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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