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Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.

Served under gravy, on a brunch board, as the “bread” of a breakfast sandwich or as a simple side to soak up chilis and stews, there are a million ways to enjoy a biscuit, but this sweet strawberry creation may take the cake!

Baked from scratch, or easily swapped with a premade variety, these light and fluffy biscuits are stuffed with ripe strawberries and a refreshingly airy coconut whipped cream for a personal-size spin on a classic strawberry shortcake.

Strawberry Shortcake Biscuits

Easy to make and extremely versatile, serve these biscuit beauties when you’re looking to add a sweet flavor and cheerful color to a brunch or dessert menu!

Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits


For the Biscuits*

  • 2 cups Bob’s Red Mill whole wheat flour
  • 1½ Tbsp. Big Tree Farms coconut sugar
  • 1 Tbsp. baking powder
  • ½ tsp. sea salt
  • ½ cup Miyoko’s vegan salted butter, cold and cut into cubes
  • ¾ cup + 2 Tbsp. Oatly oat milk, plus more for brushing

For the Strawberries

  • 8 oz. strawberries, sliced
  • 2 Tbsp. Heinen’s pure organic maple syrup
  • Zest of ½ lemon
  • 1 tsp. lemon juice
  • Pinch of sea salt

For the Coconut Whipped Cream

  • 1 13.5 oz. can Heinen’s unsweetened coconut milk, refrigerated overnight
  • 2 Tbsp. Heinen’s pure organic maple syrup
  • 1 tsp. vanilla extract
  • Pinch of sea salt


  • 2-3 fresh mint sprigs


  1. Preheat the oven to 400°F.
  2. In a food processor, combine the flour, coconut sugar, baking powder and salt. Blitz to combine. Add the cubed butter and pulse several times until the mixture becomes crumbly. Transfer to a bowl and stir in the milk. Mix until just combined.
  3. Transfer the dough to a clean surface and shape into a 1-inch thick rectangle. Use a bench scraper to cut the dough into equal quarters. Stack the quarters together into a tower and flatten to create layers. Repeat 3-4 times.
  4. Shape into a 1-inch thick rectangle again. Use a cookie cutter to cut the dough into 2½-inch rounds. Freeze for 15 minutes.
  5. Brush the surface of the dough rounds with milk. Bake until golden brown on top, about 15-20 minutes. Let cool.
  6. In a bowl, toss the strawberries, maple syrup, zest and juice of a lemon and salt. Set aside.
  7. Scoop out the solid fat layer of the coconut milk and transfer to a bowl. Reserve the liquid layer for other recipes, like smoothies. Add the maple syrup, vanilla extract and salt to the fat layer. Use an electric hand mixer to whip until smooth. Refrigerate until ready to use.
  8. To assemble, slice the biscuits in half horizontally and add the whipped cream + strawberries and juice to the bottom half. Close with the other half of the biscuit and garnish with mint leaves.

*For a shortcut, swap homemade biscuits with an 8-count can of premade biscuits from Heinen’s Dairy Department.

Strawberry Shortcake Biscuits

Yoko Segawa

By Yoko Segawa

Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

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