Step 1

Preheat oven to 220 °C (428 °F)

Step 2

In a bowl, toss your sliced Strawberries with Sugar. Place in the fridge until you are ready to use it.

Step 3

In a small bowl, make your Vegan Buttermilk buy combining Soy Milk and Apple Cider Vinegar. Stir and set aside. After 5 minutes, your Vegan Buttermilk will be ready to use.

Step 4

In a large mixing bowl, whisk together Flour, Sugar, Baking Powder, Salt, and Baking Soda until evenly combined.

Step 5

Cut Chilled Vegan Butter into small cubes, and use a fork or pastry cutter to mash the cubes evenly into the dry mixture until it becomes very coarse and crumbly.

Step 6

Make a small well in the center of your mixture and slowly pour in your Vegan Buttermilk (you might not need all of it). Stir until just combined.

Step 7

Flour your surface (biscuit dough is very sticky!). Using your hands, pat the dough into a flat square. Fold in half and gently press the dough into itself a few times, hardly kneading. Be careful not to overwork the dough.

Step 8

Press the dough flat about 1/2 inch thick.

Step 9

Use a ~ 2 1/2 inch dough cutter (or the top of a jar, like I did) to cut your biscuits.

Step 10

Transfer biscuits to a baking sheet lined with a silicone mat or parchment paper. Make sure the biscuits are slightly touching, press a small indent into the top of each biscuit, and brush the tops with a little melted Vegan Butter.

Step 11

Bake in the oven until golden, about 14 minutes. Transfer the biscuits to a cooling rack for 5 minutes before use.

Step 12

Assemble the shortcakes! Cut the biscuits in half and layer with the Strawberries and Vegan Whipped Cream.