Strawberry Cinnamon Shortcake Sandwiches

I swear this totally constitutes as a breakfast item.

Before I started the blog I wasn’t fully aware of my love for breakfast.

Now that I have a recipe page that documents my daily eats, it’s clear to see that early morning eating is the way to my heart.

Shortcakecut to my heart?

These little morsels of goodness.

I could see these sandwiches being a perfect Father’s Day breakfast, a healthful dessert at a bridal shower, or enjoyed cuddled up to a tall mug of tea on your balcony, terrace, or deck.

I know this recipe may look complicated, but I swear it isn’t. Each step takes just a couple of minutes and is really, really simple. In total, I spent 35 minutes in the kitchen making these, which surprised me more than anything! If you don’t want to bother with the filling and whipped cream, the biscuits are great on their own too!

Does it sound like I’m pushing this recipe on you? ;)

Strawberry Cinnamon Shortcake Sandwiches

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Yield: 4 shortcake sandwiches

A cinnamon biscuit filled with naturally sweetened strawberries, and topped with vegan whipped cream. This grain-free and healthful approach to the classic strawberry shortcake dessert is sure to please the family.

Adapted from Inspired Magazine and Elana’s Pantry

Ingredients + Directions

Strawberry filling

  • 1.5 cups strawberries, sliced [about 1/2 lb]
  • 8 strawberries, pureed
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon arrowroot starch
  • Pinch white stevia powder

Heat strawberry puree, lemon juice, vanilla, and stevia in a small saucepan over medium heat until boiled. Remove from heat, whisk in arrowroot starch, then sliced strawberries. Set aside.

Sweet cinnamon biscuits

  • 1 1/4 cups blanched almond flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon Himalayan rock salt
  • 2 tablespoon soy free earth balance
  • 2 tablespoon coconut/coconut sugar
  • 1 1/2 tablespoon non-dairy milk – I used rice milk
  • 1 flax egg [1 tablespoon freshly ground flax + 3 tablespoon water]

Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat. Set aside.

Combine water + flax seed in a small bowl and set aside. In a large bowl, combine the almond flour, cinnamon, baking powder, and salt.

In a small bowl, blend earth balance, sugar, milk, and egg. Stir the wet ingredients into the dry mixture until thorough combined. Drop the batter 1/4 cup at a time onto the prepared baking sheet making sure there is at least 1.5” between each biscuit.

Bake for 15-20 minutes [mine took 16 minutes], until golden on the tops, or until toothpick inserted comes out clean. Once complete, all to cool on a wire rack at room temperature.

Vegan whipped cream

  • 1 can of full fat coconut milk, chilled in the fridge overnight
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon palm/coconut sugar, ground in coffee grinder
  • 1 chilled glass bowl

Pierce the bottom of the chilled can of coconut milk to drain out the liquid portion of milk. Then, open the top of the can and drop the solid milk and vanilla extract into the chilled glass bowl. Beat with hand mixer for 15 seconds before adding powdered coconut sugar and blending for another 15 seconds. Place back in fridge until ready to use.

The final product

Slice biscuits in half crosswise. Divide the strawberries evenly over the 4 biscuit bottoms. Top each with 1 tablespoon of the whipped cream, cap with biscuit tops and finish with a dollop of whipped cream. Sprinkle with cinnamon and serve!

I may or may not have licked this spoon a couple of times before and after I took this shot.

I swear I don’t lick utensils when I’m making food for house guests :)

If you could choose breakfast, lunch, or dinner to eat for the rest of your life, which would it be?

Do you enjoy making a special breakfast for the family every once in awhile?

Did you watch strawberry shortcake as a kid?

To jog your memory…


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Comments | Leave Your Comment

  1. OOO! I like these. And you know what? I honestly have never had a strawberry shortcake before! Crazy, right?

  2. Yes I loved Strawberry Shortcake! And actually my 4 year old niece is a big fan as well :)

    This looks delicious and I am a total breakfast person — I’d choose to eat bfast foods for the rest of my life. It always tastes good!

  3. BREAKFAST BREAKFAST BREAKFAST!! It’s my dream to own a vegan bakery/breakfast restaurant. These look divine! Strawberries are my absolute favorite, I want to try growing them.

    • Wow, a vegan bakery would be amazing! Those are so hard to come by where I live, anyway!

  4. Hands down – breakfast! It’s so versatile. Sweet, savory, light, heavy… it can satisfy any flavor craving!

    Your shortcakes look awesome. That’s one of those items i tend to forget about. I’m saving this one!

  5. Ahh yumm these look soooo good!
    As a kid I was obsessed with Hello Kitty but never watched strawberryshortcake! Seems like I was missing out :p
    And breakfast is totally the one meal I could eat all day every day!

  6. Absolutely breakfast. Some days I think I just opt for breakfast all day, actually :P These shortcakes look perfect! I was actually looking for a good biscuit recipe just the other day. When the craving comes back I know what to go to!

  7. Did you watch strawberry shortcake as a kid? = yes and i had the sheets on my kiddie bed, too :) and the PJ’s

    Your food looks wonderful!

