Vegan Strawberry Shortcake was made on last weekends Saturday Snackdown w/ Erin Riley-Carrasco.  The perfect dessert for holidays or any day with no dairy and no cruelty! Watch the video to learn how to make this awesome dessert.  It’s a super quick and easy recipe, and it is delicious! #janeunchained #strawberryshortcake

 

Vegan Strawberry Shortcake on today’s Saturday Snackdown w/ Erin Riley-Carrasco, 12:30 PST! Perfect dessert for the Holiday weekend w/ no dairy and no cruelty! Compassion begins on our plate. Tune in to learn this delicious recipe. #janeunchained #strawberryshortcake

Posted by Jane Velez-Mitchell on Saturday, April 20, 2019

 

This is one of Erin’s family’s favorite Easter dessert traditions and is also an awesome dessert for the hot summer months. This recipe is so quick and easy and SO delicious! Did you know that “shortcake” is really another name for “scone?” Some people like the spongy cake that you can buy in the store, but I prefer this harder, scone-like recipe, especially since it’s 100% vegan! ENJOY! #veganfoodshare #strawberryshortcake #nodairy #nocholesterol #nocruelty #vegandessert #compassionbeginsonyourplate #veganfortheanimals #veganforhealth #veganfortheplanet #saturdaysnackdown #janeunchained #veganlife

All the ingredients for this awesome strawberry shortcake.

 

Fresh strawberries…oh my!

 

The scone-like “shortcake” baking in the oven.

 

Okay…these look so yumz! I want one NOW!

 

Erin posing proudly with her finished vegan strawberry shortcakes.

 

And Now For The Recipe:

Vegan Strawberry Shortcake:

3 cups all purpose flour (unbleached)
1/3 cup granulated organic sugar
2 1/2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup vegan butter (cold Miyokos)
1 1/2 cup Almond Milk
1 tablespoon Apple Cider Vinegar
Prepare Strawberries:
Thoroughly wash and then quarter 6 cups of strawberries. Place in a bowl and mix with 1 1/2 tablespoons of granulated sugar and stir. Put in the refrigerator while preparing the shortcake recipe.
Heat oven to 425 degrees and lightly grease (I use spray) baking sheet. Combine almond milk and apple cider vinegar and stir. This will make “buttermilk.” Let sit while mixing other ingredients
In a bowl, mix flour, sugar, baking powder, salt, almond milk, and apple cider vinegar. Mix with a spoon. Add pats of butter at the end and use a pastry cutter to mix or use your hands to mix thoroughly. Pat dough into a ball.
On a clean surface, lightly powder the surface (clean kitchen counter works best) and lightly flour the ball of dough and rolling pin. Roll out until dough is approx. 1/2 inch thick. Use a pastry cutter or glass to cut out circles and place onto a lightly greased baking sheet. I got 18 biscuits out of this recipe.
Bake for 20 minutes. Add vegan whipped cream, (I used the “So Delicious” brand that uses coconut milk) and strawberries between shortcake biscuits and top with whipped cream and one strawberry. ENJOY!

 

Vegan Coconut Whipped Cream Recipe:
1 can (14 oz) coconut cream (or milk) chill can in the refrigerator overnight

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract
Scoop hardened coconut cream into a bowl and using an electric mixer with chilled beaters on medium speed, beat until stiff peaks form, 7-8 minutes. Add sugar and vanilla extract to count cream and beat for about 1 more minute.
ENJOY!