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Strawberry Shortcakes (Dairy-Free, Egg-free, Vegan)

User Rating 5 Star Rating (3 Reviews)

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Strawberry Shortcakes (Dairy-Free, Egg-free, Vegan)

These are simply elegant, summertime treats.

© 2008 Ashley Skabar, licensed to About.com, Inc.

Nothing says summer quite like the taste of an old-fashioned strawberry shortcake. This recipe is definitely a family favorite, with that same classic taste without the dairy. I prefer to use my own dairy-free vanilla ice cream if I have the time, but for weeknight desserts or quicker treats, a dairy-free store-bought variety works justa s well. Feel free to use whatever fruits you like along with the strawberries; peaches, mangoes and other berries are always a nice variation.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • About 3 cups fresh strawberries, hulled and cut into halves
  • ¼ cup and 2 T. white sugar, plus more for sprinkling
  • 1 ½ cup all-purpose flour
  • ¼ cup and 2 T. white sugar
  • 2 ½ t. baking powder
  • ¼ t. salt
  • 6 T. dairy-free soy margarine, cut into pieces
  • ½ cup unsweetened plain almond milk, soymilk or rice milk
  • Dairy-Free Vanilla Ice Cream, either store-bought or homemade

Preparation:

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment and set aside. In a medium mixing bowl, toss the strawberries with the 2 T. sugar until well coated. Cover and place in the refrigerator for about 20-30 minutes.

2. Meanwhile, make the biscuits. In a food processor, mix together the remaining ¼ cup sugar, flour, baking powder and salt until well-mixed. Add the dairy-free soy margarine, pulsing until the mixture resembles fine crumbs. With the machine still running, add the non-dairy milk alternative gradually, until the dough just begins to hold together and pull away from the sides of the bowl.

3. On a lightly floured surface, turn out the dough and pat into 8 small round biscuits. Transfer the biscuits to the prepared baking sheet, sprinkle lightly with sugar, and bake about 18-22 minutes, or until golden. Allow the biscuits to cool on the baking sheet. To serve, place two biscuits on each plate with a scoop of dairy-free vanilla ice cream and a helping of the sugared strawberries.

User Reviews

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 5 out of 5
Best Ever Shortcake, Member MamaCahuama

My Vegan son and his girlfriend were coming to dinner so I decided to impress them with Vegan Shortcake. I couldn't imagine no milk or shortening so I only made one batch as a test. IT TASTED LIKE A SHORTCAKE SUGAR COOKIE! I used Coconut Oil (as a previous cook had) Plus I only had Vanilla almond milk. Also, used organic raw sugar. So this pretty much tasted like a crunchy Coconut Almond Sugar Cookie. We have already devoured half the first batch without even getting out the strawberries. Even my picky ""I-Would-Never-Be-A-Vegan"" daughter is stuffing her mouth with warm shortcake. OH, and I even forgot to put in the salt. by the way I LOVE SALT. It's the most delicious shortcake ever. I will NEVER go back to crisco! :P

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