There’s something utterly charming about a strawberry shortcake. It’s a dessert that celebrates simplicity and the natural sweetness of fresh strawberries. I remember the first time I made a vegan version for a family picnic; I was met with surprise and delight. The skeptical looks quickly transformed into smiles as everyone took their first bite. This recipe is all about high-quality, minimal ingredients that create a beautifully delicious dessert. Let’s dive into this delightful experience!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup coconut sugar (or your preferred sweetener)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, melted (or vegetable oil)
- 3/4 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tbsp maple syrup (for strawberries)
- 1 cup coconut cream, chilled (for whipped topping)
- 1 tbsp powdered sugar (optional, for sweetness)
Instructions
Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, combine the flour, coconut sugar, baking powder, and salt. Whisk them together until well mixed.
In a separate bowl, mix the melted coconut oil, almond milk, and vanilla extract. Pour this wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Using a spoon or an ice cream scoop, drop spoonfuls of the batter onto the prepared baking sheet, leaving space in between each dollop. Bake in the preheated oven for about 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
While the shortcakes are baking, prepare the strawberries. Combine the sliced strawberries and maple syrup in a bowl, tossing gently to coat. Let them sit for about 10-15 minutes to release their juices.
For the whipped topping, scoop the chilled coconut cream into a mixing bowl. Beat it with an electric mixer until it becomes fluffy and light. If you like it sweeter, add powdered sugar to taste and mix well.
Once the shortcakes are done, remove them from the oven and let them cool slightly. To assemble, slice each shortcake in half horizontally. Layer the bottom half with a generous spoonful of the strawberries and their juices, followed by a dollop of coconut whipped cream. Top with the other half of the shortcake, and add more strawberries and whipped cream on top if you desire.
Serve immediately and enjoy the burst of flavors! This vegan strawberry shortcake is best enjoyed fresh, as the flavors meld beautifully, creating a delightful treat that’s sure to impress, even the skeptics.
Happy baking!