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Strawberry Shortcake – Vegan and Gluten-Free

I’ve talked about my struggles with baking allergen friendly on here before. It’s not always easy for me BUT I finally hit a recipe out of the freaking park and to the moon, at least!!! And, to boot, it was a recipe where I needed to sub ingredients!!

So here’s the story (from A to Z, jk jk), We are vacation this week with my whole family. Being at a vacation home, in a completely different state with a long train ride home, meant I wasn’t about to buy a ton of stuff at the grocery store that I’d need to lug home. Luckily whenever we vacation with my family we make sure to rent a home/hotel room with at least a kitchenette so that we can cook and bake as much as possible to avoid going out to eat all the time. It’s great for me because finding restaurants I can eat at and stay completely dairy-dairy and gluten-free is tough. I couldn’t tell you how many times I end up splurging on dairy because it’s difficult to have the dish without it or I’m just too lazy to explain. Being able to make a recipe and cook at our vacation spot is just so relaxing for me. I know my family and they know my food requirements. I don’t need to worry about a chef in the back of the restaurant making something full of gluten when I specifically asked for gluten-free.

Since we are here for the holiday I wanted to make dessert for Easter. My mom cannot eat eggs so I needed to find a recipe where everyone was able to eat it. I searched and searched and read through each recipe to make sure it was something doable.So, this week with making a dessert, it was nice to be able to go into a store and pick out the ingredients. Baking is also my happy place! I finally decided to look for JUST can eggless recipe so that I could sub out regular flour for an all-purpose gluten-free flour. That made my search a bit easier. So, I finally found THE ONE, from The Food Network.

This was an eggless recipe already, I subbed out the flour and decided to make it dairy free as well. Here is what I subbed out:

  • The flour All-Purpose Flour for -> Pillsbury gluten-free flour
  • The Whipping Cream for -> 1 Can of Full-Fat Coconut Milk
  • Whipped Cream Recipe for -> The Minimalist Bakers Recipe


Print Recipe
Felice's Strawberry Shortcake - Gluten-Free and Vegan
This is a recipe I found on foodnetwork.com by. The whipped cream recipe is from The Minimalist Baker
strawberry shortcake
Prep Time 1 hour
Servings
Ingredients
Strawberry Shortcake
Coconut Whipped Cream
Prep Time 1 hour
Servings
Ingredients
Strawberry Shortcake
Coconut Whipped Cream
strawberry shortcake
Instructions
  1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add blended coconut milk and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  4. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally
  5. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped Cream
  1. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
  2. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
  3. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
Recipe Notes

I was a little skeptical of how it'd come out especially after my hubby made a comment about the taste of the biscuits. What a pain in the you-know-what he is! But, after adding a bit of flour to the whipped cream and re-blending it I had my Mom try a dish. Drumroll, please! She RAVED about it! That's quite the compliment coming from her.  I'm so glad it was a hit!! There was some great feedback too. I was told the biscuits could use a bit more salt and we the whipped cream could have used a little bit of vanilla. But, overall a great recipe!!

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