Vegan Chocolate Strawberry Shortcake

Makes About 6 Shortcakes

Ingredients:

Dairy Free Shortcake

• 1 ¾ cups unbleached white flour
• ¼ cup unsweetened baking cocoa powder
• ½ cup organic granulated cane sugar
• 1 Tbsp baking powder
• 1 tsp kosher salt
• ¾ tsp cream of tartar
• ¾ cup cold vegan butter, cut into cubes
• ¾ cup almond milk
• 1 Tbsp apple cider vinegar

Filling

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

Coconut Whipped Cream

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

Instructions:

Shortcake

In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, salt, and cream of tartar. In a small bowl, mix together almond milk and apple cider vinegar to make vegan buttermilk.

Cut in vegan  butter with a pastry cutter or fork until mixture forms coarse crumbs. It will look similar in texture to wet sand.

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. Do not overwork the dough or your shortcakes will be tough.

Preheat the oven to 425°F. Line a baking sheet with a silicone mat or parchment paper.

Scoop out batter in ½ cup portions onto the prepared baking sheet. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.