Summery vegan strawberry shortcake
These vegan strawberry shortcakes have a scone style cake for the base.
The scones are made from
- All purpose flour
- sugar
- baking powder
- salt
- vegan butter*
- aquafaba**
- non-dairy milk
- vanilla extract
* For baking I like using the vegan butter sticks rather then the butter that comes in the tub. The sticks come with measurements already on the them making it easier to get an exact measurement. Plus you don’t have to dirty any other measuring cups. So win win I’d say!
** Aquafaba is the gelatinous liquid that comes from a can of chickpeas. For this recipe I use aquafaba in place of eggs. Aquafaba is super easy to work with, all you have to do is shake a can of chickpeas a few times to loosen up the starches, then strain the aquafaba from the chickpeas and it’s ready to go.
For this recipe you can eat your vegan strawberry shortcakes opened faced or make them into little sandwiches like how I have pictured. To make it easy on your self you can buy premade vegan whipped cream. There are surprisingly a ton of different brands at the grocery store.
When looking for vegan whipped cream you will find it either:
- with the dairy based heavy whipping cream. It comes in a carton you will have to whip yourself
- in a can with the other dairy based ones that come in the pressurized cans
- in the frozen section by the dairy whipped cream that comes in the circular tubs.
– If you still can’t find vegan whipped cream in your area you can always make it out of a can of coconut cream.
If you are looking for more dessert recipes I think you will also love this Vegan Crumb Cake, this Vegan Blueberry Galette For two, and these Vegan White Chocolate Cranberry Cookies.
Vegan Strawberry Shortcake
Ingredients
- 1 3/4 cup all purpose flour spooned and leveled
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/8 tsp salt
- 1 stick cold non-dairy butter cut into chunks*
- 3 tbsp aquafaba**
- 1 tbsp oat milk
- 1 tsp vanilla extract
Strawberry shortcake assembly
- Sliced strawberries
- your favorite vegan whipped cream or homemade coconut whipped cream
Instructions
- Prehead oven to 400°F
- To a small bowl add oat milk, vanilla extract and aquafaba. Refrigerate until needed
- Cut stick of butter into one inch chunks and then place the chunks in the freezer until needed
- Add flour, sugar, salt and baking powder to a large bowl mix well.
- Once mixed add your butter and mix with clean hands until dough looks like bread crumbs. Nothing too uniform and big chunks of butter are okay. Work fast so your butter does not start heating up
- Next add the oat milk, vanilla extract and aquafaba mixture. Mix. Dough should be sticky but not too sticky
- Lightly dust a sheet of plastic wrap with flour and shape dough into a log. Wrap your dough log in the plastic wrap and place in the freezer for around 10 minutes.
- Once the 10 minutes is up unwrap your dough log and slice into 1 1/2 inch disks. Arrange on a parchment lined baking sheet. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean and the tops have golden spots
- Let cool for 3-5 minutes and transfer to a wire rack to finish cooling. Best when fresh. To store place in container on the counter for up to a week or can be stored in the freezer and warmed in the oven.
Strawberry shortcake assembly
- Once scone is cooled top with a generous amount of vegan whipped cream and sliced strawberries.
Notes
If you love these vegan strawberry shortcake:
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