Vegan Strawberry Shortcake Delightful and Simple Treat
If you’re craving a dessert that’s both delicious and easy to make, look no further! This Vegan Strawberry Shortcake is a bright, refreshing treat that satisfies your sweet tooth without any dairy. In just a few simple steps, you can whip up this delightful dish, perfect for any occasion. Get ready to impress friends and family with a dessert that’s not only tasty but also simple to prepare! Let’s dive into the ingredients and get started!
Ingredients
Let’s dive into the ingredients for your vegan strawberry shortcake. This list keeps it simple and delicious. Each item plays a vital role in creating that perfect treat.
- 2 cups all-purpose flour
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons maple syrup (for the strawberries)
- 1 can (14 oz) chilled coconut cream (use solid part only)
- 2 tablespoons powdered sugar (for the whipped cream)
- 1 teaspoon vanilla extract (for the whipped cream)
Each ingredient brings its own charm. Coconut sugar adds a rich flavor, while almond milk keeps it creamy. Fresh strawberries are the star here. They give a fresh sweetness that balances perfectly with the whipped coconut cream. You’ll love how all these flavors blend together in this easy recipe.
Step-by-Step Instructions
Preheating and Preparing the Oven
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
Start by preheating your oven. This step helps the shortcakes rise well. The parchment paper keeps the biscuits from sticking, making cleanup easy.
Mixing Ingredients
- Whisk together the dry ingredients.
- Combine the wet ingredients and mix until smooth.
In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt. This mix is key for a fluffy biscuit. In another bowl, mix the melted coconut oil, almond milk, apple cider vinegar, and vanilla extract until smooth. Combine these wet and dry ingredients carefully. Stir gently until just mixed. Don’t over-mix, as this can make the shortcakes tough.
Forming and Baking the Shortcakes
- Knead the dough gently and form biscuits.
- Cut out circles and place on the baking sheet.
- Bake and cool on a wire rack.
Transfer your dough to a floured surface. Knead it gently for about one minute. This helps the dough hold together. Shape it into a round disk, about 1 inch thick. Use a biscuit cutter to cut out circles. Place these on your prepared baking sheet. Bake for 12-15 minutes, or until golden. After baking, let them cool on a wire rack. This cooling helps keep them soft and fluffy.
Tips & Tricks
Perfecting the Biscuits
To make great biscuits, you need to be gentle. Avoid over-mixing the dough. Mix just until the dry and wet ingredients come together. Over-mixing can make the biscuits tough. When kneading, use a light touch. Knead for only about one minute. You want the dough to hold together, not be overworked.
Enhancing the Strawberry Flavor
Strawberries need some love to shine. Toss them with maple syrup to enhance their sweetness. This process is called macerating. Let them sit for about 10 minutes. This time allows the syrup to soak in. You will see the strawberries release their juices, creating a tasty syrup.
Whipping Coconut Cream
For a fluffy coconut cream, start with cold coconut cream. Chill a can overnight in the fridge. When ready, scoop out only the solid part. Using a hand mixer, whip it until it’s creamy. Add powdered sugar and vanilla extract for sweetness. You want a light and airy texture, perfect for topping your shortcake.
Variations
Alternative Sweeteners
You can change the sweetness of your vegan strawberry shortcake. Instead of coconut sugar, try agave syrup or date sugar. These options add a different taste. They also blend well with the strawberries. Agave syrup is liquid, so use less liquid in your recipe. Date sugar has a rich flavor and gives a nice texture. Both options keep your dessert vegan and tasty.
Gluten-Free Options
If you need a gluten-free shortcake, it’s easy to adapt! Just swap all-purpose flour for a gluten-free flour blend. Many blends work great in baking. Look for one that has xanthan gum for better texture. It helps the shortcake rise and stay soft. Your friends and family will love the gluten-free version just as much!
Seasonal Variations
Why stick with just strawberries? You can mix in other berries for fun! Blueberries and raspberries add new flavors and colors. They bring their own unique sweetness. You can use a mix of berries too! This way, you celebrate the season and keep things fresh. Each bite will be a surprise!
Storage Info
How to Store Leftovers
To keep your vegan strawberry shortcake fresh, store it properly. Place the shortcakes in an airtight container. This helps keep them soft and tasty. Store them in the fridge for up to three days. For the strawberries, you can keep them in a bowl. Cover them with plastic wrap to avoid drying out. They should stay good for about two days. If you want to keep the whipped cream, store it in a separate container. It stays fresh for three days in the fridge.
Freezing Recommendations
If you want to save some shortcakes for later, you can freeze them! First, let the baked shortcakes cool completely. Wrap each one in plastic wrap. Then, place them in a freezer bag. This keeps them safe from freezer burn. You can freeze them for up to three months.
