Ingredients
Equipment
Method
- Toss the strawberry slices with maple syrup and lemon juice. If using, stir in the liqueur and a few finely chopped mint or basil leaves. Leave at room temperature for 20–30 minutes to become glossy and juicy, stirring once. Refrigerate if holding longer.
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Whisk together the gluten-free flour, coconut flour, almond flour if using, coconut sugar, baking powder, salt and zest.
- Add the cold vegan butter and cut it into the dry ingredients until the mixture resembles coarse crumbs with some pea-size bits. Stir the vanilla into ⅔ cup coconut milk.
- Add the coconut milk mixture and fold just until a shaggy, cohesive dough forms. Allow 3–5 minutes for the coconut flour to absorb liquid. If dry patches remain, add 1 tablespoon extra coconut milk at a time, up to 3 tablespoons; dough should hold together when gently pressed, not pour or crumble.
- Gather the dough on a lightly floured surface and pat to about 1 inch thick without kneading vigorously. Chill for 15–20 minutes. Cut six rounds with a 2½-inch cutter; press scraps together gently once. Arrange 2 inches apart on the sheet.
- Bake for 15–18 minutes, until the shortcakes have risen, have lightly golden edges, and feel set at the center. If needed, add 2–3 minutes. Rest on the baking sheet for 5 minutes, then transfer to a rack for 5–10 minutes more.
- Place the very cold coconut cream in a chilled bowl and beat until smooth and airy. Add powdered maple sugar and vanilla bean seeds; beat just until softly peaked. If using, fold in thick dairy-free yogurt gently. Coconut creams differ in whipping behavior; for defined piping, use plant-based heavy cream labeled suitable for whipping.
- Split each warm-but-not-hot shortcake using a serrated knife. Spoon juicy strawberries and generous cream over the bottom, replace the top, and add more cream and berries. Serve immediately with a little reserved berry syrup.
Nutrition
Notes
Moist, non-crumbly biscuits: Coconut flour absorbs considerably more liquid than ordinary flour. The small quantity and short rest help prevent dryness; use the dough’s soft, cohesive texture as your guide and add coconut milk gradually if necessary.
Flour and binders: Choose a gluten-free flour blend that already contains xanthan gum. The blend supplies the binder, so do not add extra gum. Almond flour adds tenderness; for a variation without almond flour, replace the 2 tablespoons almond flour with 2 tablespoons of the same gluten-free baking flour.
Why cold vegan butter matters: Keep the butter firm until the biscuits enter the oven. The cold pockets create a delicate biscuit-style crumb; overworking the dough or warming the butter can make it heavy.
For lovely strawberries: Ripe berries need little sweetening. A spoonful of maple syrup brings out their juices while lemon keeps the flavor bright. Fresh mint or basil and a splash of liqueur are optional finishing accents, not requirements.
For coconut cloud cream: Refrigerate the coconut cream well and use only the thick portion if your product separates. Very soft cream tastes delicious spooned over warm shortcakes; a commercial dairy-free whipping cream is more consistent for piping.
To make ahead and store: Keep baked, cooled biscuits in an airtight container for up to 2 days or freeze up to 2 months. Rewarm briefly at 300°F (150°C) if desired. Refrigerate strawberries and whipped cream separately for up to 24 hours, then assemble just before serving.
Allergens and vegan ingredients: Use a vegan butter free of dairy ingredients and a certified gluten-free flour blend; check all packaged ingredients for gluten and other allergens as needed. Choose unsweetened coconut cream or dairy-free whipping cream when keeping the base naturally sweetened. Optional liqueurs may contain added sugar; check their vegan and gluten-free suitability. The almond flour contains tree nuts unless omitted; replacing it does not by itself make every ingredient nut-free. Nutrition is an estimate for one assembled shortcake, using coconut cream, lemon zest and 1 tablespoon maple sugar. Optional almond flour, liqueur, herbs and yogurt and any extra coconut milk are excluded; brands and portions vary.
