Easy Strawberry Shortcake2019-12-11
- Yield : 2-3
- Servings : 2-3 servings
Who doesn’t love strawberry shortcake? It’s sweet and fresh and delicious! This version is super easy to make and you can serve it in a jar, mug, glass or ramekin. Sucha cute idea for a dinner party or for a holiday party! Have you ever tried strawberry shortcake before? Have you ever made it at home? This is the time!
It’s All About The Layers!
This recipe is so easy and quick! You only have to bake the cookie and the rest basically makes itself. Soak some strawberries with maple syrup (or sugar) and let them release all those sweet juices. While you let them sit, you can start preparing the cookies and, once they cooled down you need to start layering the goodies inside your jar. You can use frozen strawberries if you can’t find fresh ones. This way you can prepare this dessert all year!
Put It In A Jar!
These lovely strawberry shortcakes are so perfect to be served in a jar! The best part is you can add anything you like! Some vegan chocolate chips on top? Or some sliced banana? So many delicious options!
- For the Biscuits:
- 1 cup of oat flour
- 1 cup of walnut flour
- ¼ cup of flour
- 2 tablespoon of baking powder
- ½ teaspoon of salt
- 2 tablespoon of maple syrup
- ¾ cup of coconut yogurt
- For the whipped cream:
- 1 cup of any plant-based whipped cream
Mix the strawberries with half of the maple syrup and let them sit in the fridge.
Mix all the dry and wet ingredients for the biscuits and shape them into circles.
Bake in the oven, set to 375 Fahrenheit, for about 10-15 minutes.
If using non-whipped coconut cream, whip until soft peak form.
Assemble. Place biscuits at the bottom, followed by some strawberries and then cream. Repeat until you reach the top of the glass/jar/mug.