This is the perfect summer dessert — and this recipe is a vegan take on the traditional version.
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- 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
In a large bowl, mix the strawberries and majority of the sugar; allow the berries to stand for an hour.
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.
Stir in the milk until just blended; turn the dough onto a floured surface and knead the dough for about 5 minutes.
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.
Split the shortcakes crosswise while still hot; fill and top the shortcakes with the strawberries.
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.
© Mainly Vegan LLC