Vegan Strawberry Shortcake

5 from 1 vote

Delicious Vegan Strawberry Shortcake is the perfect rendition of a true classic-----filled with savory, coconut and strawberry flavors while adding a comforting, creamy element to dessert!

Prep Time15

Cook Time20

Total Time35

Course: Brunch, Dessert

Keyword: baked, biscuits, brunch, cinnamon, dairy-free, dessert, easy, homemade, shortcake, strawberry, vegan

Servings: servings

Calories: 339kcal

Author: Shanika

Ingredients

VEGAN CINNAMON BISCUITS:

1 ½ cups organic all-purpose flour
1 cup organic pastry flour (See Notes)
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon sea salt
6 Tbsps VERY COLD vegan butter, cubed or cut into pieces (I like to use buttery sticks by Earth Balance)
1 cup Almond milk, COLD (You can use your fave plant-based milk)
1 tablespoon apple cider vinegar

FRESH STRAWBERRY TOPPING/COMPOTE:

2-3 cups sliced strawberry, stems removed (You can use fresh or frozen)
3 Tbsps organic cane sugar
1 teaspoon freshly-squeezed lemon juice
¼ cup water
2 Tbsps organic strawberry preserves/jam
Pinch of sea salt
2 tsps arrowroot starch + 2 Tbsps WARM water (See Notes)

TOPPINGS:

Coconut whipped cream, homemade or store-bought
Sliced fresh strawberries

VEGAN 'EGG' WASH:

2 Tbsps Almond milk (You can use your fave plant-based milk)
1 tablespoon pure maple syrup

US Customary - Metric

Instructions

TO MAKE THE VEGAN CINNAMON BISCUITS:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheets with parchment paper.
In a measuring cup or bowl, add the milk and apple cider vinegar together, stirring to combine and allowing it to sit for 3-4 minutes until mixture has thickened.
In large bowl, add the flours, baking powder, baking soda, cinnamon, nutmeg, and salt, whisking them all together until combined.
Add the pieces (or cubed) of butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold acv-milk mixture and stir (working it together with one hand) until the dry ingredients are moistened and able to form into a ball. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!
Add the dough onto a lightly floured surface and gently pat (or roll using a rolling pin) into an 8-inch square (about 1-inch thick). Then use a bench scraper (or large knife) to cut the dough into 4 equal squares. Stack the squares atop each other and pat or roll into an 8-inch square again. Repeat this process about 2 more times (patting/rolling and stacking).
Using a biscuit cutter, press it into the dough (NO twisting), lift, and remove the circular biscuit shaped dough and place unto baking sheet. Repeat until all biscuits are cut out. NOTE: Be sure to space out the dough about 1-inch apart when on the baking sheet.
To make the vegan egg wash: add the milk + maple syrup together in a bowl, mixing until combined.
Brush the tops with the vegan 'egg' wash to ensure that the tops are golden brown.
Bake in the oven 15-18 minutes or until golden brown and everything looks crispy. Remove from oven and let cool until warm.

TO MAKE THE STRAWBERRY TOPPING/COMPOTE:

In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thicken a bit, about 5-6 minutes. Remove from heat and let cool. NOTE: If the compote isn't thick enough, stir together the 2 tsps arrowroot + 2 tablespoon water in a bowl and add to the compote, stirring until it thickens.

ASSEMBLY:

TO SERVE: add 1-2 biscuits unto your prepared plate(s), followed by: strawberry topping/compote, coconut whipped cream, + sliced fresh strawberries. You can add a drizzle of maple syrup or pinches of cinnamon, if desired. Repeat until all shortcakes are assembled.
Bon Appetit!

Notes

STORAGE: Best when shortcakes are consumed within the same day. Leftovers can be stored separately in tightly sealed airtight containers in the refrigerator for 1-2 days. To serve warm biscuits in the oven or heat in the microwave and top with toppings.
FREEZE BISCUITS FOR LONGER: For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
FOOD PROCESSOR FOR DOUGH: If using a food processor to incorporate apple cider vinegar-milk mixture to flour/butter mixture, ONLY ADD ¼ cup of mixture AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”.
EQUIPMENT: Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with these Vegan Strawberry Shortcake. Everything from my fave baking sheets, parchment paper, mixing bowls, wooden spoons, pastry cutter, and more.

Nutrition