Vegan Strawberry Shortcake

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegan butter, cold and cubed
• 1/3 cup unsweetened applesauce
• 1/3 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, hulled and sliced
• Vegan whipped cream or vanilla ice cream, for serving (optional)

Instructions:

1. Preheat the oven to 375¡F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Using a pastry cutter or your fingers, cut the vegan butter into the flour mixture until it resembles coarse sand.
4. In a separate bowl, whisk together the applesauce, almond milk, maple syrup, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
6. Gently fold in the sliced strawberries.
7. Scoop the dough onto the prepared baking sheet, making 8-10 equal sized mounds.
8. Bake for 18-20 minutes, or until the shortcakes are lightly golden brown and a toothpick inserted into the center comes out clean.
9. Allow the shortcakes to cool for 5-10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
10. Once the shortcakes are cool, slice them in half and fill with sliced strawberries and a dollop of vegan whipped cream or a scoop of vegan vanilla ice cream, if desired. Serve immediately.

This vegan strawberry shortcake recipe uses vegan butter and unsweetened applesauce to create a delicious, fluffy, and crumbly cake that is perfect for holding juicy, fresh strawberries. The shortcake is lightly sweetened with maple syrup and vanilla extract, and can be served with vegan whipped cream or vanilla ice cream for a delightful summer treat. Enjoy!