Flaky biscuits topped with the fluffiest whipped frosting and fresh strawberries. Quick and easy to make, as well as being oh-so-delicious.

Strawberry Shortcake [Vegan]

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Cooking Time

12

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Ingredients

For the Biscuits:

  • 1 1/2 cups whole wheat flour
  • 3 tablespoons coconut sugar or stevia
  • 1 tablespoon baking powder
  • Dash of salt
  • 1/3 cup vegan butter (cold)
  • 1/2 cup non-dairy milk of choice

For the Whipped Coconut Cream:

  • 1/4 cup coconut cream
  • 1/2 teaspoon vanilla
  • 2 heaping tablespoons vegan butter
  • 1 1/2 cups icing sugar
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Preparation

  1. Start by preheating the oven to 425°F and lining a cookie sheet with parchment paper.
  2. In a large bowl, combine the flour, sweetener, baking powder, and salt, and mix to combine. Now, using a fork or a pastry cutter, cut in the cold vegan butter until a crumbly mixture forms. Stir in the non-dairy milk little by little until the mixture becomes a dough.
  3. On a floured surface, roll out the dough to about 1 inch thick and cut into your desired shapes.
  4. Place your biscuits onto the cookie sheet and bake for 10-12 minutes until golden brown, and allow to cool completely before frosting.
  5. To make the topping, whip the coconut cream until it thickens and becomes frothy (around 3-5 minutes). Add in the vanilla, vegan butter, and icing sugar and stir until just combined, then continue to whip for an additional 3-5 minutes until mixture fluffs up and becomes airy.
  6. Top your cooled biscuits with your coconut cream and sliced fresh strawberries, and enjoy!
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