Vegan Strawberry Shortcake with Coconut Whipped Cream
Prep Time:
15 minutes
Cook Time:
10 minutes
Serves:
8-10 Shortcakes
Ingredients
- 1 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
- 3 Tablespoons confectioners' sugar, sifted
- 1/2 Tsp. vanilla extract
- 2 Cups self-rising flour
- 1/4 Cup coconut oil, at room temperature
- 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
- 2 Tablespoons agave or honey
- 1 Package (16 ounces) Driscoll's Strawberries
Directions
- PREHEAT oven to 425°F.
CUT flour and coconut oil together using a pastry cutter or forks until mixture resembles fine crumbs.ADD coconut or almond milk.ADD agave or honey.STIR flour mixture until it forms into a soft dough and no longer sticks to the sides of the bowl.KNEAD dough just until combined. Be careful not to over-knead.POUR dough onto a cutting board lightly dusted with flour.ROLL OUT dough to about 3/4-inch thickness using a rolling pin.CUT dough into biscuits using a 2-inch cutter.TRANSFER biscuits to an ungreased baking sheet.BAKE for 10 minutes or until biscuits have risen and begin to brown slightly on top.COOL biscuits for at least 5 minutes.SPLIT biscuits in two.PLACE biscuit bottoms onto serving plates.HULL strawberries.SLICE strawberries lengthwise into ¼ inch slices.TOP biscuits with strawberries.WHISK coconut cream, confectioners’ sugar, and vanilla extract in a chilled mixing bowl with an electric mixer until mixture is fluffy.SPEAD each dessert with coconut whipped cream.PLACE biscuit tops onto desserts.SERVE Vegan Strawberry Shortcake immediately
- Add self-rising
- Turn the dough
- Bake for 10 minut
- W
- To
