Dairy Free Strawberry Shortcake
This classic dessert is inviting and satisfying. It is a wonderful choice for sharing at any gathering.
Equipment
- biscuit cutter
- electric mixer
Ingredients
For the Strawberries
- 1 1/2 lb Fresh Strawberries, hulled and sliced
- 1/4 cup Granulated Sugar
- 1 tsp Vanilla Extract
For the Shortcakes
- 2 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 6 tbsp Cold Vegan Butter, cubed
- 3/4 cup Canned Full Fat Coconut Milk, cold
- 1 tsp Vanilla Extract
- 1 tbsp Coarse Sugar, for sprinkling
For the Whipped Cream
- 1 can (13.5 oz) Coconut Cream, chilled overnight
- 3 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Toss the sliced strawberries with the sugar and vanilla and let them sit for 30 minutes until juicy and syrupy.
- Preheat the oven to 425°F. Whisk the flour, sugar, baking powder, and salt, then work in the cold vegan butter with your fingertips until the mixture looks like coarse crumbs with pea-sized bits.
- Stir the cold coconut milk and vanilla in just until a shaggy dough forms. Pat the dough 1 inch thick on a floured surface and stamp out 6 to 8 rounds using a biscuit cutter or the rim of a glass.
- Place the rounds on a lined baking sheet, sprinkle with coarse sugar, and bake for 13 to 15 minutes until golden and tall.
- Scoop the thick solid coconut cream from the chilled can into a bowl, leaving the liquid behind. Whip with the powdered sugar and vanilla until fluffy.
- Split the warm shortcakes, spoon the strawberries and their juices over the bottoms, add a generous cloud of whipped cream, and cap with the tops.
Nutrition
Serving: 1servingCalories: 436kcalCarbohydrates: 49gProtein: 5gFat: 24g