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Blemish Clear Gel CleanserLayered Strawberry Shortcake With Vegan Whipped Crème
Indulge in the joy of vegan baking with this Layered Strawberry Shortcake with Vegan Whipped Creme, a perfect dessert for date night or any special occasion. This delightful recipe features homemade biscuits layered with fresh strawberries and vegan whipped cream, offering a no sugar added treat that's dairy-free, egg-free, and utterly delicious. Plus, it’s sweetened with our zero-calorie organic allulose, so no sugar in sight! Whether you're celebrating love or just in search of a new vegan dessert to try, this strawberry shortcake is easy to make, packed with natural ingredients, and sure to impress.
Ingredients
4 cups
sliced strawberries
⅔ cups divided
Slender Zero™ Allulose, Organic Powder
2 ¾ cup
all purpose flour
4 teaspoons
baking powder
½ teaspoon
baking soda
1 teaspoon
salt
¾ cups
cold, cubed vegan butter
1 cup
oat milk
Vegan Whipped Crème
Directions
- In a large bowl, combine strawberries and ⅓ cup of allulose sugar. Cover and place in refrigerator until ready to use. Preheat oven to 400 degrees.
- Into a food processor, add flour, remaining ⅓ cup allulose sugar, baking powder, baking soda, and salt. Add butter and pulse a few times until it begins to look crumbly.
- Pour mixture into a large bowl and add milk. Using a rubber spatula, gently mix until a lumpy mixture forms. Transfer to a floured surface, and gently roll into a large rectangle, about ¾-inch thick. Fold both sides into center, roll back into a rectangle, and repeat. Using a 2¾-inch biscuit cutter, cut into 10 to 12 biscuits.
- In a cast-iron skillet, place biscuits (make sure they're touching). Bake 20 minutes, remove from oven, and let cool 10 minutes.
- Slice each biscuit in half. On top of bottom half, layer with vegan whipped cream and strawberries. Add top half, and layer again with vegan whipped cream and strawberries.
