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Vegan Strawberry Shortcake
Equipment
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter cold and cubed
- 3/4 cup non-dairy milk such as almond or soy
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 pound fresh strawberries hulled and sliced
- 2 tablespoons maple syrup adjust to taste
- 1 teaspoon vanilla extract
For the Coconut Whipped Cream:
- 1 can 13.5 oz full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Cut in the cold vegan butter using a pastry blender or fork until the mixture resembles coarse crumbs.
- Stir in the non-dairy milk and vanilla extract until just combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, forming 6 equal-sized shortcakes.
- Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool.
- In another mixing bowl, combine sliced strawberries, maple syrup, and vanilla extract. Toss gently to combine. Set aside to macerate while preparing the whipped cream.
- Remove the chilled coconut milk from the refrigerator without shaking or tipping it.
- Open the can and scoop out the thickened coconut cream that has risen to the top. Leave the coconut water behind (reserve it for another use).
- Place the coconut cream in a mixing bowl and add powdered sugar and vanilla extract.
- Using a hand mixer or stand mixer, whip the coconut cream until light and fluffy, about 2-3 minutes.
- Slice each shortcake horizontally. Place the bottom half on a plate.
- Spoon a generous portion of the macerated strawberries over the bottom half of each shortcake.
- Top with a dollop of coconut whipped cream.
- Place the other half of the shortcake on top.
- Garnish with additional strawberries and a sprig of mint, if desired.
Notes
NUTRITIONAL FACTS
Calories: 350 | Total Fat: 18g | Total Carbohydrates: 45g | Dietary Fiber: 3g | Protein: 4g
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
