Nothing beats a classic strawberry shortcake, especially when it’s made vegan and bursting with fresh flavors! This recipe captures the essence of summer, bringing together sweet strawberries, fluffy shortcake, and a creamy whipped topping. It’s a delightful treat that’s perfect for gatherings or simply indulging on a warm afternoon. Let’s dive into this simple yet exquisite dessert!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons maple syrup (optional, for sweeter strawberries)
- 1 cup coconut cream (chilled) for whipped topping
- 1 tablespoon powdered sugar (optional, for sweetness in whipped cream)
Instructions
Start by preparing the strawberries. In a bowl, mix the sliced strawberries with maple syrup if using. Set aside to let them macerate and release their juices.
For the shortcake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt. Create a well in the center and pour in the melted coconut oil, almond milk, and vanilla extract. Stir until just combined; be careful not to overmix.
Transfer the dough to a floured surface and gently knead it a few times until it forms a cohesive ball. Pat the dough down to about 1-inch thickness, then use a round cookie cutter or a glass to cut out circles. Place the circles on the prepared baking sheet.
Bake the shortcakes in the preheated oven for 15-20 minutes or until golden brown. Allow them to cool slightly on a wire rack.
While the shortcakes cool, prepare the whipped topping. Scoop the chilled coconut cream into a mixing bowl and add powdered sugar if desired. Use an electric mixer to whip until light and fluffy.
To assemble your strawberry shortcakes, slice each shortcake in half horizontally. Place a generous spoonful of the macerated strawberries on the bottom half, followed by a dollop of whipped coconut cream. Top with the other half of the shortcake and finish off with more strawberries and whipped cream on top.
Serve immediately and enjoy the delightful blend of flavors and textures in this heavenly vegan strawberry shortcake!
Share this treat with family and friends, and watch as even the skeptics can’t resist a second helping. Happy baking!