Serves: 6-12
Ingredients
Shortcake
- 1⁄3 cups granulated sugar
- 1 tbsp baking powder
- ½ tsp pink salt
- 2¼ cup all purpose flour
- ½ cup coconut milk (plus 2 tbsp to brush the top of the shortcake)
- 1 egg (or 3 tbsp arrowroot mixed with 1 tbsp water)
- 2 tsp vanilla extract
- 1 cup cold plant-based
- butter, grated
- 2 lemons, zested
- 2 tbsp raw sugar
Strawberry Filling
- 3 cups fresh strawberries, sliced
- 1 pinch pink salt
- 1-3 tbsp raw sugar
Directions
Shortcake
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- In a large bowl, whisk granulated sugar, baking powder, salt, and flour.
- In a separate bowl whisk, coconut milk, vanilla, egg, butter, and lemon zest. Fold the wet ingredients into the dry until well incorporated.
- Dust your work surface and dough with flour.
- Roll dough out to ½-inch thick square, top the dough with 1⁄3 of the grated butter, and fold into thirds. Repeat this step twice.
- Cut the dough into 6-12 equal squares, depending on how big you want your shortcakes. Place each square onto your prepared sheet pan, brush with coconut milk, and sprinkle with raw sugar.
- Bake 12-14 minutes until golden brown.
Strawberry Filling
- Add strawberry filling ingredients to a large bowl, toss and refrigerate.