Vegan Strawberry Shortcake with Whipped Cream
- 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
- 1 lb fresh strawberries, sliced
- 2 Tbsp granulated cane sugar, or to taste
- 1 Tbsp lemon juice
- 1 (13.5 oz) full fat coconut milk, refrigerated overnight
- 2 Tbsp powdered sugar, or to taste
- 1 tsp vanilla
- 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.
- 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.
- 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.
- 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 golden brown. Cool on a wire rack.
- In a medium bowl, gently toss berries with sugar. Allow to macerate about 30 minutes. Set aside.
- Chill a metal bowl and beaters for the whipped cream for at least 15 minutes.
- Scoop out the coconut cream solids, sweetener, and vanilla into the chilled bowl.
- Beat on high with chilled beaters until stiff peaks form, about 3-5 minutes.