Vegan Strawberry Shortcake
Sweet biscuits topped with macerated strawberries and whipped cream
Ingredients
Macerated Strawberries
- 450 g strawberries diced
- 2 tbsp sugar
Whipped Cream
- 450 g Silk heavy whipping cream chilled
- 2 tbsp sugar
Shortcake
- 140 g vegan butter chilled
- 28 g vegan butter melted
- 313 g all-purpose flour
- ½ tbsp baking powder
- 100 g sugar
- ½ tsp kosher salt if using unsalted butter
- 100 g unsweetened soy milk
Instructions
Macerated Strawberries
- Combine diced strawberries and sugar in a large bowl. Mix to evenly coat the strawberries. Let sit at room temperature for about 30 minutes, then place in the fridge until ready to use.
Whipped Cream
- Using an electric mixer, whisk the sugar and whipping cream together for about 3 minutes in a mixing bowl until thick and light.
Shortcake
- Preheat oven to 425ºF. Line a baking sheet with a silicone mat or parchment paper.
- Cut the butter into pieces. Set aside in the fridge.
- In a large mixing bowl, combine flour, baking powder, salt, and sugar.
- Remove the butter pieces from the fridge. Using your fingers, work the butter pieces into the flour until thing slices and pea-sized pieces remain. Work quickly to prevent the butter from melting due to the heat from your hands.
- Create a well in the middle of the mixture. Pour the soy milk into the well. Using a fork or other utensil, slowly begin incorporating the soy milk into the flour mixture until a dough forms. Fold the dough over itself a few times in the bowl.
- Turn the dough out onto a floured work surface and knead a couple times until the dough comes together.
- Use bench scraper to form dough into a 4" x 8" rectangle.
- Fold dough into thirds using a letter fold.
- Rotate the dough 90º and form the dough into a 4" x 8" rectangle. Fold dough into thirds again using a letter fold.
- Rotate the dough 90º and form the dough into a 4" x 8" rectangle. Cut the dough into 8 equal pieces.
- Transfer the pieces to the lined baking sheet. Brush the tops of each piece with melted butter.
- Bake for 20-25 minutes, or until the tops are golden brown.
Assembly
- Cut open one of the shortcakes and place the pieces in a bowl or on a plate. Spoon some macerated strawberries onto the shortcake. Spoon some whipped cream onto the strawberries.
