Strawberry Shortcake with Almond Biscuits Recipe
Strawberry shortcake with almond biscuits struts in nutty, fruity, and unapologetically glamorous—because basic desserts are for people who don’t know better.
Golden almond biscuits deliver crumbly elegance without dairy’s baggage, making every bite chic and satisfying.
Juicy strawberries sparkle with natural sweetness, dripping sass like edible accessories.
Coconut whipped cream swirls high, stealing the spotlight with dreamy, cloudlike texture.
Darling, this shortcake layers flavor, indulgence, and effortless style—basically dessert couture on a plate.
Strawberry Shortcake with Almond Biscuits Recipe
A vegan shortcake built with almond biscuits, juicy strawberries, and whipped cream—nutty, fruity, and fabulously indulgent.
Ingredients
Method
- Toss strawberries with sugar; let sit 15 minutes to release juices.
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- In a bowl, whisk almond flour, all-purpose flour, baking powder, baking soda, and salt.
- Cut in coconut oil until mixture resembles crumbs.
- Mix milk, vinegar, and vanilla; stir into dry ingredients to form dough.
- Pat dough to 1-inch thickness, cut into 6 biscuits, and place on sheet.
- Bake 15–18 minutes, until golden and set.
- Cool biscuits on rack for 10 minutes.
- Whip coconut cream with powdered sugar until fluffy.
- Slice biscuits, layer with strawberries and whipped cream, then serve dramatically.
Notes
Nutritional Values (per serving)
- Calories: 295
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 20%
- Calcium: 9%
- Iron: 12%
- Potassium: 8%
- Magnesium: 7%
Additional Notes/Tips
- Chill coconut cream overnight for perfect whipped texture.
- Sprinkle biscuit tops with sliced almonds before baking for crunch.
- Add lemon zest to strawberries for a fresh, bright twist.
- Serve immediately—softened biscuits lose their diva crunch.
