Strawberry Shortcake
This Vegan Strawberry Shortcake is light, fresh, and layered with sweet strawberries and fluffy dairy-free whipped cream for the perfect spring, summer, or entertaining dessert.
Ingredients
For the shortcakes
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons aluminum free baking powder
- 1 1/2 tablespoon apple cider vinegar
- 1 1/2 cup unsweetened plant-based milk (almond milk)
- 9 tablespoons vegan butter, cold and cut into small pieces
- 1/2 teaspoon salt
- 1 teaspoon (optional) vanilla extract (optional)
For the strawberry filling
- 5 cups fresh strawberries, sliced
- 2 tablespoons sugar
For the whipped cream
- 2 cans (14 ounces) coconut cream, refrigerated overnight
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- Add the cold vegan butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the wet ingredients: apple cider vinegar or lemon juice, almond milk and vanilla extract. Gradually pour the milk mixture into the flour mixture, stirring until the dough comes together.
- Transfer the dough onto a lightly floured surface and gently knead it a few times until it's smooth. Be careful not to overwork the dough.
- Roll out the dough to about 1/2-inch thickness. Use a round biscuit cutter or a glass to cut out individual shortcakes.
- Place the shortcakes onto a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberry filling. In a bowl, combine the sliced strawberries and sugar. Toss to coat the strawberries. Set aside and refrigerate until ready to use.
- To make the whipped cream, open the cans of coconut cream and scoop out the solidified coconut cream into a mixing bowl. Add the powdered sugar and vanilla extract. Using an electric mixer, beat the mixture until creamy and fluffy. (Optionsl: or can use vegan store bought whipped cream).
- Once the shortcakes have cooled slightly, split them in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of each shortcake. Top with a dollop of whipped cream and place the other half of the shortcake on top. Serve over the vegan Strawberry Shortcakes.