Description
A simple recipe for a classic strawberry shortcake made entirely without animal products.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold vegan butter, cut into pieces
- 3/4 cup unsweetened plant milk
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup vegan heavy whipping cream alternative
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the plant milk and stir just until a soft dough forms. Do not overmix.
- Drop spoonfuls of dough onto the prepared baking sheet to form 6 biscuits.
- Bake for 12 to 15 minutes, or until golden brown. Let the biscuits cool completely on a wire rack.
- While the biscuits cool, combine the sliced strawberries and 1/4 cup sugar in a bowl. Let them macerate for at least 15 minutes.
- Whip the vegan heavy whipping cream alternative until stiff peaks form.
- Split each cooled biscuit in half horizontally. Spoon some macerated strawberries over the bottom half, top with whipped cream, and place the top half of the biscuit on. Add more strawberries and cream on top. Serve immediately.
Notes
- For best results, keep the vegan butter and plant milk very cold before mixing the dough.
- Macerating the strawberries allows them to release their juices, creating a natural syrup.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 30
- Sodium: 350
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 6
- Cholesterol: 0
Keywords: vegan, strawberry shortcake, dessert, biscuit, dairy-free, plant-based