yummy Vegan GrubVegan Strawberry Shortcake
Strawberries
6 cups strawberries (quartered)
¼ cup pure cane sugar
Sweet Biscuits
3 cups unbleached all-purpose flour
¼ cup pure cane sugar
2 tbsp baking powder
1 tsp salt
¾ cup nondairy butter (cold)
1 cup almond milk
2 tbsp apple cider vinegar
1 tub nondairy whipped cream
Directions:
Preheat oven to 425F
In a large mixing bowl, combine the strawberries and sugar. Cover and store in the refrigerator until ready to use.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cube butter and add to the flour mix. Combine with a pastry cutter or hands until you form a coarse crumb.
In a small bowl, whisk milk and vinegar (set aside 2 tbsp) then pour over dough. Fold everything together with a large spoon. Dump the dough onto a lightly floured surface and spread out with hands or rolling pin into a ½ inch rectangle. Use 3in biscuit cutter.
Place on a lined baking sheet. Make sure the biscuits are touching.
Brush the tops with 2 tbsp of the milk mixture
Bake for 15 minutes or until golden brown.
Remove from oven cool 10 minutes before assembling.
Assemble:
Slice biscuits in half and layer with strawberries and vegan whip cream. Serve immediately.
Enjoy!