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Dessert

Blueberry Lemon Lavender Shortcake

by Gina Fontana May 11, 2019
written by Gina Fontana May 11, 2019
Jump to Recipe

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! 

gluten free desserts

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.

vegan desserts

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.

gluten free recipes

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.

dessert recipes
Vittle Club
easy recipes

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.

gluten free vegan desserts

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!

healthy dessert recipes
blueberry recipes
Continue to Content
gluten free recipes

Blueberry Lemon Lavender Shortcake

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

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)

Instructions

  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
  5. **NOTE: the fluffy whipped aquafaba will "melt" and become liquid- this is normal
  6. Lastly, add the flour (you can also stir this in, it doesn't need to be beat in with your stand/hand mixer
  7. 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
  8. **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
  9. 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
  10. **NOTE: they will only slighly turn golden- gluten-free baking doesn't quite give you the same indicator
  11. Let the biscuits cool, then top with fresh blueberries, non-dairy whipped topping and non-dairy vanilla ice cream (optional)
  12. Store the leftovers in the fridge!

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Dessert
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

Cover image of a cupcake with strawberry frosting: The Beginners Guide to Gluten-Free, Vegan Baking by Gina Fontana
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healthylittlevittles

Gina | Healthy Little Vittles
Warmer days + cooler evenings makes a perfect comb Warmer days + cooler evenings makes a perfect combination for a light + nourishing soup! 🧡
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SHOP 👉🏻 Roasted Butternut Squash Carrot Soup 
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https://www.healthylittlevittles.com/roasted-butternut-squash-carrot-soup/
These STRAWBERRIES & CREAM QUINOA COOKIES are the These STRAWBERRIES & CREAM QUINOA COOKIES are the best no-bake strawberry treat! They are made with just 7 ingredients, and use real freezedried strawberry powder! 💗🍓
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These crunchy gluten-free, vegan, grain-free, nut-free no bake cookies are sure to be stocked in your freezer at all times. Decorate with easy painted white chocolate strawberries for extra cuteness! Check my reels to see how they are made! 
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Recipe is now on the blog! Clickable link in bio @healthylittlevittles
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SHOP the ingredients here👇🏻
Strawberries and Cream Quinoa Cookies (no-bake!)
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https://www.healthylittlevittles.com/strawberries-and-cream-quinoa-cookies-no-bake/
Who’s ready to dive into this COOKIE MONSTER SMO Who’s ready to dive into this COOKIE MONSTER SMOOTHIE BOWL? 💙🍪
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I’ve been sick in bed all day today and this is the only thing that sounds good right now… AND because this recipe is included in my shop, I can purchase all of the ingredients from my bed and have it DoorDash-ed to me asap and not have to leave my house!! I am SUPER grateful for this option 🙏🏻 and I’m so happy I can share this feature with all of you now too! 
.
SHOP this recipe 👉🏻 Cookie Monster Smoothie Bowl 
SAVE it
MAKE it
.
INGREDIENTS 
Smoothie:
1 frozen banana
1/2 avocado
3 dates, pitted
3/4 cup unsweetened flax milk (or other plant milk)
1/2 teaspoon spirulina/blue majik superfood powder
1/4 teaspoon pure vanilla extract

Toppings:
cookie dough
chocolate covered chia seeds
cacao nibs

Cookie Dough:
1.5 cups almond flour
1/4 cup peanut butter
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup maple/agave syrup
1/4 cup gluten-free, vegan dark chocolate chips
.
INSTRUCTIONS
First, make the cookie dough. Place all the cookie dough ingredients in a medium bowl and stir together until a dough forms.
Add all the smoothie ingredients to your blender and blend until smooth.
Spoon the smoothie into a bowl and top with cookie dough, chocolate covered chia seeds (optional), and cacao nibs.
.
NOTE: the color of your bowl may vary depending on which brand of blue spirulina you use

Inspired by @alchemy.brands in Columbus, Ohio

https://www.healthylittlevittles.com/cookie-monster-smoothie-bowl/
A top candidate for birthdays! 🧁 A classic vani A top candidate for birthdays! 🧁 A classic vanilla cupcake made gluten-free, vegan, and also grain free stacked with homemade vegan blackberry frosting using real blackberries! 💜
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SHOP this recipe 👉🏻 Grain-Free Vanilla Cupcakes with Blackberry Frosting 

