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Title: Vegan Strawberry Shortcake
Categories: Desserts
Yield: 6 Shortcakes

2 c All-purpose flour (240 g)
3 tb Granulated sugar (38 g)
1 tb Baking powder (12 g)
1/2 ts Baking soda (3 g)
1/2 ts Fine sea salt (3 g)
1/2 c Vegan butter (112 g);
- very cold
1/2 c Vegan milk (120 ml); cold
1/2 tb Apple cider vinegar or
- regular vinegar (7 ml)
1/3 c All-purpose flour
- (up to 40 g);
- for rolling & folding
3 c Strawberries (450 g);
- macerated
2 c Vegan coconut whipped cream
- (480 ml)

Preparation time: 45 minutes
Cooking time: 15 minutes

Strawberry shortcake is a summer classic, and this vegan version hits
the spot. Sweet, syrupy macerated strawberries and fluffy vegan
whipped cream are sandwiched between flaky "buttermilk" biscuits.

Preheat the oven. Preheat the oven to 425?F (220?C). Line a baking
sheet with parchment paper or a silicone baking mat.

Place the vegan butter in the freezer for 10 to 15 minutes while
preparing the other ingredients. Very cold butter helps create flaky
biscuit layers.

In a small bowl or measuring cup, combine the cold vegan milk and
vinegar. Stir and let it sit for 5 minutes until slightly thickened
and curdled.

In a large mixing bowl, whisk together the flour, sugar, baking
powder, baking soda, and salt until evenly combined.

Remove the butter from the freezer and either grate it using the large
holes of a box grater or cut it into very small cubes.

Add the butter to the flour mixture and gently work it in using a
pastry cutter, fork, or your fingertips until the mixture resembles
coarse crumbs with some pea-sized butter pieces still visible.

Pour the vegan buttermilk mixture into the bowl. Using a wooden spoon
or spatula, gently fold the dough together just until no large dry
flour patches remain. The dough will look shaggy, soft, and slightly
sticky. Avoid over-mixing, as this can make the biscuits dense and
tough instead of light and flaky.

Lightly flour your countertop and hands. Turn the dough out onto the
surface and gently press it into a rectangle about 1" (2.5 cm) thick.

Lightly dust the top with flour. Fold the dough in half, then gently
press it back into a rectangle. Rotate the dough slightly and repeat
this folding process 4 to 5 times. This creates distinct flaky layers
in the baked biscuits. If the dough feels sticky while shaping,
lightly flour your hands and the surface, but avoid adding too much
extra flour or the biscuits can become dry. Finish with the dough
about 1" (2.5 cm) thick.

Using a biscuit cutter, drinking glass, or mason jar lid, cut out 6
biscuits as closely together as possible.

Place the biscuits onto the prepared baking sheet. Bake for 13 to 15
minutes, or until the tops are golden brown and the biscuits have
risen tall.

If desired, lightly brush the tops with a little melted vegan butter
immediately after baking for a softer finish and extra flavour.

Let the biscuits cool before assembling.

Carefully slice each biscuit in half using a serrated knife.

Spoon macerated strawberries over the bottom half of each biscuit,
including some of the juices. Top with a generous spoonful of vegan
coconut whipped cream.

Place the biscuit tops over the filling and finish with more
strawberries and whipped cream if desired.

Serve immediately while the biscuits are still slightly warm.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/strawberry-shortcake-recipe/>

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