Vegan Strawberry Shortcakes

Vegan Strawberry Shortcakes

  • Preparation 40 min
  • Cooking 17 min
  • Cooling 1 h
  • Chilling 8 h
  • Servings 8
  • Vegetarian
  • Vegan
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Coconut Cream

  • Scones

    • 1 ½ cups (225 g) unbleached all-purpose flour
    • ½ cup (65 g) ground almonds
    • ¼ cup (55 g) sugar, plus more for sprinkling
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ½ cup (125 ml) virgin coconut oil
    • ¾ cup (180 ml) unsweetened applesauce
    • 1 tsp (5 ml) vanilla
    • 3 cups (405 g) fresh strawberries, sliced

Preparation

  • Coconut Cream

  • Scones

  • Assembly

Note from Ricardo

We used Thai Kitchen brand coconut milk. This brand gave us the largest quantity of coconut cream and, therefore, the best result. Depending on the brand you choose, the quantity of coconut cream will vary. Certain types of coconut milk (such as low-fat varieties) will not become solid when refrigerated and will not work for this recipe.

Personal Note

To help you with this recipe

Stainless Steel Adjustable Rolling Pin

Stainless Steel Adjustable Rolling Pin

24.99 $

This rolling pin has a smooth and non-stick stainless steel surface. It can be chilled beforehand in the freezer, making it easier to work with the dough. Removable silicone discs slide easily onto the pin to help roll out your preferred pastry thickness.

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