Strawberry Shortcake

By Maggie Baird

A classic, refreshing summertime treat that captures the sweetness of peak strawberry season!

YIELDS: 4 servings

COOK TIME: 15 minutes

PREP TIME: 30 minutes

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INGREDIENTS

  • 6 cups of sliced strawberries (or frozen)
  • 1 tbs of lemon zest (optional)
  • ¾ cup of sugar- divided ½ cup for strawberries, ¼ for shortcake + extra for sprinkling
  • 1 cup cold vegan buttermilk (cup plant-based milk + 1 tablespoon of lemon juice – let mixture sit for 10 minutes in fridge before using)
  • 2 1/2 cups of cold flour
  • 3/4 teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¾ teaspoons baking soda
  • 1 tsp lemon zest
  • 4 tbsp cold vegan butter, cut into small pieces + extra for greasing pan
  • 2 cups of Coco June or other plant-based plain yogurt

Optional Ingredients or Alternate Methods

  • If the strawberries aren’t very sweet you can add an additional ¼ cup of sugar to them
  • Instead of yogurt you can use plant-based whipped cream, see Chef’s notes below


RECIPE

  1. Slice the strawberries and mix with ½ cup of sugar and the lemon zest then let sit to macerate for 30mins
  2. Preheat the oven to 425° and grease the baking sheet with vegan butter or oil.
  3. Combine lemon juice with plant-based milk to make the vegan buttermilk and chill in the fridge for at least 10 minutes.
  4. In a food processor (or a cold metal bowl) add cold flour, the remaining ¼ cup of sugar, salt, baking powder, and baking soda, pulse to combine (or stir with a fork).
  5. Add chopped cold butter to the flour mixture and pulse together a few times until the mixture is the consistency of very coarse crumbs. If you do not have a food processor, you can cut in butter using a fork, or a pastry cutter. It is very important to not over mix and try to keep it all cold.
  6. Add vegan buttermilk to mixture and pulse briefly until mixture just barely comes together. If you do not have a food processor, stir in a small amount of vegan buttermilk at a time and stir gently until mixture barely comes together.
  7. Scoop heaping tablespoon clumps onto a greased baking sheet and bake for 10-15 minutes or until biscuits are slightly browned.
  8. Once cooled enough to handle, cut in half and add strawberries and yogurt in the middle layer, then put on the top then add more strawberries and yogurt to your liking. It is about ½ a cup of yogurt for each. Sprinkle with some sugar if desired
  9. Serve hot with your favorite toppings!

 

Chef’s Notes- Topping

  • Yogurt- a plain plant-based greek style yogurt is what Maggie used but you can use any kind of plant-based plain or vanilla yogurt
  • Whipped cream- there are so many options now! It is available in a can, frozen as whipped topping, and also plant-based creams you can whip up yourself.
  • Coconut cream (not milk) with a little vanilla and sugar mixed together can also be used and is easy to find