Strawberry Shortcake with Whipped Aquafaba
Servings: 0
Equipment
- stand mixer
Ingredients
Biscuit
- 1 ½ cups whole wheat pastry flour
- ½ cup almond flour You can grind almonds in a food processor to flour consistency.
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 dash nutmeg
- 1 teaspoon salt
- 1 cup plant milk unsweetened
- 1 tablespoon apple cider vinegar
Strawberries
- 3 cups sliced strawberries
- 2 tablespoons sugar
Whipped Aquafaba
- 1/2 cup aquafaba Aquafaba is the liquid from a can of chickpeas. Look for low-salt.
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/2 cup confectioner's sugar Or to taste.
Instructions
Biscuit
- Make sour milk by mixing the vinegar with the plant-based milk; let sit for a few minutes.
- Preheat the oven to 450° F.
- Mix all the dry ingredients together and add the soured milk.
- Drop spoonfuls onto a baking sheet lined with parchment paper.
- Bake for 11 minutes until browned.
Strawberries
- Add the sugar to the strawberries and let sit so that they release some juice.
Whipped Aquafaba
- Using a stand mixer, whip the aquafaba until it is foamy. The main reason for the stand mixer is that the liquid needs to be mixed for ten minutes.
- Add the cream of tartar and whip another five minutes. It should be fluffy.
- Add the vanilla. Continue to whip and add the sugar slowly.
- Whip another 5 minutes. Ten minutes total seems like a long time but it is necessary in order to get the topping to stay fluffy.
Notes
To assemble, split a biscuit in half. On the bottom half, layer strawberries and whipped topping. Add the top half then more strawberries and topping.
The whipped aquafaba will stay foamy for perhaps an hour but eventually will lose its fluff. It can be frozen, however.
This recipe makes a lot of whipped topping - at least 4 cups. So freezing some is a good option to have.