Vegan Strawberry Shortcake – Connoisseurus Veg

Decadent, scrumptious, and piled excessive with coconut whipped cream! This vegan strawberry shortcake is the proper dessert for summer time celebrations. It is scrumptious, straightforward to make, and at all times a success! 

Strawberry shortcake is at all times a success. However what about vegan strawberry shortcake? Is it attainable to copy the traditional summer time dessert made with candy, buttery biscuits and fluffy whipped cream?

OH YES.

Strawberry shortcake is not all that onerous to veganize. I’ve made this recipe for quite a few celebrations, served it to vegans in addition to non-vegans, and it at all times will get rave evaluations. Actually, I’ve had of us inform me they like the coconut whipped cream to conventional whip. (It is some really decadent stuff!)

So hearth up your oven and prepare. You are going to wish to get pleasure from this one all summer time lengthy.

Substances You will Want

• Non-dairy milk. Soy milk, almond milk, cashew milk, and oat milk are all good choices. Principally, be happy to make use of absolutely anything apart from canned coconut milk, so long as it is unsweetened.
• Apple cider vinegar.
• Flour. We’re utilizing plain previous all-purpose flour. So far as substitutions, you might in all probability get away with spelt of entire wheat pastry flour. An all-purpose gluten-free flour mix ought to work if you must preserve the recipe gluten-free, however I have never examined this, so no guarantees.
• Sugar. Be certain to make use of natural sugar to maintain the recipe vegan. Standard sugar could also be bleached utilizing animal bone char.
• Baking powder.
• Baking soda.
• Salt.
• Vegan butter. That is accessible in most supermarkets close to the common butter. Miyoko’s and Earth Steadiness are a few in style manufacturers to search for.
• Recent strawberries.
• Coconut cream. Coconut cream may be bought in cans at most supermarkets, normally within the worldwide meals aisle.
• Maple syrup. We’re utilizing this to sweeten our whipped coconut cream. You may substitute with one other liquid sweetener equivalent to agave if you would like.
• Vanilla extract.

Tip: If you cannot discover coconut cream, it may be extracted from full fats coconut milk. Chill the cans in a single day then drain off the liquid. The strong half that continues to be is coconut cream. You will wish to purchase an additional can since you may be discarding some.

How It is Made

The next is an in depth picture tutorial on methods to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Begin by making the biscuits. They will take a while to bake, and you’ll put together the fillings within the meantime.

Stir the milk and apple cider vinegar collectively in a small container. That is your vegan buttermilk. Be certain the milk is chilly. Stick your vegan buttermilk into the fridge to maintain it chilly whilst you combine the dry elements.

Whisk your dry elements collectively in a big mixing bowl: flour, sugar, baking powder, baking soda, and salt.

Tip: Your non-dairy milk may curdle a bit whenever you add the vinegar, notably if you happen to’re utilizing a high-protein selection like soy milk. That is regular and nothing to fret about.

Add sliced up vegan butter to the dry elements. Be certain the butter is chilly, proper from the fridge. Use a pastry cutter or fork to chop the butter into the dry elements, till the combination seems like coarse crumbs.

Pour the vegan buttermilk into the dry elements, and gently stir every part as much as create a shaggy dough. Cease stirring as soon as it is combined. Overworking the dough provides you with robust biscuits.

Flip the dough out onto a frivolously floured floor and gently press it out into a big rectangle of about 9 by 12 inches. Dip a spherical biscuit cutter into flour then use it to chop circles within the dough. Do not twist the cutter.

Prepare the dough rounds in a forged iron skillet or on a parchment paper-lined baking sheet, ensuring they’re simply touching one another (however not jammed collectively). Brush the tops with non dairy milk and pop them into the oven to bake.

Put together the fillings whereas the biscuits bake.

First, clear and slice the strawberries. Add some sugar, stir them up and allow them to sit for some time to launch their juices. You may optionally mash among the berries with a fork if you would like.

To make the coconut whipped topping, merely place chilled coconut cream in a big mixing bowl (discard any watery liquid within the can). Beat the combination till it is fluffy, then beat in just a few tablespoons of maple syrup to sweeten the combination.

Assemble the shortcakes as soon as your biscuits are cool. Slice every biscuit in half, then stuff it with some strawberries and whipped coconut cream. Pile some extra strawberries and whipped coconut cream on high.

Variations

• Roasted strawberry shortcake. Use roasted strawberries as a substitute of recent ones. They’re additional candy and gooey!
• Swap up the berries. Make vegan blueberry shortcake or raspberry shortcake as a substitute!
• Use store-bought whipped cream. If you happen to’re in a rush or cannot discover whipped coconut cream, strive a industrial vegan whipped cream as a substitute. Reddi-wip has a few vegan varieties and all Whipt merchandise are all vegan.
• Flavored berries. Add some additional taste to your strawberries by utilizing maple syrup as a substitute of sugar, or including some vanilla extract, black pepper (sure, this completely works), or powdered ginger for some zip.

Leftovers & Storage

Retailer the elements of this vegan strawberry shortcake recipe individually.

