Vegan Strawberry Shortcake

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup vegan butter

cold and cubed

3/4 cup non-dairy milk

such as almond or soy

1 teaspoon vanilla extract

1 pound fresh strawberries

hulled and sliced

2 tablespoons maple syrup

adjust to taste

1 teaspoon vanilla extract

1 can

13.5 oz full-fat coconut milk, chilled overnight

2 tablespoons powdered sugar

1 teaspoon vanilla extract

🧂 Ingredients