Summer’s arrival brings the vibrant sweetness of strawberries, a berry that paints our tables with its ruby hue and tantalizing aroma. In the spirit of this joyous season, I’ve crafted a vegan strawberry shortcake that’s both indulgent and light, perfect for warm-weather gatherings or a cozy night in. This dessert not only celebrates the berry but also reimagines a classic favorite without compromising on flavor or texture.
Imagine fluffy, tender shortcakes cradling juicy, ripe strawberries, all enveloped in a cloud of dairy-free whipped cream. The bright, sweet flavors dance on your palate while the delicate biscuit-like layers melt in your mouth. With a sprinkle of vanilla and a hint of lemon zest, every bite transports you to a sun-drenched picnic, where laughter and good company abound.
This recipe is special because it uses simple, wholesome ingredients—think almond milk, coconut cream, and a touch of maple syrup—that highlight the strawberries’ natural sweetness. Plus, it’s a breeze to make, ensuring you can whip it up any day of the week.
And don’t forget to pair it with a refreshing glass of Leprechaun Lemonade for a delightful summer treat!
Why I Love This Recipe?
- Simplicity at its best: Making this vegan strawberry shortcake is a breeze, perfect for anyone, whether you’re a seasoned baker or just starting out. You’ll love how quick and easy it is to impress your friends and family.
- Healthier indulgence: I appreciate that this recipe allows me to enjoy a classic dessert without guilt, making it an excellent choice for my plant-based lifestyle. Plus, it’s a hit with my non-vegan friends, too!
- Perfect for gatherings: I love bringing this dessert to summer barbecues. It always garners compliments and leaves everyone asking for the recipe—making it a wonderful conversation starter.
- Customization facility: I’ve tried different variations, like adding a splash of almond extract or swapping in seasonal fruits, and each time it’s turned out deliciously unique. It’s a versatile base that invites creativity.
Overview: How To Make Vegan Strawberry Shortcake?
Step 1: Prepare the Strawberries
Mix the strawberries and sugar in a large bowl. Cover and refrigerate until needed.
Step 2: Make the Biscuits
Preheat the oven to 425°F (220°C) and grease a baking sheet. Combine 1¼ cups of almond milk with 1 tablespoon of apple cider vinegar and let it sit. In a separate bowl, whisk together flour, sugar, baking powder, and salt. Shape the dough into a ball, flatten it to ½ inch thick, and cut it into about 10 circles. Bake for 15 minutes until golden, then cool for 10 minutes.
Step 3: Make the Coconut Whip and Assemble
Chill a can of coconut milk overnight. Scoop out the solid cream, leaving the liquid behind, and beat until creamy. Add vanilla and powdered sugar, mixing until fluffy. Slice the biscuits in half, layer with strawberries and coconut whip, and serve!
Vegan Strawberry Shortcake
Equipment
- Pastry Cutter
- Food processor
- Baking sheet
Ingredients
- 1 tsp pure vanilla extract
- 6 cups sliced strawberries
- 2 tbsp granulated sugar
- 1/2 cup powdered sugar
- 1/2 cup vegan butter, cold and cubed
- 3/4 tsp salt
- 2 can cans full-fat coconut milk OR coconut cream
- 3 cups all-purpose flour
- 1 tbsp apple cider vinegar
- 1/3 cup granulated sugar
- 2 tbsp baking powder
- 1 1/4 cup almond milk
Instructions
Prepare the Strawberries
- In a large bowl, combine the strawberries and sugar.
- Cover and refrigerate until ready to use.
Make the Biscuits
- Preheat your oven to 425°F (220°C) and grease a baking sheet.
- In a measuring cup, mix 1¼ cups of almond milk with 1 tablespoon of apple cider vinegar and let it sit to curdle.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cubed vegan butter until the mixture resembles fine crumbs.
- Pour in the vegan buttermilk and stir until just combined; the dough will be sticky.
- Lightly flour a surface and your hands.
- Pour in the vegan buttermilk and stir until just combined; the dough will be sticky.
- Lightly flour a surface and your hands.
- Shape the dough into a ball, then flatten to about ½ inch thick.
- Cut into circles using a biscuit cutter or glass to yield around 10 biscuits.
- Place on the baking sheet and bake for about 15 minutes, until golden brown.
- Let cool for about 10 minutes.
Make the Coconut Whip
- Chill a can of coconut milk overnight.
- When ready, open it and scoop out the solid cream, leaving the liquid behind.
- Beat the cream with a mixer until creamy, then add vanilla and powdered sugar, mixing until fluffy.
- Refrigerate until use.
Assemble the Shortcakes
- Slice the biscuits in half and layer with strawberries and coconut whip.
Notes
- For the coconut whip, the Whole Foods 365 brand performs excellently.
- If you can find coconut cream, it yields the best results from your cans.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 297 kcal |
| Carbohydrates | 52 g |
| Protein | 5 g |
| Vitamin A | 442 IU |
| Vitamin C | 51 mg |
| Iron | 2 mg |
| Sugar | 19 g |
| Calcium | 161 mg |
What To Serve With Vegan Strawberry Shortcake?
Can I use gluten-free flour for this recipe?
Absolutely! Gluten-free all-purpose flour works well as a substitute for regular flour in this vegan strawberry shortcake. Just make sure to add a bit of xanthan gum if your blend doesn’t include it, as it helps with texture.
How can I make the whipped cream without coconut?
If you’re looking for a coconut-free option, you can use aquafaba (the liquid from a can of chickpeas) whipped with a bit of sugar and vanilla extract. It whips up beautifully and creates a light, airy cream that’s perfect for this dessert.
What’s the best way to store leftovers?
To keep your strawberry shortcake fresh, store the components separately. Keep the shortcakes in an airtight container at room temperature and the strawberries and whipped cream in the fridge. Assemble just before serving for the best texture and flavor!