Vegan Strawberry Biscuits and Neighbor Love

Get ready for my family's latest obsession! Strawberry shortcake — but really, it's biscuits. Biscuits topped with sweet strawberries. Homemade, from-scratch, grandma's kitchen recipe-type biscuits. Yeah, they're pretty much next level. I made these on Mother's Day, and let's just say I got a couple follow-up texts from extended family members about them. And all the oohing-and-ahhing at the table? A baker's delight.

But here's a thought I've been having a lot lately. A couple of years ago, we were moving overseas to be missionaries, and that all fell through. But I am a missionary right here in my cozy cottage on Cottage Way in beautiful NC, too. Not that I thought otherwise before, but I have been feeling convicted lately about intentionality — especially with my neighbors.

So, I am going to make these strawberry biscuit/shortcakes and invite some neighbors over to enjoy them with coffee sometime between now and the next blog post here (which we do every Thursday, by the way). ;)

If you want to join me in this little strawberry shortcake outreach, just comment below saying “in.” Because there really is something intimate about having people in our homes. We can meet out (which is also great), but to have someone inside your home is much more personal.

And yeah, our cozy cottage is on the smaller side, but that's plenty of space for holding a warm mug, sharing a table, and building deeper relationships with the neighbors we see every day outside. You don't have to have big, fancy space to host someone, you just have to have an open heart. A heart that looks out at the other person instead of inward at self is the heart of hospitality. So, cheers! Cheers to deepening relationships with our neighbors, one delicious bite of strawberry biscuit at a time. 🍓

Ingredients:

Shortcake/Biscuits

3 cups organic flour

1/3 cup coconut sugar

1 1/2 tbsp baking soda

1/2 tsp salt

1/2 cup cold vegan butter

1 cup organic soy milk

1 tbsp apple cider vinegar

3 tsp vanilla extract

raw cane sugar for topping

Strawberries

A lot of fresh strawberries (at least 6 cups)

1/2 cup raw cane sugar

2 tsp lemon juice

vegan cool whip (my family likes Coco Whip)

Directions:

Preheat the oven to 375 degrees Farenheit

Line a baking sheet with parchment paper

In a bowl mix all the dry ingredients for the shortcakes

Cut the cold butter into small cubes and work it into the dry ingredients (you may need to use your hands. It will be clumpy)

Mix the apple cider vinegar, milk, and vanilla

Add the wet ingredients into the dry until well mixed

Make "drop biscuits" on your parchment paper (should make at least 10)

Sprinkle the tops with raw cane sugar

Bake for 15-18 minutes

Cool on a cooling rack

For the strawberries:

Prep the strawberries by cutting off the stems and thinly slicing

Mix with lemon juice and cane sugar in an oversized bowl

Refrigerate for at least 30 minutes

Assemble the biscuits with strawberries and a large dollop of Coco Whip. These are best if the biscuits are still warm and the strawberries are chilled. Watch your friends and family devour every last crumb! Thanks for being here!

If there is any way Gemma and I can be praying for you, please comment below or message us! It would be our joy to know you deeper. Or, if you are reading this somewhere in the Triangle area of NC or in Jos, Nigeria, and want to swing by our homes and eat this recipe together in person, our hearts may actually burst! Please text us and invite yourself over!❤️