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.

The base is a sort of cross between an oaty flapjack and a shortbread, which is win-win as far as I'm concerned, as I happen to love both!

It’s a cinch to make, looks impressive, and is a fabulous choice for feeding a crowd. It's also highly adaptable – feel free to use any berries or fruits of your choice.

Not only that, this Sheet Pan Strawberry Shortcake is 100% plant-based and gluten-free, thanks to the use of Doves Farm organic oat flour. I've been a huge fan of Doves Farm for as long as I can remember – as a family business, they've milled organic and heritage flours, as well as a range of naturally gluten free flours, ever since they were founded.

Now, they have 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, and is perfect for making cakes, biscuits, breads, and pancakes. It's gluten-free, high in fibre and vegan, so there's really nothing not to love!

One of the main reasons I've chosen Doves Farm flours over the years is not only for the taste – which is of course very important – but because of their ethos as a brand.

Organic flour supports a farming system that works to reduce the pollution of our soil and our environment. Because fewer pesticides are used on organic farms, they provide a haven 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 it was to choose Doves Farm flour for this recipe. It's a timely reminder that when it comes to cooking, our decisions affect not only our personal health, but the world we live in too.

PREP TIME:
30 mins

TOTAL TIME:
45 mins

COOK TIME:
15 mins

SERVES:
6-8

Ingredients
Instructions

Ingredients

For the base

200g Doves Farm oat flour

75g almond flour

10g cornflour

125g caster sugar

125g cold vegan butter, diced

1 tsp vanilla bean paste or extract

1 tsp almond extract (optional)

For the strawberries

600g strawberries, hulled and halved

1 tbsp caster sugar

1 tbsp orange liqueur, Amaretto, or lemon juice

For the topping

250ml vegan whipping cream – I used oat cream

2 tbsp caster sugar

1 tsp vanilla bean paste

Baby basil leaves, to garnish (optional)

Instructions

Preheat the oven to 200°C/fan 180°C/Gas 6
In a large bowl, mix together the oat and almond flours, cornflour, and sugar with a generous pinch of sea salt.
Add the diced butter, vanilla extract or paste, and the almond extract, if using.
Using your hands, rub the flour and butter together, with your palms facing upwards, rubbing from your little finger to your thumb, until just combined and clumping together. It should come together to form a dough – if it's a little dry, add a dash of vegan milk.
Place the dough on a sheet of baking parchment, shape it into a rough rectangle, then place a second sheet of parchment on top and roll it out to roughly the size of a 10x12 inch baking tray.
Remove the top sheet of parchment and place the bottom sheet, with the dough on top, on a baking tray.
Bake for 12-15 minutes, until lightly golden on top and just cooked through for a chewy base, or for a few minutes longer for a crisper base. Remove from the oven and allow to cool.
Meanwhile, add the strawberries to a large mixing bowl, and combine with the caster sugar and liqueur or lemon juice. Set aside.
Whip the cream with the sugar and vanilla bean paste until light and fluffy, and set aside.
When you're ready to serve, remove the shortcake base onto a serving plate, top with piles of pillowy whipped cream and macerated strawberries, and add a sprinkling of baby basil leaves, if using. Serve immediately, and enjoy!