    And maybe I am just now noticing but did you change your header picture of yourself and also re-do all your sidebar boxes/recipes on the R hand side? I am just now catching on (i assume they’re new) and they look great!

    • I had the kiddie bed too! I made a strawberry shortcake quilt when I was 8. I wish I could have kept it. That thing took me months to finish.
      Yes, I made a BUNCH of much needed changes while I was on holidays. The header picture, connect icons, and the recipe boxes. Thanks for the feedback :)

  8. Ok, so you had me at the first picture! These look amazing! I didn’t really I was such a breakfast fiend either, but every once in a while I notice that the breakie section of my recipe page is much bigger than any other section! Oh well, they do say breakfast is the most important meal of the day!

  9. Your photography is so gorgeous!

    I’m a huge breakfast lover now – there are just so many yummy choices! I find that super funny because I always used to skip breakfast…I could never do that now!

    • Thanks Faith :) I know, I used to skip breakfast all the time too! I think I would die if I did that now.

  10. I didn’t know who or what Strawberry Shortcake was until I was about 18… and I didn’t even know about the dessert until I was 17 or so, haha! My family has never been much of a dessert family…

    However I LOVE breakfast… I wonder if you could call it irony that I also love a lot of the dessert-y breakfast recipes I grab off of blogs? Maybe I’m making up for lost time. :P I would definitely happily eat breakfast for every meal for the rest of my life. Nevertheless, I will resist the temptation…

    I do like making special breakfasts for my family, too! And that’s exactly what I do when we get together at Christmas – usually the only time we’re ever in the same continent.

  11. Mmmmmm… this recipe looks so good! I am also a breakfast lover. I love your blog and your pictures are always so beautiful! :)

    • “jump to the top of my life” haha I love that!

  12. There is nothing not to love about these strawberry shortcake sandwiches! I’ve been wanting to make whipped coconut cream for a while now, and this recipe is the perfect reason to finally get on it.

    There is no question that I would choose breakfast over lunch and dinner! It’s often my largest meal of the day, and I adore the foods associated with it. I also love that you can go either savory or sweet :).

  13. ooh I’ve been wondering if it was possible to make whipped cream with coconut milk! Looks aaaweeesome

    • It is SO possible. I was a bit worried it wouldn’t work, but the chilling in the fridge overnight was key!

  14. Hi Leanne, I’m so glad I came across your blog. Your strawberry shortcake sandwiches are gorgeous! I particularly like your whole foods ingredient choices…. Will have to give these a try! Thanks.

  15. Would it be possible to substitute the unblanched almond flour for whole wheat flour?

    • It’s been years since I’ve worked with wheat flours, so I couldn’t tell you without possibly being wrong. I would hate to see you have a kitchen disaster because of me! What I can do though, is send you an email with a picture of the original recipe (uses all-purpose flour), then maybe you can adapt from there!

  16. Beautiful! For some reason, I have totally had strawberry shortcake on my mind lately! Your recipe looks delicious and perfect. I’m going to have to try it out. If I had to choose, I would eat breakfast for the rest of my life, for sure! And I definitely watched Strawberry Shortcake as a kid!

  17. Wow, these look so amazing! I love coconut cream. :)

  18. Beauuuuuutiful! Those look incredibly yummy. I would love one of those for breakfast :D I also love the light in your photos. The pictures just feel like breakfast to me :D

  19. Hi Leanne I have enjoyed discovering your site today…and have been inspired to make a cake which included quinoa flour too. I live in a microwave-free zone however. Love it that you share your healing journey. If there is an NSA (Network Spinal Analysis) practitioner near you…I think you would get a lot out of this work. I am a practitioner myself…a chiropractor who utilizes this work. Have a look at my site http://www.healingwave and thanks for yours. Sally

    • I’ll check out the NSA practitioner. Thanks, Sally! I’ve recently started making the quinoa bakes in the oven (I totally understand your push to have a microwave free house! To bake in the oven: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean. Good luck!

  20. Last time I tried to use almond meal I had ground up myself and it didn’t work too well..
    Would coconut flour work possibly??? I would just hate to buy almond meal when I have a ton of others.
    Ps. These look delish!

    • I always recommend that the blanched almond flour be purchased. I’ve tried to make my own as well, but it was still a bit “crummy” and didn’t work well. You could try coconut flour, but you’d have to increase the liquid in the recipe. Usually for every 1oz. of coconut flour, and egg or other binding substance has to be added. Good luck!

  21. Your photoes are so beautiful- as always!! Your a real pro !! :D
    And I love the ingredient list- almond flour is my favorit flour and Im always looking for recipes to use it in!
    Have a lovely weekend Leanne :)

  22. I don’t know what’s more delicious .. the photos or the shortcakes!! GORGEOUS!

  23. I have been working like a crazy person on a pumpkin pie recipe – my husband LOVEs his pumpkin pie. It has to be gluten free, dairy free, and cane sugar free. I came across your pumpkin cup recipe and ended up here for the whipped “cream” recipe. I am dying to try them!! Just in time for the holidays – thank you! Fabulous photos, too.

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