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5 from 1 vote

Vegan Strawberry Shortcake with Vanilla Cashew Whipped Cream

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 8 servings

Ingredients

For the strawberries:

  • 1 pound 1 package Driscoll’s strawberries, hulled and sliced or quartered
  • 1 tablespoon maple syrup agave, or organic sugar
  • 2 teaspoons lemon juice

For the whipped cream:

  • 1 cup cashews
  • 2 tablespoons agave
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the biscuits:

  • 3/4 cup soy milk
  • 2 teaspoons apple cider vinegar
  • 2 cups light spelt all purpose, or gluten-free all purpose flour
  • 6 tablespoons organic cane sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt use 1/2 teaspoon salt if you're using coconut oil, rather than buttery spread
  • 6 tablespoons vegan buttery spread like Earth Balance or coconut oil
  • 1 teaspoon vanilla

Instructions

  • Mix the strawberries with your sweetener of choice and lemon juice. Transfer them to the fridge to chill while you prepare the whipped cream and biscuits.
  • To make the cashew whipped cream, combine all ingredients together in a powerful blender and blend till smooth. Store in the fridge till you're ready to use.
  • Preheat the oven to 425. Whisk together the apple cider vinegar and soy or almond milk.
  • Place the spelt flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine. Add the buttery spread or coconut oil. Use a pastry cutter to cut the buttery spread or coconut oil into the dry ingredients, until the mixture resembles a coarse meal. Alternately, you can use a food processor to make the dough: add the flour, sugar, baking powder, baking soda, and salt to a food processor fitted with the S blade. Add the buttery spread or salt and process until the mixture resembles a course meal. Return the mixture to your large mixing bowl. (I find that this makes the process easier.)
  • Add the vanilla extract to the milk mixture, whisk it together, and then add it to the dough. Use a spatula or spoon to combine everything evenly. Turn the dough onto a floured surface and use a biscuit cutter (or an empty can of beans!) to cut into 8 biscuits.
  • Place the biscuits in an oiled, 9 x9 baking dish or onto a parchment lined baking sheet. Bake for 15 minutes, or until they're gently browning at the edges and fluffy. Remove the biscuits from the oven and transfer to a wire cooling rack to cool.
  • Once the biscuits are cool, split them. Top each with about 1/3 cup each of strawberries and cashew whipped cream. Serve.

Notes

Leftover cashew whipped cream can be stored in an airtight container in the fridge for up to 5 days.