Vegan Strawberry Shortcake with Coconut Whipped Cream
This recipe is perfect for summer picnics. I couldn’t find a really good vegan shortcake recipe, so I made this one and couldn’t be happier. It is delicious and light, just as a strawberry shortcake could be. Enjoy!
Vegan Strawberry Shortcake
3 cups sliced strawberries
1/4 cup sugar, plus 2 Tablespoons
2 cups all-purpose flour
2 teaspoons baking powder
2 Tablespoons baking soda
1 1/2 Tablespoons apple cider vinegar
1/2 cup vegan margarine
2/3 cup soy, almond, or coconut milk
1/2 Tablespoon canned coconut milk (use the liquid that remains from making your coconut whipped cream)
Coconut whipped cream (recipe below)
1. In a small bowl, mix strawberries with 2 Tablespoons sugar. Cover and let strawberries soak in their juices.
2. Preheat the oven to 450 degrees.
3. In the bowl of a stand mixer, blend together 1/4 cup sugar, flour, baking powder, and baking soda. Add apple cider vinegar and blend. Add margarine and blend until the mixture resembles coarse crumbs. Add milk and coconut milk stir just to moisten.
4. Drop dough into 8 individual mounds on an ungreased baking sheet. Bake about 10 minutes, until golden. Cool completely before assembling.
5. When cool, cut shortcake in half, add strawberries, and top with coconut whipped cream. Serve immediately.
Coconut Whipped Cream
1 (14 ounce) can of coconut milk, chilled
2/3 cup powdered sugar
1. Chill the bowl and whisk of a stand mixer in the freezer for at least 30 minutes.If they are not very cold, the cream will not whip properly.
2. Skim the solidified cream off of the chilled coconut milk and transfer it to the bowl of the stand mixer. Do not include any of the coconut water as it will prevent the whipped cream from developing firm peaks.
3. Add the powdered sugar to the coconut cream in the mixer and whip for a few minutes until stiff peaks begin to form. Work quickly so that the cream stays cold. Chill the whipped cream in a closed container in the refrigerator (the longer it is cooled, the firmer it gets).