Strawberry Shortcake Recipe (Dairy Free)
Every summer, my mom takes to her bed for about 24 hours.
She isn’t sick.
She isn’t sad.
She’s just in a full-blown food coma. I’m not kidding.
And the culprit is the most delicious strawberry shortcake on earth. The recipe has been in my family for over 100 years – and every single time my mom makes it, she eats way too much of it, and goes into a deep, dark food coma.
I finally got the recipe from her last summer.
And I did the same thing. I just couldn’t stop.
It’s that good.
(Unfortunately, I have young children in the house, so my food coma couldn’t last for a full 24 hours.)
I made a few modifications with Silk Almondmilk to make it dairy-free so that everyone in our house can eat it – and I have to say – it’s just as delicious!
Dairy-free Strawberry Shortcake Recipe
Print📖 Recipe
Spectacular Strawberry Shortcake
- Total Time: 27 mins
- Yield: 6 1x
Ingredients
- 4 Cups Strawberries, sliced
- 1/2 Cup Sugar
- 1/3 Cup Shortening
- 2 Cups All-Purpose Flour
- 2 Tablespoons Sugar
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 3/4 Cup Silk Almondmilk
- Whipped Cream, if desired. (See dairy-free recipe below)
Instructions
- Mix strawberries and 1/2 cup sugar. Let stand about 1 hour so strawberries will become juicy.
- Heat oven to 450.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
- Stir in Silk Almondmilk until just blended.
- Place dough on lightly floured suface.
- Gently smooth into a ball.
- Knead 20 to 25 times.
- Roll or pat 1/2 inch thick.
- Cut with floured cookie cutter (we like to use butterflies).
- Place about 1 inch apart on an ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- Split shortcakes in half while hot.
- Fill with strawberries; replace tops.
- Top with strawberries and dairy-free whipped cream.
- Prep Time: 15 mins
- Cook Time: 12 mins
Dairy-Free Whipped Cream Recipe
This dairy-free whipped cream will leave you thinking you’re eating the real thing!
Ingredients
½ cup Silk Almondmilk
½ cup vegetable oil
½ tsp vanilla extract
1 tablespoon powdered sugar
¼ tsp xantham gum or 1 egg white (xantham gum is preferable if you have it available)
Directions
Whip all of the ingredients with beaters – or toss them in a blender and blend for 1 minute.
Refrigerate for at least 30 minutes before serving.
Enjoy!
Delicious! Next time i will add a bit more sugar for a shortcake dessert, and its a great recipe for biscuits for sausage and chicken gravy.
★★★★★
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