Vegan Strawberry Shortcakes with Coconut Whipped Cream

Kombucha maceration adds both sweet and tart flavours to the strawberries which are then piled high atop a whole wheat shortcake dolloped with smooth dairy-free coconut whipped cream. Advanced chilling for the coconut whipped cream is needed (12 hours or overnight) or use your favourite prepared non-dairy whip to save on time.

Prep Time: 1 hour 15 minutes
Cook Time: 14 minutes
Chilling Time: 12 hours
Total Time: 1 hour 29 minutes

Makes 6 servings

---

INGREDIENTS

Strawberries

• 4 cups fresh strawberries, stemmed and sliced . inch thick
• 2 Tbsp. granulated sugar
• 2 cups unflavored kombucha (see notes)

Shortcakes

• 2 Tbsp. ground flax seeds
• 4 Tbsp. water
• 1 3/4 cups whole wheat flour
• 1/4 cup almond flour
• 2 1/2 tsp. baking powder
• 2 Tbsp. sugar plus more for sprinkling
• 1/4 tsp. salt
• 1/2 cup unsweetened almond or soy milk
• 1/2 cup extra virgin olive oil
• 1 tsp. vanilla extract

Coconut Whipped Cream

• 2-398ml cans full fat coconut milk, refrigerated overnight (12 hours)
• 2 Tbsp. maple syrup
• 1/2 tsp. pure vanilla extract

---

DIRECTIONS

Strawberries
1. In a large glass bowl, mix together the sliced strawberries, sugar and kombucha until the sugar has dissolved. Cover and place in the fridge for 30 to 45 minutes (the longer they sit, the more flavourful they become).

Shortcakes
2. Preheat the oven to 450 F. Line a large baking sheet with parchment paper. In a small bowl, combine the flax meal and water and let stand for five minutes. Meanwhile, in a medium bowl, combine the whole wheat flour, almond flour, baking powder, sugar and salt. Make a well in the center and set aside.
3. To the flax mixture, add the milk, oil, and vanilla and stir to combine. Add the wet ingredients to the flour mixture and stir just until combined. Portion the mixture onto the prepared baking tray into six even mounds and roughly form each into a circle about one inch thick.
4. Sprinkle about . to 1 tsp. of sugar on top of each mound. Bake in the preheated oven for 12 to 14 minutes or until golden brown. Remove from the oven and let cool completely on a wire rack.

Coconut Whipped Cream
5. While the shortcakes cool, prepare the coconut whipped cream. Remove the cans of coconut milk from the fridge and invert them. Open the cans, then drain off the coconut water (you should be left with thick coconut cream at the bottom of the can). Scoop the coconut cream into a large mixing bowl. Add the vanilla and maple syrup.
6. Using an electric mixer, whip the mixture for two to three minutes or until light and fluffy. Place in the fridge for 20 minutes. Remove and whip again for another one to two minutes. Repeat this process until the cream holds a peak.

Assemble
7. Using a sharp serrated knife, carefully slice each shortcake in half. Spoon some macerated strawberries and coconut whipped cream onto the bottom halves, then replace the tops. Serve right away.

RECIPE NOTES
If you prefer not to use kombucha, simply omit and use an additional 2 Tbsp. of sugar for the strawberries.

Nutrition facts per serving
Calories 422; protein 4.3 g; fat 19.8 g; carbs 26 g.

Photo by Heidi Richter