Vegan Classic Strawberry Shortcake

Indulge in the nostalgic charm of a dessert classic with this Vegan Classic Strawberry Shortcake recipe, a plant-based twist on an all-time favorite. Fluffy, golden shortcakes made with solid coconut oil and a touch of vanilla are perfectly accompanied by juicy, macerated strawberries and a luscious dollop of homemade coconut whipped cream. This dairy-free and egg-free recipe is as light and airy as the original, thanks to the clever use of almond milk and apple cider vinegar to achieve that tender crumb. Ready in just 40 minutes, this simple yet elegant dessert is ideal for summer gatherings, celebrations, or any time you’re craving a sweet treat bursting with seasonal flavors. Serve these vegan strawberry shortcakes fresh for a delightful dessert that’s sure to impress!

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cane sugar, and salt.

Step 3

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.

Step 4

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.

Step 5

Pour the almond milk mixture into the dry ingredients, stirring just until a dough forms. Be careful not to overmix.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

To assemble, slice the shortcakes in half, layer with sugared strawberries and a generous dollop of coconut whipped cream. Serve immediately.

Nutrition Facts

Serving size	(1531.5g)

Amount per serving	% Daily Value*
Calories	3219.8

Total Fat 204.7g	0%
Saturated Fat 172.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3343.2mg	0%
Total Carbohydrate 334.1g	0%
Dietary Fiber 19.1g	0%
Total Sugars 125.9g
Protein 35.8g	0%

Vitamin D 65.9IU	0%
Calcium 490.7mg	0%
Iron 20.2mg	0%
Potassium 1864.7mg	0%

*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.

Source of Calories

Fat: 55.5%

Protein: 4.3%

Carbs: 40.2%