I did quite a bit of research for this recipe but ended up having to do just a couple of tweaks to the recipe before it was perfect. Let’s not waste any time. On to the shortcakes! This recipe is simple, using easy-to-master methods and 10 basics ingredients you likely have on hand right now. Plus, they come together in less than 1 hour! The shortcakes are adapted from my Best Damn Vegan Biscuits – a reader favorite. I made a few modifications, including a thicker vegan “buttermilk” of coconut milk instead of almond milk. And I made them gluten-free with a mix of my gluten-free flour blend, almond flour, and cornstarch. The result is a seriously fluffy, tender shortcake that’s perfect for strawberries and coconut whipped cream. These shortcakes bake up beautifully. I was so happy to see them rise well and brown on the outside. They formed a nice crust on the outside (swoon!), yet remained tender and fluffy on the inside. All that’s left to do is let these babies cool. Then we get to the important part: toppings! For toppings, I went with Coconut Whipped Cream and strawberries sprinkled with cane sugar. But I also tried them later with grilled peaches (!!) and dairy-free ice cream! Both were delicious – you really can’t go wrong with toppings here. I hope you all LOVE this shortcake! It’s: Tender on the insideCrispy on the outsidePerfectly sweetEasy to makeVegan & Gluten-Free& Seriously delicious This would make the perfect summertime dessert. I brought mine along to a BBQ and they were gone in minutes – a non gluten-free crowd no less! For more summertime desserts, check out my Strawberry Rhubarb Crumble Bars, Vanilla Bean Coconut Ice Cream, Sea Salt Caramel Coconut Ice Cream, 7-Ingredient Vegan Cheesecake, Healthy Vegan Fudge, S’mores Bars, and Banana Split Smoothie! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
