Eosinophilic Esophagitis Friendly Vegan Strawberry Shortcake
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Learn more →Ingredients
6 servings
For the macerated strawberries
- 1 lb fresh strawberries, hulled and sliced
- 3 tbsp organic cane sugar
- 1 tsp fresh lemon juice
For the biscuits
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp organic cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 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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