Yes, it sounds a little contradictory. White whole wheat flour? But I promise such a thing actually exists — and it’s not just a combination of white (aka all-purpose) flour and regular whole wheat flour! Instead, it’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… And that lets the buttery flavor of your healthy strawberry shortcakes really shine!

Baking Powder and Soda: You’ll need both baking powder and baking soda. Watch you don’t mix them up! Chill the biscuits. Place the baking sheet with the biscuits into the freezer for 10 minutes while the oven preheats. Open one can of chilled coconut cream (or take the cream off the tops of 2 chilled cans of full-fat coconut milk) and spoon into medium sized mixing bowl (see more info below). Add agave nectar and vanilla. Traditional biscuit recipes, including shortcake, often include dairy butter and buttermilk. For this delish dessert, we'll use plant-based butter and create our own vegan version of buttermilk by adding apple cider vinegar (or lemon juice) to a non-dairy milk of your choice, such as oat, soy or almond milk.

What is vegan coconut cream?

Organically-grown strawberries taste better, are more nutritious, and are better for soil and environment than are conventionally-grown strawberries. Leftover shortcake biscuits will keep for up to 3 days at room temperature. The strawberries and coconut whipped cream will both keep for up to 5 days when stored in an airtight container.

Assemble the shortcakes right before you eat. Strawberry shortcake is best right after it’s assembled, so just assemble the cakes you plan to eat right away. Any leftover biscuits will keep in an airtight container at room temperature for 2 days. They also freeze well for up to a month! You can add an additional dollop of whipped cream and a small strawberry on top for decorative purposes too. I think it looks pretty if you do. Coconut cream: Just the cream, NOT milk. This can be bought as coconut cream or, if you can only find canned coconut milk, refrigerate and use the the solid white cream on top. Cornmeal– I love to make this recipe with medium-grind cornmeal. It adds a nice texture to the dough, but it’s not too coarse or crunchy. My go-to brands are Arrowhead Mills and Bob’s Red Mill. While most recipes call for refined all-purpose flour, we’re trying to make the ultimate healthy strawberry shortcakes… So you’ll skip that refined flour and use white whole wheat flour instead!

Ingredients:

In case you didn’t know, a shortcake is a sweet and crumbly biscuit or cake that has been leavened with baking powder or baking soda. Whipped Cream: You can use any store-bought or homemade dairy-free whipped cream, such as CocoWhip, canned plant-based whipped cream, plant-based whipping cream or aquafaba whipped cream. Butter: Dairy free butter can vary in texture. Some are soft right out of the fridge (like a margarine consistency), where as others are more firm and take time to soften to room temperature. Since we want the butter to be as cold as possible, the best dairy free butter to use for this recipe is the firm butter (like Earth Balance brand)

To make the biscuits, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, granulated sugar, baking powder, salt and baking soda in a large bowl, then add the cubed, cold butter. In a large liquid measuring cup, add the apple cider vinegar. Then, add the soy milk until it reaches the 1 cup line. Mix and allow this to sit to form vegan buttermilk. Place the buttermilk and a large mixing bowl in the freezer and allow these to chill for 10 minutes. All of this is possible thanks to Bob’s Red Mill …“I get by with a little help from my friends.” Right?Most shortcake recipes are made with drop biscuits on a baking sheet, while other more stylized shortcakes are rolled and cut into evenly matched biscuit circles. Let’s go over how to make the best ever healthy strawberry shortcakes! I learned a lot while developing this recipe, so I’m sharing plenty of nerdy tips and info with you to make sure you end up with the perfect strawberry shortcakes too. Cadbury History Timeline: 1987". Cadbury. Archived from the original on 2 October 2022 . Retrieved 2 October 2022.

A trio of flours, plus some tapioca starch, creates a dreamy texture that's crisp on top and tender in the middle. I've given lots of substitution suggestions, so feel free to experiment with what you have on hand. You can also use a good GF all-purpose blend in place of any or all of the flours listed here. I'd recommend Bob's Red Mill 1 to 1 GF all-purpose flour.

Recipe

Alternatively, use store-bought whipped cream or Cool Whip. You can also find vegan whipped cream made from coconut milk in many grocery stores nationwide. Assemble Those Shortcakes Oat/Soy milk: I prefer using oat milk or soy milk for the vegan biscuits as it tends to be a creamier milk. However, you can really substitute any plant-based milk 1:1 in this recipe like almond milk, rice milk, etc. frozen coconut oil or cold vegan butter– using a plant-based butter will get you a buttery biscuit that feels a little more traditional in flavor, but cold coconut oil works too. This flour blend, which consists of a blend of flour, starches, and xanthan gum, is perfect and has helped me create delicious, 100 percent gluten-free recipes over the years. It’s truly the best invention since [gluten-free] sliced bread! Almond milk– It adds moisture to the biscuit dough. I also brush almond milk on top of the biscuits to give them a nice crisp crust!