Vegan Strawberry Shortcake served with Vegan Whipped Cream

Prepare the Strawberries:

• Slice the strawberries and place them in a glass bowl. Refrigerate until ready to use.

Make the Shortcakes:

• Preheat your oven to 400°F (200°C).
• In a medium-sized bowl, combine the flours, baking soda, and salt. Mix well.
• In a small bowl, add 1 teaspoon of water and the sugar. Stir to dissolve the sugar.
• In a large bowl, combine the almond milk, vinegar, oil, sugar-water mixture, and almond extract. Whisk together until well combined.
• Make a well in the center of the dry ingredients and gradually add the wet ingredients. Mix until just combined.
• Line two baking sheets with parchment paper.
• Drop the batter by generous tablespoons, spacing them a few inches apart (5 per baking sheet).

Bake the Shortcakes:

• Bake for 10-12 minutes, or until the shortcakes are lightly golden on top.
• Allow the shortcakes to cool, then slice each in half using a serrated knife.

Assemble the Shortcakes:

• On the bottom half of each shortcake, add a generous dollop of vegan whipped topping, followed by a spoonful of strawberries.
• Place the top half of the shortcake on top.
• Add a bit more whipped topping to the top and spoon a few more strawberries over it.

Serve:

• Serve the assembled shortcakes on individual dessert plates and enjoy!