Low Sodium Vegan Strawberry Shortcake

Total time1 hr 13 min

Prep time25 min

Cook time18 min

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Ingredients

6 servings

For the macerated strawberries

1 lb fresh strawberries, hulled and sliced
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
See all
3 tbsp organic cane sugar
1 tsp fresh lemon juice

For the biscuits

2 cups all-purpose flour
2 tbsp organic cane sugar
1 tbsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp vegan butter, cold and cut into small cubes
¾ cup plant-based milk
1 tsp apple cider vinegar
1 tsp vanilla extract

For the whipped coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp organic cane sugar
½ tsp vanilla extract

Instructions

1
Combine the sliced strawberries, 3 tbsp organic cane sugar, and lemon juice in a medium bowl and toss to coat. Set aside at room temperature for at least 30 minutes, until the berries release their juices and the mixture is syrupy.
2
While the strawberries macerate, stir together the plant-based milk and apple cider vinegar in a small bowl or measuring cup and let stand for 5 minutes until slightly curdled. This is your vegan buttermilk.

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