When you are ready to eat, take a shortcake out and let it thaw in the fridge overnight. For a quick method, you can thaw it at room temperature for about an hour. Enjoy your delicious vegan strawberry shortcake anytime!
FAQs
Can I use regular sugar instead of coconut sugar?
Yes, you can use regular sugar. Coconut sugar adds a rich flavor. Regular sugar will work fine, but it lacks the same depth. You can also try other alternatives like brown sugar. Each sweetener changes the taste slightly.
What can I use instead of coconut cream for the whipped topping?
You can use cashew cream or soy whipped cream. Both options give a creamy texture. You can also try whipped aquafaba, which is chickpea water. It whips up nicely and is light. Just make sure to sweeten it a bit.
How long does it take to prepare this vegan strawberry shortcake?
The prep time is about 15 minutes. The total time is around 30 minutes. This makes it a quick and fun dessert. You can easily whip it up for a gathering. Enjoy making this sweet treat!
You now have a clear guide to make delicious vegan strawberry shortcake. We covered key ingredients, step-by-step instructions, and handy tips for success. You learned about variations and how to store leftovers. Remember, avoid over-mixing and let your strawberries soak in flavor. This dessert is simple to make and can be tailored to your taste. Enjoy your tasty creation and share it with family and friends!
![- 1 cup rolled oats - 1 cup coconut milk - 1 ripe mango, diced - 1 tablespoon chia seeds - 1 tablespoon honey or maple syrup - 1/4 cup unsweetened shredded coconut - 1/2 teaspoon vanilla extract - A pinch of salt - Fresh mint leaves for garnish You need one cup of rolled oats for a hearty base. The coconut milk adds creaminess, so use one cup. A ripe mango gives a sweet touch, diced into small cubes. Add one tablespoon of chia seeds for thickness. If you want more sweetness, include one tablespoon of honey or maple syrup. The shredded coconut adds flavor and texture—use a quarter cup. Vanilla extract, half a teaspoon, gives a nice aroma. Lastly, a pinch of salt enhances all flavors. You can customize this recipe to suit your taste. Here are some fun ideas: - Add berries for a burst of flavor. - Include nuts for a crunchy texture. - A dash of cinnamon can add warmth. - Try using flavored yogurt for extra creaminess. These add-ins can make your mango coconut overnight oats even more delicious! You’ll find the Full Recipe linked here for all the details. Making mango coconut overnight oats is simple. You need just a few steps. Gather your ingredients and tools first. Get a medium bowl and two airtight containers. This will make your prep easy and quick. 1. Combine the Base: In your bowl, mix the rolled oats, coconut milk, chia seeds, honey or maple syrup, vanilla extract, and a pinch of salt. Stir well until everything is smooth. 2. Add Mango and Coconut: Next, gently fold in the diced mango. Add half of the shredded coconut into the mix. This adds flavor and texture. 3. Portion It Out: Divide the mixture into two containers. Make sure each one has equal amounts. This helps with serving later. 4. Chill Overnight: Seal your containers tightly. Place them in the fridge for at least 4-6 hours, or overnight. This allows the oats to soak up the liquid. 5. Stir and Serve: The next morning, take the oats out. Stir them well to mix the flavors again. 6. Garnish: Top each serving with the rest of the shredded coconut. Add more diced mango if you like. This makes the dish look fresh and inviting. 7. Add Mint: For a final touch, place a mint leaf on top. This adds color and a hint of flavor. When serving, use clear glass jars. This lets the bright mango and white coconut shine. The layers look beautiful, and the mint adds a pop of green. Your mango coconut overnight oats are now ready to enjoy! For the complete recipe, check the [Full Recipe]. To make the best overnight oats, start with quality rolled oats. They absorb liquid well and create a creamy texture. Use coconut milk for a delightful taste. You can choose canned coconut milk for a rich flavor or carton milk for a lighter option. Add a pinch of salt to enhance the sweetness of the mango. Mix the ingredients well to ensure all oats soak evenly. Make sure to let them chill overnight. This allows the flavors to blend beautifully. You can change the recipe based on your taste. Instead of honey, try maple syrup for a different sweetness. If you want an extra crunch, add nuts like almonds or walnuts. You can even swap mango for other fruits, like bananas or berries. Try adding spices like cinnamon or nutmeg for warmth. For a protein boost, consider adding a scoop of yogurt or protein powder. These swaps can make your oats even more fun and tasty. Presentation is key to a great breakfast. Serve your oats in clear jars to show off the layers. Top each jar with the remaining shredded coconut for a nice look. Add extra diced mango for color and sweetness. A sprig of fresh mint makes it pop and adds a fresh taste. You can also sprinkle some