Blueberry Lemon Lavender Shortcake

This is a sponsored post written by me on behalf of Taylor & Colledge. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much! 

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Until recently I forgot about shortcake, you know- the strawberry kind. I forgot how much I love this classic dessert and just how simple it is to make. My dad had the idea to make it for Easter this year and with a two year old and two month old I was all on board for an easy dessert.

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If you’re like me (and this may be showing my age…) the strawberry shortcake from my childhood included those store bought spongy shortcake cups, sliced strawberries, and Reddi Whip. Not really all that impressive, but I sure did love it.

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So you fast forward to modern day and at first ditching the gluten, made me also ditch the shortcake. Sure, there are still lots of strawberries in my life, not a lot of biscuits, until recently. Gluten-free baking has come such a long way, and I think it’s about time I re-visit an old favorite. And while I’m at it, I thought I’d get pretty crazy and re-invent it, not just re-visit it. That’s where my friends Taylor & Colledge come in.

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So let’s transition from strawberries to blueberries that get piled onto homemade gluten-free, vegan lemon lavender biscuits infused with coconut cream, gourmet lavender extract paste, and lemon zest. Then top with fresh blueberries and dairy-free whipped topping and dairy-free vanilla ice cream! It’s the most perfect spring time gluten-free, vegan dessert that will be on repeat all summer long.

blueberry lavender dessert

I love Taylor & Colledge extract pastes not only because they are gluten-free, non GMO, preservative free, but also because they are concentrated so you don’t need to use as much. This particular lavender extract paste is made from the finest lavender grown and harvested in southern Australia where it is then distilled to capture the true essence. You can purchase it here.

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If you love blueberry, lemon, and lavender together also check out my Vegan Blueberry Lavender Lemon Gelato recipe! I hope you love this updated version of strawberry shortcake as much as my family and I do! Don’t forget to comment below and tag me on Instagram and Facebook if you make these!

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Blueberry Lemon Lavender Shortcake

Course: Dessert
Cuisine: American
Servings: 4 people
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


Lemon Lavender Biscuits

  • 2 cups gluten-free all purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cream of tartar
  • 1/4 cup sugar
  • 1/2 tsp dried lemon zest
  • 1/2 tsp lavender extract paste (I used Taylor & Colledge)
  • 1 can coconut milk/cream (just the solid part, not the water part)
  • 1/2 lemon (juiced)
  • 4 tbsp aquafaba (chickpea brine)
  • 2 tbsp almond milk + more for brushing on top of the biscuits

Assemble the Shortcake

  • Lemon Lavender Biscuits
  • fresh blueberries
  • non-dairy whipped topping
  • non-dairy vanilla ice cream (optional)


  1. Preheat your oven to 450 degrees

  2. In your kitchen aid mixer (or alternatively using an electric hand beater) whip the aquafaba on high until it thickens and semi-stiff peaks start to form. This will take about 3-6 minutes

  3. Add in your cream of tartar (this will also help the brine to thicken up), follwed by the baking soda, baking powder, lemon zest, sugar, salt

  4. Next, turn your mixer speed down to medium and add in the lavender extract paste, coconut milk/cream, lemon juice, and 2 tbsp almond milk

    **NOTE: the fluffy whipped aquafaba will “melt” and become liquid- this is normal

  5. Lastly, add the flour (you can also stir this in, it doesn’t need to be beat in with your stand/hand mixer

  6. Using a 1/4 measuring cup, scoop out your biscuits from the batter and place on a parchment lined baking sheet. Drop them on and then flatten slightly with your hand

    **NOTE: keep in mind, because these don’t have eggs, they will not rise a whole lot (they will slightly) so don’t flatten them too much

  7. Brush additional almond milk over top of each biscuit and bake in the oven for 15-20 minutes until the tops start to turn golden and crack

    **NOTE: they will only slighly turn golden- gluten-free baking doesn’t quite give you the same indicator

  8. Let the biscuits cool, then top with fresh blueberries, non-dairy whipped topping and non-dairy vanilla ice cream (optional)

  9. Store the leftovers in the fridge!

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