Vegan Strawberry Shortcake served with Vegan Whipped Cream
By: Patricia Conte
Published: Tuesday, March 6, 2012 - 3:09pm

Ingredients




2 cups all-purpose flour
1/2 cup almond meal
3 tablespoons turbinado sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup vegetable oil
1 tiny drop of almond extract
Parchment paper
3 cups strawberries, washed, hulled and quartered

Preparation

1 Preheat your oven to 400 degrees F. 2 Add the sliced strawberries to a glass bowl and refrigerate until ready to use. 3 Combine the flours, baking soda and salt in a medium-sized bowl and mix together well. 4 In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar. 5 In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract. Whisk together. 6 Make a well in the center of the dry ingredients and gradually add the wet ingredients. Mix everything together until combined. 7 Line two baking sheets with parchment paper. 8 Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet). 9 Bake for 10-12 minutes, or until the shortcakes are just slightly golden. 10 Allow the shortcakes to cool, then slice them in half with a serrated knife. 11 Add a generous dollop of whipped topping to the bottom half, then a spoonful of strawberries on top of that. Top with the remaining shortcake half. 12 Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it. Serve on individual dessert plates.

About

As posted on my blog, Grab a Plate.
I started out a bit backwards with this recipe, having come across a recipe for vegan whipped cream from the blog, the Chemist's Daughter. Since strawberries are in season where I live, I wanted to use them to make something yummy. The whipped cream sounded so interesting (and enticing – especially paired with strawberries) that I had to try it. So strawberry shortcake it would be! Both recipes are very easy to make, and both are delicious!