Strawberry Shortcake

By á-4939

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cup whole wheat pastry or whole spelt flour
• 1/4 cup unbleached cane sugar
• 1 Tbsp baking powder
• 1/2 cup cold vegan stick butter
• 2 Tbsp lemon juice
• 3/4 cup unsweetened almond milk
• 1 Tbsp egg replacer or ground flax seed
• 2 quart baskets of fresh ripe strawberries
• 2 Cups vegan whipped cream

Preparation

Step 1

•Preheat oven to 375 degrees
•Combine dry ingredients
•Combine almond milk and lemon juice. Stir in ground flax seed and set aside.
•Cut vegan butter into the flour with a pastry blender until the mixture is crumbly
•Stir in liquid, then mix with hands to form a soft dough
•Knead dough lightly for 5 minutes on a floured surface until it forms a ball
•Pat into an 8 inch round
•Arrange on an oiled baking pan or sheet and bake for 25 - 30 minutes, middle of the oven, until lightly browned
•Turn the shortcake out of the pan onto a cooling rack
Vegan Coconut Cream
•2 cans full fat coconut milk (13.5 oz cans) - unflavored and unsweetened
•1/3 cup powdered sugar or to taste
•1 - 4 Tbsp coconut flour or tapioca flour (add 1 Tbsp at a time)
•1 Tbsp vanilla extract or to taste
Directions
1.Chill the cans of coconut milk overnight in the fridge
2.Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans
3.Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
4.Add the vanilla, then gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency
5.For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur
6.Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled