Vegan Strawberry Shortcake
Simple and perfectly sweet vegan strawberry shortcake. Layers of shortcake, vegan whipped cream, and strawberries make up this delicious dessert!
Ingredients
For the Shortcake:
- 3 cups Self Raising Flour 375g plus more for sprinkling
- ½ tsp Salt
- 1 tsp Baking Powder
- ½ cup Vegan Butter 112g
- ¼ cup Caster Sugar Super-fine sugar
- ¾ cup Soy Milk 180ml plus more for bushing the tops
- 2 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
For the Strawberries:
- 16 ounces Fresh Strawberries 450g sliced, about 3 cups
- ¼ cup Caster Sugar Super-fine sugar
For the Vegan Whipped Cream:
- 14 ounce Can Coconut Cream chilled overnight
- 3 tbsp Powdered Sugar
Instructions
- Preheat the oven to 425°F (220°C)
- Sift the flour into a mixing bowl, add the salt, and baking powder.
- Add the vegan butter and rub it in with your fingers until the entire mix is crumbly. Add in the sugar.
- Mix the lemon juice with the soy milk and allow it to curdle into buttermilk. Add it in with the dry ingredients and mix in with a spoon. Add in the vanilla.
- Put flour on the surface of the dough. Add more flour as needed and form the dough into a big ball.
- Flatten out the ball, cut out 4 cakes and place them on a parchment-lined baking tray.
- Brush the top of the shortcakes with soy milk and then place into the oven and bake for 20 minutes until golden brown on top.
- While the shortcakes are cooking, slice the strawberries and place them in a large bowl, mix in the sugar, and then place in the refrigerator.
- Prepare your whipped cream, careful not to shake it. In an electric whisk, add powdered sugar, and whip it.
- When the shortcakes are baked, slice them in half and then layer with sweetened strawberries and whipped cream.
Notes
Notes:
Caster sugar is also called super-fine sugar. You can also use regular granulated sugar.You can use any non-dairy milk you prefer Nutritional information is an estimate based on 1 serving of strawberry shortcake (of 9) including strawberries and cream.