I had always eaten strawberry shortcake on angel food cake, or short bread. I would imagine this is how most people have eaten it. That is until I began waiting tables in college, and the restaurant where I worked served it on fluffy biscuits. My mind was blown, y’all. How was I raised in the south, and nobody in my family ever thought to do this. From that point on, it has been the ONLY way I want to eat strawberry shortcake. Trust me when I tell you that you will probably be swayed as well. We started with our fluffy southern vegan biscuit recipe, used our sweet aquafaba whip, some vegan vanilla ice cream, and topped it all with a quick strawberry compote. This southern vegan strawberry shortcake is seriously heaven on a plate!!
2 cups frozen strawberries
1 /3 cup sugar
1 batch fluffy vegan southern biscuits
1/2 batch sweet aquafaba whip
Any brand of dairy free vanilla ice cream you prefer
Prepare biscuits according to recipe.
Prepare Sweet Aquafaba Whip according to instructions. You can rewhip any leftovers easily, or bake up meringues with it!
Add frozen strawberries and sugar to a medium sized pot over medium heat. Once the strawberries are melted, lower the heat and let the mixture simmer for about 15 minutes stirring often. You want the strawberries broken down and a strawberry syrup to form in the pot. Let cool for 10 minutes.
To serve, slice biscuits in half and place on a plate. We normally use 1 and 1/2 biscuits per serving. Scoop some strawberries on top of the biscuits. Add a scoop of ice cream and a dollop of sweet aquafaba whip. Drizzle with more strawberries.
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