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.
For the base
200g Doves Farm oat flour
75g almond flour
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)
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