Vegan Strawberry Shortcake - Desserts
This fresh, sweet, and delicious Vegan Strawberry Shortcake is a crowd pleaser! With options to make from scratch or save time with shortcuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.
Cooking tools:
- Pastry cutter
- Refrigerator
- Oven
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Baking sheet
- Parchment paper
- Plate
Ingredients
- 3-4 cups strawberries, quartered or diced
- 3-4 tablespoons organic cane sugar (see note 1)
- 350g unbleached all purpose flour (see note 2)
- 3 ½ tablespoons double-acting aluminum-free baking powder (see note 3)
- ¾ teaspoon sea salt
- ½ cup refrigerated canned coconut cream or vegan butter (see note 4)
- ⅓ cup unsweetened non-dairy milk (keep an extra tablespoon or two on hand)
- 1 tablespoon apple cider vinegar or fresh lemon juice
- Store-bought Vegan Whipped Cream (1-2 containers) (see note 5)
- Or try my Aquafaba Whipped Cream
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