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Easy Strawberry Shortcakes

It’s strawberry season here!! And what better way to enjoy fresh field strawberries than strawberry shortcake with light & fluffy coconut whip cream? Feel free to grab a can of your fav whip cream from the store, or use our recipe to make your own.


  • 1cup+2tbsp almond flour

  • 6tbsp tapioca flour or arrowroot

  • 1/2tsp baking powder

  • 1/4tsp sea salt

  • 1/4cup coconut oil/palm shortening/vegan butter (we used coconut oil)

  • 1/4cup milk of choice (we used unsweetened almond milk)

  • 1tbsp maple syrup (or you could use honey but it would no longer be vegan)

  • 1/2tbsp ground flax

  • 1/2tsp vanilla

  • Optional, but we also used 1/8tsp vanilla bean powder (you could also use some seeds scraped from a vanilla bean)

For serving:

  • Dairy-free whip cream or ice cream of your choice (

  • Fresh strawberries, cut into quarters (or if you only have frozen, you could cook some down into a delicious jam/syrup!)

  • Optional: cane sugar to sprinkle on your cut strawberries to soften & sweeten them and also create a juicy syrup.


  1. Pulse everything in your food processor until it comes together

  2. Divide into 3-4 balls, and place on a parchment lined baking tray. Press down slightly. A green cookie scoop made 3 portions for us.

  3. While your oven preheats to 350F we popped them into the fridge to firm up since our coconut oil was pretty soft, from being in a hot kitchen. The colder your fat is, the flakier your scones/biscuits/shortcakes will be.

  4. Optional: just before baking, we brushed each shortcake with some almond milk, and sprinkled them with some cane sugar, to help them brown in the oven.

  5. Bake for 21-24 minutes until golden brown

  6. Let cool, then slice, top & enjoy!!!


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