Oh, where do I even begin with Vegan Strawberry Shortcake? This dessert has a special place in my heart, rooted in nostalgia from summer picnics with my family. Just the sight of fresh, juicy strawberries piled high on fluffy biscuits takes me back to those warm afternoons spent outside with laughter floating through the air and my grandma’s sweet smile. The fact that I can make a vegan version that doesn’t skimp on taste just makes it even more enjoyable!
What makes Vegan Strawberry Shortcake stand out to me is its simplicity and the burst of flavor from the strawberries paired with the lightness of the whipped coconut cream. I love serving this for gatherings—not only is it a crowd-pleaser, but it’s also a fantastic way to showcase in-season strawberries. So grab your apron, and let’s embark on this delicious journey together!
What’s in Vegan Strawberry Shortcake?
Strawberries: Fresh, ripe strawberries are the stars of this dessert. I prefer local, organic strawberries if you can find them—they’re just bursting with flavor!
All-Purpose Flour: This is the base for our shortcakes. You can swap in a gluten-free blend if that’s your jam, but I find traditional flour gives the best texture.
Baking Powder: A key leavening agent that gives our shortcakes that perfect rise and fluffy texture.
Coconut Sugar: A lower-glycemic sugar alternative that adds a nice depth of flavor. You can also use regular sugar if you prefer.
Plant-Based Milk: This makes the shortcake moist—almond or oat milk works like a charm!
Coconut Whipped Cream: A delightful dairy-free alternative that brings richness and creaminess to the dish. You can find pre-made versions, but making your own is super simple!
Vanilla Extract: A dash of this brings all the flavors together and adds a warm, inviting aroma.
Is Vegan Strawberry Shortcake Good for You?
Let’s be real—this is dessert, and while it’s definitely on the healthier side compared to its traditional counterpart, a little indulgence is always welcome!
Strawberries: These little gems are rich in vitamin C and antioxidants, making them a great choice for your skin and immune system.
All-Purpose Flour: While it’s not a whole grain, it serves as a great source of carbs to fuel your day. If you’re looking for something heartier, opt for whole wheat flour.
Coconut Whipped Cream: It’s lighter than heavy cream and contains healthy fats. However, it can still be calorie-dense, so just keep that in mind!
Overall, Vegan Strawberry Shortcake is a delightful way to enjoy dessert while sneaking in some fruit and plant-based ingredients. Just remember moderation is key, even with healthier sweets!
Ingredients List
– 2 cups all-purpose flour
– 2 tablespoons baking powder
– 1/4 cup coconut sugar or regular sugar
– 1/4 teaspoon salt
– 1/2 cup plant-based milk (almond or oat)
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 2 cups fresh strawberries, sliced
– 1 can coconut milk, chilled (for whipped cream)
*(This recipe serves about 4-6 generous portions.)*
How to Make Vegan Strawberry Shortcake?
1. **Prepare the Strawberries:** In a bowl, toss the sliced strawberries with a tablespoon of coconut sugar. Set aside to let them macerate for about 30 minutes. This will draw out the juices and create a lovely syrup!
2. **Make the Shortcakes:** Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, baking powder, coconut sugar, and salt. In another bowl, combine the plant-based milk, melted coconut oil, and vanilla extract.
3. **Combine:** Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—some lumps are perfectly fine!
4. **Shape the Shortcakes:** On a floured surface, knead the dough gently a couple of times and pat it to about an inch thick. Use a biscuit cutter or a glass to cut out your shortcakes. Place them on a baking sheet lined with parchment paper.
5. **Bake:** Bake for 12-15 minutes or until they’re golden brown. Let them cool while you prepare the whipped cream.
6. **Prepare the Coconut Whipped Cream:** Open the chilled can of coconut milk, and scoop out the solidified cream (you can save the liquid for smoothies!). Whip it in a bowl with a hand mixer or a whisk until soft and fluffy. Add a touch of vanilla extract and sweetener to taste.
7. **Assemble:** Slice the shortcakes in half, top with a generous serving of macerated strawberries, and finish it off with a dollop of whipped cream. Pop the top biscuit on, and voilà!
Sweet Tips for Success!
– **Chill Your Coconut Milk:** For the best whip, refrigerate your coconut milk overnight so the cream separates from the liquid. It makes all the difference!
– **Serving Suggestions:** This dessert is delicious on its own, but you can make it a bit fancier by adding a sprinkle of mint or a drizzle of balsamic glaze over the strawberries.
– **Variations:** Feel free to experiment! Add a layer of vegan chocolate pudding in between for a chocolatey twist.
I hope you give this Vegan Strawberry Shortcake a try! I can’t wait to hear how yours turns out. It’s such a delightful dessert that’s perfect for any occasion. Plus, your friends and family will be amazed when you reveal that it’s vegan! Enjoy every last bite, and don’t forget to share your thoughts or any variations you tried. Happy baking!