Then head to my blog to grab the instructions to make these delicious cupcakes, clickable link within my shop or by clicking the link in my bio!
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https://www.healthylittlevittles.com/grain-free-vanilla-cupcakes-with-blackberry-frosting/
Annnnnnnddddd cue the popsicles… Saturday it was Annnnnnnddddd cue the popsicles… Saturday it was in the low 50’s and raining and this week it’s going to be in the 80’s 🥵🤪🫠 my gurl mother nature has got to get it togetha! 😆 Grateful for the sunny warm days ahead tho! ☀️ 
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Find these delicious STRAWBERRY CREAM PIE POPSICLES on the blog! 🍓Clickable link in bio @healthylittlevittles 
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https://www.healthylittlevittles.com/strawberry-cream-pie-popsicles/
Mother’s Day Brunch! 💐 Someday maybe my kids Mother’s Day Brunch! 💐 Someday maybe my kids will make these crepes FOR me 😉 but today I’m enjoying making these crepes WITH them 💗 Happy Mother’s Day!
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Recipe shot for @calphalon
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Dear Lord, I pray for all women today, mothers of every kind. I pray they know how special they are and how loved they are, not only on this designated day to celebrate them, but every day! I pray for women who aren't yet a mother, in the traditional sense of the word, or those who have experienced hardship around motherhood. I pray for those who have lost their mothers, the mothers who are in the most challenging stages of motherhood, and mothers who have answered the calling to be a mother in perhaps unconventional ways. May you bless them, keep them safe and healthy, and give them an extra joyful heart as we celebrate! In your son Jesus' name I pray, Amen 🙏🏻
If you saw my reel from yesterday you know I annou If you saw my reel from yesterday you know I announced the launch of my shop!!! 🎉 You can now shop recipes right from my profile and have the ingredients delivered right to your doorstep! How cool is that?! 🤩
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This will hopefully help with meal prep and planning, grocery shopping, eating more plant-based meals, and maybe even trying new foods!
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It’s so easy!
1. Head to my shop
2. Select the recipes you want to make
3. Hit “view on website”
(Click details if you want to see ingredients)
4. Select order groceries 
5. Select the store you want to order from at the top and pick a delivery time window 
6. You can customize your shopping list and remove any ingredients you may already have by unchecking the box 
7. When you’re done, hit ready to checkout and enter your details OR You can shop for more recipes and add multiple recipes to your cart!
8. Groceries are delivered at the selected time from @doordash 👏🏻

🎉 For a limited time get your FIRST RECIPE FREE!!! The discount will automatically be added to your cart.
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More recipes will continue to be added, so keep checking back! Message me with any questions! I really hope you love this service and you find it helpful 🙏🏻

Find these Maple Curry Garlic Ramen Noodle Bowls in the shop!
This COPYCAT TRUE FOOD KITCHEN TAHINI HARISSA CAUL This COPYCAT TRUE FOOD KITCHEN TAHINI HARISSA CAULIFLOWER has been getting a lot of love on the blog lately! Reminds me I need to make it again very soon! Curious to try it? Here’s the recipe!👇🏻
.
INGREDIENTS
16 ounces cauliflower and broccoli florets, fresh preferred
1/4 cup avocado oil
1 tablespoon minced garlic
1/3 cup toasted pumpkin seeds
5 dates, chopped
~ 3 tablespoons dill, minced, plus more for garnishing

Tahini Harissa Sauce

1/4 cup tahini
2 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon maple syrup
2-3 tablespoons water

INSTRUCTIONS 
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss the broccoli, cauliflower, avocado oil and garlic together- then spread it in a single layer onto the lined baking sheet. Bake for 30 minutes, tossing occassionally.
Meanwhile, in a large bowl, whisk together all of the sauce ingredients until smooth.
Chop the dates and mince the dill.
Add the roasted cauliflower and broccoli back into the large bowl, add the sauce, dates, dill, and toasted pumpkin seeds and toss to combine. Be sure to coat all of the cauliflower and broccoli with the sauce. Serve and garnish with more fresh dill and toasted pumpkin seeds if desired.
.
Recipe inspired by @livetruefood
.
https://www.healthylittlevittles.com/copycat-true-food-tahini-harissa-cauliflower/
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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      Vegan Latkes

      November 29, 2021

      Lunch & Dinner

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Lunch & Dinner

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Lunch & Dinner

      Vegan Gluten-Free Chicken and Dumplings

      October 4, 2021

      Make Your Own…

      How to Make Vegan Buttermilk

      April 11, 2022

      Make Your Own…

      Easy Vegan Lemon Curd (Refined Sugar-Free)

      March 24, 2022

      Make Your Own…

      Pumpkin BBQ Sauce

      December 9, 2021

      Make Your Own…

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Make Your Own…

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Make Your Own…

      Homemade Vegan Caramel Sauce

      September 27, 2021

      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Make Your Own…

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 17, 2021

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Thai Chopped Salad

      June 8, 2021

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Side Dishes

      Vegan Latkes

      November 29, 2021

      Side Dishes

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Side Dishes

      Gluten-Free Vegan Skillet Buttermilk Biscuits

      November 18, 2021

      Side Dishes

      Smoked Paprika Dill Potato Salad

      September 2, 2021

      Side Dishes

      Copycat True Food Kitchen Tahini Harissa Cauliflower

      August 23, 2021

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Snacks & Appetizers

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Snacks & Appetizers

      Baked Leftover Mashed Potato Croquettes

      February 15, 2022

      Snacks & Appetizers

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Snacks & Appetizers

      Pumpkin BBQ Sauce

      December 9, 2021

      Snacks & Appetizers

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Snacks & Appetizers

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Snacks & Appetizers

      Strawberries and Cream Granola Bites

      May 10, 2021

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Soups

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Soups

      Roasted Cauliflower Soup

      January 4, 2022

      Soups

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Soups

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Soups

      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

  • My Books
    • books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

    • The Beginner’s Guide to Gluten-Free Vegan Baking
    • Moon Milk by Gina Fontana
    • 7-Day Vegan Challenge Recipe eBook
  • About
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  • For Food Bloggers
    • Food Blogger Resources

      Foodtography School Review

      November 11, 2021

      Food Blogger Resources

      Food Photography Equipment

      December 16, 2020

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