These are the real deal strawberry shortcakes biscuit style, not to be confused with a strawberry shortcake layer cake.
These flaky, buttery, light delicate biscuits will melt in your mouth, so needless to say they actually can stand alone; but a piling of fresh strawberry compote and coconut whipped cream never hurt so let’s go for the gusto!
These strawberry shortcakes are perfect for a casual summer time outdoor party or dressed up a bit as a fancy plated dessert for a more formal presentation; this is one dessert that can do both.
I am telling you these biscuits are so easy and so good you will be making them for every occasion or none at all!
I love having them around just for a light, not too sweet snack!
In the video demonstration below I show you the secrets to perfect flaky biscuits; so sit back, tune in and get your biscuit hands ready!
- For the Biscuits:
- All Purpose Flour 3 cups (390g)
- Granulated Sugar ½ cup + 2 Tablespoons (125g)
- Baking Powder 1 Tablespoon (14g)
- Baking Soda 1½ teaspoon (7g)
- Salt pinch
- Vegan Butter COLD 12 Tablespoons (170g)
- Plant Milk COLD 1 cup (240ml) * I used oat milk here
- Apple Cider Vinegar 1 teaspoon (5ml)
- *cinnamon sugar for sprinkling~ optional
- *aquafaba for brushing on the biscuits ~optional
- For the Strawberry Compote:
- Fresh or Frozen Strawberries 1 pint
- Fresh Strawberries 1 pint
- Granulated Sugar *optional 1 Tablespoon - ¼ cup ~ adjust sweetness to your liking
- Arrowroot 1 Tablespoon *optional
- Grand Marnier *optional 1 Tablespoon
- For the Coconut Whipped Cream:
- 2 Cans full fat unsweetened coconut milk
- Granulated or Confectioners Sugar 4 tablespoons
- For the biscuits:
- Combine the vinegar with the Oat Milk (or any milk alternative of your choice) let it stand to sour
- Combine the flour, sugar, baking powder & soda and salt in a large mixing bowl.
- With a cheese grater, grate the frozen vegan butter into the dry mixture and then mash it through with your fingertips to distribute evenly, work quickly so you don't melt the butter
- Pour in the soured milk all at once and toss lightly to moisten the flour, allowing it to absorb. Be sure not to over mix, we want to ensure it's lightness and flakiness by being as gentle as possible.
- Turn the sticky mass out onto a lightly floured work surface and knead it by folding it over about 5 - 8 times. You may have to add some flour to take out an excessive stickiness of the dough, just do not add too much making it a tough dry dough.
- Press it out evenly into a disc about 8 inches in diameter.
- With a 3" biscuit cutter cut out the biscuit rounds and place them spaced about 1" apart on a parchment lined sheet pan.
- Brush with aquafaba and sprinkle with cinnamon sugar
- Bake in a preheated 375°oven (190°c) for approximately 20- 22 minutes or until golden browned and no longer raw in the middles
- Cool slightly before slicing horizontally and serve with the strawberry compote and whipped cream of coconut
- For the Compote:
- Place the first measure of fresh (or frozen) strawberries in a heavy bottom sauce pot and add the optional sugar
- Cook over medium heat stirring frequently until the berries break down to a mushy pulp, the mixture may boil but be careful not to scorch, best to keep a t a high simmer
- Add the arrowroot (if using) and cook over medium - high heat for an additional 1 minute
- You can leave the compote chunky or puree in a blender or with a stick blender to your desired consistency
- Add the other pint of fresh chopped strawberries and the optional Grand Marnier liquor.
- For the Coconut Whipped Cream:
- Be sure to place the cans of coconut milk in the refrigerator overnight before beginning this project
- When you open the cans they will have a layer of coconut fat on top.
- Skim the coconut fat off the top and save the leftover coconut milk for another recipe or it is great in a breakfast smoothie!
- Place the coconut fat in a large mixing bowl and with a whip attachment whip to soft peaks, add the sugar and whip to firm peaks