Vegan Strawberry Shortcake
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Vegan Strawberry Shortcake with Lemon Whipped Cream

Strawberry shortcake is one of my childhood favorites, so needless to say, I felt the need to make a vegan version that's fresh, light, and delightful!
Prep Time15 mins
Cook Time12 mins
Chilling Time (Whipped Cream)6 hrs
Total Time6 hrs 8 mins
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Lemon Whipped Cream, Vegan Strawberry Shortcake
Servings: 4 servings
Author: Audrey Dunham

Ingredients

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 white sugar
  • 1 T. Cold water
  • 1 T. Maple syrup

Sweet Oat Biscuits

  • ½ c. 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 white sugar can be used, as well
  • 2 T. COLD non-dairy butter I use Earth Balance

Lemon Coconut Whipped Cream

  • 13-14 oz. Can of full fat coconut milk chilled at least 6 hours in the fridge
  • 1/3 c. Powdered sugar
  • 1 tsp. Lemon zest
  • 1 T. Fresh lemon juice

Instructions

  • First, place all ingredients for the strawberries in a bowl, gently stir, cover with plastic wrap and place in the refrigerator while you prep the oat biscuits and whipped cream.
  • Next, it's time to bake up them biscuits! Preheat your oven to 450 degrees.
  • In a small bowl, combine the almond milk and vinegar and then set it aside.
  • Meanwhile, whisk together the 6 dry ingredients listed.
  • Next, add the cold butter to the dry mixture and mix it in with your fingertips until the butter chunks are pea sized or so.
  • Create a well in the middle of this dry mixture and add 1/4 cup of the milk and vinegar mix. Stir gently.
  • Then, 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 couple tablespoons of milk. I usually don’t.
  • Drop four equal sized mounds of dough on an ungreased baking sheet. With clean and dry hands, round out the edges.
  • Bake for 10 – 12 minutes or until the highest peaks of the biscuits turn a light brown color. Best if served immediately, if possible.
  • 10. While the biscuits are baking, whip up the whipped cream! If you haven’t already, chill a glass or metal mixing bowl in the freezer for at least 10-15 minutes.
  • 11. Next, without shaking it, remove the can of chilled coconut milk from the fridge.
  • 12. Open the can carefully and remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.
  • 13. To that bowl add the powdered sugar, lemon juice and lemon zest and then mix on high with a hand mixer or stand mixer for about 1 minute or until stiff peaks form.
  • 14. Place the whipped cream in the fridge until you need it.

Assembly

  • Once the strawberries, biscuits and whipped cream have all been prepped, 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 length-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, spoon a generous dollop or two of the whipped cream…
  • Lastly, add the top half of the biscuit.
  • Repeat this process with the remaining three biscuits.

Notes

  • This recipe works best if it's served immediately after making.
  • If you don't want to (or can't) add extra sugar to your strawberries, just mix up the plain strawberries with the lemon zest.
  • When making the whipped cream, don't forget to chill your glass or metal mixing bowl in the freezer for at least 10-15 minutes - this is crucial for proper turn out!
  • Feel free to add a little bit of extra lemon zest to the top of each shortcake for pretty presentation. 
  • I like to serve my shortcakes in taller glass dishes, but you can assemble these in ramekins or simply on small plates.