Vegan Strawberry Shortcake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the biscuits:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">120g cold vegan butter, cubed</li><li class="ingredients-single-item">180ml cold plant milk (almond or soy works best)</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plant milk for brushing</li><li class="ingredients-single-item">For the strawberries:</li><li class="ingredients-single-item">500g fresh strawberries, hulled and sliced</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For the coconut whipped cream:</li><li class="ingredients-single-item">2 cans (400ml each) full-fat coconut milk, refrigerated overnight</li><li class="ingredients-single-item">50g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Garnish: fresh mint leaves, powdered sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Biscuit cutter (6cm/2.5-inch diameter)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your strawberries. In a medium bowl, combine the sliced strawberries with sugar and lemon juice. Gently toss to coat each slice. This maceration process draws out the natural juices and intensifies the strawberry flavor. Cover and refrigerate for at least 30 minutes while you prepare the other components.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. In a small bowl, combine the plant milk and apple cider vinegar, stir briefly, and set aside to curdle for 5 minutes. This creates a vegan "buttermilk" that will help your biscuits rise and develop a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold cubed vegan butter and use your fingertips to rub it into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining. Working with cold butter creates pockets of steam during baking, which helps create flaky, light biscuits.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the vanilla extract to your curdled plant milk, then pour this mixture into the flour mixture. Stir gently with a wooden spoon until just combined. The dough will be shaggy and slightly sticky. Be careful not to overmix, as this will develop gluten and result in tough biscuits.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 2.5cm (1 inch) thick. Fold the dough in thirds like a letter, then rotate it 90 degrees and pat it out again. Repeat this folding process once more. This lamination technique creates layers in your biscuits for that perfect flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pat the dough to a final thickness of about 2.5cm (1 inch) and use a 6cm (2.5-inch) round biscuit cutter to cut out biscuits. Press straight down and pull straight up without twisting, as twisting seals the edges and prevents proper rising. Re-roll scraps gently and cut more biscuits until all dough is used.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange the biscuits on your prepared baking sheet with their sides touching for higher rising. Brush the tops lightly with plant milk to help them brown. Bake for 13-15 minutes until golden brown on top. Transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the coconut whipped cream, open the refrigerated coconut milk cans and scoop out only the solid cream on top (save the liquid for smoothies). Place the solid cream in a chilled mixing bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract and continue to beat until well incorporated and stiff peaks form.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To assemble, split each cooled biscuit horizontally with a serrated knife. Place the bottom half on a plate, top with a generous dollop of coconut whipped cream, then add a spoonful of macerated strawberries with some of their juices. Place the top half of the biscuit over the strawberries, add another small dollop of cream and a few more strawberry slices for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the finishing touch, dust with a little powdered sugar and add a small sprig of fresh mint if desired. Serve immediately for the best texture and flavor experience. The components can be prepared ahead of time, but assemble just before serving to prevent the biscuits from becoming soggy.</li></ol>