Beer Biscuit Strawberry Shortcake (Vegan + Dairy Free)

Beer Biscuits

Preheat oven to 400ºF. If baking with a cast iron skillet, lace the skillet in the oven to warm while you prepare the remaining ingredients.

In a medium bowl, combine dry ingredients and whisk to evenly combine.

Pour the beer into the dry ingredients and stir until the dough is almost entirely an even consistency.

Using a hot pad, remove the cast iron skillet from oven. If your surface is not well-seasoned, add a teaspoon of olive oil or vegan butter to the bottom of the pan.

Scoop the dough into the pan, creating individual biscuits that are roughly-shaped. The skillet will fit about 8 biscuits. If the biscuits merge during baking, they are easy to separate.

Bake for 15 minutes, or until a skewer inserted into the middle of the biscuits is clean upon removal.

Strawberry Topping

If preparing the strawberry topping in advance of serving, add the strawberries and organic cane sugar to a small bowl and stir to coat the strawberries with the sugar. Allow to rest until you are ready to assemble.

When ready to serve, briefly heat the strawberries in a small skillet over low-medium heat. Using the back of a spoon, gently press some of the strawberries to release more moisture and create a little more strawberry liquid to drizzle over the biscuits and ice cream.

Serving

Cut the biscuits in half lengthwise, creating a top and bottom. Open the biscuits to allow their interior to hold the toppings.

Scoop a few tablespoons of strawberry topping onto the bottom biscuit half.

Add about 1/3 to 1/2 cup vegan vanilla ice cream to the strawberry topping.

Drizzle more (about 1 - 2 tablespoons) additional strawberries to the top of the ice cream.

Serve immediately.