7 cups Strawberries
4 tbsp Sugar
2 cups All Purpose flour
4 Tbsp Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
8 Tbsp cold Vegan Butter
1 Egg, lightly beaten
1/2 cup plus 1 Tbsp Coconut Cream
*1 Egg white, lightly beaten (to brush over shortcakes before baking)
*2 Tbsp Sugar (to dust the top of the shortcakes before baking)
Heat the oven to 425 F.
Place 3 cups of sliced strawberries in a bowl and crush with a potato masher until it resembles a thick puree. Slice the remaining berries and add into the crushed berries along with the sugar. Let the strawberries sit for 30 minutes or more.
In a food processor, combine the flour, 4 tablespoons of sugar, the baking powder and salt. Cut the butter into cubes, add to the flour mixture and process until it resembles coarse meal. In a separate bowl, mix the beaten egg with the coconut cream then add mixture into the food processor. Mix all ingredients until a slightly sticky dough forms.
Place the dough onto a floured work surface and lightly knead (do not overwork the dough) until it comes together. Pat the dough out with your fingertips until it is about 3/4 inch thick. Flour a biscuit cutter or round cookie cutter and cut the dough into rounds. Place the rounds 1 inch apart on a parchment lined baking sheet, brush the tops with the beaten egg white and sprinkle with sugar.
Bake until the shortcakes are golden brown, about 10-14 minutes.
coconut whipped cream – 1 can of full-fat coconut milk, chilled. Scoop out the cream (save the liquid for smoothies!), add a dash of sugar and a splash of vanilla extract then whip with a hand mixer. If you store the whipped cream in the fridge you will need to rewhip before serving.