Vegan Strawberry-Rose Shortcake
Shortcake biscuits
- ½ cup whole wheat pastry flour
- ½ cup oat flour
- ¼ cup almond flour
- 2 Tbsp. coconut sugar
- 1 Tbsp. baking powder
- ¾ tsp. salt
- 1/3 cup melted coconut oil
- 2/3 cup unsweetened soy milk
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla extract
Rose strawberries
- 1 lb. fresh strawberries (trimmed and quartered or halved, depending on size)
- 1 Tbsp. pure maple syrup
- ½ tsp. arrowroot powder
- ½ tsp. rosewater
- ½ tsp. vanilla extract
- Small pinch salt
Coconut whipped cream
- 1 14 oz. can full-fat coconut milk, chilled overnight
- 1 tsp. pure maple syrup
- ½ tsp. vanilla extract
- Preheat oven to 450 degrees F.
- Line rimmed baking sheet with parchment paper or nonstick silicone baking mat.
- In large bowl, whisk together whole wheat pastry flour, oat flour, almond flour, coconut sugar, baking powder and salt.
- In separate bowl, combine coconut oil, soy milk, apple cider vinegar and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Use ¼-cup measuring cup to mound balls of dough onto prepared baking sheet; there should be enough batter to form 8 biscuits. Bake for 10 minutes, or until lightly golden around edges. Let cool for 15-20 minutes.
- In medium saucepan, combine strawberries, maple syrup, arrowroot, rose water, vanilla extract and salt. Heat gently over medium-low, stirring often, until strawberries have cooked down and mixture has thickened, about 20 minutes. Set aside and let cool completely.
- Place mixing bowl in freezer for 10 minutes before preparing whipped cream.
- In chilled mixing bowl, combine top layer of coconut milk, maple syrup and vanilla extract.
- Using electric hand mixer or stand mixer, beat mixture on high until fluffy and soft peaks form, about 2 minutes. (Note: Mixture will continue to set if refrigerated, but can be used immediately.)
- To assemble, split each biscuit in half horizontally. Layer strawberry sauce and whipped cream between each biscuit. Serve immediately.
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