chia seeds on top for texture. A beautiful presentation makes every bite more exciting. For the complete recipe, check the Full Recipe. {{image_4}} You can swap mango for other fruits. Try bananas, berries, or peaches for new flavors. Each fruit brings its own sweetness and taste. You could use ripe bananas for creaminess. Blueberries add a nice pop of color and flavor. Chopped apples give a crunchy texture. Feel free to mix fruits for a fun twist. Nuts and seeds boost nutrition and flavor. Add chopped almonds, walnuts, or pecans for crunch. Sunflower seeds or pumpkin seeds give healthy fats and protein. You can mix in 1-2 tablespoons for extra texture. These additions make the oats more filling and satisfying. Want to jazz up your oats? Add spices like cinnamon or nutmeg for warmth. A splash of maple syrup or agave makes it sweeter. You can also try adding cocoa powder for a chocolatey treat. If you love coconut, use coconut flakes or extract for a richer flavor. These little extras can make a big difference. For the complete recipe, check out the Full Recipe section. To keep your mango coconut overnight oats fresh, use airtight containers. This helps seal in moisture and flavor. If you make a big batch, store them separately. This way, you can take one jar out at a time. Avoid adding toppings like coconut or fruit until you're ready to eat. This keeps them crunchy and fresh. These oats can stay in the fridge for about 3 to 5 days. After this time, they may lose flavor or texture. Always check for any sour smell or off taste before eating. If they look or smell strange, it's best to toss them. Remember, fresh is always best! You can freeze leftover oats for up to 3 months. To freeze, place the mixture in freezer-safe containers. Leave some space for expansion as they freeze. When you’re ready to eat, move them to the fridge overnight. You can also heat them in the microwave. Just add a splash of coconut milk for creaminess. This helps bring back their original texture. For the full recipe, check out the earlier sections! Yes, you can use other types of milk. Almond milk, oat milk, or soy milk all work well. Use what you like best. Each milk adds a different flavor and texture. Let the oats soak for at least 4-6 hours. Overnight is best for the right texture. This time helps the oats absorb the liquid and become soft. Yes, overnight oats are very healthy! They are full of fiber, vitamins, and minerals. The oats provide energy, while the mango and coconut add nutrients. Plus, they are simple to make and can fit in your busy life. People often ask if they can add nuts or seeds. You sure can! Almonds, walnuts, or pumpkin seeds add crunch and healthy fats. You can also try different fruits. To spice things up, add spices like cinnamon or nutmeg. You could also mix in some cocoa powder for a chocolate twist. Want extra sweetness? Try adding more honey or maple syrup. Get creative! You can make this recipe your own. For the full recipe, check out the earlier section. Overnight oats are easy and fun to make. You learned about the right ingredients, measurements, and optional add-ins. I shared a step-by-step guide to help you prepare and present them well. You also found tips for perfecting your oats, exploring variations, and storing them properly. Try different fruits, nuts, and flavors to keep things fresh. Remember, these oats can be a healthy and tasty breakfast option. Enjoy making your own delicious versions of overnight oats!](https://dishtreats.com/wp-content/uploads/2025/07/b0d1874a-fab9-44f3-b7bd-b826e91d7bf0-768x768.webp)
![To make avocado chocolate chip cookies, gather these simple items: - 1 ripe avocado, thoroughly mashed - 1/2 cup packed brown sugar - 1/4 cup granulated sugar - 1/4 cup unsalted butter, melted and slightly cooled - 1 teaspoon pure vanilla extract - 1 large egg, room temperature - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup semisweet chocolate chips These ingredients create a tasty cookie with a twist. If you don’t have some items, here are good swaps: - Avocado: Use 1/2 cup unsweetened applesauce. This keeps it moist. - Butter: Coconut oil works well. It adds a hint of flavor. - Brown Sugar: Use coconut sugar for a lower glycemic option. - All-purpose flour: Try oat flour for a gluten-free choice. These substitutes can change the flavor and texture but still taste great. These cookies are not just yummy; they also pack some nutrition. Here’s a quick look: - Calories: About 120 per cookie - Fat: 6g (mostly healthy fats from avocado) - Carbohydrates: 16g - Protein: 1g - Fiber: 1g Using avocado adds healthy fats and fiber. You can enjoy a treat without feeling guilty. For the full recipe, check out my detailed guide. 1. Preheat your oven to 350°F (175°C). This is key for even baking. 2. Line a baking sheet with parchment paper. This makes cleanup easy and prevents sticking. 3. In a large bowl, mash one ripe avocado until smooth. It should be creamy. 4. Add 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup melted butter, and 1 teaspoon vanilla extract. Mix until smooth and creamy. 