Strawberry Shortcake Recipe
This easy vegan strawberry shortcake recipe comes together in just 30-minutes, making it the perfect dessert recipe to whip up for guests or when you have a craving for a sweet, fruity and creamy dessert!
Servings 10 strawberry shortcakes
Ingredients
- 1½ cups all purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp vegan butter
- 1/2 cup plant-based milk alternative I used oat milk
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
Instructions
- Chill canned coconut milk in the fridge overnight, or at least 12 hours.
- Preheat oven to 425 F. Grease a baking sheet or cast-iron pan, or lay down parchment paper.
- In a small bowl, combine plant-based milk with apple cider vinegar.
- In a large bowl, combine flour, sugar, baking powder and salt. Whisk thoroughly to incorporate.
- Using your fingers or a pastry cutter, 'cut' butter into the dry mixture. Work quickly so the butter melts as little as possible. Cut in until the dry mixture has the texture of sand and butter is evenly incorporated.
- Pour plant-based milk and apple cider vinegar mixture into the dry ingredients and stir until just combined. Do not over stir.
- Using your hands, press out the dough onto a floured surface until 1/2 inch thick. Using a cookie cutter (I used the top of a mason jar), press out the dough into circles. Re-press out the scraps, until you have about 10 circles.
- Place shortcake dough on baking sheet close together so that the sides are touching. Bake at 425 F for 20-25 minutes, or until slightly golden brown on the edges.
- Meanwhile, open can of coconut milk and scoop out the firmed coconut cream into a large bowl (do not scoop out the coconut water). Add maple syrup and vanilla, and whisk until soft peaks are formed.
- Arrange shortcake, strawberries and coconut whipped cream in a stack and enjoy!
