Are you on the lookout for a dessert that captures the essence of summer? Look no further! This Vegan Strawberry Shortcake Recipe is not just a treat; it’s a delightful celebration of fresh strawberries and fluffy cake. Perfect for a sunny afternoon or a special gathering, this recipe will have everyone asking for seconds.
Imagine sinking your fork into layers of light and airy cake filled with sweet, juicy strawberries. This dessert is both simple to prepare and impressive to serve, making it a fantastic choice for any occasion. Whether you’re vegan or just looking to indulge in a lighter version of a classic treat, this strawberry shortcake will satisfy your cravings without the guilt.
A Light and Fruity Dessert
This Vegan Strawberry Shortcake Recipe features layers of moist biscuit-like cake, topped with marinated strawberries and a luscious coconut whipped cream. The combination of sweet and tart flavors creates a refreshing dessert that is equally satisfying and elegant.
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 almond milk or any non-dairy milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons maple syrup
- 1 can coconut cream, chilled
- 2 tablespoons powdered sugar (optional)
- Mint leaves for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
- Make the Cake Batter: In a mixing bowl, whisk together the flour, coconut sugar, baking powder, and salt. In another bowl, mix the melted coconut oil, almond milk, and vanilla extract. Combine the wet and dry ingredients until just mixed.
- Bake the Cakes: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Prepare the Strawberries: In a bowl, combine the sliced strawberries and maple syrup. Let them sit for about 10-15 minutes to macerate.
- Make the Whipped Cream: Scoop out the solid part of the chilled coconut cream into a mixing bowl. Beat it with an electric mixer until fluffy. Add powdered sugar if desired, and mix until combined.
- Assemble the Shortcake: Slice the cooled cakes in half horizontally. Layer one half with a generous amount of marinated strawberries and whipped cream, then place the other half on top. Repeat for the second layer, and finish with more strawberries and whipped cream.
- Serve: Garnish with mint leaves if desired, and serve immediately to enjoy the fresh flavors.
- time
Cook and Prep Times
Nutrition Information
- Servings: 8 servings
- Calories: 220 kcal
- Fat: 10 g
- Protein: 3 g
- Carbohydrates: 30 g