5. Crack one large egg into the bowl. Whisk until the mix is fluffy and well combined. 6. In another bowl, mix 1 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This helps the cookies rise. 7. Slowly add the dry mix to the wet mix. Stir gently until combined. A few lumps are fine. 8. Fold in 1 cup of chocolate chips with a spatula. Make sure they spread evenly in the dough. 1. Use a tablespoon or cookie scoop to place rounded dough on the baking sheet. Space them about 2 inches apart. 2. Bake in the preheated oven for 10-12 minutes. Look for golden edges and soft centers. 3. Once done, take the cookies out of the oven. Let them sit on the sheet for about 5 minutes. This helps them firm up. 1. Transfer the cookies to a wire rack to cool completely. 2. Serve the cookies in a jar or on a decorative plate. 3. For a special touch, sprinkle them with sea salt before serving. This enhances the chocolate flavor. Follow the [Full Recipe] to make these tasty avocado chocolate chip cookies! - Use a ripe avocado. It should feel soft to the touch. - Measure your ingredients accurately for the best results. - Mix the wet ingredients until creamy for a smooth dough. - Don’t overmix when adding dry ingredients; a few lumps are okay. - Space cookies at least 2 inches apart on the baking sheet. - Using unripe avocados can lead to a gritty texture. - Overbaking makes cookies hard instead of soft and chewy. - Forgetting to let the melted butter cool can change the dough. - Not cooling cookies on a wire rack can make them soggy. - Store cookies in an airtight container to keep them fresh. - For longer storage, freeze the cookies in a freezer bag. - To reheat, warm cookies in the oven at 300°F (150°C) for 5-7 minutes. - Enjoy them warm for that fresh-baked taste! For the full recipe, check out the details above. {{image_4}} You can make vegan avocado chocolate chip cookies easily. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use the same method as the original recipe. The cookies will still be soft and tasty. If you want gluten-free cookies, swap all-purpose flour for almond or oat flour. Both options work well. Just ensure they are finely ground. Adjust the amount slightly, as these flours absorb moisture differently. The taste will change, but the cookies will remain delicious. Get creative with your cookies! You can add nuts like walnuts or pecans for crunch. Dried fruit, like cranberries or raisins, adds a sweet touch. For a fun twist, try adding a teaspoon of instant coffee or a pinch of cinnamon. Each choice adds a unique flavor to your cookies. To keep your avocado chocolate chip cookies fresh, use an airtight container. Place parchment paper between layers to prevent sticking. Store them at room temperature for up to three days. If you want to keep them longer, consider refrigerating them. Just let them warm up to room temp before eating. You can freeze the cookie dough for later use. Scoop the dough onto a baking sheet and freeze until firm. Once solid, transfer the dough balls to a zip-top bag. They will last in the freezer for up to three months. When you’re ready to bake, just take them out and let them thaw for about 30 minutes before baking. Baked cookies can last about a week in an airtight container at room temperature. If you notice them getting hard, pop them in the microwave for a few seconds. This will soften them up again. For the best taste, try to eat them within a few days. Enjoy your delicious treats from the Full Recipe! Yes, you can use ripe avocados for this recipe. Ripe avocados add a smooth texture and rich taste. Look for avocados that yield slightly when you press them. This softness means they are ready to mash. The ripeness helps make the cookies moist and flavorful. You can also mash the avocado with a fork or a blender for a creamy mix. To know when the cookies are done, check the edges. They should be golden brown. The centers may look soft and slightly undercooked. This is perfect! They will firm up as they cool. For best results, set a timer for 10-12 minutes. Keep an eye on them to avoid burning. If your cookies turn hard, you can soften them easily. Place a slice of bread in the container with the cookies. The moisture from the bread will help them soften. You can also microwave cookies for a few seconds. This will warm them up and make them soft again. Store leftover cookies in an airtight container to keep them fresh longer. This blog post covered key ingredients, step-by-step instructions, and tips for making cookies. You learned about ingredient substitutes and nutrition too. I shared variations like vegan and gluten-free options. Storing and reheating cookies is essential to enjoy them longer. Remember the common mistakes to avoid for perfect cookies every time. Use the FAQ section for quick answers. Try these tips and recipes to create delicious cookies that everyone loves. Enjoy your baking adventure and happy eating!](https://dishtreats.com/wp-content/uploads/2025/07/2a4aa59d-42b3-40d6-b422-d0063b121310-768x768.webp)
