easy vegan

strawberry shortcake


– 1 cup almond milk unsweetened – 2 teaspoons apple cider vinegar – 3 cups all purpose flour – 1/4 cup cane sugar – 4 teaspoons baking powder – 1/4 teaspoon sea salt – 1/2 cup softened vegan butter cubed – 1 pound fresh strawberrie Coconut Whipped Cream – 2 14 ounce cans chilled coconut cream – 1-1 1/2 cups powdered sugar


Place a mixing bowl in the fridge for coconut cream. Combine milk and apple cider vinegar, set aside.


In a large bowl, mix flour, sugar, baking powder, and sea salt. Add cubed butter and cut until sandy. Add milk mixture to dry ingredients, stir gently.


Roll or press dough on a floured surface to 1/2-inch thickness. Cut into 12 biscuits. Bake at 350°F for 15 minutes until golden.


Scoop thickened coconut cream into chilled bowl, whip with a hand mixer. Add powdered sugar, whip until creamy. Slice biscuits, top with strawberries and coconut whipped cream. Drizzle with maple syrup. Enjoy!

Tips for Making   Vegan Strawberry Shortcake:

If you want to sub another type of sugar, that’s perfectly fine. Raw sugar, coconut sugar or any other type will do great in this recipe.