Best Vegan Strawberry Shortcake 🍓 A classic favorite dessert made 100% vegan with fresh, sweet organic strawberries sandwiched between scrumptious homemade shortcake biscuits and luscious non-dairy whipped cream. So very berry good! GF option.
1Cnon-dairy milksoy, almond, cashew, rice, oat - your choice
2tablespoonapple cider vinegaror lemon juice
1tablespoonsugarcoarse - optional*
Coconut Whipped Topping
14ozcoconut milkone can, refrigerated for at least 8 hours prior to using.
¼cuppowdered sugarAdd more to taste if needed.
Thoroughly rinse and drain strawberries
Remove stems and slice.
Place sliced strawberries in large bowl. Sprinkle with 1 tablespoon sugar, combine. Set aside.
Preheat oven to 425°
In a measuring cup or small bowl, combine 2 tablespoon apple cider vinegar (or lemon juice) to 1 cup non-dairy milk. Set aside a few minutes to let it sour.
In a large mixing bowl, combine dry ingredients.
Using a pastry cutter or fork, cut in cold butter into dry ingredients. Continue working in butter until ingredients are consistently crumbly.
Gradually add the soured milk, mixing until just combined. Don't over mix.
Sprinkle a small amount of flour onto a clean, flat surface. Place dough on surface.
Roll or flatten out dough until it is about ½" thick.
Cut out shortcakes using a 3" or 3-½" round biscuit cutter or drinking glass.
Place shortcake biscuits onto a baking sheet lined with a silicone baking mat or parchment paper. Make sure to arrange shortcakes so that they touch each other.
* Optional: To create sugary-glazed tops, brush biscuit tops with a small amount of milk and then sprinkle with coarse sugar.
Bake at 425° for 15 minutes.
Remove from oven and allow to cool on a wire rack.
When ready to serve, slice shortcakes in half. Place on plates. Spoon strawberries onto one half. Add a spoonful of whipped cream. Place other half of shortcake on top. Add more berries and finish with a dollop of vegan whipped cream. Enjoy!
Coconut Whipped Topping
Open can of chilled coconut milk and scoop out hardened coconut cream (not the liquid milk) into a deep bowl. You can save the liquid milk for another use or discard it.
Begin whipping cream with a high speed electric mixer.
Add powdered sugar and vanilla, continuing to whip until fluffy.
Use immediately or refrigerate until ready to serve.
Store leftover whipped topping in refrigerator or the coconut cream will begin to melt at room temperature.
🥕This recipe should make approx. twelve 3-½" inch shortcakes. Depending on the size of cutter you use, you may end up with more or less. 🥕To prepare this recipe gluten-free, replace all-purpose flour with gluten-free flour of your choice.🥕If you don't have time to prepare your own coconut whipped topping, use your favorite vegan/non-dairy whipped topping. Reddi-Wip makes a really tasty almond-based vegan dessert topping and Whole Foods offers an oat-based version. You can also make your own delicious vegan meringue topping using aquafaba.🥕While strawberries are traditionally used in this dessert, you can mix it up by adding fresh boysenberries, blackberries, raspberries . . . It's all berry good!