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Vegan strawberry shortcake with sourdough discard whole wheat biscuits and coconut cream


Strawberries from the farmer's market in the summer are just a completely different fruit. Ever since I started medical school, started frequenting the Union Square farmer's market, and had my first taste of the strawberries, I've honestly been ruined for grocery store strawberries. I can't remember the last time I bought them. The bright red, sugary-sweet, juicy berries only enter my mouth for a short few months in June and July since then.


I love to just eat them on their own, but strawberry shortcake is also one of my absolute favorite desserts (dare I say #1 favorite?). I love to whip up some not-too-sweet sourdough discard biscuits, dollop on some coconut cream, and devour it with several strawberries in each bite. Yes, more strawberries were added after this picture was taken. I got halfway through and had to go for a refill...



Whole wheat sourdough discard biscuits

Ingredients: (makes 5 2.75 inch biscuits)

180g whole wheat pastry flour (I used milled soft white wheat berries, but you can use regular whole wheat flour or all purpose flour too)

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt - only if your butter is not salted

5 tbsp vegan butter, cut into pieces

1 tsp vanilla

1 tbsp maple syrup

2 tbsp water

1/3 cup sourdough discard


  1. Mix the flour, baking powder, cinnamon, and salt until thoroughly combined. Add the butter. Use a pastry cutter or fork to cut and mash the butter into the dry ingredients until it resembles course, wet sand.

  2. Mix the vanilla, maple syrup, water, and sourdough discard until thoroughly combined, and add them to the butter/flour mixture. Stir to thoroughly combine until it forms a dough you can handle.

  3. Flatten the dough out into a 1 inch thick rectangle, and use a cookie cutter or the rim of a glass to cut out biscuits. When you've cut all that you can out of the rectangle, you can gather up the trimmings and flatten them out again to cut 1-2 additional biscuits.

  4. Bake on an ungreased/unlined pan at 350 F for 35-40 minutes, or until barely browned.

Vanilla coconut cream (you can also use storebought vegan whipped cream or Cocowhip)

1 can coconut milk (I am partial to the Thai kitchen brand)

1.5 tbsp sugar

1 tsp vanilla extract

  1. Refrigerate coconut milk for at least 6 hours before use.

  2. Scoop off the more solidified part of the coconut milk, leaving the water behind at the bottom of the can.

  3. Whisk the coconut cream from the top of the can with the sugar and vanilla, and refrigerate until ready to use.

Strawberry shortcake

For each shortcake:

1 biscuit, cut in half

Handful of strawberries, tops cut off and sliced in half

Vanilla coconut cream, as desired


Assemble the biscuit with the strawberries and the coconut cream. The more strawberries and cream, the better!

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