Vegan Strawberry Shortcake Recipe
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Vegan Strawberry Shortcake Recipe

Vegan Strawberry Shortcake Recipe

Ingredients

FOR THE BISCUITS:

  • 2 c All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 c Sugar PLUS more for sprinkling
  • 4 tbsp Vegan Margarine chilled
  • 1 c Vegan Sour Cream OR Canned Coconut Milk
  • 1/4 C Almond Milk PLUS more for brushing

FOR THE SLICED STRAWBERRIES:

  • 2 c Sliced Strawberries
  • 1/4 c Sugar

FOR SERVING:

  • Fresh Whole Strawberries
  • Coconut Whipped Cream (recipe link in the blog post)
  • Fresh Mint for garnish, if desired

Instructions

  • Preheat oven to 400 degrees.
  • Line a baking sheet with either parchment or a silicone baking mat.
  • In a medium bowl, sift the flour, baking powder, baking soda and salt.  Stir in sugar.
  • Cut the butter in with a pastry blender or two knives until it resembles a coarse meal.
  • Stir in vegan sour cream and almond milk.
  • Scoop the batter into high mounds on a baking sheet.  Brush the tops with almond milk and generously sprinkle with sugar.
  • Bake for about 15 minutes or until golden brown.
  • Meanwhile, in a small bowl, add the sliced strawberries and sugar.  Stir well to combine and chill until ready to serve.  The juices will thicken into a syrup.
  • Make the coconut whipped cream (recipe link in the blog post).
  • Cool slightly before serving with the sliced strawberries and coconut whipped cream.