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Strawberry Shortcakes With Coconut Whipped Cream Topping
[Vegan]

Name: Strawberry Shortcakes With Coconut Whipped Cream Topping [Vegan]
Yield: 7 servings
Cuisine: NO info

SF By: Spork Foods

Author Bio

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters... Read More

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10 Classic Southern Dishes Made Over, Vegan Style

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Strawberry Shortcakes With Coconut Whipped Cream Topping [Vegan]

567

Dairy Free

This recipe is pretty quick to put together and a lot of fun to eat, because it is a little messy. You can try serving these shortcakes with a spork and knife, but they should be considered finger food. If it’s too hot outside to bake the biscuits, serving the... Read More

Ingredients You Need for Strawberry Shortcakes With Coconut Whipped Cream Topping [Vegan]

Strawberry

2 cups fresh strawberries, sliced, (plus more for optional garnish)
1/3 cup evaporated cane sugar
1 teaspoon lemon juice, plus grated zest of 1⁄2 lemon
1⁄2 teaspoon vanilla extract

Shortcake

2 cups unbleached all-purpose flour
1 tablespoon non-aluminum baking powder
1 tablespoon egg replacer, dry
2 tablespoons evaporated cane sugar
1⁄4 teaspoon sea salt
1 cup non-dairy butter
3⁄4 cup unsweetened almond or soymilk, plus 1 teaspoon unfiltered apple cider vinegar, curdled
2 tablespoons maple syrup, for brushing

Coconut Whipped Cream

1 (14-ounce) can regular coconut milk (not light), refrigerated overnight
2 teaspoons maple syrup
1⁄4 teaspoon sea salt
1⁄4 teaspoon vanilla extract

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How to Prepare Strawberry Shortcakes With Coconut Whipped Cream Topping [Vegan]

Preheat oven to 425°F.
Toss together strawberries, sugar, lemon juice, zest and vanilla extract in a small bowl. Set aside.

For the shortcakes

In a medium bowl, combine flour, baking powder, egg replacer, sugar and sea salt.
Use a pastry cutter to incorporate butter until mixture is coarse and crumbly.
Create a well in center of dough and add curdled almond or soymilk.
Stir until just combined. Do not over-mix.
On a floured cutting board, roll out dough, and use a biscuit cutter to cut out rounds.
Place on baking sheet lined with parchment paper or a silicone baking mat (or use cooking spray), and brush with maple syrup.
Bake for 17-20 minutes, or until golden brown.

For the coconut whipped cream

Refrigerating the can overnight allows the coconut cream to separate from the coconut water.
So when you open it, hold the can steady and be careful not to shake it.
With a spatula or spoon, remove only cream from top and discard coconut water.
Place coconut cream, maple syrup, sea salt and vanilla extract in a standing mixer and mix on high for about 1 minute, or mix by hand vigorously whisking for 4.5 minutes.
Let shortcakes cool partially and slice each in half horizontally, creating two layers, like a hamburger bun.
Place a tablespoon of strawberries on bottom layer of biscuit.
Dollop with coconut whipped cream and place, “lid” portion of shortcake on top.
Garnish with strawberries, if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.