A new take on the traditional recipe, these easy whole wheat vegan strawberry shortcakes are made with a whole grain flour biscuit and kombucha macerated strawberries. Topped with dairy-free coconut whipped cream. This recipe requires advance planning for coconut whipped cream (approximately 12 hours) or simply use your favourite brand of non-dairy whip to save on time.
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Why this recipe works
Traditional strawberry shortcakes are made with a biscuit base and filled with sugar macerated strawberries and whipped cream. This recipe takes the same approach, however, with a few small changes.
Sometimes, I find it hard to bake and cook with freshly picked or local berries because their innate flavour doesn't require enhancements; I like them just as they are. However, when they are macerated in kombucha rather that straight sugar, they seem to take on a slight tang that really enhances and balances out the sweetness and rich cream associated with strawberry shortcakes.
If you haven't tried Kombucha, it's a widely available fermented tea beverage reminiscent of apple cider vinegar, but sweeter. And because kombucha is acidic, it does a nice job of macerating the strawberries, making them soft and supple. However, if you prefer not to kombucha macerate, simply omit and use an additional 2 tablespoons of sugar.
Full fat coconut milk is chilled in the fridge which causes the milk fat to separate from the liquid, which can be drained off leaving behind the coconut cream. This is then whipped with a bit of sugar and vanilla for the best dairy-free whipped cream. The whole wheat shortcake is a healthier, more rustic take on the traditional version and lends a slightly nutty flavour which I think you will enjoy. The biscuit base is also crunchy, semi sweet, and fluffy on the inside.
This recipe is:
- vegan friendly
- dairy-free
- easy to make
- perfect for spring and summer berry season
- delicious and reminiscent of traditional shortcakes
Ingredient Notes & Substitutions
For the full list of ingredients and quantities of each, please see the recipe card further down the post. To make my vegan strawberry shortcakes, you will need the following key ingredients:
Unflavoured Kombucha: if you've never had kombucha before, you can usually find it at grocery chains or health food stores. Kombucha comes in all sorts of flavours, but I prefer to use an unflavoured one for this recipe. Again, if you prefer not to use it, simply omit it and macerate the straberries with 2 tablespoons of granulated sugar.
Ground flax seeds: often referred to as flax meal. This acts as a binding agent similar to how eggs would.
Whole wheat flour: Be sure to use fresh whole wheat flour as the natural oils in the germ will go rancid over time and make the shortcakes taste off. If you wish, you could also use whole spelt flour, however, because spelt has less gluten than traditional wheat flours, the crumb will be less tight. I've made this recipe with both whole wheat and whole spelt.
Almond flour: This adds texture and flavour to the shortcake base. Use a fine ground almond flour for the best texture.
Granulated sugar: I like to use organic cane sugar, however regular granulated sugar will work as well.
Unsweetened almond milk: any other plant based milk will work for this recipe, however, I would avoid using full fat coconut milk as the fat content will make the shortcakes rather dense.
Extra virgin olive oil: this adds lightness and moisture to the whole wheat shortcake base.
Fresh strawberries: be sure to source the freshest berries you can. And do not substitute frozen thawed berries as they will be too soft and fall apart.
Canned coconut milk: the coconut cream is what we're after here. The liquid can be discarded.
Maple syrup: used to gently sweeten the coconut whipped cream.
Step by Step Overview
The following is an overview of the steps involved in making this recipe. For the detailed instructions, please see the recipe card further down the post. The directions for this recipe are straightforward, although, as mentioned above, planning is necessary to make the coconut whipped cream.
STEP 1: macerate the strawberries in the sugar and kombucha and let the sit for about 45 minutes.
STEP 2: Preheat the oven and prep a baking tray with parchment paper.
STEP 3: Mix the flax seed and water and let it gel for about 5 minutes. Then add the almond milk, olive oil, and vanilla.
STEP 4: Sift the dry ingredients together.
STEP 5: Pour the wet ingredients into the flour mixture and stir until moistened through.
