Strawberry Shortcake with “Whipped cream”

Time: 30 mins
Yield: 8 generous portions


  • 1 tbsp ground flax
  • 1 tbsp ground chia
  • ½ cup water
  • ¼ cup (60g) LeGrand vegan butter
  • ½ cup (120g) cane sugar
  • ½ tsp pure vanilla extract
  • 1 cup (130g) almond flour
  • ¾ cup (110g) oat flour
  • ¾ cup (140g) white rice flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp himalayan pink salt
  • 1 pint Local fresh strawberries


  • 1 cup (250g) LeGrand vanilla yogurt

Summer is eating fresh local strawberries and what better way than with a shortcake! I’ve struggled with making vegan whipped cream over the years, but with our vanilla yogurt and extra thick coconut cream (20% fat is the secret and don’t even try with the light version) the results are better than ever!


  1. Preheat oven to 350°F.
  2. In a small bowl, mix the ground flax and chia with ½ cup of water. Set aside to thicken.
  3. Line a 9-inch round cake pan with a removable bottom with parchment paper and grease the sides with a little vegan butter or coconut oil.
  4. Gently melt vegan butter and pour into a medium sized mixing bowl. Add maple syrup, vanilla extract and mix with a wooden spoon/spatula. Whisk in flax/chia egg mixture.
  5. Whisk by hand after each addition; almond flour, oat flour, coconut flour, baking soda and salt. Mix until a batter is formed. Pour into pan.
  6. Bake for 30 minutes or until the edges are golden brown and a toothpick comes out clean. Allow to cool before removing from pan.


  1. Place cooled cake on a serving platter and generously spread all the vanilla yogurt, topped with seasonal strawberries and flowers!

Products used

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