Strawberry Chia Shortcakes

Pulsin

These strawberry chia shortcakes taste so good, and contain nutritious chia, flax and coconut milk. It’s hard to just eat one! Perfect for afternoon tea.

Prep time: 40 minutes

Cooking time: 23 minutes

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Ingredients

SHORTCAKE (DRY INGREDIENTS):

260g wholemeal flour (gluten-free if required)

50g coconut flour

30g protein soya or pea protein powder (If not using, substitute for more coconut flour)

20g chia seeds or whole/ground flaxseed

2 ½ tsp baking powder

½ tsp salt

SHORTCAKE (WET INGREDIENTS):

3 tbsp coconut oil, melted

330ml coconut milk (almond and soya milk also work)

85g sweetener of choice: coconut sugar/agave/date syrup (Alternatively, 30g stevia)

¼ tsp vanilla extract

JAM INGREDIENTS:

300g strawberries

3 tbsp chia seeds

1 tbsp sweetener of choice: coconut sugar, agave or date syrup (Or ½ tsp Stevia)

COCONUT CREAM INGREDIENTS:

350ml whipped-up coconut cream (to make coconut cream use the ingredients below)

2 cans full-fat coconut milk, chilled overnight in the fridge so the cream separates

1 tsp sweetener of choice: coconut sugar, agave or date syrup (Or a pinch of Stevia)

1 tsp vanilla extract

FILLINGS AND TOPPINGS:

500g strawberries, sliced (filling)

1 tbsp Stevia or coconut sugar (to sprinkle on top)

These strawberry chia shortcakes taste so good, and contain nutritious chia, flax and coconut milk. It’s hard to just eat one! Perfect for afternoon tea.

Prep time: 40 minutes

Cooking time: 23 minutes

Method

Line a baking sheet with greaseproof paper and a little coconut oil. Preheat the oven to 190°C or 170°C fan.
In a large bowl mix together the dry ingredients.
In a medium bowl, mix together the wet ingredients plus the sweetener of choice.
Pour the wet ingredients onto the dry and mix to form a dough. Roll out the dough on a floured surface to about 2.5-3cm thick. Using a 6cm pastry cutter, cut out rounds. Place onto the greased baking sheet.
Brush each shortbread with coconut milk. Sprinkle with Stevia or coconut sugar.
Bake in the oven for 22-23 mins until golden.
Meanwhile, make the strawberry chia jam. Simply blend together the strawberries with chia seeds and sweetener.
To make the coconut cream, carefully open the can of chilled coconut cream. Spoon out the cream (leaving behind the watery fluid). Add vanilla extract and sweetener and whip up to make the finished coconut cream.
Slice up the cooled shortcakes into two or three segments. Spoon on a little cream, layer with sliced strawberries and strawberry chia jam. Repeat to assemble little towers.

Looking for more ways to use up strawberries? Explore these vegan strawberry recipes.