​Strawberry Mini Shortcakes

Vegan, Oil-free, Gluten-free

Prep: 15 min, Bake: 20 min, Cool: 30 min, Assembly: 10 min, Total: 1 hour 15 minutes, Yields: 6 mini strawberry shortcakes

Preheat the oven to 350º F. Line a cookie sheet with parchment paper.
In a large bowl, stir together the flours, starch, baking powder and salt. Set aside.
In a small blender, process the maple syrup, apple sauce, and vanilla until completely combined.
Pour the mixture into the bowl with the dry ingredients, stir until well incorporated. If necessary, add water (start with 1 tablespoon) to achieve the desired consistency – not quite pourable but not very thick either.
Pour the batter on one half of the cookie sheet and bake for about 20 min or until a toothpick comes out dry.
Cool on a wire rack for 30 minutes. Then cut out mini shortcakes with a 2-inch biscuit cutter or an empty glass. You should have about 12 biscuits. One will go on top, one on the bottom.
While the cake is baking, prepare the strawberries.

Take one mini cake (this will be the bottom), place a few strawberry slices on top and spray it with the vegan whipped cream.
Cover with another mini cake (this will be the top), spray it with whipped cream and add a few strawberry slices on top for decoration.
These are best when served right away.

Apr 17th 2022 Jitka Burger, Certified Health Educator

Strawberry Mini Shortcakes