Vegan Strawberry Shortcake

Summertime fun begins with this Vegan Strawberry Shortcake with homemade vegan shortcakes, strawberries, and coconut whipped cream.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 305kcal

Heat your oven to 400°F/200°C and line a baking sheet with parchment paper.
In a food processor pulse together the flour, baking powder, 3 tablespoons of sugar, and salt. Add the chopped margarine and pulse until coarse crumbs form.
In a small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Give it a stir to combine and then pour it over the flour mixture. Pulse until a just combined and a sticky dough is formed.
Drop the dough by rounded spoonfuls onto your prepared baking sheet, trying to keep the biscuits roughly the same size.
Bake for 15 to 20 minutes until golden brown.
In the meantime, wash and core your strawberries. Slice the strawberries into a bowl and add the coconut sugar. Use a fork to mash the strawberries a little to help release their juices. Set aside while you're waiting for the biscuits to bake.
Once the biscuits are done, remove them from the oven and set them aside to cool slightly.
To serve: slice the biscuits in half and top with sliced strawberries (and their juices) and Coconut Whipped Topping.