Cadbury's Snack Chocolate Covered Shortcake Biscuit, 6 bars, 120g

Product Information

Make sure your butter is very cold. I like to cube my butter and place it in the freezer for about 30 minutes until I’m ready to use it. Another way is to use your hands. All you have to do is rub the butter with your fingertips until it is the size of peas. As the biscuits bake, your kitchen will fill with a buttery, lemony aroma. Trust me, it’s pretty incredible! Vegan strawberry shortcake is the perfect sweet treat to serve for any special occasion, such as birthdays, Valentine’s day, at-home date nights, or national Strawberry Shortcake day (June 14th!). Whipped cream or coconut cream– My go-to is coconut cream, as it makes this recipe totally dairy-free. Of course, traditional whipped cream would be delicious too.

Cornmeal– I love to make this recipe with medium-grind cornmeal. It adds a nice texture to the dough, but it’s not too coarse or crunchy. My go-to brands are Arrowhead Mills and Bob’s Red Mill. Most of the time I like to eat my dairy free biscuits fresh out of the oven slathered in butter, but sometimes I even like to make berry shortcake! You can reduce the salt to ½ tsp, top with dairy free whipped cream, a sprinkle of sugar, and fresh or frozen berries. To get the best possible biscuit texture, you’ll want to use frozen coconut oil or frozen butter, cut into small cubes. (If not vegan you can use traditional cold butter.)Cut the biscuits. Using a 2 3/8″ biscuit cutter, firmly press the biscuit cutter into the dough, forming round circles. Place the prepared biscuits about 1/2’inch apart on the baking sheet. Re-roll out the leftover dough to cut additional biscuits as needed, or cut the dough into squares or diamonds using a pastry cutter to avoid any leftover dough scraps. Sugar: You’ll need a granulated sweetener like cane sugar or organic sugar for both the strawberries and biscuits.

This flour blend, which consists of a blend of flour, starches, and xanthan gum, is perfect and has helped me create delicious, 100 percent gluten-free recipes over the years. It’s truly the best invention since [gluten-free] sliced bread! Next, you’ll need to make the shortbread biscuits. My secret ingredient to making shortbread is using my trusty Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. What are shortcakes? I’m glad you asked! 😉 From what I’ve learned, shortcakes originated in the US. They were biscuit-like desserts, often with a texture tending towards dry and crumbly (like scones!) rather than supremely tender and airy (like traditional cake!). That biscuit-like portion was sliced in half and filled with fresh fruit and whipped cream. To make the coconut whipped cream, add the coconut cream and powdered sugar to a large bowl and whip together until light and fluffy. If you want, you can add some additional vanilla bean paste as well! If you're not a fan of coconut, try this aquafaba whipped cream recipe instead. Layer the vegan shortcake Yes, it sounds a little contradictory. White whole wheat flour? But I promise such a thing actually exists — and it’s not just a combination of white (aka all-purpose) flour and regular whole wheat flour! Instead, it’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… And that lets the buttery flavor of your healthy strawberry shortcakes really shine!

Special Diet Notes: Allergy Friendly Strawberry Shortcakes

Simple, fresh, light, and beautiful, strawberry shortcake is the perfect dessert for just about every occasion! And now you can indulge in it absolutely guilt-free!! Seriously!

Then, add in the cold cubed vegan butter and "cut" it into the dry ingredients. I usually prefer using a pastry cutter for this, but as you can see in the pictures below a fork also works great!

Cooking Method

Slice strawberries and place in a bowl. Mix in the granulated sugar, cover, and let sit for 15-20 minutes while you make the biscuits. Place the mixture in the refrigerator while you make and bake the biscuits. This will help release the juices from the strawberries. You need both baking powder and baking soda for these healthy strawberry shortcakes! The combination ensures that your shortcakes rise properly and have the best possible texture. You’ll whisk them in with the flour (and a bit of salt!) to make sure they’re evenly distributed without any clumps.