Vegan Strawberry Shortcakes
Vegan Strawberry Shortcakes are a delicious and delightful dessert perfect for any occasion. They feature light and fluffy biscuits paired with sweet strawberries and creamy whipped coconut topping. This vegan version ensures everyone can enjoy this classic treat without any animal products, making it both tasty and suitable for various dietary needs.
Why Make This Recipe
You should make this recipe because it is simple, quick, and full of flavors. The natural sweetness of strawberries combined with the rich coconut cream offers a refreshing dessert. Plus, it’s a great way to use fresh strawberries during their peak season. This recipe is not only vegan but also visually appealing and always a hit at gatherings or family dinners.
How to Make Vegan Strawberry Shortcakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup vegan butter or solid coconut oil, chilled
- 3/4 cup unsweetened almond milk (or any plant-based milk of choice)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2-3 tablespoons granulated sugar (adjust to taste)
- 1 can (14 oz) full-fat coconut milk, chilled overnight in the refrigerator
- 2-3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract (for whipped cream)
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the almond milk and apple cider vinegar; let it sit for 5-10 minutes to curdle.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the chilled vegan butter or coconut oil until it resembles coarse crumbs.
- Add the vanilla extract to the almond milk mixture and combine with the dry ingredients. Stir until just combined.
- Turn the dough onto a floured surface, kneading gently, then pat it into a circle about 1-inch thick. Cut out biscuits and place them on the baking sheet.
- Bake for 12-15 minutes or until golden brown. Cool completely.
- For the strawberry filling, mix sliced strawberries with 2-3 tablespoons of sugar and let it sit for 15-20 minutes.
- To make the coconut whipped cream, scoop out the solid coconut cream and whip it until fluffy; blend in powdered sugar and vanilla extract.
- To assemble, split biscuits, layer strawberries and whipped cream, then top with the other half of the biscuit.
- Serve immediately and enjoy!
How to Serve Vegan Strawberry Shortcakes
Serve your Vegan Strawberry Shortcakes immediately after assembling. They are perfect for a summer dessert platter, a light treat after dinner, or a sweet addition to a potluck. Enjoy them fresh for the best taste and texture.
How to Store Vegan Strawberry Shortcakes
If you have leftovers, store the components separately. Keep the biscuit, strawberry filling, and whipped cream in airtight containers in the refrigerator. The biscuits will last for 2-3 days, while the strawberries and whipped cream should be consumed within a day or two for the best flavor. Assemble fresh servings as needed.
Tips to Make Vegan Strawberry Shortcakes
- Chill your ingredients, like the vegan butter or coconut oil, before mixing to create flaky biscuits.
- Adjust the sugar in the strawberries to your taste, depending on how sweet they are.
- Be gentle when mixing the dough to keep the biscuits tender and fluffy.
Variation
You can customize this recipe by using other fruits like blueberries or peaches. Experiment with different plant-based creams, such as cashew cream, for a unique twist on the dessert.
FAQs
1. Can I use regular milk instead of almond milk?
Yes, you can substitute almond milk with any plant-based milk of your choice, or use regular milk if you’re not strictly vegan.
2. How do I make the coconut whipped cream fluffier?
Make sure your coconut milk is chilled overnight and only use the solid part. Whipping it well introduces air, making it fluffier.
3. Can I make the biscuits in advance?
Yes, you can prepare the biscuits a day ahead and store them in an airtight container. Just reheat them briefly before serving.
