Strawberry Shortcake

GF & V 🍓🥥✨

Makes 4 large shortcake wedges

These gluten-free & vegan shortcakes are tender & lightly sweet. Serve with juicy macerated strawberries and coconut whipped cream for a classic summer treat.

Ingredients

• 1½ cups almond flour

• ½ cup tapioca starch

• 2 tsp ground flax

• ½ tsp baking powder

• ⅓ tsp sea salt

• ⅓ cup (53g) cold coconut oil, palm shortening or vegan butter

• ⅓ cup cold water

• 4 tsp maple syrup

• ½ tsp vanilla

Instructions

1. Preheat oven to 350F & line a baking sheet with parchment

2. Add dry ingredients to a food processor & pulse until combined

3. Add the oil or butter and pulse until the largest pieces are about pea-sized

4. Add cold water, maple syrup, & vanilla and pulse until a dough forms

5. Chill dough for 15–20 min, then gather into a ball and gently press into a thick round

6. Cut into 4 wedges & transfer to the prepared baking sheet

7. Optional: Brush with maple syrup & sprinkle with coarse sugar (cane or turbinado work well here!)

8. Bake for 22–24 min, until golden brown

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

Macerated Strawberries

• 2½–3 cups sliced strawberries

• 1 tbsp maple syrup

• 1 tsp lemon juice

• ½ tsp vanilla

• pinch of sea salt

Toss together & let sit for 30–60 minutes before serving

Coconut Whip Cream (or use store-bought)

• 1 can full-fat coconut milk, chilled in the fridge overnight

• 1/2 tsp vanilla

• 2 tbsp maple syrup

Scoop the thick cream from the top of the can into a bowl, leaving the liquid behind. Add vanilla & maple syrup and whip until smooth and creamy. Use immediately or chill until thickened.

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