This plant-based strawberry shortcake is the perfect dessert for any occasion, especially Mother’s Day! It’s a great way to show your mom how much you appreciate her by making a homemade dessert that’s delicious and healthy. Not only is this recipe easy to make, but it’s also perfect for those who are looking for a vegan dessert option. By using fresh and seasonal ingredients, this recipe is a guilt-free treat that you can feel good about eating.
- 2 cups all-purpose unbleached organic flour
- 1/4 cup monkfruit sweetener
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup plantmilk of your choice
- 1 tbsp apple cider vinegar
- 5 tbsp plant butter
- 1 tsp turmeric
- 1 lemon
- 1 pint sliced fresh strawberries
- vegan whipped cream
- 1 tbsp Sachi Inchi protein powder
- edible flowers (chamomile, lavender, roses, calendula)
Preheat the oven to 375°F (190°C)
In a medium bowl mix together the organic flour (i think you could sub 1:1 a gluten free flour), monk fruit “sugar”, baking powder, turmeric, dried edible flowers like chamomile, lavender, pansies, roses (optional), baking soda, sacha inchi powder (also optional) and salt. I like to use a big ceramic bowl as seen in the video. Sacha inchi is a protein powder made from nuts and quite nutrient dense. I find the legume protein powders hard to digest so this is good option for me. You can try in many different baking recipes.
- Take a grater and grate about 1 tbsp of lemon rind into the mixture. Mix thoroughly.
In a separate bowl, whisk together the plant-based milk and vinegar and let sit for about 10 min
Cut up the plant-based butter into small sections. The recipe works best with cold “butter”. Then with your hands, massage the butter into the dry mixture into the mixture is pea size. You could start with a pastry cutter but hands work too.
- Creating a well, pour in the buttermilk mixture and begin gently kneading with your hands the contents until it forms a ball that holds itself. This can take several minutes. Imagine positive energy going from your hands into the food at this time.
- Lightly flour a surface and begin rolling out the dough. I did not have a rolling pin or biscuit cutter, so I used an olive oil bottle as the rolling pin and made the shape more similar to scones by rolling into a circle and cutting like a pie into 8 pieces as seen in the image above. I found about 1/2 inch thickness of the dough worked well. It does not need to be even on the edges.
- After cutting place on parchment paper for baking.
- Cook at 375F for 14-18 minutes. They will be a nice golden yellow color from the turmeric. You can gently lift the bottom to be sure they are not burning. Use mitten or fork so you don’t burn your fingers.
- While baking the biscuits, slice the strawberries and add 1 tbsp of the monk fruit on top and let it sit for several minutes. I love to add edible flower to this too.
- Once done, let the biscuits cool for several minutes, then gently break the muffin apart. There will be a natural area of separation for the muffin and there is not a need to cut it. The video shows more about how I did it.
- Then you can decide how you might like to layer it. I did the following… biscuit, coconut whipped cream (that I bought), strawberries, biscuit, whipped cream, strawberries.
- It is so fun to put some edible flower dust on top and serve with your favorite tea or coffee. It is a delightful way to enjoy fresh seasonal strawberries.
There are many ways to veganize recipes that you are familiar with from previous times. I find that easing your way into baking is ideal. Making substitutes where you can is the best way to start. I also love to add extra spices like turmeric for both color and added nutrients.
- Prep Time: 30 minutes
- Cook Time: 20
- Category: dessert
Keywords: strawberries, mothersday, strawberry shortcake, vegan dessert