Description
Are you dreaming of a vegan strawberry shortcake recipe? This one has the most incredible tender crumb, is perfectly balanced, and sings of summer.
Ingredients
Scale
1 pound fresh strawberries
Dry ingredients:
- 1 cup flour (5 oz)
- 1/4 cup sugar (4 oz)
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cardamom
Wet ingredients:
- 1/3 cup oil
- 2/3 cup milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla
Whipped Coconut Cream:
- 2 cans full fat coconut milk (Thai Kitchen)
- 2/3 cup powdered sugar
- 1/2 teaspoon powdered vanilla (optional)
Instructions
- Preheat oven to 350F. Grease and flour a “7 x 11” pan.
- Combine and mix dry ingredients.
- Combine wet ingredients.
- When oven is ready, mix dry and wet ingredients together, stir until combined.
- Pour into pan, and bake for 20-25 min, until toothpick comes out clean.
- Remove from oven and let cool.
Whipped Coconut Cream:
- Refrigerate cans of coconut milk overnight to separate the juice from the fat.
- Open the can upside down, and pour out all the coconut water, being careful to leave the coconut fat intact. When all coconut water is drained, spoon the coconut fat into a chilled stand mixer bowl.
- Add the sugar and vanilla, and whip until well combined 2-3 minutes.
- Add to a piping bag, and refrigerate for about 15 min.