The biscuits will preserve in an hermetic container at room temperature for about 3 days or within the freezer for about 3 months. The strawberries will final about 3 days in an hermetic container within the fridge, and the coconut whip will preserve for about 5 days.

Extra Vegan Strawberry Recipes

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The Finest Vegan Strawberry Shortcake

Decadent, scrumptious, and piled excessive with coconut whipped cream! This vegan strawberry shortcake is the proper dessert for summer time celebrations. It is simple to make, and at all times a success! 

Substances

For the Shortcakes

• 1
  cup
  unflavored soy or almond milk,
  chilled, plus a bit extra for brushing
• 2
  teaspoons
  apple cider vinegar
• 3
  cups
  all-purpose flour
• ⅓
  cup
  natural granulated sugar
• 1
  tablespoon
  baking powder
• ½
  teaspoon
  baking soda
• ¾
  teaspoon
  salt
• 1
  cup
  vegan butter,
  chilled

For the Strawberries

• 2
  kilos
  recent strawberries,
  hulled, cleaned and sliced
• ¼
  cup
  natural granulated sugar,
  plus extra to style

For the Whipped Coconut Cream

• 2
  (14 ounce) cans
  coconut cream
  (Observe 1) refrigerated at the least 12 hours (ideally 24-48 hours – Observe 2)
• 2
  tablespoons
  maple syrup,
  or to style
• 1
  teaspoon
  vanilla extract

Directions

Make the Biscuits

1. Preheat the oven to 400º. Both line a big baking sheet with parchment paper, or collect a big forged iron skillet (or a few smaller ones).

2. Stir the milk and vinegar collectively in a small container, equivalent to a liquid measuring cup. Place the container within the fridge to maintain the combination cool whilst you put together the dry elements.

3. Whisk the flour, sugar, baking powder, baking soda and salt collectively in a big mixing bowl. 

4. Minimize the butter into eight to 10 slices and add them to the bowl. Use a pastry cutter, fork, or a few butter knives to chop the butter into the dry elements. Proceed till the combination resembles coarse crumbs.

5. Take away the milk combination from the fridge and pour it into the bowl with the dry elements. Stir every part collectively simply till the dough is mixed. Do not overwork the dough. It is going to seem uneven and shaggy, which is okay.

6. Flip the dough out onto a frivolously floured floor. Use an roughly 3-inch spherical biscuit cutter (Observe 3) to chop circles within the dough. Dip the innovative in flour earlier than making every minimize, and keep away from twisting it when slicing the dough circles.

7. Gently re-roll any leftover dough and proceed making circles till all of the dough is used.

8. Place every dough spherical into the skillet(s) or on the baking sheet, arranging them in order that the sides are simply touching.

9. Evenly brush the tops of the biscuits with non-dairy milk.

10. Bake the biscuits for 15 to 18 minutes, till they’re fluffy and golden brown.

11. Place the skillet or baking sheet on a cooling rack and let the biscuits cool for about 10 minutes. Take away them from the skillet or baking sheet and place them instantly on the racks to complete cooling.

Put together the Strawberries

1. Whereas the biscuits bake or cool, place the strawberries and sugar into a big mixing bowl. Stir them properly and optionally use a fork to mash just a few of the berries.

2. Enable the berries to sit down for about 20 minutes.

Make the Whipped Coconut Cream

1. Open the cans of coconut cream. The cream ought to seem semisolid and opaque.

2. Switch the coconut cream to a big mixing bowl, discarding any watery liquid within the cans.

3. Beat the cream on excessive pace with an electrical mixer till gentle and fluffy, scraping down the edges of bowl as wanted, about 1 minute. 

4. Beat within the maple syrup and vanilla.

To Assemble

1. Slice every biscuit in half. Spoon some coconut whipped cream and berries over the underside portion. Place the highest portion of the biscuit over the fillings, the spoon further berries and whipped coconut cream on high.

Recipe Notes

1. If you cannot discover canned coconut cream, purchase three cans of full-fat coconut milk as a substitute. Chill them for at the least 24 hours, then discard the liquid that separates out. The remining solids are coconut cream. 
2. Some manufacturers of coconut cream and coconut milk work higher than others. I’ve had luck with Thai Kitchen and Wegman’s manufacturers. I have been warned by others to keep away from Dealer Joe’s model. A great way to check a can on the retailer is by shaking it. If you happen to really feel lots of liquid sloshing round inside, it is in all probability finest to strive one other one.
3. You should utilize a cutter as small as 2 ½ inches, which provides you with extra shortcakes. If you do not have a biscuit cutter you need to use a pointy knife to chop squares or hint round a spherical template equivalent to a ingesting glass.

Vitamin Information

The Finest Vegan Strawberry Shortcake

Quantity Per Serving (1 shortcake (1/12 of recipe))

Energy 568
Energy from Fats 240

% Day by day Worth*

Fats 26.7g41%

Saturated Fats 15.4g77%

Sodium 400mg17%

Potassium 356mg10%

Carbohydrates 79g26%

Fiber 2.6g10%

Sugar 51g57%

Protein 4.6g9%

Calcium 114mg11%

Iron 2mg11%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.