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Strawberry Shortcake

This is the perfect summer dessert — and this recipe is a vegan take on the traditional version.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
417 0mg 3g 74g
Recipe Footprint (for Recipe's Default # of Servings)
2.3 Water saved (gallons) [animal consumption only]
9.2 Manure (pounds) not deposited into the environment
10.4 Grains / feed (pounds) not consumed by animals
22.7 Methane (gallons) not created by animals
277.2 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Desserts, Fruit Desserts
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Ingredients
  • 4 C strawberries (fresh, sliced)
  • 1 C granulated sugar
  • 2 C flour (unbleached all purpose)
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/3 C buttery spread
  • 3/4 C soy milk
Course Desserts, Fruit Desserts
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Ingredients
  • 4 C strawberries (fresh, sliced)
  • 1 C granulated sugar
  • 2 C flour (unbleached all purpose)
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/3 C buttery spread
  • 3/4 C soy milk
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
417 0mg 3g 74g
Recipe Footprint (for Recipe's Default # of Servings)
2.3 Water saved (gallons) [animal consumption only]
9.2 Manure (pounds) not deposited into the environment
10.4 Grains / feed (pounds) not consumed by animals
22.7 Methane (gallons) not created by animals
277.2 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, mix the strawberries and majority of the sugar; allow the berries to stand for an hour.
    In a large bowl, mix the strawberries and majority of the sugar; allow the berries to stand for an hour.
  2. In a separate bowl, mix the flour, remaining sugar, baking powder and salt; cut the buttery spread into the flour mixture until it resembles fine crumbs.
    In a separate bowl, mix the flour, remaining sugar, baking powder and salt; cut the buttery spread into the flour mixture until it resembles fine crumbs.
  3. Stir in the milk until just blended; turn the dough onto a floured surface and knead the dough for about 5 minutes.
    Stir in the milk until just blended; turn the dough onto a floured surface and knead the dough for about 5 minutes.
  4. Roll the dough into 1/2 inch thickness; cut with a floured biscuit cutter (or use the rim of a drinking glass). Place the dough rounds onto an ungreased baking sheet and bake at 450 degrees for 10 to 12 minutes or until golden brown.
    Roll the dough into 1/2 inch thickness; cut with a floured biscuit cutter (or use the rim of a drinking glass). Place the dough rounds onto an ungreased baking sheet and bake at 450 degrees for 10 to 12 minutes or until golden brown.
  5. Split the shortcakes crosswise while still hot; fill and top the shortcakes with the strawberries.
    Split the shortcakes crosswise while still hot; fill and top the shortcakes with the strawberries.
Recipe Notes

Serve with vanilla ice cream or other topping, if desired.

Cover and store for up to one week in the refrigerator. You can also freeze the shortcakes for up to six months.

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