This Grain-Free Strawberry Shortcake recipe is totally gluten-free, dairy-free, naturally sweetened and EXTREMELY EASY. It's a summer necessity.
Preheat oven to 375.
Add quartered strawberries to a large bowl and toss with agave nectar and lemon juice. Set aside to macerate.
Add Simple Mills Vanilla Cupcake and Cake Mix to a large bowl. Add in cold cubed vegan butter. Use your fingers to pinch the butter into the flour mixture, you don't want the butter to melt but you want it to create pea-sized clumps. (You could also do this with a fork.)
Create a well in the middle of your butter-flour mixture. Add your egg and non dairy milk. Use a fork or spatula to beat the egg and milk together, and slowly start to incorporate the rest of the flour. Once it won't mix anymore, use your hands to knead the dough into a ball, this should just take 2-3 folds. Don't over knead.
Spray a jumbo muffin tin with nonstick spray. Divide batter into 6 even balls, and form each ball into a disc shape the size of your muffin tin.
Bake for 14-15 minutes.
While the shortcakes are baking, remove coconut milk from the refrigerator. Scoop out the solid white part into a bowl and discard the clear liquid. Use a whisk to vigorously beat the coconut until smooth and creamy. Refrigerate until ready to use.
Let cool in the muffin tin for 5 minutes before transferring to a wire rack. Let cool completely before carefully cutting each shortcake in half.
Top with macerated strawberries and coconut yogurt.