Mini-batch Strawberry Shortcake

4.75 from 4 votes

Mini-batch Strawberry Shortcake

Prep Time5

Cook Time15

Assembly time5

Course: Breakfast, Dessert, Snack

Keyword: biscuits, buttermilk, easy recipes, gluten-free, mini-batch, peaches, plant-based, shortcake, strawberry, strawberry shortcake, vegan, vegan buttermilk

Servings: servings

Calories: 179kcal

Ingredients

Biscuits

1/4 cup (nut) milk (60 g)
1 tsp lemon juice or vinegar (5 g)
1/2 cup flour (60 g) gf all purpose if desired
1 tsp baking powder
pinch of salt
1 tbsp cold (vegan) butter (15 g) coconut oil might work also

Strawberries and cream

1 cup strawberries, sliced (150 g)
1 tbsp sugar (12 g)
1/2 cup vanilla yogurt/cream (120 g) df if desired, I used coconut yogurt

Instructions

Slice the strawberries, toss them with sugar and refrigerate 20 minutes to release their sweet juices (this is called maceration).
Combine milk and lemon juice to make quick buttermilk substitute.
Make the biscuits: Preheat oven to 400F and line a cookie sheet with parchment.
Whisk together flour, baking powder, salt and cut in chopped cold butter using a pastry cutter or your hands working quickly to avoid melting the butter. You can also do this using a food processor by pulsing 10-20 times until meal like.
Add buttermilk 1 tbsp at a time and mixing until a shaggy dough forms. You may not need all of the buttermilk.
Turn dough over on a floured surface, dust with flour. Hardly kneading the dough, shape it into a disk. Butter is cold, your hands are warm, not a good combo, so avoid handling too much.
Cut whichever way you like, brush with milk (or melted butter) if you like, and bake 15 minutes.
Assemble: On 3 plates place one biscuit bottom each, spread yogurt/cream, top with macerated strawberries and finally biscuit top. Serve and enjoy!

Nutrition