♫ Listening to: We've Had Enough by Alkaline Trio ♫
Vegan Shortcake Ingredients
- 3 c flour
- 1 T baking powder
- ¼ t salt
- 5 T cold coconut oil or earth balance
- 5 T sugar
- 1 c nondairy milk
Vegan Shortcake Directions
Preheat the oven to 400°.
Using the dough hook, combine the dry ingredients in the kitchenaid.
Cut in the earth balance or coconut oil little pieces at a time and mix until crumbly.
Slowly add the non-dairy milk while mixing until all the dough forms a nice tight ball.
Place the dough on a lightly floured cutting board or counter and roll it to ½ inch thickness.
Cut out shapes using a cookie cutter.
Line 2 cookie sheets with parchment paper.
Place the cut dough pieces gently onto the cookie sheets.
Bake for 10-20 minutes, depending on the size of your biscuits. I baked mine for only 10 minutes, because they were babies.
Remove from the oven and transfer to cooling racks.
Vegan Whipped Cream Ingredients
- 2 cans of coconut cream (I buy mine from Trader Joe’s.)
- 2 tablespoons vanilla
- ½ cup powdered sugar
- ½ teaspoon xantham gum
Vegan Whipped Cream Directions
Whisk the ingredients until smooth in the kitchenaid.
Transfer into piping bag fitted with tip of choice.
Chill bag overnight if you’re planning to pipe it like I am.
To assemble, I just piped a dollop of whipped cream onto each biscuit. Then I took a cute toothpick, poked a strawberry slice, and then poked the rest of the toothpick into the biscuit topped with whipped cream. (I got a lot of my cute toothpicks in Japan, but Amazon sells these ones.)
If you have to transport these after you make them (like to the patio of a nearby bar), I suggest bringing a friend to volunteer to hold them on their lap while you drive.
Shared on recipe of the week.