These delicate little dessert stacks are such a great way to impress dinner guests. They look like they’re so complicated to put together, but we’ll let you in on our little secret. They’re super easy to make! Just pile the cake high with strawberries and some vegan cream.
To prepare, preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly grease the pan with vegan butter. Put your stand mixer bowl in the freezer.
In a medium bowl, whisk the flour, baking powder, 2 tablespoons of sugar, sea salt and cardamom until combined. Add the almond milk, coconut oil, and vanilla, and stir until well combined. The dough will be thick and sticky.
Divide the dough into 6 pieces and drop them onto the cookie sheet. Bake for 30 minutes, or until they are a light golden brown remove them from the oven and let them cool.
In a medium bowl, stir the strawberries and 1 tablespoon of sugar together until combined. Let it stand for 30 minutes so the strawberries can macerate.
Take your mixing bowl out of the freezer and add the solid part of the coconut milk, 1 tablespoon of sugar and the vanilla, and mix with the whisk attachment on the highest speed until the coconut milk becomes thick like whipped cream. This could take several minutes depending on your mixer. Be patient.
Slice the shortcake in half and spread some of the coconut cream on the bottom. Add a layer of strawberries, a dollop of cream on the strawberries, the top of the shortbread over the berries and cream, and add one more dollop of coconut cream.