Naturally Sweetened Vegan Strawberry Shortcake: A Wholesome Treat

Ingredients:

For the shortcake:

• 2 cups gluten-free flour (almond flour, rice flour, or a gluten-free all-purpose flour blend)
• 2-3 tablespoons coconut sugar or pure maple syrup
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil (solid state)
• 1 cup unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon vanilla extract

For the strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 1-2 tablespoons pure maple syrup or agave syrup (adjust to taste)

For the coconut whipped cream:

• 1 can (14 oz) full-fat coconut milk, chilled in the refrigerator overnight
• 1-2 tablespoons pure maple syrup or agave syrup (adjust to taste)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the gluten-free flour, coconut sugar or maple syrup, baking powder, baking soda, and salt.

3. Add the solid coconut oil to the dry ingredients. Using a fork or pastry cutter, cut the coconut oil into the flour mixture until it resembles coarse crumbs.

4. Pour in the almond milk and vanilla extract. Stir until just combined and a dough forms.

5. On a lightly floured surface, gently pat or roll out the dough to about 1-inch thickness. Use a biscuit cutter or the rim of a glass to cut out circles of dough.

6. Place the dough circles on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until they're lightly golden. Remove from the oven and let them cool on a wire rack.

7. While the shortcakes are cooling, prepare the strawberries. In a bowl, mix the sliced strawberries with pure maple syrup or agave syrup. Set aside for a few minutes to allow the strawberries to release their juices.

8. To make the coconut whipped cream, open the chilled coconut milk can and scoop out the solid coconut cream that has risen to the top. Place it in a mixing bowl. Beat the coconut cream with pure maple syrup or agave syrup and vanilla extract until it's light and fluffy.

9. To assemble, slice the cooled shortcakes in half horizontally. Place a spoonful of the macerated strawberries on the bottom half of each shortcake, then top with a dollop of coconut whipped cream. Place the other half of the shortcake on top.

10. Serve immediately and enjoy your gluten-free vegan strawberry shortcake!

This combined recipe integrates the use of natural sweeteners, incorporating coconut sugar or pure maple syrup throughout the shortcake and the strawberries, and sweetening the coconut whipped cream. Adjust the sweetness to suit your taste preferences and savor the delightful flavors of this gluten-free, vegan strawberry shortcake.