Vegan Strawberry Shortcake

fitmittenkitchen.com

Susanlsky

subheading: UNITS USM:

subheading: SCALE:

subheading: vegan shortcake biscuits:

⅔ cup cold non-dairy milk (cashew, almond or canned coconut for richer texture)

1 tablespoon apple cider vinegar

3 tablespoons cold coconut oil* (OR butter flavored coconut oil or plant based butter)

1.5 cups gluten-free all-purpose 1:1 baking flour OR whole wheat pastry flour (plus a little more for hands if needed)

2.5 teaspoons baking powder

½ teaspoon fine sea salt

3 tablespoons granulated sugar (cane sugar, coconut sugar or another dry sweetener of choice)

subheading: strawberries:

1 pound fresh strawberries, sliced

½ tablespoon coconut sugar, optional but makes extra juicy and sweet (dry sweetener of choice such as stevia may be subbed, to taste)

subheading: coconut whipped cream:

2 (13 ounce) cans full-fat coconut milk or 1 ( 13 ounce) can coconut cream, chilled overnight or at least 6 hours

¼ cup organic confectioners sugar

1 vanilla bean, optional

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