Vegan Strawberry Shortcake with Whipped Cream

Vegan Strawberry Shortcake with Whipped Cream

Ingredients:

Shortcake

• 3 cups unbleached white flour 
• ¼ cup granulated cane sugar
• 1 Tbsp baking powder
• 1 tsp kosher salt
• ¾ tsp cream of tartar 
• ¾ cup cold vegan butter, cut into cubes
• 1 cup almond milk
• 1 Tbsp apple cider vinegar

Filling

• 1 lb fresh strawberries, sliced
• 2 Tbsp granulated cane sugar, or to taste
• 1 Tbsp lemon juice

Whipped Cream

• 1 (13.5 oz) full fat coconut milk, refrigerated overnight
• 2 Tbsp powdered sugar, or to taste
• 1 tsp vanilla

Instructions:

Shortcake

1. In a medium bowl, whisk together flour, sugar, baking powder, salt, and cream of tartar. In a small bowl, mix together almond milk and apple cider vinegar to make vegan buttermilk.
2. Cut in vegan  butter with a pastry cutter or fork until mixture forms coarse crumbs. It will look similar in texture to wet sand.
3. Make a small well in the center, and pour in vegan buttermilk. Toss with a fork until milk is incorporated and a thick batter forms.
4. Turn out dough onto a floured work surface. Sprinkle a little extra flour on top. Knead gently 5 or 6 times. Do not overwork the dough or your shortcakes will be tough.
5. Preheat the oven to 425°F. Line a baking sheet with a silicone mat or parchment paper.
6. Scoop out batter in ½ cup portions onto the prepared baking sheet. Bake for 15-18 minutes, or until golden brown. Cool on a wire rack.

Berries

1. In a medium bowl, gently toss berries with sugar. Allow to macerate about 30 minutes. Set aside.

Whipped Cream

1. Chill a metal bowl and beaters for the whipped cream for at least 15 minutes.
2. Scoop out the coconut cream solids, sweetener, and vanilla into the chilled bowl.
3. Beat on high with chilled beaters until stiff peaks form, about 3-5 minutes.

Serves 9

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