Vegan Strawberry Shortcake🍰
🍃For more recipes visit @vegan.raw.food
FOR THE STRAWBERRIES
🌱 1 1/2 Cartons Strawberries
🌱 2-4 Tbsp Cane Sugar
FOR THE COCONUT CREAM
🌱 1 Can Coconut Cream, Chilled
🌱 1/4 Cup Vegan Powdered Sugar
🌱 1/4 Tsp Vanilla Extract
FOR THE BISCUITS
🌱 2 Cups Unbleached All Purpose Flour
🌱 1 Tbsp Baking Powder
🌱 1/3 Cup Cane Sugar
🌱 1/4 Tsp Salt
🌱 3/4 Cup Coconut Milk (full-fat, chilled)
🌱 1/4 Cup Vegan Butter (cubed, chilled)
🌱 1.5 Tsp Apple Cider Vinegar
🌱 1/2 Tsp Vanilla Extract
🌱 1 Tbsp Lemon Juice
🌿 Cut strawberries into halves or quarters and sprinkle with sugar. Mix well and place in the fridge, covered, to chill.
🌿 Scoop out thick cream in the coconut cream can, leaving behind the liquid, and place in a bowl along with the powdered sugar and vanilla.
🌿 Preheat oven to 425 degrees. Whip coconut cream mixture with an electric mixer for a minute or two until light and airy. Place in the fridge, covered, to chill.
🌿 Add flour, baking powder, sugar and salt to a bowl. Mix well. Add chilled vegan butter cubes and, using your hands, incorporate by squishing it together until crumbly.
🌿 Make a well in the dry ingredients and pour in the coconut milk, apple cider vinegar, vanilla and lemon juice. Mix just until combined and then use your hands to work the dough until it forms a ball.
🌿 Flour a flat surface and place dough down, adding more flour on top and to a rolling pin. Roll out until about 3/4 inch thick. Using a cookie cutter or a glass, flour the edges and make circular cut outs about 2 inches long. Continue rolling out dough until all is used.
🌿 Arrange on a baking tray with parchment paper, and top with melted vegan butter and a sprinkle of cane sugar. Bake for 12-14 minutes or until golden brown on top and bottom. Allow to cool.
🌿 Place coconut cream into a piping bag (optional), and pipe cream on top of a biscuit, followed by some strawberries, and repeat. Enjoy!
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