Vegan Chocolate Strawberry Shortcake







  1. Step 1 - Melted non dairy combined with flour in a bowl

    Preheat your oven to 400°F.  In a medium sized bowl combine 1 pint of melted Ben & Jerry’s Non-Dairy with the self-rising flour. Stir to form a stiff dough.

  2. Step 2 - Dough on flour

    Sprinkle a little flour on your work surface and place the dough on it.  Using your hands, pat the dough into a rough rectangle and fold over a couple times in a kneading fashion.  You may find you need to add more flour. The dough should not stick to your hands and should retain its shape, but also should not be too stiff.

  3. Step 3 - Dough shaped into a rectangle

    Shape the dough into a rectangle roughly 4” x 8” x 1” thick.

  4. Step 4 - Dough cut into pieces

    Using a knife dipped in flour, cut the dough into 8 equal pieces by making one cut through the middle lengthwise, and three evenly-spaced cuts horizontally.

  5. Step 5 - Biscuits with non dairy milk and sparkling sugar on sheet pan

    Arrange the biscuits on a greased or parchment-lined sheet pan. Brush the tops of the biscuits with coconut (or other non-dairy) milk and sprinkle with sparkling sugar. Bake for 14 to 18 minutes or until they spring back when lightly pressed.

  6. Step 6 - Strawberries and sugar in a bowl

    Combine sliced strawberries and sugar in a bowl and allow to sit while the biscuits are baking and cooling.  Stir occasionally to encourage the strawberries to release their juices.

  7. Step 7 - Biscuits removed from the oven

    Remove biscuits from oven and allow to cool.

  8. Step 8 - Biscuit with toppings

    To serve, slice each biscuit open and top with Ben & Jerry’s Chocolate Fudge Brownie Non-Dairy, strawberries, and non-dairy whipped topping. Enjoy!