If there’s one dessert that dances on my tastebuds and conjures up sunny memories, it’s definitely strawberry shortcake! And while I have fond memories of enjoying the traditional cream-laden version at summer picnics with family, I’ve discovered a delightful twist that has taken my love for this classic dessert to a whole new level: Dairy-Free Strawberry Shortcake!
What makes this dessert uniquely special is its ability to stay light and healthy while still delivering the sweet satisfaction of that summertime favorite. I remember the first time I served it to my friends during a warm afternoon get-together. They were skeptical at first, but after one bite, they were hooked! It’s the perfect ending to a barbecue or a sunny afternoon, and I love knowing that it accommodates those who are dairy sensitive. Let me share this delightful recipe with you!
What’s in Dairy-Free Strawberry Shortcake?
Strawberries: Fresh, juicy strawberries are the star of the show! They bring a sweetness and vibrant splash of color. I always go for in-season strawberries when I can; it makes all the difference in flavor.
Dairy-Free Whipped Topping: To keep things creamy and decadent without the dairy, I use coconut whipped cream. It’s light and fluffy with a slight coconut flavor that just works perfectly with strawberries!
Coconut Milk: Rich and creamy coconut milk is the base for the cake, adding a luscious mouthfeel. Make sure to use full-fat coconut milk for that ultimate richness!
All-Purpose Flour: This is your classic flour that helps create the structure of the shortcake. Sometimes, I use a gluten-free blend to cater to those with gluten sensitivities.
Maple Syrup: This is a natural sweetener that adds depth and richness to the cake without overpowering your strawberries’ natural sweetness.
Baking Powder: A must for those fluffy layers. It’s what makes each cake rise beautifully!
Is Dairy-Free Strawberry Shortcake Good for You?
Now, let’s dig into the health aspects! Overall, this Dairy-Free Strawberry Shortcake can be a healthier dessert option, especially if you’re mindful of what you enjoy.
Strawberries: These gems are packed with antioxidants and vitamin C. They’re low in calories but high in fiber, making them a fantastic choice for a healthy dessert!
Coconut Milk: While it adds delicious creaminess, be cautious with portions as it is calorie-dense. However, the healthy fats found in coconut milk can be beneficial for your heart when consumed in moderation.
Maple Syrup: This natural sweetener has a lower glycemic index than refined sugar, and it contains antioxidants which is always a bonus. Just don’t overdo it!
This dish is great for a light dessert, but if you’re watching your sugar intake, you might want to adjust the amount of maple syrup used or choose unsweetened coconut whipped cream.
Ingredients List
– 1 lb fresh strawberries, hulled and sliced
– 1 cup coconut milk (full-fat)
– 2 cups all-purpose flour (or gluten-free blend)
– 1/4 cup maple syrup
– 2 tsp baking powder
– 1 cup dairy-free whipped topping (like coconut whipped cream)
– A pinch of salt
*This recipe serves about 8 people and is perfect for sharing with friends at a summer gathering!*
How to Make Dairy-Free Strawberry Shortcake?
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
3. In a separate bowl, mix together the coconut milk and maple syrup until well combined.
4. Gradually add the dry ingredients to the wet, stirring until just combined. Avoid over-mixing—lumps are okay!
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan before transferring to a wire rack.
7. While the cake is cooling, prepare your strawberries. Toss them in a bit of maple syrup for added sweetness and let them sit for about 10 minutes.
8. Once the cake is cool, carefully slice it in half horizontally to create two layers.
9. Place the bottom layer on a serving dish and top with a generous amount of strawberries and a dollop of whipped topping.
10. Add the other cake layer on top, and finish with more strawberries and whipped topping.
11. Slice and serve immediately, indulging in that delightful freshness!
Sweet Tips and Variations
You can get creative with this recipe by adding a splash of vanilla extract to the batter for extra flavor or mixing in some lemon zest for added zing. If you’re feeling adventurous, try swapping out the strawberries for other berries like blueberries or raspberries!
Also, this cake can be prepared in advance; just hold off on adding the whipped cream until you’re ready to serve. It can make for a beautiful centerpiece at your summer gatherings!
This dairy-free version of strawberry shortcake is practically begging for you to give it a try. It’s light, refreshing, and sure to be a hit! If you try it out, I’d absolutely love to hear your thoughts. Was it as big of a hit with your friends as it is with mine? Happy baking!