Strawberry Shortcake

A perfect summer blend of texture and flavors—juicy strawberries, flaky biscuits, and light, airy whipped cream. Scrumptious…and vegan too!

Time

Preheat the oven to 400°F and line a sheet pan with parchment paper.
In a medium bowl, combine Sweetened Condensed Coconut Milk, strawberries, and sugar and mix together.
Whisk flour, sugar, baking powder, and salt together until combined. Add the cubed butter and toss. Pinch each cube of butter to flatten. Toss again in the flour. Pour in all the dairy-free milk and mix with your hands until a shaggy dough forms. Turn out onto a floured surface. Fold in half over itself and flatten a few times until it comes together but don’t overwork. Flatten to a 1-inch thick rectangle with your hands. Cut into 8 squares.
Place onto the lined sheet pan ½-inch apart. Bake for 15 minutes, or until the tops are lightly brown.
When ready to serve, split biscuits in half with a fork. Whip the dairy-free whipping cream with the powdered sugar until medium-stiff peaks.
Scoop the strawberries onto the bottom halves of the biscuits, dollop with whipped cream, and finish with the top of the biscuit. Enjoy!