Whip up the vegan whipped cream if making your own. Tip: The longer they rest the more macerated, or juicier, they will become. Place in a bowl with 2 teaspoons sugar and mix. Cut the strawberry tops off, quarter the strawberries or chop them if they are really large.Making strawberry shortcakes is as easy as 1 – 2 – 3! You can also freeze them for up to 2 months (let thaw on the counter or in the fridge). Or keep them stored in the refrigerator for up to 7 – 10 days. How do you store strawberry shortcake biscuits? Store leftover biscuits, covered, on the counter for 4 days. My favorite vegan butter is Miyoko’s and I highly recommend sourcing it! Just cut it into 1/2 inch cubes before adding to the flour, using 1/2 cup. You could also try half all-purpose and half whole-grain flour with ok results, just don’t skimp on the coconut oil.Ĭan I use butter in place of coconut oil for the shortcakes? Yes! Vegan butter will work great. I may not have added enough oil, but still I loved the all-purpose batch as they baked up perfectly tender. The whole wheat batch resulted in hard biscuits, although the flavor was delicious. What kind of flour can I use to make shortcake biscuits? I’ve used both all-purpose and white whole wheat flours and much prefer the all-purpose flour when making shortcakes. They would be great on their own with a smear of this Triple Berry Chia Jam! Commonly Asked Questions These homemade biscuits fluff up nicely with a soft and tender center. Let cool a few minutes before assembling your strawberry shortcakes. Tip: The sugar will give the shortcake tops a nice sweet and crunchy texture. Brush the tops with a little almond milk and sprinkle with pure cane sugar or turbinado.Tip: Make sure the sides touch each other, this will make them cling to one another, rising bigger and taller (meaning awesome shortcakes!). Place the shortcakes on an ungreased baking sheet, or lined with a silpat or parchement paper.Don’t twist the cutter when making cuts, it creates a seal and the biscuits won’t rise as well. To keep the dough from sticking to the cutter, keep a small bowl or plate of flour nearby and dip the cutter into the flour, shaking any loose flour away, before making cuts.Ģ. Leftover dough can be reshaped and cut.ġ. Cut circles using a 2 3/4 – 3 inch cookie cutter (a glass works too).Once dough is formed (above left), place it on a lightly floured flat surface and flatten and mold the dough into a circle about 1/2 inch thick using your hands or rolling pin.Don’t overmix the dough, it will be rough looking but you’ll shape it next. Pour the vegan buttermilk into the flour mixture and mix to combine.When done you’ll see little balls of flour (shown above left). Add the room temperature coconut oil to the flour and cut into with a fork or pastry blender.Combine the flour, sugar, baking powder and salt in a large mixing bowl.Make vegan buttermilk by combining 1 cup milk with juice of 1 lemon, let rest for 5 – 10 minutes to curdle.Coconut oil: Not in liquid state (vegan butter ok too, see below).
Lemon or Apple Cider Vinegar: To make vegan buttermilk.Unsweetened Plant Milk: Almond, soy, cashew, or use your favorite!.Salt: My favorite salt is pink mineral salt.Sugar: Organic pure cane, coconut or date sugar will all work well.Flour: Use spelt, all-purpose or whole wheat pastry flour.They are super easy to make using a few pantry staples and will be ready in as little as 25 minutes. It’s like a pillowy soft dessert that dreams are made of! The biscuit is split and topped with the juicy berries and dollop (or two, or three) of whipped cream. Fresh strawberries are mixed with a little sugar and left to macerate (meaning get really juicy!). Strawberry shortcake is a popular dessert originating in England that’s made with shortcake. More Recipes You’ll Love What is Strawberry Shortcake?
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