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Vegan Strawberry Shortcake

Nothing says summer like strawberry shortcake

Ingredients

  • 4 quarts of fresh strawberries
  • 2 to 3 tablespoons sugar
  • 1 cup oat flour
  • 1 1/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup almond milk mixed with 1 tablespoon white vinegar

Instructions

Strawberries

  • Mash or slice 4 quarts of fresh strawberries (leave a few whole for garnish)
  • Drizzle with 2 or 3 tablespoons of sugar. Set aside in the refrigerater until ready to serve with the biscuits
  • If your strawberries are really sweet to begin with, you probably won’t need any sweetener, but suit yourself on this

Biscuits

  • Combine all dry ingredients
  • Add the milk mixture to the dry ingredients. Stir just until mixed well
  • Drop by large spoonfuls onto a cookie sheet lined with parchment paper
  • Bake at 400 degrees for 15 minutes
  • Makes 8 biscuits and when topped with the above strawberry mixture, serves 8
  • When ready to serve, slice biscuits in half and top with the mashed strawberries along with a bit of juice and your favorite vegan whipped topping