♫ Listening to: We've Had Enough by Alkaline Trio ♫
Vegan Shortcake Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 5 tablespoons cold coconut oil or earth balance
- 5 tablespoons sugar
- 1 cup nondairy milk
Vegan Shortcake Directions
Preheat the oven to 400°.
Using the dough hook, combine the dry ingredients in the stand mixer .
Cut in the earth balance or coconut oil little pieces at a time and mix until crumbly.
Slowly add the nondairy milk while mixing until all the dough forms a nice tight ball.
Place the dough on a lightly floured cutting board or rolling mat and roll it to ½ inch thickness.
Cut out shapes using a cookie cutter.
Place the cut dough pieces gently onto 2 parchment paper lined 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 vegan or organic powdered sugar
- ½ teaspoon xantham gum
Vegan Whipped Cream Directions
Whisk the ingredients until smooth using a stand mixer or electric hand mixer.
Chill the piping bag overnight if you’re planning to pipe it like I am.
Assemble by piping 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 cute reusable toothpicks .)
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.