Vegan Strawberry Shortcake With Brandy Soaked Strawberries And Vanilla Bean Coconut Whipped Cream Recipe
Recipe By The Curious Chickpea
Buttery shortbread biscuits are topped with sweet, brandy soaked strawberries and finished off with some freshly whipped vanilla bean coconut whipped cream for a delicious summery dessert.
Ingredients For Vegan Strawberry Shortcake With Brandy Soaked Strawberries And Vanilla Bean Coconut Whipped Cream Recipe
1 cup Soy milk or other plant milk, extra to brush on biscuits
2 teaspoon Freshly squeezed lemon juice or apple cider vinegar
2.5 cup All purpose flour, extra for dusting
2 tablespoon Sugar
1 tablespoon Baking powder
0.5 teaspoon Baking soda
0.5 teaspoon Salt
6 tablespoon Cold vegan butter
1.5 cup Coconut cream
0.25 cup Powdered sugar, sifted if clumpy
0.5 Vanilla bean, seeds scraped out
2 pound Strawberries hulled and sliced
6 tablespoon Sugar to taste
2 tablespoon Brandy
Nutrition value
898
calories per serving
26 g Fat15 g Protein149 g Carbs12 g FiberOther
Current Totals
26 g Fat
15 g Protein
149 g Carbs
12 g Fiber
MacroNutrients
Carbs
149 g
Protein
15 g
Fiber
12 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
91 mg
Iron
31 mg
Vitamin A
5 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
19 mg
Vitamin B6
1 mg
Vitamin B9
51 mcg
Vitamin B12
5 mcg
Vitamin C
20 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
88 mg
Manganese
1 mg
Phosphorus
282 mg
Selenium
3 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
