It’s hard to imagine in this day and age that there are still people who think going vegan will lead to deprivation. Recipes like this from chefs like Patricia Conte help to dispel that myth. This is a classic strawberry shortcake recipe that just so happens to be plantbased. You’ll see the vegan whipped cream recipe below. Enjoy!
- 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 or soy 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
- Preheat your oven to 400 degrees F.
- Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
- Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
- In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.
- In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract. Whisk together.
- Make a well in the center of the dry ingredients and gradually add the wet ingredients. Mix everything together until combined.
- Line two baking sheets with parchment paper.
- Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).
- Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
- Allow the shortcakes to cool, then slice them in half with a serrated knife.
- 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.
- 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.
Vegan Whipped Cream
You can make vegan whipped cream with coconut milk. However, many vegan chefs love making it with aquafaba, which is chickpea juice, for the fluffy, creamy texture. Here’s an easy recipe for vegan whipped cream that uses aquafaba from Cooking Shooking.