Recipe: Strawberry Shortcake + Coconut Whipped Cream (Vegan)

I knocked it outta the park with this one. The carnivores love it, too.

tastes even better than it looks

Ingredients

3/4 c coconut milk
1 T apple cider vinegar
1 t vanilla extract, divided
1 c flour
1 scant cup almond flour
2 T cornstarch
3 T sugar, plus a few pinches more for topping
1/2 t sea salt
2 t baking powder
3 T coconut oil, plus a bit more for brushing onto shortbread
1 lb strawberries, hulled and sliced
1 14 oz can full fat coconut milk, refrigerated overnight
3/4 c powdered sugar

scant cup of almond flour

Instructions

  1. Preheat oven to 400°F and lightly grease a baking sheet. Set aside.
  2. In a measuring cup, stir together coconut milk, apple cider vinegar, and 1/2 t vanilla. Let it sit for a few minutes, allowing it to curdle.
  3. Add flour, almond flour, cornstarch, sugar, sea salt, and baking powder to a large mixing bowl and whisk to combine. Add the coconut oil and use a spatula to mash and break it up into the flour mixture.
  4. Add about 3/4 c coconut milk mixture to the dry mixture and stir to combine into a semi-sticky dough. Note that you may not use all of the coconut milk mixture (I used all but 1 T). If mixture looks too dry, add more coconut milk 1 T at a time. If it looks too wet, add more flour 1 T at a time. Err on the side of too wet.
  5. Transfer dough to a well-floured surface and dust the top with a bit flour. Handling dough as little as possible, form it into about a 1″ thick pancake with your hands. Using a well-floured biscuit cutter, cookie cutter, or narrow drinking glass (what I used), cut out circles and transfer them carefully to the baking sheet. Arrange shortcakes so they touch (see photo).
  6. Reform leftover dough as needed until all is used, making about seven shortcakes.
  7. Butter tops of shortcakes with melted coconut oil and sprinkle each with cane sugar.
  8. Bake 15 minutes, until beginning to brown slightly. Increase heat to 450°F and bake for another three minutes. Be careful not to burn.
  9. When done, remove shortcakes from oven and let cool five minutes. Then, separate shortcakes and move to a plate so they can better cool. It’s okay if they’re a bit warm when serving.
  10. While shortcakes are cooling, put a large mixing bowl into the fridge for ten minutes in preparation for the whipped cream.
  11. Being careful not to tip or shake, remove can of coconut milk from the fridge. Scrape out the thickened cream that has risen to the top into the chilled mixing bowl and save the liquid for another recipe.
  12. Beat solidified coconut milk until creamy, about 30 seconds. Add remaining 1/2 t vanilla and powdered sugar and whip until creamy and smooth, about one minute.
  13. To serve, slice shortcakes in half and top with coconut whipped cream and a generous serving of sliced strawberries.

The biscuits (let’s be honest, that’s what they really look like) and refrigerated strawberries will last in airtight containers for a few days, but that whipped cream is a like a fine wine and stays good for a couple weeks.

Serves six normies or three wild dessert eaters.

Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: ?/10 (he’s in NYC, I’m in Texas)

Adapted from Vegan Gluten-Free Strawberry Shortcake and Coconut Whipped Cream.

Related on Bummed Out Baker: 
Strawberries Romaoff (Gluten-Free + Raw + Vegan)
Strawberry Cake
Velvet Cake


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Advertisements

A Change Has Come to Bummed Out Baker!

After 63 consecutive Mondays of recipes, I’ve made the decision to cut recipes back to every other Monday. I put so much TLC into my recipe posts- from the grocery shopping to the cooking to the photographing to the cleanup to the photo selecting / editing to the post drafting, and each recipe post takes about one full day of work to put together. That’s 63 days of my life spent lovingly working on this passion project in hopes of drawing people into a supportive, unguarded, sometimes funny (I like to think) community and, while I’ve enjoyed it, I realize I need to reclaim some time to work on my book / thesis and my budding home organization business, Tidy B Organizing. More importantly, for those seeking community, I can now focus more energy toward my mental health posts, which seem to interest and resonate with readers most.

This is not some kind of slow decline until BOB slides off the face of the earth, rather quite the opposite! I’m in the throes of designing a fabulous new website with Kiki + Co. and have recipes that are both delicious and a bust (lol remember, honesty is my policy) queued up for the rest of 2019, even some for 2020. I’ve also been dreaming up and brainstorming the approach to something super exciting I have in mind for a Friday feature.

As BOB evolves organically to better suit readers and myself, the aim remains the same: to champion mental illness and discuss it openly. It’s imperative to destigmatize something that every person has been touched by in some way, and I look forward to continuing the charge.

Thank you, readers, for all your support so far!

Mental Health: A Regular Ole Tuesday

Tonight on the way to dinner I’d barely hit the road before I felt strong anxiety coming on. I gripped the car wheel tightly at the top and, when that didn’t feel just right, moved my hands into different arrangements that never felt secure. The AC was blasting in my face and I took deep breaths over and over. I pictured my mom sitting in the kitchen eating the roasted artichokes I’d just made before I left and thought Well, that was the last time I’m ever gonna see my mom because I was about to have a seizure followed by an aneurism, swerve off the road into a guardrail and die. I don’t even remember what my dad was doing. Why didn’t we hug bye? How’re they gonna tell Rick I’m dead? I rifled around in my purse for meds at a stoplight but couldn’t find any. I’d run out. I forgot to restock. Shit. I mashed the gas and raced to my destination, knowing if I could just get to where I was going my anxiety attack would subside. I was meeting three friends for dinner – a low pressure social situation. But it was in public! There would be people there! I might ralph everywhere and humiliate myself! There might be extremely bothersome fluorescent lights! There would! There might! This is it, sorry for wrecking your Lexus mom and dad, bye mom and dad! Did I just begin to drift? No that’s my imagination. No, no, no. Am I here? Is this it? Thank god. I pulled into a parking space, concluding an experience that was not unlike the Willy Wonka boat ride from hell.

If booze is handy when my meds aren’t, I cruise into the self-medication zone. When I get a cocktail down, usually my anxiety-induced nausea subsides and my heart slows down. When I ordered a drink with my friends tonight, though, it didn’t work. I put my forehead in my hands and ran my hands across my head and over my hair over and over. I fiddled with my fingers. I told them I couldn’t relax. I admitted I self-medicate w booze. They understood my plight and, while it’s not great, I do what I can to survive when I genuinely think death is imminent.

My mental unrest never receded tonight. Even as I type I feel jumpy and my brain seems to be 1-2 seconds behind my actions, which alarms me. What’s wrong with me? At the same time, my body is exhausted, completely spent after being tense for so many hours, unconsciously holding my muscles tight while in survival mode.

A regular ole Tuesday, folks, imagining the last time I’ll ever see my parents over and over and over. With artichokes!

Written on Tuesday, July 9, 2019.

Related on Bummed Out Baker: 
Mental Health: No, You Don’t “Have Anxiety”
Mental Health: Psychiatrists
Mental Health: Compassion Fatigue and Hyper-Empathy


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.