1/4cupvegetable shortening(cubed and softened, slightly)
1/4cupunsalted vegan butter(cubed)
1cuppastry flour(can use plain flour)
1/4cuppowdered sugar/icing sugar(optional - for rolling)
Orange Macerated Strawberries
250gfresh strawberries(hulled and quartered)
3tbsfresh orange juice
1/2cupchilled thick coconut cream(can use soy cream)
1/2cuptofutti sour cream
2tspvanilla extract, vanilla bean powder or vanilla bean paste
2tbsrice malt syrup
Orange Macerated Strawverries
Mix strawberries and juice together and refridgerate with clingfilm until ready to use (stirring occasionally).
Beat all ingredients together with electric beaters until thickened.
Mix the coconut cream, flaxmeal, rice malt syrup and vanilla extract together in a small jug until smooth.
Mix flours, baking powder and salt together then rub in the vegetable shortening and vegan butter until the mix is crumbly.
Stir in wet ingredients to the flour mix, mixing until a very soft (almost wet) dough forms (do not over mix). Chill in the fridge for 30 mins - 1 hour. Heat an oven to 180C and line a baking tray with baking paper.
Roll the mixture into 8 balls, pressing down slightly, then roll lightly into the powdered sugar (if using). Place balls, spaced apart (about double the space between each shortcake) and bake for about 10-15 minutes.
Serve 2 shortcakes warm, per person, with whipped coconut cream and the orange macerated strawberries.