Strawberry Shortcakes

Any time is the best time for strawberry shortcakes!

Make them with all strawberries or an assortment of fresh berries!
With a flaky biscuit and loads of vegan whipped cream!

Not to be confused with a strawberry shortcake layer cake because they are two totally different things!

Flaky, fluffy and melt-in-your-mouth strawberry shortcakes biscuits!

Fill them up with whipped cream and mixed summer berries or whatever you love the most!

Notes for Success

The best way to cut butter into any scone or biscuit recipe is by using a box grater!
Trust me you will never do it any other way!

Cutting the dough with a cookie cutter is the traditional way to make biscuits for that high sided puff
However I have also simply scooped the dough with a 2 ounce cookie scoop to eliminate the entire step of rolling and cutting!

WATCH THE  VIDEO TUTORIAL FOR HOW TO MAKE THEM!

Strawberry Shortcakes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 12

Ingredients

  

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For the Biscuits

• 3 cups All Purpose Flour 390g
• 10 Tbs Granulated Sugar 125g
• 1 Tbs Baking Powder 14g
• 1½ teaspoons Baking Soda 7g
• Salt pinch
• 12 Tbs Vegan Butter COLD 170g
• 1 cup Plant Milk COLD 240ml
• 1 teaspoon Apple Cider Vinegar 5ml
• *cinnamon sugar for sprinkling

For the Strawberry Compote:

• 4 cups Strawberries or mixed berries
• 1 Tbs Granulated Sugar

for the Topping

• 1 Recipe Vegan Whipped Cream

Instructions

 

• Preheat the oven to 375℉
• Combine the vinegar with the plant milk
• Combine the flour, sugar, baking powder & soda & salt in a large mixing bowl.
• With a box grater, grate the cold vegan butter into the dry mixture then mash it through with your fingertips to distribute evenly, work quickly so you don't melt the butter
• Pour in the plant milk all at once and toss lightly to moisten the flour, allowing it to absorb. Be sure not to over mix, we want to preserve it's lightness & flakiness by being as gentle as possible.
• Turn the sticky mass out onto a lightly floured work surface & gently fold it over onto itself about 4-5 times
• Press the dough out to a disc about 8 inches in diameter.
• With a 3" biscuit cutter cut out the biscuit rounds & place them spaced about 1" apart on a parchment lined sheet pan.
• Sprinkle with cinnamon sugar then bake in a preheated 375°oven (190°c) for approximately 20- 22 minutes or until golden browned & no longer raw in the middle
• Cool slightly before slicing horizontally then serve with the strawberry compote & whipped cream
• For the compote chop the strawberries into small pieces & put them in a heavy bottom sauce pot with the sugar & about 2 tbs of water (*if using frozen berries you will not need any water)
• Cook over medium heat stirring frequently until the berries break slightly to a chunky compote. Serve warm or cold with the biscuits
• Prepare your choice for Vegan Whipped Cream (follow link above) or use a store bought vegan whipped topping if you prefer.

Video

Notes

Storage Biscuits can be kept at room temperature for up to 2 days wrapped well to prevent drying or frozen for up to 2 months wrapped well.

Tried this recipe?Let us know how it was!