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These patriotic berry shortcakes are perfect for the 4th of July! They’re filled with both strawberries and blueberries to achieve the classic red, white and blue look. They’re gluten free, dairy free, and refined sugar free, and so easy to make. If you’re looking for a light and refreshing, healthier treat for the 4th of July, give this recipe a try!
How many shortcakes will this recipe make?
This recipe will make 6 shortcakes!
What ingredients will I need to make these patriotic berry shortcakes?
To make this recipe, you’ll need the following ingredients:
- oat flour (I used homemade)
- almond flour
- salt
- baking powder
- baking soda
- olive oil
- water
- apple cider vinegar (or lemon juice)
- honey (or pure maple syrup)
- pure vanilla extract
- eggs
- berries
- dairy free whipped topping (I used homemade)
What kind of dairy free whipped topping do you use?
I like to make my own dairy free whipped cream using canned coconut milk. You can find the recipe on my old blog. Another option is using So Delicious dairy free whipped topping. It is so delicious (no pun intended….).
How should I store these shortcakes?
If you have leftover shortcakes, store them in the fridge! They should last for up to 5 days.
Looking for more summer desserts?
Check out some of my other summer inspired recipes!
- Patriotic Frozen Yogurt Bark
- Peanut Butter Chocolate Frozen Yogurt Bark
- Double Chocolate Strawberry Shortcakes
- Strawberry Dragonfruit Popsicles
- Easy Melon Sorbet
Ready to make these patriotic berry shortcakes? The full recipe is below!
Patriotic Berry Shortcakes
Ingredients
- 1 cup oat flour (I used homemade)
- 1 cup almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 beaten eggs
- 3 tbsp honey (or pure maple syrup)
- 2 tbsp olive oil (or melted coconut oil)
- 1 tbsp water
- 1 tsp apple cider vinegar (or lemon juice)
- 1 tsp pure vanilla extract
- fresh berries
- dairy free whipped topping (I use homemade)
Instructions
- Add all of the dry ingredients to a large bowl and whisk together. Next, add all of the wet ingredients to the dry ingredients and mix until the batter is smooth and thoroughly combined.
- Scoop the batter with a ⅓ cup measuring cup and place the batter on a baking sheet lined with parchment paper. This recipe will make 6 shortcakes. Make sure to space the shortcakes several inches apart as they will rise while in the oven.
- Preheat the oven to 350°F. Let the batter rest for 10 minutes while the oven heats up. Once the oven is ready, bake the shortcakes for 12-13 minutes, or until a toothpick inserted in the center of one comes out clean.
- Once baked, remove the shortcakes from the oven and allow them to cool completely. Once cooled, slice them in half; simply glide a serrated knife through the middle of the shortcakes.
- Layer the shortcakes with dairy free whipped topping, sliced strawberries, and fresh blueberries. Serve and enjoy!