Go Back

Lemon Strawberry Shortcakes

Lemon Strawberry Shortcakes | These vegan lemon shortbread cookies paired with sliced strawberries and homemade coconut milk whipped cream (use homemade or store bought). This dairy free strawberry shortcakes recipe is so easy to make (only 8 ingredients!) and is egg free. These easy shortbread cookies are gluten free too thanks to almond flour. Make this vegan dessert for your BBQ this summer. Clean eating dessert recipes like this are perfect for food allergies as they are allergen friendly.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Dessert
Cuisine: All American
Keyword: dairy free, egg free, gluten free, healthy dessert, lemon, shortcake, strawberry, vegan
Servings: 4
Calories: 475kcal
Cost: $8.00

Equipment

  • baking sheet
  • medium sized bowl

Ingredients

Lemon Shortbread Cookies

  • 2 cups almond flour
  • 3 Tbsp maple syrup
  • 3 Tbsp plant based butter, melted
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 lemon, zested

Lemon Strawberry Shortcake

  • 16 oz fresh strawberries, sliced
  • 2 cups coconut milk whipped cream or 6oz can of whipped cream

Instructions

Lemon Shortbread Cookies

  • Preheat oven to 325F. Mix all ingredients together in a medium-sized bowl.
  • Using a cookie dough scoop or a spoon measure out 2 Tbsp of dough.
  • Flatten each dough ball with the bottom of a drinking glass sprayed with nonstick cooking spray. The cookies will not rise or spread much. (You should end up with 8- 2 1/2” cookies)
  • Bake until you touch the top and it’s dry and set or about 13 minutes. They will not be browned.
  • Leave on cookie sheet for 10 min and remove to cooling rack.

Assemble Shortcakes

  • Place 1 cookie on plate.
  • Add a dollop of coconut milk whipped cream (or regular whipped cream if not dairy free).
  • Add sliced strawberries on top of the whipped cream.
  • Repeat steps 1-3 and enjoy! (Optional: Sprinkle with additional lemon zest!)

Notes

The lemon shortbread cookies were inspired by this recipe. :) 
I have used several different brands of almond flour, but Amoretti nut flours are by far my favorite in this cookie. They are super fine and silky! 
Coconut milk whipped cream can be found at your local grocery store or you can make your own with chilled canned full fat coconut milk (light coconut milk will not work). The coconut cream will separate from the coconut water. You can save the coconut water for smoothies! You can find the recipe for this if you search "Patriotic Shortcake" here at HappiHomemade.com.