Layered Strawberry Shortcake With Vegan Whipped Crème

top view of layered strawberry shortcake

Indulge in the joy of vegan baking with this Layered Strawberry Shortcake with Vegan Whipped Creme, a perfect dessert for date night or any special occasion. This delightful recipe features homemade biscuits layered with fresh strawberries and vegan whipped cream, offering a no sugar added treat that's dairy-free, egg-free, and utterly delicious. Plus, it’s sweetened with our zero-calorie organic allulose, so no sugar in sight! Whether you're celebrating love or just in search of a new vegan dessert to try, this strawberry shortcake is easy to make, packed with natural ingredients, and sure to impress.

Ingredients

4 cups sliced strawberries

⅔ cups divided Slender Zero™ Allulose, Organic Powder

2 ¾ cup all purpose flour

4 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¾ cups cold, cubed vegan butter

1 cup oat milk

Vegan Whipped Crème

Directions

In a large bowl, combine strawberries and ⅓ cup of allulose sugar. Cover and place in refrigerator until ready to use. Preheat oven to 400 degrees.
Into a food processor, add flour, remaining ⅓ cup allulose sugar, baking powder, baking soda, and salt. Add butter and pulse a few times until it begins to look crumbly.
Pour mixture into a large bowl and add milk. Using a rubber spatula, gently mix until a lumpy mixture forms. Transfer to a floured surface, and gently roll into a large rectangle, about ¾-inch thick. Fold both sides into center, roll back into a rectangle, and repeat. Using a 2¾-inch biscuit cutter, cut into 10 to 12 biscuits.
In a cast-iron skillet, place biscuits (make sure they're touching). Bake 20 minutes, remove from oven, and let cool 10 minutes.
Slice each biscuit in half. On top of bottom half, layer with vegan whipped cream and strawberries. Add top half, and layer again with vegan whipped cream and strawberries.