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Strawberry Shortcake

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Summer may be coming to an end, but that doesn’t mean we can’t still enjoy one of the best summer treats: STRAWBERRY. SHORTCAKE.

These used to be our favorite treat so we had to veganize this recipe from Sally’s Baking Addiction.

These are made with slightly sweet, perfectly crispy on the outside, soft in the middle biscuits combined with fresh strawberries and vegan whip. Pure. Perfection.

The dough is simply:

nondairy milk + apple cider vinegar

all purpose flour

sugar

baking powder + salt

vegan butter (we use these sticks)

The only other ingredients you need are fresh strawberries and vegan whip and you have an absolutely delicious treat!

Strawberry Shortcake

This summer treat has been a family favorite for as long as we can remember, so, of course, we had to veganize it!
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 7

Ingredients
  

for the biscuit dough:

  • 1/2 cup nondairy milk we use soy
  • 1 tsp apple cider vinegar
  • 1 1/2 cups all purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp vegan butter cold and cubed

extra ingredients for topping:

  • soy milk
  • sugar

serve with:

  • fresh strawberries + sugar
  • vegan whipped cream

Instructions
 

  • Whisk together the nondairy milk and vinegar. Set aside.
  • In a mixing bowl, whisk the flour, sugar, baking powder, and salt.
  • Using a fork or pastry cutter, cut in the butter cubes.
  • Gently stir in the milk mixture until just combined (dough will be sticky).
  • Place your dough on top of a lightly floured surface. Gently flip it around to cover in flour.
  • Pat the dough out to be ~1/2 inch thick. Use a biscuit cutter or top of a cup to make the rounded pieces of dough. You can reshape the dough scraps to make more biscuits.
  • Place each piece of dough on a lined baking sheet so that it is touching other pieces (this will help them rise).
  • Place your baking sheet into the fridge for 15-30 minutes to firm up before baking.
  • Preheat the oven to 425°F.
  • Once your dough pieces have chilled, brush each with soy milk and top with a sprinkle of sugar.
  • Bake for ~15 minutes, until the bottoms are golden brown and tops are crackly.
  • Enjoy by slicing the biscuits in half and filling with fresh strawberries (sliced and combined with a bit of sugar) and vegan whipped cream!
Keyword delicious, dessert, plantbased, shortcake, strawberry, sweet, vegan, yum
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Related Posts

    • Michele J
    • September 3, 2019
    Reply

    5 stars
    What is your favorite type of whipped cream to use for this recipe? Coconut tub of whipped cream? Canned whipped cream? Home made coconut whipped cream?

    • Cassidy Snow
    • February 12, 2020
    Reply

    Love this recipe!!

      • Lisa G
      • February 12, 2020
      Reply

      I would love to make this!! Looks so good!

    • Lauren
    • February 12, 2020
    Reply

    5 stars
    So happy to have found the PERFECT vegan strawberry shortcake recipe! They were amazing!?

    • Emma
    • February 12, 2020
    Reply

    making this for the love of my life for Valentine’s Day ? @elderlytadpole on instagram

    • Julie
    • April 20, 2020
    Reply

    Can these be made with a gluten free 1-1 flour? Thanks!

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