Vegan Strawberry Shortcake

easyhealthyrecipes.com/vegan-strawberry-shortcake/

Dairy-free cream and sliced fresh strawberries sandwiched between butter biscuit-crusts.

Prep: 15

Cook: 20

Total: 35

Recipe makes approximately 6 servings

Get Recipe Ingredients

Preheat oven to 425° Fahrenheit.
Add 4 cups sliced fresh strawberries and ¼ cup granulated sugar to large mixing bowl. Stir ingredients together until strawberries are fully coated in sugar. Set aside.
Add 2 ⅓ cups Bisquick™ Original Pancake & Baking Mix, ⅔ cup unsweetened vegan milk of choice, 3 tablespoons granulated sugar, and 3 tablespoons vegan butter to medium mixing bowl. Stir ingredients together until fully combined into soft dough.
Scoop prepared dough out of bowl and onto baking sheet, creating 6 portions of dropped dough with at least 2 inches between each to allow for spreading.
Place baking sheet in preheated oven. Bake dough until golden brown, approximately 15 to 18 minutes.
While dough bakes, add ¾ cup vegan heavy whipping cream to small mixing bowl. Use hand mixer to whip cream until soft peaks form.
Sprinkle 1 tablespoon powdered sugar over whipped cream, then whip mixture on low speed just until sugar is incorporated into cream.
When biscuits are golden brown, carefully remove baking sheet from oven and set aside to cool slightly.
Once biscuits have cooled, slice each biscuit in half. Transfer bottom halves of biscuits to serving plates or tray.
Top bottom halves of biscuits with sugared strawberry slices, then dollop prepared whipped cream on top of strawberries.
Place biscuits tops on whipped cream. Top biscuits with additional whipped cream and strawberries if desired.
Garnish shortcakes with fresh mint leaves and serve immediately.

Heavy Whipping Cream: Califia and Country Crock both make vegan HWC options that would work here. You could also use 2 cups of coconut cream or 1 container of vegan whipped topping (like Truwhip) instead.