Vegan Strawberry Shortcake

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Rating: 0
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Rate this recipe!

Prep Time

20minutes

Cook Time

20minutes

Servings

Product Type

Beverages,

Prep Time

20minutes

Cook Time

20minutes

Servings

Product Type

Beverages,

Vegan Strawberry Shortcake

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

20minutes

Cook Time

20minutes

Servings

Product Type

Beverages,

Prep Time

20minutes

Cook Time

20minutes

Servings

Product Type

Beverages,

Ingredients

Instructions

  1. Place measured coconut oil in the refrigerator to harden.
  2. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  3. Combine sliced strawberries and 3 tablespoons of sugar in a small bowl. Stir to combine and set aside.
  4. Add flour, baking powder, 3 tablespoons sugar, and sea salt to a large bowl. Mix well to combine.
  5. Add firm coconut oil to dry mixture and use your hands to incorporate, breaking down the coconut oil into small chunks.
  6. Add ¾ cup oat plant-based beverage to the dry mixture and use hands to form a dough. If the mixture is too dry, add in another 1-2 tablespoons of oat plant-based beverage.
  7. Once the dough begins to form, transfer to a well-floured surface. Roll the dough out to a thickness of 1 ½-inch. Use a round cookie cutter or glass to cut dough into 2-inch rounds. Reform dough and roll out as necessary, repeating until all dough is used up.
  8. Add shortcake rounds to line baking tray. Bake for 15-20 minutes, or until shortcakes are golden. Remove from oven.
  9. While shortcakes bake, prepare coconut whipped cream. Carefully open chilled can of coconut milk and scoop out hardened coconut cream into a large bowl. Add maple syrup and vanilla extract. Use a hand-mixer to whip coconut milk until it resembles thick cream. Let sit in the refrigerator before serving.
  10. Prepare shortcakes: cut biscuits in half and add strawberries and coconut whipped cream. Enjoy!

Ingredients

Instructions

  1. Place measured coconut oil in the refrigerator to harden.
  2. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  3. Combine sliced strawberries and 3 tablespoons of sugar in a small bowl. Stir to combine and set aside.
  4. Add flour, baking powder, 3 tablespoons sugar, and sea salt to a large bowl. Mix well to combine.
  5. Add firm coconut oil to dry mixture and use your hands to incorporate, breaking down the coconut oil into small chunks.
  6. Add ¾ cup oat plant-based beverage to the dry mixture and use hands to form a dough. If the mixture is too dry, add in another 1-2 tablespoons of oat plant-based beverage.
  7. Once the dough begins to form, transfer to a well-floured surface. Roll the dough out to a thickness of 1 ½-inch. Use a round cookie cutter or glass to cut dough into 2-inch rounds. Reform dough and roll out as necessary, repeating until all dough is used up.
  8. Add shortcake rounds to line baking tray. Bake for 15-20 minutes, or until shortcakes are golden. Remove from oven.
  9. While shortcakes bake, prepare coconut whipped cream. Carefully open chilled can of coconut milk and scoop out hardened coconut cream into a large bowl. Add maple syrup and vanilla extract. Use a hand-mixer to whip coconut milk until it resembles thick cream. Let sit in the refrigerator before serving.
  10. Prepare shortcakes: cut biscuits in half and add strawberries and coconut whipped cream. Enjoy!