Vegan Strawberry Shortcake || Just A Veg

Hello everybody! I can’t believe summer is coming to an end and fall is upon us!

BUT, that being said, I am a firm believer that just because summer is ending, summer desserts do not have to end. which is why I’m bringing you…

VEGAN. STRAWBERRY. SHORTCAKE.

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It’s light, buttery, fluffy, delicious, and all of those good things about dessert that we love.

So, are you ready to make it?

First, you’ll want to prep your strawberries:

Slice up 1 quart of strawberries, then put them in a large mixing bowl with 1 Tablespoon maple syrup. Mix (don’t mush) those babies up, cover them, and put them in the fridge.

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Next, we’ll make the biscuits.

Here’s the recipe:

Ingredients:

Dry:

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ginger (trust me on this one :))

 

Wet:

1 1/4 cup almond milk

1 Tablespoon lemon juice

2 Tablespoons maple syrup

1/4 cup coconut oil (melted)

1 teaspoon vanilla

 

Directions:

  1. Preheat your over to 450 degrees
  2. First, in a separate dish, you want to mix the almond milk and lemon juice and leave it to sit. This will make your vegan buttermilk.
  3. Whisk all of your dry ingredients together in a large mixing bowl
  4. Add the coconut oil, maple syrup, and vanilla to the dry mixture; mix until crumbly
  5. Create a well in the center of the mixture and slowly add the buttermilk, about 1/2 cup at a time. Stir until mixed, but DO NOT OVERDO IT on the stirring! It will create a dense hard dry biscuit. We don’t want that (haha)SONY DSC
  6. Knead the mixture on a flour dusted board until a dough forms. Again, only do as much as needed! Don’t knead too much!
  7. Roll the dough out until it is roughly 1 inch thick. Cut 6-8 biscuits, about 3-4 inches in diameterSONY DSC
  8. Take the remaining dough and roll it out until it is roughly 1/2 inch thick. Cut 6-8 biscuits, about 3-4 inches in diameter.
  9. Arrange the biscuits on a baking sheet lined with parchment paper; brush them with a mix of 2 teaspoons coconut oil and 2 teaspoons maple syrup

Bake at 450 for 12-14 minutes, or until the biscuit is golden brown on top. The uneven biscuits mean you get a more moist bottom biscuit and flaky top biscuit for your shortcake.

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OK! Now it’s time for my favorite part- assembly!

For this recipe, I’m using SoDelicious Cocowhip- basically vegan cool whip! While you can make your own coconut whip cream, I find this a more convenient and really great tasting alternative.

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So, you will want to layer your thick biscuit, cocowhip, and strawberries, and top with your thin biscuit, more cocowhip, and more strawberries.

Now, you get to EAT! These are super delicious, not (too) bad for you, and completely vegan!

My sisters gave these an A+ and always ask me when I am making them again 🙂

What other recipes would you like me to veganize?

 

Have an amazing Saturday!

Love,

Grace ♥


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