Nothing says British summer like a strawberry dessert, especially one with an oaty buttery shortcake base, piled high with pillowy vanilla whipped cream and juicy strawberries.
Not only that, this Sheet Pan Strawberry Shortcake is 100% plant based and made gluten free by using Doves Farm organic oat flour. The base is a sort of cross between an oaty flapjack and a shortbread, which is win win as I happen to love both. It’s a cinch to make, looks impressive and fabulous to feed a crowd. Also highly adaptable, feel free to use any berries or fruits of your choice.
I have been a huge fan of Doves Farm for as long as I can remember, as a family business, they have milled organic and heritage flours as well as a range of naturally gluten free flours since they founded.
Doves Farm has a new range of speciality flours to choose from and their Oat Flour is part of that range. It’s a delicious wholegrain flour milled from the finest organic British oats, perfect for making cakes, biscuits, breads, and pancakes. Gluten-free, high in fibre and vegan. Nothing not to like there then!
One of the main reasons I have chosen Doves Farm flours over the years is not only the taste, which is of course very important but their ethos as a brand.
Organic flour supports a farming system that works to reduce the pollution of our soil and our environment. Because of fewer pesticides being used in organic farms, they provide a heaven for a wealth of wildlife, homes for bees, birds, butterflies and somewhere nature can flourish. Also, by choosing organic flour, you can make a decisive choice about the journey your food has made from field to oven.
So, you can see how easy the decision is when choosing my flour, all our decisions not only effect our personal health but that of the world we live in.
200g Doves Farm Oat Flour
125g caster sugar
75g almond flour
10g corn flour
1 tsp vanilla bean paste or extract
1 tsp almond extract (optional)
Good pinch seas salt
125g vegan block butter cold and cubed
250ml vegan whipping cream I used oat cream
1 tsp vanilla bean paste
2 tbs caster sugar
600g strawberries, hulled &halved
1 tbs caster sugar
Either 1 tbsp orange liquor, Amaretto, or lemon juice
Baby basil leaves to garnish (optional)
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