Vegan Strawberry Shortcakes from The Lusty VeganThese vegan Strawberry Shortcakes The Lusty Vegan by Ayindé Howell and Zoë Eisenberg are quick and easy to make, so they’re perfect for those occasions when you need a last-minute dessert. Light, fluffy biscuits, whipped cream, and fresh strawberries are a no brainer.

Vegan Strawberry Shortcakes

Serves 1 to 2

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons vegan butter, very cold
  • 1/2 cup almond milk
  • 1 cup vegan Soya Too whipped cream or coconut cream
  • 2 cups sliced strawberries

Preparation

  1. In a medium bowl, combine the flour, baking powder, and salt. Mix well. Using a fork or pastry blender, cut in the cold butter. Slowly add the milk, gradually stirring until the dough pulls away from the side of the bowl.
  2. Place the dough onto a floured surface and knead 15 to 20 times. Pat or roll the dough out to a 1-inch thickness. Cut biscuits with a large cookie cutter or the top of a juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place the biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes.
  3. Split the baked and cooled biscuits in half. Place one half of a sliced biscuit on a plate or in the bottom of a bowl. Top with a dollop of whipped cream and some strawberries, then place the remaining biscuit half atop the strawberries. Add another dollop of whipped cream and top with more strawberries.

TLV SquareFrom The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.

Printable Strawberry Shortcakes recipe:

Vegan Strawberry Shortcakes
Author: 
Serves: 1 - 2 servings
 
Ingredients
  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons vegan butter, very cold
  • ½ cup almond milk
  • 1 cup vegan Soya Too whipped cream or coconut cream
  • 2 cups sliced strawberries
Instructions
  1. In a medium bowl, combine the flour, baking powder, and salt. Mix well. Using a fork or pastry blender, cut in the cold butter. Slowly add the milk, gradually stirring until the dough pulls away from the side of the bowl.
  2. Place the dough onto a floured surface and knead 15 to 20 times. Pat or roll the dough out to a 1-inch thickness. Cut biscuits with a large cookie cutter or the top of a juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place the biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes.
  3. Split the baked and cooled biscuits in half. Place one half of a sliced biscuit on a plate or in the bottom of a bowl. Top with a dollop of whipped cream and some strawberries, then place the remaining biscuit half atop the strawberries. Add another dollop of whipped cream and top with more strawberries.

Print

 

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