoming soggy.
- Lemon juice added to the berries and cream balances the sweetness perfectly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Strawberry Shortcake, Plant-Based Dessert, Gluten-Free Dessert, Fresh Berries, Vegan Shortcake
