Mustard Free Vegan Strawberry Shortcake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!