Recipe courtesy of Mary Berg
Vegan Strawberry Shortcakes with Coconut Whipped Cream
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 680
- Total Fat
- 54
- Saturated Fat
- 47
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 13
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 377
- Total: 1 hr 20 min (includes chilling time)
- Active: 55 min
Ingredients
Cream:
One 560-milliliter can coconut cream, very well chilled
2 to 4 tablespoons (16 to 32 grams) vegan icing sugar
1/2 teaspoon vanilla extract
Shortcakes:
6 tablespoons (90 milliliters) coconut oil
3/4 cup (175 milliliters) plus 2 tablespoons (30 milliliters) coconut milk
1 1/2 cups (200 grams) all-purpose flour, plus more for dusting
2 tablespoons (25 grams) vegan sugar
1 tablespoon (12 grams) baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider or white vinegar
1/4 teaspoon coconut extract
Garnishes:
2 to 3 cups (300 to 450 grams) sliced or quartered strawberries
1 tablespoon (12 grams) vegan sugar
Toasted coconut
Directions
- For the cream: Place the can of coconut cream into the fridge to chill for at least 24 hours before you plan on making the shortcakes.
- For the shortcakes: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Measure out the coconut oil and 3/4 cup of the coconut milk and place both in the freezer for 15 minutes to chill.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the solidified coconut oil into the dry ingredients then rub and snap the mixture between your fingers until it resembles very coarse crumbs with some larger hunks of coconut oil scattered throughout.
- Retrieve the coconut milk from the freezer and stir in the vanilla extract, vinegar and coconut extract. Make a well in the center of the dry mixture, add in the coconut milk mixture and stir just until combined. Transfer the dough out onto a well-floured surface and gently press the dough down with the palms of your hands to about 2-centimeters (1-inch) thick then fold the dough over onto itself. Continue to gently press and fold 4 or 5 more times.
- Press the dough out into a 3-centimeter (1 1/2-inch) thick disk and, using a sharp knife or bench scraper, cut the disk into 6 wedges. Transfer the wedges to the prepared baking sheet and brush the tops of the shortcakes with the remaining 2 tablespoons coconut milk. Place the pan into the fridge or freezer for 5 to 10 minutes to rechill before baking.
- Bake until golden brown and springy to the touch, 16 to 18 minutes. Set the shortcakes aside on a wire rack to cool.
- Meanwhile, stir together the strawberries and sugar and set aside to allow them to macerate.
- For the coconut whipped cream: Place a glass or metal bowl along with the beaters for your hand mixer into the freezer to chill for 5 minutes, to ensure fluffy coconut whipped cream.
- Open the can of coconut cream and scoop the thickened cream into the chilled bowl. Discard or set aside any of the watery coconut milk for a later use. Add the icing sugar to taste and vanilla and whip until light and creamy, about 1 minute. Set aside in the fridge until ready to use.
- Split the cooled shortcakes in half and serve topped with the coconut whipped cream, strawberries and their juice, and a scattering of toasted coconut.