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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 whipped cream and berries as dessert ain’t half bad either. And just a little word of warning: These shortcakes may look cute and innocent, but they’re addictive.

Strawberry Shortcakes With Coconut Whipped Cream Topping [Vegan]

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

  • 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
  • 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

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

  1. Preheat oven to 425°F.
  2. Toss together strawberries, sugar, lemon juice, zest and vanilla extract in a small bowl. Set aside.
  3. For the shortcakes
    1. In a medium bowl, combine flour, baking powder, egg replacer, sugar and sea salt.
    2. Use a pastry cutter to incorporate butter until mixture is coarse and crumbly.
    3. Create a well in center of dough and add curdled almond or soymilk.
    4. Stir until just combined. Do not over-mix.
    5. On a floured cutting board, roll out dough, and use a biscuit cutter to cut out rounds.
    6. Place on baking sheet lined with parchment paper or a silicone baking mat (or use cooking spray), and brush with maple syrup.
    7. Bake for 17-20 minutes, or until golden brown.
    For the coconut whipped cream
    1. Refrigerating the can overnight allows the coconut cream to separate from the coconut water.
    2. So when you open it, hold the can steady and be careful not to shake it.
    3. With a spatula or spoon, remove only cream from top and discard coconut water.
    4. 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.
    5. Let shortcakes cool partially and slice each in half horizontally, creating two layers, like a hamburger bun.
    6. Place a tablespoon of strawberries on bottom layer of biscuit.
    7. Dollop with coconut whipped cream and place, “lid” portion of shortcake on top.
    8. Garnish with strawberries, if desired.
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Nutritional Information

Per Serving: Calories: 567 | Carbs: 52 g | Fat: 36 g | Protein: 4 g | Sodium: 280 mg | Sugar: 24 g

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


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  3. I just made this strawberry shortcake for my birthday. It was so delicious and a great way to use those ripe, summer berries! I noticed that there’s a typo in your recipe. In the Spork-Fed cookbook, they call for 1/3 cup of non-dairy butter in the shortcake, but above it’s listed as one cup.