Vegan Strawberry Shortcake
- Jul 28, 2022
Who doesn't love Strawberry Shortcake? And this strawberry shortcake recipe is vegan, dairy free, gluten free and soy free - Bonus!
Serves: 10-12
Ingredients
Shortcake:
-
1¾ cups gluten free all-purpose baking flour
-
1/3 cup organic cane sugar
-
½ tsp baking powder
-
½ tsp sea salt
-
¼ cup Garden of Life Coconut Oil + extra for muffin/cupcake pan
-
¾ cup unsweetened almond milk
-
1 Tbsp lemon zest
-
½ tsp vanilla extract
-
2 cups sliced strawberries
Whipped Cream:
-
1 can coconut milk
-
2 Tbsp organic cane sugar
-
1 tsp vanilla extract
Preparation
Prep ahead:
-
Place coconut milk in refrigerator the night before.
-
Preheat oven to 400 degrees and lightly oil a muffin pan with Coconut Oil.
-
Measure out ¼ cup coconut oil and place in freezer for about 10 minutes to solidify.
-
Combine dry ingredients for the shortcakes.
-
Cut coconut oil into chunks and place in with the dry ingredients and mix into the dry ingredients using your hands until you get a crumbly texture.
-
Add in almond milk, lemon zest and vanilla and use a fork to mix together (do not overmix).
-
Fill each muffin cup about 2/3 of the way full (approximately ¼ cup of prepared batter).
-
Bake for 15 to 18 minutes.
For the whipped cream:
-
Remove can of coconut from refrigerator and scoop out the solids into a large bowl.
-
Add only ¼ of the liquid (that will be under the solids) and mix using an electric mixture until you achieve soft peaks (this will take about 5 minutes).
-
Add in the sugar and the vanilla and mix again for another 2-3 minutes.
-
Place in refrigerator.
For assembly:
-
For stacked shortcakes, torte or slice a shortcake horizontally.
-
Place one half on a plate, add whipped cream and sliced strawberries and then place the second half of the shortcake on top with more whipped cream and strawberries.
-
Or simply top one shortcake with whipped cream and then strawberries.
