Print
Vegan Strawberry Shortcake
Nothing says summer like strawberry shortcake
- 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
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