Summer, Sweet

Sheet Pan Strawberry Shortcake

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.


PREP TIME:
30 mins

TOTAL TIME:
45 mins

COOK TIME:
15 mins

SERVES:
6-8

Ingredients

Base

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

Topping

250ml vegan whipping cream I used oat cream

1 tsp vanilla bean paste

2 tbs caster sugar

Strawberries

600g strawberries, hulled &halved

1 tbs caster sugar

Either 1 tbsp orange liquor, Amaretto, or lemon juice

Baby basil leaves to garnish (optional)

Instructions

  1. Pre heat the oven to 180°C fan.
  2. In a large bowl add the oat flour, ground almonds, corn flour, sugar, salt. Mix to combine.
  3. Add the diced cold butter, vanilla extract/paste and almond extract if using.
  4. Using your hands rub to together the flour and butter with your palms facing up and rubbing from your little finger to your thumb, until just combine and clumping together. It should come together to form a dough. If it is a little dry add a dash of vegan milk.
  5. Place the dough on a sheet or parchment, shaping into a rough rectangle, place a second sheet on top and roll out to roughly the size or a 10x12 inch baking tray.
  6. Remove the top sheet of parchment and place the dough with the bottom sheet onto the baking tray. Place into the pre heated oven for 12-15 minutes until lightly golden on top and just cooked through for a chewy base, or a few minutes longer for a crisper base.
  7. Remove from the oven and allow to cool.
  8. Add the hulled and chopped strawberries to a large mixing bowl and combine with the caster sugar liquor lemon juice. Set aside.
  9. Whip the cream with the sugar and vanilla until light and fluffy. Set aside.
  10. When you are ready to serve you can remove the shortcake base onto a serving plate or leave as it is. Top with piles of pillow whipped cream and macerated strawberries, if using top with little basil leaves. serve immediately.

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