Around here, June is strawberry-picking month. So be sure take advantage of the opportunity to get outdoors and hit up your local self-pick farm.
Strawberries are good for the entire body. They are full of vitamins, fiber, and exceptionally high levels of antioxidants known as polyphenols and don’t contain sodium, fat, or cholesterol. They are among the top 20 fruits in antioxidant capacity and are a great source of manganese and potassium. Just one serving provides more vitamin C than an orange.
Yes, strawberries do appear on the EWG’s “dirty dozen” list, but that shouldn’t stop you from eating them. According to the FDA, “washing produce under running tap water often eliminates pesticide residues, if they are present at all.” And, of course, buying from your local organic farmer can eliminate all doubts.
While eating strawberries on their own is an excellent addition to a healthy diet, strawberry shortcake is one of our favorite ways to use fresh berries. Try out this vegan (and gluten-free!) version for a tasty summer treat!
RECIPE: Vegan Strawberry Shortcake
3/4 cup light or full-fat canned coconut milk (well shaken/stirred so no clumps remain)
1 Tbsp lemon juice or apple cider vinegar
1/2 tsp vanilla extract (optional)
1 cup gluten-free flour blend*
1 scant cup almond flour
2 Tbsp cornstarch (non-GMO when possible // or sub arrowroot starch)
3 Tbsp organic cane sugar* (plus more for topping // or sub stevia to taste)
1/2 tsp sea salt
2 tsp baking powder
3 Tbsp coconut oil
1 lb strawberries (hulled and sliced // organic when possible)
1 pinch stevia (optional // or 1 Tbsp (12.5 g) organic cane sugar to sweeten/create a sauce)
Coconut Whipped Cream or Vanilla Bean Ice Cream (optional)
- Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
- In a measuring cup or small mixing bowl, combine coconut milk, lemon juice or apple cider vinegar, and vanilla (optional). Stir to combine and set aside.
- Add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder to a large mixing bowl, and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain.
- Add ¾ of the coconut buttermilk to the dry mixture and stir with a spoon to combine. You’re looking for semi-sticky dough, and you may not need to use all of the coconut milk. If your mixture looks too dry, add more coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend.
- Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch-thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch). Continue, reforming dough as needed, until all of the dough is used—about 6 shortcakes.
- Brush the tops of the shortcakes with coconut milk or melted coconut oil and sprinkle with a bit more cane sugar. Oil will help them form more of a crust, whereas coconut milk will help the biscuits remain a bit more moist. Both work great!
- Bake at 400 F for 15–17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3–5 minutes to brown the outside. Watch carefully and be sure not to burn.
- During this time, you can prepare your Coconut Whipped Cream (optional) and slice your strawberries. Sprinkle strawberries with sugar or stevia to sweeten + help create a sauce (optional).
- Remove biscuits from the oven and let cool for 5 minutes. Then carefully separate the shortcakes so they can cool completely. It’s important to let these cool and the steam to release, or they can be a bit on the moist side. Room temperature is best for serving.
- To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and coconut whipped cream or ice cream.
Best when fresh. Store leftover shortcakes covered at room temperature for three days or in the freezer for up to 1 month.
Originally posted on minimalistbaker.com—simple recipes that make you feel good. @minimalistbaker #minimalistbaker