Ingredients
Equipment
Method
- Preheat oven to 425°F. This helps set the biscuit layers quickly for a fluffy rise.
- Macerate the chopped strawberries with 2 tsp sugar. Set aside to let juices develop.
- Combine plant milk and lemon juice. Let sit 5–10 minutes to form quick vegan buttermilk.
- In a large bowl, whisk flour, sugar, baking powder, and salt together.
- Cut in coconut oil or plant butter using a fork or pastry cutter until mixture resembles pea-sized crumbs.
- Pour in the vegan buttermilk and mix just until a rough dough forms.
- Pat dough to ½ inch thick. Use a 3-inch cutter to cut biscuits. Don’t twist the cutter.
- Place biscuits on lined baking sheet so sides touch. Brush with milk and sprinkle with sugar if desired.
- Bake 12–15 minutes or until golden. Let cool slightly before splitting.
- Whip chilled coconut cream with powdered sugar and vanilla until soft peaks form.
- Split biscuits, layer with whipped cream and macerated strawberries. Cap with biscuit top.
- Garnish with mint or lemon zest if desired. Serve immediately.
Nutrition
Notes
To make ahead, bake the biscuits a day in advance and whip the coconut cream just before serving. Swap strawberries for mixed berries or stone fruit. For lighter cream, use aquafaba whip or a spoon of coconut yogurt.