Easy Vegan Strawberry Shortcake
A summer classic made vegan! These fluffy and tender biscuits are ideal for juicy strawberries and non-dairy whipped cream.
Ingredients
- 1 1/4 cup coconut milk
- 1 tbsp apple cider vinegar
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 tsbp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter (cubed)
- 6 cups strawberries (sliced)
- non dairy whipped cream
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a small bowl, combine the coconut milk and apple cider vinegar.
- Combine the all-purpose flour, sugar, baking powder and salt. Add the cubed vegan butter and combine well using a food processor, pastry cutter or your hands. Pour in the coconut milk and apple cider vinegar mixture and stir until combined. The dough will be sticky.
- Form the dough into a ball and place it on a lightly floured surface. Pat the dough out until it is between 1/4-1/2 inch thick. Use a biscuit cutter or the mouth of a drinking glass to cut a circular shape out of the dough.
- Bake the shortcakes for 15 minutes or until the bottoms have browned. While the biscuits are baking cut the strawberries and toss with a few tablespoons of sugar. Once the biscuits have cooled, add the strawberries, whipped cream and enjoy this little taste of summer!
Tried this recipe?Let us know how it was!