Vegan Classic Strawberry Shortcake
Indulge in the timeless charm of a dessert favorite with this Vegan Classic Strawberry Shortcake—a plant-based twist on a beloved treat! This recipe features tender, golden shortcakes made with coconut oil and almond milk, topped with sweet, juicy macerated strawberries and fluffy homemade coconut whipped cream. Completely dairy-free and egg-free, it’s the perfect dessert for vegans or anyone looking to enjoy a light yet luxurious treat. With just 25 minutes of prep time and simple ingredients, this easy-to-follow recipe is sure to impress at summer gatherings, birthdays, or any special occasion. Elegant, delicious, and delightfully wholesome, this vegan strawberry shortcake is the ultimate indulgence for strawberry season!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 3 tablespoons cane sugar
- 0.5 teaspoon salt
- 0.5 cup coconut oil, solid state
- 0.75 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons cane sugar (for strawberries)
- 1 can full-fat coconut milk, chilled
- 3 tablespoons powdered sugar
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cane sugar, and salt.
Add the solid coconut oil into the flour mixture, and use a pastry cutter or fork to cut the coconut oil into the flour until the mixture resembles coarse crumbs.
In a small bowl, mix the almond milk, apple cider vinegar, and vanilla extract. Let it sit for a few minutes until it slightly curdles.
Pour the almond milk mixture into the dry ingredients, stirring just until a dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc. Use a biscuit cutter to cut out shortcakes and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly on a wire rack.
While the shortcakes are baking, place the sliced strawberries in a bowl and sprinkle with 3 tablespoons of cane sugar. Toss to coat and set aside to macerate.
For the coconut whipped cream, scoop the solid part of the chilled coconut milk into a mixing bowl. Beat with a hand mixer until fluffy, then add the powdered sugar and beat until combined.
To assemble, slice the shortcakes in half, layer with sugared strawberries and a generous dollop of coconut whipped cream. Serve immediately.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 334.1 g | 121% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 125.9 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 491 mg | 38% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
