The strawberry season is upon us! These juicy red strawberries are abundant at the farmer’s market right now, and I even have a little strawberry patch in our backyard that is producing quite a lot this year. My 2 year old loves to wake up in the morning and go outside to pick a few strawberries. He’s so cute, he will even save a couple in the fridge for daddy or his brother/sister. I can hardly stand conventional strawberries anymore after tasting these beauties. They are almost a different food altogether! There is nothing like the deep redness and sweetness of a freshly grown strawberry.
How do you make the biscuits for vegan strawberry shortcake?
The biscuits are easy to make and are ready in under 30 minutes. It involves combining the flour, sugar, baking powder and salt in a bowl. Then cut cold vegan butter into squares and cut it into the dry using a pastry cutter (or your hands like I do!) until it’s fine and crumbly. Then pour in the ‘vegan buttermilk’, which is simply non-dairy milk and apple cider vinegar. Mix, cut into biscuits and bake for 15 minutes. Easy peasy.
TIP: If you don’t have a biscuit cutter, you can use a round glass to cut them.
What about the coconut whip?
You can make your own using canned coconut milk (see instructions in the recipe below). OR if you have a natural food store like Whole Foods nearby, they will probably have this So Delicious Cocowhip which makes this recipe even easier! Homemade tastes better, but this stuff is pretty dang delicious and totally vegan.
*PLEASE NOTE THIS PAGE MAY CONTAIN AFFILIATE LINKS. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. THANK YOU FOR YOUR SUPPORT. If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy! Inspired by Sally’s Baking Addiction.
