Vegan Strawberry Shortcake
Veg Life Staff
FOR THE STRAWBERRIES:
of fresh Strawberries
reserve some of the smaller ones for garnish, sliced
FOR THE SHORTCAKES:
All Purpose Flour
Tbl PLUS 1 tsp Baking Powder
stick Vegan Margarine
8 Tbl, VERY cold & cut into small cubes
of Canned Coconut Milk
VERY cold, plus more for brushing the tops of the cakes
plus more for sprinkling the tops of the cakes
Preheat oven to 400 degrees.
Slice some of the strawberries and combine with 3 Tbl of sugar. Set aside.
In the bowl of a food processor, pulse together the flour, baking powder, salt and 4 Tbl of Sugar.
Add the cold cubes of butter, processing just until the dough comes together.
Turn out onto a floured surface and give it a few turns by hand to make a smooth dough.
Pat the dough into a round about 1" thick. You can use a floured rolling pin to smooth out the top.
Using a fluted cooking cutter, cut as many cakes as you can from the first roll, re-rolling only once or your cakes will get tough. The less you work it, the better.
Place the cookie sheet into the refrigerator for 15 minutes or until the oven is ready.
Brush the tops of each cake very lightly with some of the remaining coconut cream and sprinkle generously with sugar.
Bake for 15-20 minutes or until golden around the edges. Do not over bake.
Allow to cool slightly and using a serrated knife, slice horizontally.
Arrange the sliced strawberries and some of their juices over the bottom cake.
Top with either coconut cream or vegan vanilla ice cream.
Set the other half offset and garnish with additional strawberries and fresh mint.
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