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Vegan Strawberry Shortcake Waffles

Vegan Strawberry Shortcake Waffles

Some breakfasts are functional. And then there's Vegan Strawberry Shortcake Waffles — golden, crispy shortcake biscuits made with almond flour and oat flour, topped with lemon-macerated fresh strawberries and billowy coconut whipped cream
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast, diet, Gluten-free
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • For the Shortcake Biscuits:
  • 1¼ cups 120g blanched almond flour
  • ⅔ cup 80g gluten-free oat flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 tablespoon coconut sugar
  • ¼ teaspoon salt
  • ½ cup 100g refined coconut oil, solid (or plant-based butter — see notes)
  • ⅓ cup full-fat canned coconut milk plus more to brush on top
  • 1 flax egg 1 tablespoon ground flax + 2½ tablespoons water
  • ½ teaspoon vanilla extract
  • Raw turbinado sugar to sprinkle on top optional
  • For the Macerated Strawberries:
  • 2 cups 1 pint sliced fresh strawberries
  • 1 tablespoon coconut sugar plus more to taste
  • Zest of 1 lemon
  • ½ teaspoon vanilla extract
  • Leaves from 1 sprig of fresh mint torn or finely chopped
  • For the Coconut Whipped Cream:
  • 1 can 13.5 oz coconut cream, refrigerated overnight
  • 1 tablespoon grade A maple syrup
  • 1 teaspoon vanilla extract

Equipment

  • A food processor — the fastest and most reliable tool for cutting fat into flour. The pulsing action creates the ideal sandy, crumbly texture without overworking the dough. A large mixing bowl with a pastry cutter or fork works if you don't have a food processor.
  • A pastry cutter or two forks — if mixing by hand
  • A rolling pin — for rolling the chilled dough to an even thickness
  • A 3-inch round biscuit cutter — for cutting clean rounds. A sharp-edged glass or cup of the right diameter also works.
  • A large rimmed baking sheet — lined with parchment
  • A pastry brush — for applying the coconut milk wash to the tops. A clean finger works in a pinch.
  • For the coconut whipped cream:
  • An electric hand mixer or stand mixer with a whisk attachment — coconut cream can be whisked by hand but takes considerably more effort and doesn't get as fluffy. An electric mixer produces a much better result in about 30 seconds.
  • A cold mixing bowl — chilling your bowl in the freezer for 10 minutes before whipping helps the cream stay cold and whip more effectively.
  • For assembly:
  • 6–8 serving plates — wide and flat for the most attractive presentation
  • A spoon or ladle for portioning the strawberries and their juice

Method
 

  1. Step 1: Line a baking sheet with parchment paper and dust lightly with oat flour. Set aside.
  2. Step 2: In a food processor or large mixing bowl, combine the almond flour, oat flour, baking powder, coconut sugar, and salt. Pulse or whisk together until combined.
  3. Step 3: Add the solid coconut oil (or cold, chopped plant-based butter) to the dry ingredients. Pulse in the food processor, or use a pastry cutter or fork to work the fat into the flour mixture until only small, pea-sized chunks remain. Do not overmix. The texture should be mostly sandy with distinct fat pieces throughout — this is what creates flaky, layered shortcake.
  4. Step 4: In a small bowl, whisk together the coconut milk, flax egg, and vanilla. Add to the dry ingredients and stir or pulse until the dough just comes together.
  5. Step 5: Transfer the dough to the prepared parchment-lined baking sheet and press it into a rough square about 1 inch thick. Cover and refrigerate for at least 1 hour (or up to overnight).
  6. Baking the Shortcakes
  7. Step 6: Preheat the oven to 400°F (204°C).
  8. Step 7: Remove the chilled dough from the fridge. On a lightly dusted surface (keeping it on the parchment), roll it out to approximately 9 inches square. Use a 3-inch round biscuit cutter to cut out 6–7 rounds. Gather scraps, re-roll, and cut additional rounds.
  9. Step 8: Place the rounds on the parchment-lined baking sheet with space between them. Brush each top with a little coconut milk and sprinkle with turbinado sugar if using.
  10. Step 9: Bake for 20–25 minutes until golden brown. Let them cool slightly before assembling.
  11. Macerate the Strawberries
  12. Step 10: While the shortcakes bake, combine the sliced strawberries, coconut sugar, lemon zest, vanilla, and mint in a bowl. Stir gently and set aside. The strawberries will release their juice and become beautifully syrupy as they sit.
  13. Make the Coconut Whipped Cream
  14. Step 11: Open the chilled coconut cream and drain off any liquid (save it for smoothies). Scoop the solidified cream into a mixing bowl. Whip with an electric mixer for about 30 seconds until smooth and fluffy. Add the maple syrup and vanilla and whip briefly to combine.
  15. Assemble
  16. Step 12: Place a shortcake on each plate. Top with a generous spoonful of coconut whipped cream and a heap of macerated strawberries and their juice. Serve immediately.

Notes

Calorie & Nutrition Breakdown (Per Shortcake — Approximate, With Toppings)

Component
 Approximate Calories
Shortcake biscuit
 ~280–320 kcal
Coconut whipped cream (2 tbsp)
 ~80 kcal
Macerated strawberries (¼ cup)
 ~35 kcal
Total per serving
 ~395–435 kcal
The majority of the calories come from the almond flour and coconut oil in the shortcake — both healthy plant-based fat sources. The strawberries add vitamin C, folate, and fibre. The coconut cream is rich in medium-chain triglycerides. This is a treat breakfast rather than a light one, and it earns that status completely.