1/2cupplain, unsweetened almond milkplus a little extra for brushing
2tablespoonsturbinado or sanding sugar
For the coconut whipped cream
114 oz cancoconut cream or full-fat coconut milkchilled in the refrigerator overnight
Macerate the berries
Place the strawberries and toss in the sugar in a glass bowl. Allow to sit and macerate while you prepare the rest of the dessert.
Make the shortcakes
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the flour, baking powder, sugar, salt, and baking soda until blended. Add the butter and work into the dough using a pastry cutter, two forks, or your fingers until you have coarse crumbs. Add the almond milk and mix until it just combined, making sure not to overwork the dough. The dough should be rather wet and sticky. This can also be done in a food processor.
On a floured working surface, dump out the dough and gently pat it until it is about 1/2 inch thick. Fold the dough over 5 times, then gently press the dough until it is 1 inch thick. There is no need to use a rolling pin, but try to make sure the dough is a uniform height.
Flour a 2.5-inch cutter and cut the cakes out and transfer to the baking sheet, placing them about 1/2 to 1 inch apart. Take any scraps of dough and gently form and cut the biscuits again.
Chill the shortcakes in the refrigerator for 15 minutes.
Brush the shortcakes with almond milk and sprinkle with coarse sugar.
Bake for about 15 minutes, or until golden and fluffy.
Make the coconut whipped cream
Chill coconut cream/milk in the refrigerator overnight. Chill the bowl and whisk beforehand in the freezer, if possible, for at least 30 minutes prior to making the whipped cream.
Place the coconut cream into a bowl of a stand mixer with the whisk attachment, reserving any liquid for later use.
Whisk at high speed until peaks begin to form. This will take a while -- if it looks as if your whipped cream is curdling continue to whisk, it will eventually smooth out. If the cream becomes too thick, you can add a touch of the reserved coconut water.
Gradually add the sugar and continue to beat until the coconut whipped cream is firm. Store in the refrigerator until ready to serve.
Make the strawberry shortcakes
Split the shortcakes in half crosswise. Place on a serving plate and layer with the strawberries and coconut whipped cream. Enjoy!
Can I make the strawberry shortcakes in advance?
Yes, each component of the strawberry shortcakes can be done in advance!
For the shortcakes: Make the dough and cut the biscuits. Place the cut biscuits in a freezer safe container on a sheet of parchment paper, until ready to bake. Then bake at 450° F for 15-20 minutes.
Leftover biscuits can be reheated in a 350° F oven for 10-15 minutes.
For the strawberries: Combine ingredients to macerate and store in glass bowl in the refrigerator until ready to use.
For the coconut whipped cream: The prepared coconut whipped cream can be stored in the refrigerator until ready to use.
What if I don't have a biscuit cutter?
Not to worry! You can form the shortcakes with a small glass, can, or anything to make rounds in your desired size. Also, you can cut squares of dough with a knife.
Can this be made non-vegan?
Of course! Simply use your favorite butter and milk (or buttermilk!), and serve with regular whipped cream.