Dairy-Free Strawberry Shortcake
Strawberry Shortcake has always been a beloved summer staple in my household. Growing up, my mom would bake fresh biscuits, topped with generous dollops of homemade whipped cream and juicy strawberries. Now, I’m excited to carry on this delicious tradition in a dairy-free way with my own family! Strawberry picking with my kids is one of our favourite summer activities, and whenever we have a few strawberries left (they usually devour most of what they pick), I transform them into a delightful strawberry chia jam and whip up these Dairy-Free Strawberry Shortcakes. These shortcakes are the perfect combination of nostalgia and modern, dairy-free goodness, and I can’t wait to share the recipe with you!
Dairy-Free Strawberry Shortcake Recipe
Prep time: 20 minutes | Baking time: 15 minutes | Makes 8 Dairy-Free Strawberry Shortcakes
Ingredients
- 4 cups strawberries, quartered
- ½ cup coconut sugar, divided
- ¼ cup coconut milk at room temperature (I used the liquid that was left in the bottom of to coconut cream can but any milk will work)
- ½ cup coconut oil, melted
- 1 egg, at room temperature
- ½ tsp vanilla extract
- 2¾ cups spelt flour, divided
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- ½ tsp cardamom
- ½ tsp salt
- 1 14-oz can full-fat coconut cream
- ½ cup icing sugar
- 1 tbsp tapioca flour
Directions
- Place the can of coconut milk at in the coldest place of the fridge overnight along with the bowl and beater you will use.
- Place the strawberries and ¼ cup sugar in a bowl, mix and set in the fridge. This allows the strawberries to release their juices.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Whisk the nut milk, ½ cup coconut oil, egg, and vanilla in a medium-sized bowl.
- Mix ¼ cup coconut sugar, 2½ cups spelt flour and baking powder, baking soda, cinnamon, cardamom and salt in a large bowl.
- Add wet ingredients to the dry ingredients and mix until everything is incorporated and rest for 5 to 20 minutes in the fridge until firm.
- Roll the dough until roughly 1cm thick. Use the remaining ¼ cup of flour to prevent the dough from sticking to the surface or rolling pin. Using a cookie cutter or lightly floured cup, roughly 3-inch, cut into circles. Re-roll the dough as needed. Place the spelt biscuits two stacked on top of each other, on a lined baking sheet and bake for 15 minutes. This makes 8 biscuits.
- Open the coconut milk and scrape off the cream at the top into the chilled bowl, save the water for a smoothie. Add tapioca flour and powdered sugar and whip until smooth. Enjoy right away or store in the fridge.
- Remove the strawberries from the fridge and either leave them as is or mash slightly.
- To assemble the Dairy-Free Strawberry Shortcake: Cut the spelt biscuits in half and place ½ a spelt biscuit on the plate. Layer with strawberries, cream, ½ spelt biscuit, strawberries and cream and enjoy.
Note: I have always struggled to make coconut whip and it only started working for me once I bought canned coconut cream vs canned coconut milk. If you can’t find coconut cream, you might have to use 3 cans of full-fat coconut milk to get enough cream to make the whip. If you don’t follow a vegan or dairy-free diet, you can certainly use regular whipped cream. This recipe is also delicious with vanilla or chocolate ice cream!
Health Benefits of Strawberries
Strawberries aren’t just delicious, they’re also a little powerhouse of health benefits! These juicy red gems are loaded with vitamin C, giving your immune system a fabulous boost while its high antioxidant level keeps those pesky free radicals at bay. Packed with dietary fibre, strawberries help keep your digestion smooth and your blood sugar in check. They’re also rich in minerals like manganese and potassium, which are great for strong bones and keeping your blood pressure balanced. Plus, the anthocyanins in strawberries have been shown to support heart health by reducing inflammation. So, not only do strawberries taste like summer, but they’re also a sweet way to keep you feeling your best!
Health Benefits of Coconut
Coconut isn’t just a tropical treat; it’s the unsung hero of my Dairy-Free Strawberry Shortcake recipe! Coconut milk is the perfect alternative to traditional whipped cream, offering a creamy texture while being dairy-free. It’s rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are known to boost energy levels and support brain health. Coconut also contains antioxidants that protect your cells from damage and bolster your immune system. Plus, its high fibre content aids in digestion and helps keep you feeling full longer. So, when you whip up this Dairy-Free Strawberry Shortcake with coconut milk, you’re not only indulging in a delicious dessert but also treating your body to some fantastic health benefits!
Virtual Cooking Class: Celebrate Strawberries
Join me for a delicious virtual corporate cooking class where we’ll celebrate the bounty of strawberry season with two irresistible recipes! In my Celebrate Strawberries virtual cooking class, we’ll whip up a fresh Strawberry Arugula Salad with Strawberry Balsamic Vinaigrette, perfect for summer gatherings, and a heavenly Strawberry Rhubarb Crisp that captures the essence of the season. Strawberries are at their peak in June and July in North America, so let’s make the most of these sweet, juicy berries!
Virtual cooking classes are fantastic for team building, especially in the summer, offering a fun and interactive way to connect with colleagues. Don’t miss out on these delicious creations and the chance to bond over food and fun! Book your spot now and let’s cook up some summer goodness together! Reach out to me at info@jesselanewellness.com or check out my Corporate Wellness page for more details.
A Berry Delicious Recipe Roundup
Strawberry Banana Smoothie
This Strawberry Banana Smoothie smoothie is summer in a sip! Creamy without any dairy, it’s a delicious vegan treat perfect for breakfast, snacks, or even lunch. Whether you’re lounging by the pool, hitting the beach, or simply enjoying a sunny day at home, this smoothie is the ultimate companion to beat the summer heat.
Blueberry Lemon Meringue Roulade
The Blueberry Lemon Meringue Roulade is a delightful, airy dessert that strikes a perfect balance between tangy and sweet flavours. Sweetened with natural sugar substitutes and crafted to be gluten-free and grain-free, this treat is bursting with nutrition! Despite its elegant appearance, the Blueberry Lemon Meringue Roulade is surprisingly simple to create, guaranteeing to impress your guests with its deliciousness and visual appeal.
Raw Blueberry Cheesecake
Creating raw cheesecakes during the summer is a joy for me, and among my favourites is the Raw Blueberry Cheesecake. This delightful treat features a chewy base made from gluten-free dates and pecans. It also features a deliciously creamy vegan blueberry cashew cream cheese topping. The blend of flavours and textures is simply divine, offering a taste experience that rivals traditional cheesecakes!
