Summer time is the best time for strawberry shortcakes!
All the strawberries and fresh fruits of summer are abounding and what better way to eat them?
With a flaky biscuit and loads of coconut whipped cream, that’s how!
These are the real deal strawberry shortcakes~ biscuit style!
Not to be confused with a strawberry shortcake layer cake because they are two totally different things!
Flaky, fluffy and melt-in-your-mouthiest strawberry shortcakes biscuits!
Fill them up with whipped cream and mixed summer berries or whatever you love the most!
Shortcake biscuits freeze beautifully so you can have a quick dessert in a pinch whenever you have an abundance of fruit on hand!
In the video demonstration below I show you the secrets to perfect flaky biscuits; so sit back, tune in and get your biscuit hands ready!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THEM!
Yield: 12 Biscuits
Strawberry Shortcakes
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Ingredients
For the Biscuits
- All Purpose Flour 3 cups (390g)
- Granulated Sugar ½ cup + 2 Tablespoons (125g)
- Baking Powder 1 Tablespoon (14g)
- Baking Soda 1½ teaspoon (7g)
- Salt pinch
- Vegan Butter COLD 12 Tablespoons (170g)
- Plant Milk COLD 1 cup (240ml)
- Apple Cider Vinegar 1 teaspoon (5ml)
- *cinnamon sugar for sprinkling~ optional
- *aquafaba for brushing on the biscuits ~optional
For the Strawberry Compote:
- Fresh or Frozen Strawberries 1 pint
- Additional Fresh Strawberries 1 pint
- Granulated Sugar *optional 1 Tablespoon – ¼ cup ~ adjust sweetness to your liking
- Arrowroot 1 Tablespoon *optional
- Grand Marnier *optional 1 Tablespoon
for the topping
Instructions
- For the biscuits:
- Combine the vinegar with the plant milk, let it stand to sour
- Combine the flour, sugar, baking powder & soda and salt in a large mixing bowl.
- With a box grater, grate the frozen vegan butter into the dry mixture and then mash it through with your fingertips to distribute evenly, work quickly so you don’t melt the butter
- Pour in the soured milk all at once and toss lightly to moisten the flour, allowing it to absorb. Be sure not to over mix, we want to ensure it’s lightness and flakiness by being as gentle as possible.
- Turn the sticky mass out onto a lightly floured work surface and knead it by folding it over about 5 – 8 times. You may have to add some flour to take out an excessive stickiness of the dough, just do not add too much making it a tough dry dough.
- Press it out evenly into a disc about 8 inches in diameter.
- With a 3″ biscuit cutter cut out the biscuit rounds and place them spaced about 1″ apart on a parchment lined sheet pan.
- Brush with aquafaba and sprinkle with cinnamon sugar
- Bake in a preheated 375°oven (190°c) for approximately 20- 22 minutes or until golden browned and no longer raw in the middles
- Cool slightly before slicing horizontally and serve with the strawberry compote and whipped cream of coconut
- For the Compote:
- Place the first measure of fresh (or frozen) strawberries in a heavy bottom sauce pot and add the optional sugar
- Cook over medium heat stirring frequently until the berries break down to a mushy pulp, the mixture may boil but be careful not to scorch, best to keep a t a high simmer
- Add the arrowroot (if using) and cook over medium – high heat for an additional 1 minute
- You can leave the compote chunky or puree in a blender or with a stick blender to your desired consistency
- Add the other pint of fresh chopped strawberries and the optional Grand Marnier liquor.
- Prepare your choice for Vegan Whipped Cream (follow link above) or use a store bought vegan whipped topping if you prefer.
Notes
Plain Biscuits can be kept at room temperature for up to 2 days wrapped well to prevent drying.
Assembles shortcakes must be kept refrigerated, although it is best to assemble each one just before serving for best fresh taste.
Plain biscuits can also be frozen for up to 2 months wrapped well.
