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I found this strawberry shortcake recipe years ago and realized it's incredibly simple to veganize it, it's just a matter of using nondairy milk and vegan butter. This shortcake gives you a traditional biscuit style shortcake rather than a vanilla cake version.
Strawberry shortcake is super nostalgic for me, and I think I've created that magic for my kids too because they always screech when they hear I'm making it. Back then we used the big yellow box of pancake mix to make shortcake, but this recipe is truly almost as simple.
Every spring when we get that first batch of fresh, local, organic strawberries, I whip up a batch of shortcakes and assemble this for delicious dessert. It's a huge crowd pleaser, and beautiful enough to be served for guests. Plus, strawberries have tons of benefits and so you can almost call this a healthy dessert!
I always choose organic for this strawberry shortcake recipe because strawberries top the EWG list of the most contaminated fruits every year.
Once the magical strawberry season passes, you could use any ripe fruit in this recipe-- it's delicious with blueberries, raspberries, or peaches.
Ingredients for Shortcake
Ingredients for Toppings:
Ingredients for Cream:
Preheat oven to 400º F. Combine flour, baking powder, sugar, and salt in a large bowl. Add in vegan butter pieces and pulse (or use hands to pinch it) until the mixture is crumbly like small pebbles. Add the nondairy milk and stir just until combined.
Knead the dough gently on a lightly floured surface until it is soft. Split the dough into two equal circular pieces and roll or pat the dough until it reaches about ¾-1 inch in thickness. Place on a cookie sheet and bake for 15-20 minutes, or until lightly golden brown.
*If you want individual shortcakes like in my photos, at this step you can use a biscuit cutter to cut the dough*
Once the dough is in the oven, cut the strawberries into thin pieces and mix in the sugar and balsamic vinegar. The strawberries will develop a sweet juice as the dough is baking.
Prepare the whipped cashew cream by blending all the ingredients in a food processor or blender. Adjust the flavors according to your tastes, and store in the fridge until you are ready to assemble the shortcake. The recipe should make about 2 cups of cashew cream.
Allow the dough to cool completely before assembling. To assemble, layer the shortcake with biscuits, strawberries, and whipped cream, saving a few strawberries for decorating the top.
Per serving: 372 calories, 19g fat, 160 calories from fat, 9g protein, 45g carbohydrates, 3g dietary fiber, 0mg cholesterol, 220mg sodium, 1.1mg manganese, 26.4mg vitamin C
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