Name: Vegan Strawberry Shortcakes with Coconut Whipped Cream
Total time: 1 d 1 h 25 min
Ingredients: 4 (14-ounce) can coconut milk; 2 tablespoons organic sugar; 2 teaspoons vanilla extract; 2 pounds strawberries , hulled and quartered (6⅓ cups); 6 tablespoons (2⅔ ounces/78 grams) organic sugar; 2 cups (10 ounces/283 grams) all-purpose flour; 2 tablespoons organic granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsweetened coconut milk beverage, chilled; ½ cup coconut oil , melted and cooled; 1 tablespoon lemon juice; 1 tablespoon turbinado sugar

Vegan Strawberry Shortcakes with Coconut Whipped Cream

By America's Test Kitchen

Published on December 15, 2021

Time

55 minutes, plus 24 hours refrigerating and 30 minutes cooling

Yield

Serves 8

Ingredients

Coconut Whipped Cream

4 (14-ounce) can coconut milk 2 tablespoons organic sugar 2 teaspoons vanilla extract

Strawberries

2 pounds strawberries, hulled and quartered (6⅓ cups)6 tablespoons (2⅔ ounces/78 grams) organic sugar

Shortcakes

2 cups (10 ounces/283 grams) all-purpose flour 2 tablespoons organic granulated sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup unsweetened coconut milk beverage, chilled½ cup coconut oil, melted and cooled1 tablespoon lemon juice 1 tablespoon turbinado sugar

Before You Begin

Chill the unopened cans of coconut milk for at least 24 hours before whipping. Use only the very thick portion of the milk, or the cream won't whip properly. Don't use light canned coconut milk. Use a slotted spoon to portion the berries.

Instructions

for the coconut whipped cream

Refrigerate unopened cans of coconut milk for at least 24 hours to ensure that 2 distinct layers form. Skim top layer of cream from each can and measure out 2 cups of cream (save any extra cream for another use and discard milky liquid). Using stand mixer fitted with whisk, whip coconut cream, sugar, and vanilla on low speed until well combined, about 30 seconds. Increase speed to high and whip until mixture thickens and soft peaks form, about 2 minutes. (Whipped cream can be refrigerated for up to 4 days.)

for the strawberries

Using potato masher, mash one-third of strawberries with sugar in bowl. Stir in remaining strawberries, cover, and let sit while making biscuits, at least 30 minutes or up to 2 hours.

for the shortcakes

Adjust oven rack to middle position and heat oven to 475 degrees. Set rimmed baking sheet in second baking sheet and line with parchment paper. Whisk flour, granulated sugar, baking powder, baking soda, and salt together in large bowl. Whisk coconut milk, melted oil, and lemon juice together (oil will clump) in second bowl. Stir milk mixture into flour mixture until just incorporated.

Using greased ⅓-cup dry measuring cup, drop level scoops of batter 1½ inches apart on prepared sheet. Sprinkle evenly with turbinado sugar. Bake until tops are golden, 12 to 14 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool completely, about 30 minutes.

Split each biscuit in half and place bottoms on individual plates. Using slotted spoon, portion strawberries over biscuit bottoms, then top with dollop of whipped cream. Top shortcakes and serve immediately.