The perfect dessert for summer, these vegan strawberry shortcakes feature a grain-free biscuit base and are refined sugar-free.
*For testing, I used unsweetened almond milk because I always have some on hand. Any plant based milk will do.
**One quart of berries will typically yield 2 cups of sliced berries plus a few whole berries.
***Use yogurt with a thick consistency. Other vegan unsweetened, plain or vanilla, yogurts will also work. If you prefer, feel free to substitute the yogurt with a whipped coconut cream topping, like the one in this cream puff recipe.
Keywords: strawberry shortcake vegan gluten-free