Since I was a little girl, I’ve had two favorite desserts: one was chocolate chip cookies (me and everyone else, right?!) and the other would be strawberry shortcake. I loved the Strawberry Shortcake cartoons and the dolls…
I loved my mom’s strawberry shortcake cake cover…
And I’ve always loved the dessert itself. I wasn’t super picky on the type of cake used either, just as long as strawberries were involved! But as I got older, I grew partial to the biscuit base for this dessert because it was less sweet than the other options out there, which created a nice balance with the sweet strawberries and whipped cream.
Thus, I came up with a version of my own with slightly higher quality ingredients and a little less sugar, but still slaps those taste buds with an abundance of flavor goodness! Let’s get right to it, then…
Sweet Vegan Strawberry Shortcake with Lemon Whipped Cream
For the Strawberries
- 12 medium or large strawberries, thinly sliced (about 1/4 – 1/8 inch thick)
- 1 tsp of lemon zest
- ½ tsp. granulated sugar
- 1 T. cold water
- 1 T. maple syrup
Place all ingredients in a bowl, gently stir, cover with plastic wrap and place in the refrigerator.
Next, bake up them biscuits…
For the Sweet Oat Biscuits
- ½ c. plain almond milk
- ½ T. apple cider vinegar or white vinegar
- 1/2 c. regular or gluten-free all purpose flour (I use Bob’s Red Mill)
- ½ c. oat flour
- ½ T. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 T. coarse sugar such as turbinado (regular sugar can be used, as well)
- 2 T. COLD non-dairy butter (I used Earth Balance)
1. Preheat your oven to 450 degrees.
2. In a small bowl, combine the almond milk and vinegar and set aside.
3. Meanwhile, whisk together the 6 dry ingredients listed.
4. Next, work the cold butter in with your fingertips until the butter chunks are pea sized or so.
5. Create a well in the middle of this dry mixture and add ½ of the milk and vinegar mix. Stir gently.
6. Next, add half of the remaining milk mixture and gently stir again. You want a dough that is not too sticky or runny, so decide at this point whether or not you need the last few tablespoons of milk. I usually don’t.
7. Drop four equal sized mounds of dough on an ungreased baking sheet. With clean and dry hands, round out the edges.
8. Bake for 10 – 12 minutes or until the highest peaks of the biscuits turn a light brown color. Best if served immediately!
While the biscuits are baking, whip up the whipped cream!
Lemon Coconut Whipped Cream
- 13-14 oz. can of full fat coconut milk, chilled at least 8 hours in the fridge
- 1/3 c. powdered sugar
- 1 tsp. lemon zest
- 2 T. fresh lemon juice
1. If you haven’t already, chill a medium glass or metal bowl in the refrigerator for at least 15 minutes.
2. Next, without shaking, remove the can of coconut milk from the fridge (after chilling for at least 8 hours).
3. Open the can of coconut milk and carefully remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.
4. Then, to that bowl add the sugar, lemon juice and lemon zest and mix on high with a hand mixer or stand mixer for about 1 minute or until stiff peaks form.
5. Place the whipped cream in the fridge until ready for use!
Now we assemble…
Once the strawberries, biscuits and whipped cream have all been prepared, assemble the shortcakes! I like to use cute little dessert bowls for serving, but feel free to use plates if you feel like it. This dessert is so pretty, it won’t really matter to the your guests!
First, slice the biscuits width-wise and place the lower half in your serving vessel.
Next, place ¼ of the strawberry mixture along with some of the juice on that biscuit half.
Then, a good dollop or two of the whipped cream…
Lastly, the top half of the biscuit.
I hope you love this as much as I do!