Vegan, Gluten-Free Memorial Day Dessert

Kelapo adds a delicious flavor to the whipped cream!

It’s almost Memorial Day and it’s National Strawberry Month!  What better way to celebrate them both than making a red, white, and blue shortcake!  I made a vegan, gluten-free strawberry and blueberry shortcake that would be perfect for any Memorial Day cookout.

 

This recipe was adapted from Without Adornment.

Vegan, Gluten-Free Shortcakes

Ingredients

1 c. Brown Rice Flour
1/2 c. Tapioca Starch
1/4 c. Potato Starch
1 tsp. xathan gum
1 tbsp + 1/4 tsp. baking powder
1/2 tsp. salt
4 – 5 tbsp. Kelapo coconut oil
3/4 c. + 2 tbsp. coconut milk with coconut cream removed
1 tsp. agave nectar
1/2 tsp. apple cider vinegar

 

Preheat oven to 425F.

Whisk together dry ingredients. Make sure that you spoon the flours into the measuring cups or else it might be too dense. If you don’t feel like doing that, just add more coconut milk when you add the wet ingredients.

Using fingers, work coconut oil through the dry ingredients until there are no chunks of coconut oil left.

Carefully open cans of coconut milk and skim off the coconut cream. Set the coconut milk aside to use in the biscuits and for whatever else.

Pour the liquid ingredients into the dry and stir until mixed using a fork.

Roll (or pat) out the dough on a floured board until about 1″ thick.

Cut out into ~3″ circles – I just used a glass. It should make 8 shortcakes.

Bake on an ungreased cookie sheet for about 12 minutes or until golden brown.

Remove from the oven and cool on a cooling rack.

While the biscuits are cooking and/or cooling gather the following ingredients to complete and serve the strawberry and blueberry shortcakes:

 

8 shortcakes

1 pint of strawberries (plus smaller whole ones for garnish, if desired)

½ – ¾ pint of blueberries

2 cans coconut milk, left in the refrigerator overnight

Sweetener (optional) – I used 1 tsp. agave nectar

 

In a mixer equipped with a whisk, whip the coconut cream and sweetener until it holds peaks and is fluffy. Place in fridge until ready to use.

After the shortcakes are cooled, cut in half.

On the bottom half, spread a dollop of coconut cream on the lower half. Pile on some strawberries, blueberries, and another dollop of coconut cream. Place the top half on the cream to create a sandwich. Add another dollop of cream, a whole strawberry, and a few blueberries to garnish if desired.

To make them easier to eat, make two open-faced shortcakes piled with coconut cream, strawberries, and blueberries.

Serve immediately and enjoy!

 

Your cookout guests will love this yummy dessert!

 

Trying to figure out what to do with the 1/2 pint of leftover blueberries and any leftover strawberries?  Throw them in the freezer and make a refreshing strawberry and blueberry sorbet!

 

-JR

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2 Comments Post a comment

  1. May 26, 2011 at 12:16 pm

    I’m glad that you enjoyed this shortcake! Thanks for linking back to me. 🙂

  2. May 26, 2011 at 12:29 pm

    Thanks Christine! We loved them, they were very light! Perfect for Memorial Day 🙂

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