• Rachel

It's Okay to Be "Flaky"

It is most definitely okay to be flaky especially when we are talking about biscuits. In honor of the upcoming Jewish holiday of Shavuot-an all dairy holiday, I have created a Strawberry Shortcake Biscuit with non dairy coconut cream. Of all the allergens/sensitivities we cater too, we get the most requests for dairy free recipes. Shavuot is a joyous holiday but when you are dairy allergic, sensitive or lactose intolerant, a two day holiday that is exclusively dairy can be a bit of a nightmare. At Because I Said So, our YouTube cooking channel we want everybody to eat at the table, so we present this recipe which is so good and easy, you won't even know its non dairy.


1 2/3 cup unbleached white flour

1 TBSP baking powder

1/2 tsp. salt

1/3 cup neutral cooking oil (we used organic canola)

2/3 non dairy milk (we used So Delicious Coconut- you can use oat, soy, rice, or regular if dairy isn't a problem)

1 TBSP pure maple syrup

1 tsp. vanilla

1/2 tsp. maple extract

1 16 oz package of strawberries

1 TBSP maple syrup or sugar to sprinkle over strawberries

Coconut Cream

1 can of Coconut milk (we used Native Harvest Classic Unsweetened) Be sure to place it in the fridge the night before you make this recipe. Don't be tempted to put it in the freezer!

1-2 TBSP confectioners sugar (optional) You can add more if you like it sweeter.

1 tsp. vanilla (optional)


Preheat oven to 475 degrees and line a baking sheet with parchment paper.

Place empty bowl (that you will use for the coconut) in the freezer to chill.

Hull and cut strawberries into quarters. Place in a bowl and pour in maple syrup (or sugar) and mix. Set the strawberries aside to let their natural juices come out.

In a large bowl, add the flour, baking powder and salt. Whisk until ingredients are combined.

Add the oil, milk, maple syrup and extracts to the bowl and mix until thick biscuit batter is formed.

On a baking sheet-take 12 spoonfuls of biscuit batter and "drop" onto sheet. No need to shape them on the baking sheet.

(Optional, you can use a pastry brush and lightly brush a small milk/maple syrup mixture about 1 tbsp of each and sprinkle with sugar for a crunchier sugary top)

Bake for 8 minutes-leave in a minute longer if you like the tops crunchier.

While biscuits are cooling-open your can of coconut and carefully scoop out the thickened cream at the top. Don't throw away the liquid, store it in the fridge and use it for smoothies or coffee.

Place the cream in your chilled bowl. Add your confectioners sugar and use a hand mixer on low to begin the whipping process. If your hand mixer has a whisk attachment it will yield a lighter cream. I used the regular beater and it was fine though.

Increase the mixer to high and whip until light and airy-about 3 minutes.

Assembly-Slice the biscuits carefully across the top, and spoon in dollop of cream, strawberries , top off with more cream and put top back on.

PS-if you don't like coconut or are allergic-I suggest trying pudding as a filling or even ice cream (dairy or non-dairy). Also, the biscuits are good just by themselves or with a meal. You can leave out the extracts and add in savory items like rosemary or thyme!

These are soooo good. I hope you love them as much as we do.


Check out our YouTube video!


(Biscuits adapted from The Joy of Vegan Baking-Colleen Goudreau)

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