Give this summer favourite a vegan spin! This easy vegan strawberry shortcake is made with homemade flaky and “buttery” scones, topped with sweetened strawberries and a dollop of fluffy vegan whipped cream. It’s sure to be your new favourite summer dessert.
Strawberries and whipped cream filling
Preheat the oven to 425°F.
In a small bowl combine ¾ cup soy milk, apple cider vinegar, ground flax seeds, and vanilla extract in a bowl. Whisk and set in the fridge to keep cold until needed.
In a large bowl combine all-purpose flour, baking powder, baking soda and salt. Mix until combined.
Cube the cold vegan butter and add to the dry mixture. Using a pastry blender, cut the butter into the dry mixture until the butter is pea sized. It’s okay if there are some bigger chunks of butter as this is what will give it those flaky layers.
Using a rubber spatula, create a well in the centre of the flour/butter mixture. Pour in soy milk mixture from step 2 and granulated sugar. Mix until all the flour is mostly incorporated into a dough.
On a floured surface turn out the dough and gently press it into a rectangle about 1 inch thick. Using a sharp knife or a bench scraper, cut the rectangle into 6 even squares. Place scones on a lined baking sheet and place in the freezer for 5-10 minutes.
Once the scones have chilled in the freezer, brush the scones with soy milk and sprinkle with demerara sugar.
Bake for 18-20 minutes or until golden brown. Once golden brown, remove from the oven and allow to cool completely on a wire rack.
In a bowl combine chopped strawberries, lemon zest, lemon juice, and granulated sugar. Gently mix until the strawberries are coated in the sugar.
To construct, slice the scones in half, as if you’re making a sandwich. Spoon over the strawberry mixture on the bottom half, dollop some whipped cream, sprinkle with additional lemon zest and top with the top of the scone.