Description
Vegan Strawberry Shortcake is a wonderfully light and fluffy dessert that everyone can enjoy, regardless of dietary restrictions. This delightful recipe features layers of tender, vegan shortcake, topped with luscious coconut whipped cream and fresh strawberries, creating a beautiful and mouthwatering treat. Perfect for summer picnics, birthday celebrations, or as a cozy evening indulgence, this vegan version allows you to savor the classic flavors without any dairy. Easy to prepare with simple ingredients, it’s guaranteed to impress family and friends alike!
Ingredients
Scale
- 3 cups self-raising flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup vegan butter
- 3/4 cup soy milk
- 2 tablespoons lemon juice
- 16 ounces fresh strawberries
- 14 ounces chilled coconut cream
Instructions
- Preheat your oven to 430°F (220°C).
- In a mixing bowl, sift together flour, salt, and baking powder.
- Rub in the vegan butter until the mixture resembles breadcrumbs.
- Combine lemon juice and soy milk to create vegan buttermilk; let sit for 5 minutes.
- Mix the buttermilk with dry ingredients and stir until just combined.
- Turn out the dough onto a floured surface and cut into rounds.
- Bake for 15-20 minutes until golden brown.
- While baking, mix sliced strawberries with sugar and chill.
- Whip the solid part of chilled coconut cream with powdered sugar until fluffy.
- Assemble by layering shortcakes with strawberries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 shortcake layer (120g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider drizzling maple syrup over the strawberries or adding lemon zest to the whipped cream. Substitute gluten-free flour for a gluten-free option.