Sometimes you need a good vegan shortcake. This one was delicious. I was serving a true vegan so I did use coconut sugar. I did just grab the vegan butter Target brand this round and it worked just fine.
via: https://thecookiedoughdiaries.com/vegan-strawberry-shortcakes/
STRAWBERRY TOPPING
- 5-6 cups chopped fresh strawberries
- 3 Tablespoons granulated sugar, (or coconut sugar)
VEGAN SHORTCAKES
- ¾ cup (187 g) soy milk (or vegan milk of choice)
- ½ Tablespoon white vinegar or lemon juice
- 2½ cups (312 g) all-purpose flour, (or white whole wheat flour)
- 1 Tablespoon + 1teaspoon baking powder
- ½ teaspoon salt
- ½ cup very cold vegan butter, cubed
- ⅓ cup granulated sugar, (or coconut sugar)
- coarse sugar, for sprinkling
VEGAN WHIPPED CREAM
- store-bought vegan whipped cream , (or use ingredients below to make it from scratch)
- 2 cans full-fat coconut milk or coconut cream (chilled in the fridge overnight)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
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