Ah, Vegan Strawberry Shortcake with Coconut Cream! This delightful dessert brings back so many fond memories of summer picnics and family gatherings when I was a child. I’ll never forget the time my grandma whipped up a batch of strawberry shortcakes for a neighborhood barbecue. Everyone went bananas over it – I mean, who can resist that sweet, fruity goodness layered with fluffy cream?
Now, as someone who’s trying to stay on the healthier, plant-based side of life, I’ve reimagined this classic treat to be vegan-friendly without losing any of the deliciousness. This recipe not only captures that nostalgic taste, but the coconut cream adds a touch of tropical paradise that just makes my taste buds sing. Plus, fresh strawberries and a slightly crumbly biscuit base? It’s basically summer on a plate any time of the year!
What’s in Vegan Strawberry Shortcake with Coconut Cream?
Fresh Strawberries: The star of the show, these juicy gems are not only sweet and vibrant, but they’re also an excellent source of vitamin C and antioxidants. I love using ripe, in-season strawberries because they offer the best flavor!
Coconut Cream: Providing a rich and creamy texture, coconut cream is like a tropical hug for your dessert. Just make sure to chill a can of coconut milk overnight and scoop out the solids for the best results.
All-Purpose Flour: This will be the foundation of your shortcake, creating a light and tender biscuit. You can also use whole wheat flour if you want to swap in some extra nutrition!
Baking Powder: This handy little ingredient helps your shortcakes rise beautifully. I always keep a fresh container in my pantry because it can really make or break your baked goods.
Coconut Sugar: A natural sweetener that has a lovely caramel flavor. It’s a great substitute for refined sugars and can make your shortcakes a touch healthier!
Non-Dairy Milk: Such as almond or oat milk helps to hold everything together without any dairy. I find that almond milk works beautifully in this recipe, but use whichever you prefer.
Vanilla Extract: This aromatic ingredient adds warmth and depth to both the shortcakes and the coconut cream. A splash of high-quality vanilla extract really elevates the flavor!
Is Vegan Strawberry Shortcake with Coconut Cream Good for You?
Absolutely! This delightful treat is full of fresh fruit and satisfying ingredients, making it a much healthier option than many traditional desserts.
Strawberries: These beauties are low in calories yet rich in nutrients. They boast high vitamin C content, which supports your immune system, along with fiber for digestive health.
Coconut Cream: While it’s also high in calories, coconut cream contains medium-chain triglycerides (MCTs), which may offer health benefits, such as improved energy levels and metabolism. Just remember that a little goes a long way!
Now, while we’re not saying this dessert should be your daily go-to (that would probably be a tad excessive), it’s definitely a wonderful treat for special occasions or a warm summer day. Just be mindful of portion sizes!
Ingredients List
– 2 cups fresh strawberries, sliced
– 1 (14 oz) can coconut milk, chilled overnight
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 cup coconut sugar
– 1/4 tsp salt
– 1/2 cup non-dairy milk (almond or oat)
– 1 tsp vanilla extract
– Serves: 6-8
How to Make Vegan Strawberry Shortcake with Coconut Cream?
1. Preheat your oven to 400°F (200°C) and grease a baking sheet or line it with parchment paper.
2. In a large bowl, mix the flour, baking powder, coconut sugar, and salt.
3. In a separate bowl, whisk together the non-dairy milk and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
5. Turn the dough out onto a floured surface and gently knead it a few times before rolling it out to about 1-inch thick. Cut out your desired shapes (I like circles!) and place them on the prepared baking sheet.
6. Bake in the preheated oven for 15-20 minutes, or until they are golden brown. Let cool on a wire rack.
7. While your shortcakes are cooling, prepare the coconut cream. Open the chilled can of coconut milk and scoop out the solid cream into a mixing bowl. Whip it with a hand mixer or a whisk until it’s light and fluffy.
8. Once the shortcakes have cooled, slice them in half horizontally. Layer with sliced strawberries and a generous dollop of coconut cream, then close them up again.
9. Serve immediately and watch them disappear!
Serving Suggestions and Fun Variations
Looking to impress your guests? Garnish your shortcakes with a sprig of fresh mint or a light drizzle of maple syrup. You could even add a handful of crushed walnuts for a delightful crunch!
Feel free to experiment with other fruits too! Ripe peaches or blueberries would also work fabulously for a twist on this classic dessert.
And there you have it, a delicious Vegan Strawberry Shortcake with Coconut Cream that brings sweet nostalgia to the table while being totally plant-based. I can’t wait for you to give this recipe a try; it’s always a hit! Let me know how it turns out – happy baking!