This vegan strawberry shortcake is everything you've ever wanted it to be: Fluffy, buttery shortcake, juicy red berries, and clouds of smooth whipped topping.
Ingredients
1 cup plant-based milk
1 Tbsp lemon juice
1 cup all-purpose flour
1 cup whole-wheat flour
1 Tbsp baking powder (aluminum free)
½ tsp baking soda
¾ tsp salt
4 Tbsp cold non-dairy butter (I use Earth Balance baking sticks)
3 Tbsp maple syrup (or cane sugar)
½ tsp vanilla extract
Extra cane sugar for sprinkling shortcake (optional)
4 cups sliced strawberries, drizzled with maple syrup
Nondairy whipped topping*
Instructions
Preheat oven to 450ยบ. Line baking sheet with parchment paper, or heat up your favorite pizza stone!
Mix milk and lemon juice, set aside to thicken.
Whisk dry ingredients together in a large bowl.
Add butter to dry ingredients, and cut in with a pastry cutter or a fork until mixture resembles wet sand.
Stir in milk mixture, maple syrup, and vanilla until completely combined. Dough will be very sticky.
Turn dough out onto a clean, floured surface. Fold over and gently pat down about 6 times. (do NOT knead!).
Form into a disc that is about ½ inch thick. Using a cup or biscuit cutter, cut out your shortcakes! You should have about 7.
Bake for 12 minutes, or until shortake is slightly golden.
Serve with strawberries drizzled in maple syrup and your favorite whipped topping!
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/vegan-strawberry-shortcake/