Low Sugar Vegan Strawberry Shortcakes
Prep Time: 00:40
Cook Time: 00:20
3 cups chopped strawberries
3 tbsp organic powdered sugar, divided*
1 can full fat coconut cream
1 cup non - dairy milk of choice
1 tsp apple cider vinegar
2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp organic cane sugar
1/2 tsp salt
2 tbsp cold coconut oil
1Preheat oven to 350F. Prepare a baking sheet by lining with parchment paper.
2Begin by preparing the shortcakes. Create the buttermilk by combining the nondairy milk and apple cider vinegar in a small bowl. Set aside to curdle.
3In a medium bowl, whisk together the dry ingredients. Using a fork, cut in the coconut oil. Slowly add the milk/cider mixture and stir with a spoon until combined.
4Drop large spoonfuls of the dough onto the prepared baking sheet. I was able to make four but mine were pretty large.
5Place in the oven and bake for 18-22 minutes, depending on the size of the shortcakes. When done, remove from oven and let cool.
6While the shortcakes are cooking, prepare your strawberries. Place the strawberries in a small bowl and top with 2 tbsp powdered sugar. Using a potato masher, mash the strawberries until soft and juicy. I like to keep some of the strawberries in tact rather than making strawberry soup, but either way it would taste great!
7Prepare the coconut cream by draining the liquid from the can, salvaging the cream. Scoop the cream into the bowl of a mixer and add 1 tbsp powdered sugar. Beat until fluffy, about 1 minute. I haven't tried it but I'm sure using a hand whisk to do this would achieve similar results.
8Assemble the shortcakes by slicing them in a half and topping with coconut cream and mashed strawberries. Leftover shortcakes can be stored in an airtight container for a day or two.
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