Ingredients
Method
- Cube the vegan butter and freeze it for 10-15 minutes.
- To make the vegan buttermilk, add vinegar to a liquid measuring cup and fill with soy milk to the ¾ cup mark. Stir and let it sit until curdled.
- Slice the strawberries and toss with sugar until evenly coated. Chill in the fridge until ready to assemble.
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, and granulated sugar.
- Add the cold butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles sand.
- Pour the vegan buttermilk into the mixture and stir until combined. Do not over-mix; the dough should be fluffy.
- Transfer dough to a floured surface and gently press it into a 1-inch thick rectangle. Fold each side towards the center, forming a square. Repeat this folding process two more times.
- After the final fold, shape the dough into a ¾-inch thick rectangle. Use a biscuit cutter to cut out shortcakes, being careful not to twist the cutter.
- Place the shortcakes on the prepared baking sheet, ensuring they touch each other. Brush the tops with vegan milk and sprinkle with coarse sugar. Bake for 13-17 minutes, until golden brown.
- If making whipped cream from scratch, refrigerate the coconut milk cans overnight. After opening, scoop out the thick coconut cream into a bowl, leaving behind the liquid. Whip the cream for about 1 minute, then add vanilla extract and powdered sugar. Whip until stiff peaks form, around 5 minutes.
- Once the shortcakes are cooled for 10 minutes, slice each in half. Assemble the shortcakes by layering whipped cream and strawberries between the halves.
Nutrition
Notes
These vegan shortcakes are a perfect treat for summer gatherings, offering a sweet and refreshing dessert with fluffy biscuits, ripe strawberries, and coconut whipped cream!