Mary Berg's Vegan Strawberry Shortcakes with Coconut Whipped Cream

Serves 6

Ingredients:

For the cream

1 (400ml) can full-fat coconut milk, very well chilled

¼ cup icing sugar

½ teaspoon vanilla extract

For the shortcakes

6 tablespoons coconut oil

¾ cup + 2 tablespoons coconut milk, divided

1 ½ cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon apple cider or white vinegar

½ teaspoon vanilla extract

¼ teaspoon coconut extract

For serving

2–3 cups sliced or quartered strawberries

1 tablespoon sugar

Toasted coconut

Directions:

1. A day or two before you plan on making the shortcakes, place the can of coconut milk to be used for the whipped cream into the fridge to chill for at least 24 hours. This will help the coconut milk thicken up for whipping.
2. For the shortcakes, preheat your oven to 425ºF and line a baking sheet with parchment paper.
3. Measure out the coconut oil and ¾ cup of coconut milk and place in the freezer for 15 minutes to chill.
4. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cold coconut oil into the dry ingredients then rub and snap the mixture between your fingers until it resembles very coarse crumbs with some larger hunks of coconut oil scattered throughout.
   
5. Retrieve the coconut milk from the freezer and stir in the vinegar, vanilla extract, and coconut extract. Make a well in the center of the dry mixture, add in the coconut milk mixture, and stir just until combined. Dump the dough out onto a well-floured surface and gently press the dough down with the palms of your hands to about 1-inch thick then fold the dough over onto itself. Continue to gently press and fold 3 or 4 more times.
6. Press the dough out into a 1 ½-inch thick disk and, using a sharp knife or bench scraper, cut the disk into 6 wedges. Transfer the wedges to the prepared baking sheet and brush the tops of the shortcakes with the remaining 2 tablespoons of coconut milk. Place the pan into the fridge or freezer for 5 to 10 minutes to rechill before baking.
7. Bake for 18 to 20 minutes, or until golden brown and springy to the touch. Set the shortcakes aside on a wire rack to cool.
   
8. Meanwhile, stir together the strawberries and sugar and set aside to allow them to macerate.
   
9. For the coconut whipped cream, place a glass or metal bowl along with the beaters for your hand mixer into the freezer to chill for 5 minutes. All of your equipment needs to be cold to ensure fluffy coconut whipped cream. Open the can of coconut milk and scoop the thickened milk into the chilled bowl. Discard or set any of the coconut milk that is watery aside for later use. Add in the icing sugar and vanilla and whip until smooth, light, and creamy, about 1 minute. Set aside in the fridge until ready to use.
10. Split the cooled shortcakes in half and serve topped with the coconut whipped cream, strawberries and any juices that have formed, and a scattering of toasted coconut.