Strawberry Blueberry Shortcake
This strawberry blueberry shortcake is made with fluffy vegan biscuits, topped with fresh, summer berries and dairy free whipped cream. This beautiful twist on a classic American dessert is literally made for summer.
Servings: 8 servings
Calories: 288kcal
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 6 tablespoons cold vegan butter
- 3/4 cup unsweetened coconut yogurt
- 1 teaspoon vanilla extract
- All-purpose flour for rolling
- Sugar for topping
For the berry topping:
- 1 pint blueberries
- 1 pound strawberries sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Dairy free whipped cream
Instructions
For the berry topping:
- In a large bowl, combine strawberries, blueberries, sugar and lemon juice. Stir until fruit is well coated.
- Allow fruit to macerate while preparing shortcakes.
For the shortcakes:
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients. Cut in shortening until a small crumb has formed. Stir in coconut yogurt and vanilla extract until a ball of dough is formed.
- Knead dough on a floured surface until no longer sticky. Roll to 1/2-inch thick, and use a circle cutter to cut biscuits.
- Transfer shortcakes to the prepared baking sheet and bake for 12 minutes, or until tops are golden brown. Remove from oven and transfer to a cooling rack.
- Allow the shortcakes to cool for about 10 minutes. Then serve as desired.
Notes
Since brands of dairy free whipped cream vary, nutrition information provided is for biscuits with macerated berries only.
Nutrition
Calories: 288kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Trans Fat: 2g | Sodium: 522mg | Fiber: 4g | Sugar: 15g | Vitamin C: 40mg