Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 6 tablespoons cold vegan butter
- 3/4 cup unsweetened coconut yogurt
- 1 teaspoon vanilla extract
- All-purpose flour, for rolling
- Sugar, for topping
For the berry topping:
- 1 pint blueberries
- 1 pound strawberries, sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Dairy free whipped cream
Instructions
For the berry topping:
- In a large bowl, combine strawberries, blueberries, sugar and lemon juice. Stir until fruit is well coated.
- Allow fruit to macerate while preparing shortcakes.
For the shortcakes:
- Preheat oven to 450˚F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients. Cut in shortening until a small crumb has formed. Stir in coconut yogurt and vanilla extract until a ball of dough is formed.
- Knead dough on a floured surface until no longer sticky. Roll to 1/2-inch thick, and use a circle cutter to cut biscuits.
- Transfer shortcakes to the prepared baking sheet and bake for 12 minutes, or until tops are golden brown. Remove from oven and transfer to a cooling rack.
- Allow the shortcakes to cool for about 10 minutes. Then serve as desired.
Last step!Share a picture on Instagram and tag me at @simplywhisked!
Recipe Notes
Since brands of dairy free whipped cream vary, nutrition information provided is for biscuits with macerated berries only.
Nutrition Information
Calories: 288kcal (14%), Carbohydrates: 45g (15%), Protein: 4g (8%), Fat: 11g (17%), Trans Fat: 2g, Sodium: 522mg (23%), Fiber: 4g (17%), Sugar: 15g (17%), Vitamin C: 40mg (48%)