Strawberry Shortcakes With Coconut Matcha Whipped Cream | VegNews

Ingredients

• For the shortcakes:
• Cooking spray or
• vegan butter
• , for greasing
• 1½ cups
• vegan milk
•  
• 1 tablespoon apple cider vinegar
• 3 cups gluten-free flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ cups organic
• cane sugar
• 1 cup (2 sticks) vegan butter, softened
• ¾ cup unsweetened applesauce
• 1 teaspoon
• vanilla bean paste
• or pure vanilla extract
• For the coconut-matcha whipped cream:
• 1 (14-ounce) can
• coconut cream
• , refrigerated at least 3 hours or overnight
• ½ cup powdered sugar
• 1½ teaspoons
• 1 teaspoon ceremonial-grade
• matcha
• powder, sifted, plus more for garnish
• ¼ teaspoon kosher salt
• 1 cup sliced fresh strawberries