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