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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. For the full details, check the Full Recipe. - 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. - 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. - 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. 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. 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. 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. {{image_4}} 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. 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! 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! 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. 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! 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. 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. 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!

Vegan Strawberry Shortcake

Indulge in this delightful vegan strawberry shortcake that's perfect for any occasion! Made with simple ingredients like coconut sugar and fresh strawberries, this recipe will satisfy your sweet cravings without any guilt. Learn how to create fluffy biscuits topped with macerated strawberries and creamy coconut whipped topping. Click to explore the full recipe and treat yourself to a delicious dessert everyone will love!
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Ingredients
  

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)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. Ensure there are no lumps for an even texture.

      Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, unsweetened almond milk, apple cider vinegar, and 1 teaspoon of vanilla extract. Stir until the mixture is well combined and smooth.

        Combine Mixtures: Gradually pour the wet mixture into the bowl of dry ingredients. Gently stir until everything is just combined—be careful not to over-mix, as this can toughen the shortcakes.

          Knead the Dough: Transfer the dough onto a lightly floured surface. Using your hands, gently knead the dough for about 1 minute, just until it holds together nicely.

            Form Biscuits: Shape the dough into a round disk about 1 inch thick. Use a biscuit cutter or a clean glass to cut out circles. Place the freshly cut biscuits on the prepared baking sheet.

              Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are lightly golden on top. Once baked, remove them from the oven and allow to cool on a wire rack.

                Prepare Strawberries: While the biscuits are baking, in a bowl, toss the hulled and sliced strawberries with 2 tablespoons of maple syrup. Allow them to sit for around 10 minutes to macerate, which will enhance their sweetness and create a delicious syrup.

                  Make the Coconut Whipped Cream: In a mixing bowl, take the solid part of the chilled coconut cream (discard the liquid or save it for another use), and using a hand mixer, whip it together with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until the mixture becomes fluffy and creamy.

                    Assemble the Shortcakes: Once the biscuits have cooled, carefully slice each biscuit in half horizontally. On the bottom half of each biscuit, generously layer the macerated strawberries followed by a dollop of whipped coconut cream.

                      Finish and Serve: Gently place the top half of the biscuit on the cream. Add more strawberries and whipped cream on top as desired. Serve the assembled shortcakes right away for the best experience.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6 servings

                          - Presentation Tips: Arrange the finished shortcakes on a serving platter, drizzling any remaining strawberry juice over the top. Garnish with a fresh mint leaf for a pop of color!