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 that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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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!
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.
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.
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.
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.
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.
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 LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
THANK YOU so much from the bottom of my heart for spending a little time on this blog and for trying my recipes! ❤️ If you'd like to further support my small business and work, consider buying me a cup of coffee! Your kind donation helps me to cover costs to keep Healthy Little Vittles up and running so that I can continue to create healthy, gluten-free + plant-based recipes for all of us to enjoy.👩🏻🍳