Barley Rosemary Strawberry Shortcakes + Coconut Whipped Cream {vegan}

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These little strawberry shortcakes are lovely and festive. With their ruby red berries and fluffy clouds of whipped vanilla coconut cream, sandwiched between a sweet, crumbly biscuit made with earthy barley flour and coconut oil – eat them al fresco after a barbeque for a light and beautiful Summertime dessert. 

I’ve wanted to make shortcakes for so long, for some reason though this has been the first year I’ve ever made them.  They are the perfect segue into the summer season. They’re relatively light (just filling enough for a summertime dessert), and they present beautifully. The fluffy peaks of the whipped coconut cream hide under a crackly-topped biscuit (made with coconut oil and sweet, earthy barley flour), whilst the ruby berries peak out from underneath their cloud of whipped cream, spilling over onto the plate, smudging it wonderfully red.

The rosemary is mixed with the berries, and adds a lovely earthy flavour that compliments the barley in the biscuits and balances out the sweet. The little specks of vanilla bean seeds in the whipped cream flavour it perfectly, and I honestly can’t imagine strawberries without vanilla. They just pair so well together.

They come together quite easily – you can make the biscuits and whip the cream before dinner, then just toss all of the strawberry ingredients together about 15-20 minutes before you plan on serving them to give the flavours some time to get to know one another. Then serve outside in the sun after a summery dinner and enjoy your kind-of-childish-yet-adult-looking perfect dessert.

Barley Rosemary Strawberry Shortcakes + Coconut Whipped Cream {vegan}

vegan, dairy‐free, egg‐free, nut‐free, soy‐free
These little strawberry shortcakes are lovely and festive. With their ruby red berries and fluffy clouds of whipped vanilla coconut cream, sandwiched between a sweet, crumbly biscuit made with earthy barley flour and coconut oil — eat them al fresco after a barbeque for a light and beautiful summertime dessert.
Servings 9

Ingredients

biscuits

  • 1/2 cup + 2 tbsp coconut yoghurt
  • 1/2 cup full‐fat canned coconut milk
  • 1 tbsp apple cider vinegar
  • 1 1/2 cup white all‐purpose flour
  • 1/2 cup barley flour
  • 3 tbsp granulated raw sugar
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 tsp fine sea salt
  • 4 tbsp solid chilled coconut oil (chill in the freezer for 10 mins until solid)
  • a little coconut milk mixed with a little maple syrup to brush
  • a little extra raw sugar to sprinkle on the tops

strawberries

  • 500 g strawberries 2 punnets, tops trimmed, strawberries rinsed and sliced into thick slices (about 2 — 2 1/2 cups sliced)
  • 2 sprigs rosemary leaves finely chopped (about 3 tsp. once chopped)
  • 2 tsp raw granulated sugar or a little more if your strawberries aren't very sweet — taste them to check
  • 1/2 tsp vanilla extract
  • zest of 1 small lemon
  • good squeeze of fresh lemon juice

whipped cream

  • 2 tins chilled coconut milk / cream leave in the fridge overnight or longer if you can
  • about 4–6 tbsp of raw granulated sugar add less to begin with then add more to taste towards the end of whipping
  • 1 – 2 vanilla beans seeds scraped (or 2 tsp. vanilla bean paste)

Instructions

make the biscuits

  • Preheat the oven to 230 degrees celsius / 450 fahrenheit
  • In a small bowl, whisk together the coconut yoghurt, coconut milk & apple cider vinegar, then set aside for a few minutes to 'activate'.
  • In a large bowl, combine the white flour, barley flour, sugar, baking soda, baking powder, and salt. Remove the chilled & solidified coconut oil from the fridge / freezer and cut into chunks. Sprinkle over the flour mix and cut into the flour with a pastry blender, knife or your fingertips. Cut the coconut oil into the flour until there are mostly small pea‐sized pieces of coconut oil left with a few larger bits visible. Add the yoghurt‐milk mix and fold together until just combined, don't overwork the dough and don't let it warm up too much (keep that coconut oil chilled!).
  • Turn the dough onto a floured surface and lightly pat it flat until about 1 1/2 cm thick. Fold the dough in half, then pat it out again. Continue the folding‐patting until you have folded the dough 5 times, then pat it out until it's about 2 1/2 — 3 cm thick.
  • Using a floured 5cm biscuit / scone cutter, cut out as many biscuits as you can. You can lightly pat any scraps together to make more biscuits, but try not to work the dough too much if you can, or they won't be super fluffy! You should be able to cut out about 9 biscuits. As you cut the biscuits, place them on a parchment lined baking tray, sitting them close together so that they rise up rather than out. Brush the tops with a little of the coconut milk‐maple mixture and then sprinkle with your desired amount of raw sugar.
  • Place in the oven and bake for 10–12 minutes until golden brown. Allow to cool completely on a wire rack before assembling the shortcakes. Best eaten within an hour or two of baking.

mix strawberries

  • Mix together all of the ingredients under the 'strawberries' heading, and allow to sit for 10 — 20 minutes before assembling the shortcakes.

whip coconut cream

  • Scoop the thick, creamy part off the top of the chilled coconut milk / cream tins (save the watery bit for smoothies etc.) and place in a large mixing bowl. Add 4 tbsp of the sugar and the vanilla bean seeds. Whisk together with a handheld electric whisk until the cream is fluffy and forms soft peaks. Taste the whipped cream now and add a little more sugar if desired until it is sweet enough for your liking. Continue to whip the cream a little longer until stiff peaks just begin to form.
  • Use straight away or keep covered in the fridge until you are ready to serve (I actually think it tastes better after it's been chilled for an hour or so, the flavour of the vanilla really shines through if you let it chill out for a bit!) — give it a little whisk to fluff it back up before serving.

assemble

  • Cut a biscuit in half and place the bottom piece on a plate, scatter over a handful of the strawberries and pile on a fluffy scoop of whipped coconut cream. Cover with the top half of the biscuit. Repeat with the other biscuits / berries / coconut cream & eat!

Barley & Rosemary Strawberry Shortcakes with Vanilla Bean Coconut Whipped Cream

Barley & Rosemary Strawberry Shortcakes with Vanilla Bean Coconut Whipped Cream

Barley & Rosemary Strawberry Shortcakes with Vanilla Bean Coconut Whipped Cream

Barley & Rosemary Strawberry Shortcakes with Vanilla Bean Coconut Whipped Cream (vegan) | The Floured Kitchen

Barley & Rosemary Strawberry Shortcakes with Vanilla Bean Coconut Whipped Cream (vegan) | The Floured Kitchen

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