STEP 6: Spoon the batter onto the lined baking tray roughly form each into a circle about 1" thick (it doesn't need to be perfect). Sprinkle cane sugar over the tops and bake.
STEP 7: While the cakes cool, whip the coconut cream with the vanilla and maple syrup. Chill and then whip again, repeating the process until the coconut cream holds a stiff peak.
STEP 8: Assemble the cakes as per the directions.
Storage and Make Ahead
Storage: the shortcakes should be assembled right before serving. The shortcake base can be stored in an airtight container at room temperature for up to a day, however, they re best when freshly baked and served the same day.
Make Ahead: The strawberries need to be macerated in advance, however, they can be prepped the night before and kept covered in the fridge until the next day for serving. If you're wanting to save on prep time, simply use your favourite non-dairy whip (or thick plain yogurt) from your local grocer. Otherwise, advanced planning is necessary for the coconut whipped cream. You need to refrigerate cans of coconut milk for minimum 12-24 hours, so be sure to pop them in the fridge the day before you plan to make this.
For additional information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.
More Recipes
If you love these healthy vegan strawberry shortcakes, you may also want to try these favourites:
Vegan Strawberries & Cream Bircher Museli Bowls
Vegan Blackberry & Basil Galette
If you made my whole wheat vegan strawberry shortcakes please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Whole Wheat Vegan Strawberry Shortcakes
Ingredients
For the Shortcakes
- 2 tablespoon ground flax seeds
- 4 tablespoon water
- 1 ¾ cup whole wheat flour
- ¼ cup fine ground almond flour
- 2 ½ teaspoon baking powder
- 2 tablespoon granulated sugar, plus more for sprinkling
- ½ cup unsweetened almond milk
- ⅓ cup extra virgin olive oil
- 1 teaspoon vanilla extract
For the Macerated Strawberries
- 4 cups fresh strawberries, stemmed and sliced ¼-1/2"
- 2 tablespoon granulated sugar
- 2-½ cups unflavored Kombucha, see notes
For the coconut whipped cream
- 2 398ml cans full fat coconut milk, refrigerated overnight
- 2 tablespoon maple syrup
- ½ teaspoon pure vanilla extract
Instructions
Prepare the Macerated Strawberries
- To a large glass bowl, add the sliced strawberries, cane sugar and kombucha; stir to dissolve the sugar. Cover and place in the fridge for 30-45mins. The longer they sit, the more flavour and softness they will develop (up to 12 hours).
Make the shortcakes
- Preheat the oven to 450°F and line a large baking sheet with parchment paper. In a small bowl, combine the flax meal and water and let stand for 5 minutes. Meanwhile, in a medium bowl, combine the flour, almond meal, cane sugar, baking powder and salt. Make a well in the center and set aside.
- To the flax mixture, add the almond milk, olive oil, and vanilla and stir to combine. Pour the wet ingredients into the flour mixture and stir until moistened and all the flour is combined.
- Spoon the mixture onto the lined baking tray into 6 even mounds and roughly form each into a circle about 1" thick. Sprinkle cane sugar over the mounds and bake for 12-14 minutes or until golden brown. Remove from the oven and cool completely on a wire rack.
Make the Coconut Whipped Cream
- While the cakes cool, prepare the coconut whipped cream. Remove the cans of coconut milk from the fridge and invert them so the top is now the bottom. Open the cans and drain off and discard the coconut water.
- Into a medium bowl, scoop out the thick coconut cream left at the bottom of the can. Add the vanilla and maple syrup and whip for about 2-3 minutes.
- Place in the fridge for 30 minutes. Remove and whip again. Repeat this process until the coconut fat holds a stiff peak. Keep refrigerated until ready to assemble (allowing it to warm up slightly at room temperature if it thickens too much).
Assemble
- Using a sharp serrated knife, carefully slice each shortcake in half and spoon macerated strawberries and coconut whipped cream on the bottom half. Add the top half and serve right away.
Notes
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.
A delicious treat for anytime of the day, thank you!!
I'm so glad to hear you like the recipe, Aurelia 🙂 Thanks for taking the time to send me your feedback!