These mini vegan strawberry shortcakes are dainty delights, and a lovely dessert to enjoy in the summertime, when strawberries are at their peak.
This recipe was contributed by Kim Lutz, from The Oat Milk Cookbook. Kim writes, “If you want shortcake when strawberries are not in season, no worries! You can use frozen, thawed strawberries instead. If you use frozen fruit, there will be more liquid, so you might need to drain it to keep the shortcakes from getting too wet.”
The Oat Milk Cookbook shows you how to easily make versatile, economical oat milk at home, or, of course, you can use prepared oat milk to use in these and your own recipes as well.
Did you know that oats are easier on the environment and require less water to grow than tree nuts? Learn more in our Guide to Oats. Plus, the neutral flavor and creamy consistency of oat milk goes with just about any kind of preparation, as this book demonstrates with its wide array of easy, tasty plant-based recipes.
Recipe from The Oat Milk Cookbook: More than 100 Delicious, Dairy-Free Vegan Recipes by Kim Lutz ©2020, Sterling Publishing Co. Reprinted by permission. See more about the book following the recipe box.
The Oat Milk Cookbook is available wherever book are sold.
Mini Vegan Strawberry Shortcakes
These mini vegan strawberry shortcakes are dainty delights, a lovely dessert to enjoy in the summertime, when strawberries are at their peak.
Ingredients
- 4 cups strawberries, hulled and thinly sliced
- 6 tablespoons natural granulated sugar, divided
- 1 cup oat milk
- 1 tablespoon vinegar (white or apple cider)
- 1 1⁄2 cups flour (all-purpose, white whole-wheat, or gluten-free)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 cup vegan butter
- 1⁄2 teaspoon pure vanilla extract
- Vegan whipped topping
Instructions
- In a medium bowl, toss the strawberries with 1⁄4 cup sugar. Refrigerate the strawberries for at least 1 hour.
- In another medium bowl, combine the oat milk and vinegar. Set the bowl aside.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. With a pastry cutter or two knives, cut in the buttery spread. Add the vanilla to the oat milk mixture, and then add that mixture to the dry ingredients. Stir to combine into a dough.
- Drop scant tablespoons of the dough onto the prepared baking sheet. Sprinkle with remaining sugar.
- Bake the shortcakes for 10 minutes or until they are golden, and then transfer them to a cooling rack. To assemble the shortcakes when they’re cool, add a dollop of whipped topping and spoon some of the strawberries, in their syrup, over each cake.
More about The Oat Milk Cookbook by Kim Lutz
Oat milk is the latest trend in good gut food, and this easy-to-use cookbook helps you enjoy its benefits with more than 100 delicious recipes—all naturally free of dairy and lactose.
Oat milk, as a vegan alternative to cow’s milk, is gaining widespread popularity due to its delicious flavor and impressive nutrient profile as an excellent source of calcium, Vitamin D, and fiber. Plus, it’s naturally free of lactose, making it ideal for anyone with dietary restrictions, allergies, digestive distress, and other gut troubles.
These 100 recipes will make oat milk an everyday ingredient in all the foods you crave—without compromising flavor! You’ll find a wide array of mouthwatering, easy-to-make dishes, including rich desserts, snacks, smoothies, and of course main meals.
Kim Lutz is a vegan mom, cook, author, and recipe developer. She is the author of Ancient Grains, Super Seeds, and Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes. She also co-authored two other books, The Everything Organic Cooking for Baby and Toddler Book and The Everything Guide to Cooking for Children with Autism. Find Kim at Welcoming Kitchen.
See more easy vegan desserts & sweets.
Photo at top: Shutterstock/Aimee M Lee
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