Tender, lightly sweet shortcakes are split and filled with fresh strawberries and whipped plant cream. Keep the biscuits and filling separate until just before serving for the best texture.
Ingredients
- 250g, plus a little for shaping Plain flour
- 2 tsp Baking powder
- 40g, plus 1 tsp for the tops Caster sugar
- 75g, cold and cubed Vegan block butter
- 150ml, plus 1 tbsp for brushing Unsweetened plant drink
- 1 tsp Lemon juice
- 400g, hulled and sliced Strawberries
- 200ml, chilled Vegan whipping cream
- 1/2 tsp Vanilla extract
Method
- Heat the oven to 220°C (200°C fan) and line a baking tray. Stir the lemon juice into the plant drink and leave it for 5 minutes.
- Mix the flour, baking powder and 40g caster sugar in a bowl. Rub in the cold vegan butter until the mixture looks like fine crumbs. Pour in the plant drink mixture and stir with a table knife just until a soft dough forms.
- Turn the dough onto a lightly floured surface and pat it to about 2cm thick. Cut six rounds with a 6–7cm cutter, pressing straight down without twisting. Place them on the tray, brush with plant drink and sprinkle with the remaining teaspoon of sugar.
- Bake for 12–15 minutes until risen and golden. Transfer to a rack and cool completely, about 15 minutes.
- Toss the strawberries gently with the vanilla. Whip the chilled plant cream to soft peaks. Split each cooled shortcake, spoon over strawberries and cream, then replace the tops and serve straight away.
Allotment tip
Handle the dough as little as possible and keep the butter cold; overworking makes shortcakes firm. If the dough feels dry, add plant drink one teaspoon at a time.
Ingredient swaps
Use raspberries or a mixture of soft summer berries in place of strawberries. A dairy whipping cream can be used if you do not need the recipe to be vegan.
Allergens: Wheat (gluten) in the flour. Some plant drinks and vegan creams contain soya or oats; check their labels.
Storing leftovers
Keep the baked shortcakes in a sealed container once cool. Refrigerate the sliced berries and whipped plant cream, and assemble shortly before serving. Refrigerate assembled leftovers within two hours and eat within 48 hours.