This vegan strawberry shortcake is a classic dessert that’s perfect for any occasion. The light and fluffy shortcakes are filled with juicy strawberries and topped with whipped coconut cream, creating a delicious and refreshing dessert.
The use of vegan butter and almond milk in this recipe gives the shortcakes a buttery and tender crumb that pairs perfectly with the sweet and tangy strawberries. This shortcake is a vegan-friendly dessert that will satisfy your sweet cravings.
Vegan Strawberry Shortcake
Course: DessertCuisine: ContinentalDifficulty: Difficult6
servings20
minutes40
minutes450
kcalIngredients
- For the shortcakes
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons vegan butter, chilled and cubed
¾ cup unsweetened almond milk
1 teaspoon vanilla extract
- For the filling
4 cups strawberries, hulled and sliced
2 tablespoons granulated sugar
- For the whipped coconut cream
1 (14 oz.) can full-fat coconut cream, chilled overnight
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- To make the shortcakes, whisk together the flour, sugar, baking powder, and salt in a mixing bowl.
- Add the vegan butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the almond milk and vanilla extract to the bowl, and mix until just combined.
- Turn the dough out onto a floured surface and knead lightly until it comes together.
- Pat the dough into a circle that’s about ¾ inch thick, then use a biscuit cutter or a glass to cut out 6 rounds.
- Place the rounds onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- While the shortcakes are baking, make the filling by tossing the sliced strawberries with sugar in a mixing bowl. Set aside.
- To make the whipped coconut cream, remove the chilled can of coconut cream from the refrigerator and scoop out the thick cream that has risen to the top of the can.
- In a separate mixing bowl, whisk together the coconut cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble the shortcakes, slice the cooled shortcakes in half horizontally.
- Place a dollop of whipped coconut cream on the bottom half of each shortcake, then spoon some of the strawberry mixture on top.
- Top with the other half of the shortcake and another dollop of whipped coconut cream.
Notes
- Use chilled vegan butter to help create a flaky and tender shortcake.
- Do not overmix the dough, as this can lead to tough and dry shortcakes.
- Make sure to whip the coconut cream until stiff peaks form for a light and airy texture.
- You can add a pinch of cinnamon or nutmeg to the shortcake dough for extra flavor.
Complete Nutrition Label
Nutrition Facts
6 servings per container
- Amount Per ServingCalories450
- % Daily Value *
- Total Fat
27g
42%
- Saturated Fat 19g 95%
- Trans Fat 0g
- Cholesterol 0mg 0%
- Sodium 330mg 14%
- Total Carbohydrate
48g
16%
- Dietary Fiber 3g 12%
- Sugars 17g
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to Store and Freeze
- You can store leftover shortcakes, filling, and whipped coconut cream separately in the refrigerator for up to 2 days.
- To freeze the shortcakes, let them cool completely, then wrap them tightly in plastic wrap and aluminum foil. Place them in a freezer-safe bag and freeze for up to 1 month.
Frequently Asked Questions (FAQs)
Q: Can I use frozen strawberries instead of fresh strawberries?
A: Yes, you can use frozen strawberries instead of fresh strawberries. However, make sure to thaw the strawberries completely before using them in the recipe.
Q: Can I use a different type of fruit instead of strawberries?
A: Yes, you can use a different type of fruit such as blueberries, raspberries, or peaches. However, keep in mind that the flavor and texture of the shortcake may be different.
Q: Can I make the shortcake dough in advance and store it in the refrigerator or freezer?
A: Yes, you can make the shortcake dough in advance and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month. Just make sure to wrap the dough tightly in plastic wrap or a zip-top bag to prevent freezer burn.
Q: Can I substitute the plant-based milk with water?
A: It is not recommended to substitute the plant-based milk with water as it will affect the taste and texture of the shortcake. However, if you have no other option, you can use water as a substitute.
Enjoy your delicious vegan strawberry shortcake, and share it with your loved ones!
