“Don’t let your eyes fool you, this isn’t your average strawberry shortcake. A vegan shortcake gets topped with strawberry sauce and an Aquafaba whip that is truly one of a kind! ” -Kelton Mattingly
Prep Time: 25 min
Cook Time: 15 min
Total Time: 40 min
- 2 cups all-purpose flour
- 1/2 tsp salt
- 7 tbsp butter, grated (vegan optional)
- 3 tbsp sugar
- 1 tbsp baking powder
- 3/4 cup plant-based milk
- 2 tsp lemon juice
- 2 pints of strawberries, hulled and sliced
- 2 tbsp fresh basil, sliced
- 1/3-1/2 cup granulated sugar
Aquafaba Whipped Cream
- Liquid from 1 can of garbanzo beans
- 1/4 tsp Cream of Tartar
- 1 tsp vanilla
- 2/3 cup powdered sugar
Preheat oven to 425°
Make your vegan butter milk by combining your milk and lemon juice with the Ultimate Whisk. Set aside.
In a large bowl combine the flour, sugar, salt, grated butter and baking powder. Using a fork or your hands, blend all the ingredients until the butter has turned into even pea size shapes.
Add your vegan buttermilk to the flour mixture. Stir with an Ultimate Spatula until it has come together. There will still be flour that hasn't been incorporated. That's okay.
Transfer to a lightly floured work surface. Pat into a ball and then pat out until it's about 3/4" to 1" thick. Use a dough cutter or knife to cut your shortcakes out.
Transfer shortcakes to a greased pan.
Bake for 15 minutes or until golden brown.
Add all the ingredients to a bowl and stir with a Mini Spoon until evenly coated.
Let sit for at least an hour to let juices escape from strawberries and basil infuse into the mixture. Can be left overnight for best flavor.
Aquafaba Whipped Topping
In a mixing bowl add the liquid from the beans. Whisk on high using a hand or stand mixer.
When it starts to get foamy add your tartar. Continue whisking until it reaches a very foamy state and is white. It should take about 5-7 minutes to reach this state. There should almost be stiff peaks like meringue.
Add the powdered sugar and vanilla carefully ensuring you don't deflate this mixture.
Return the mixture on a high speed mix for another 2-3 minutes. It should become creamy white and even more stiff and fluffy.
You're ready to use it in your dessert.
Cut your shortcake in half and place the bottom on your plate.
Top with whipped topping, then the strawberries and sauce.
Add the top of the shortcake and a dollop of whipped topping on top.
You can use a blender to make the dough, just jump to step 3 and pulse until it is a crumbled mixture and the butter is small pea sizes.
You can make the whipped topping ahead of time and place it in the fridge until ready to use. It will stay fluffy.