Vegan Strawberry Shortcakes with Coconut Whipped Cream

Name: Vegan Strawberry Shortcakes with Coconut Whipped Cream
Yield: Serves 8
Ingredients: 4 , (14-ounce) can coconut milk; 2 tablespoons organic, sugar; 2 teaspoons, vanilla extract; 2 pounds, strawberries, hulled and quartered (6⅓ cups); 6 tablespoons (2⅔ ounces) organic, sugar; 2 cups (10 ounces), all-purpose flour; 2 tablespoons organic, granulated sugar; 2 teaspoons, baking powder; ½ teaspoon, baking soda; ½ teaspoon, salt; 1 cup unsweetened, coconut milk beverage, chilled; ½ cup, coconut oil, melted and cooled; 1 tablespoon, lemon juice; 1 tablespoon, turbinado sugar

5 comments

Strawberry shortcakes, with their rustic biscuits, juicy berries, and fluff of whipped cream, capture the casual fun of early summer days. But this special treat is a three-part dessert, and only one—the fruit filling—is vegan.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES8

TIME55 minutes, plus 24 hours refrigerating and 30 minutes cooling

Vegan Strawberry Shortcakes with Coconut Whipped Cream

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

We tested vegan shortcakes with tough, crumbly biscuits and soupy, bland dairy-free cream. We started with our great Savory Drop Biscuits and added 2 tablespoons of sugar and a final sprinkling of turbinado sugar. Coconut milk whipped just ...

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