introduction

If you’re looking for a sweet and simple dessert that’s vegan-friendly, Easy Vegan Strawberry Shortcake is the perfect choice. This delightful treat combines flaky biscuits, fresh strawberries, and creamy coconut whipped cream for a refreshing dessert that everyone will love.

why make this recipe

Making Easy Vegan Strawberry Shortcake is not only easy but also gives you a delicious way to enjoy fresh fruit. It’s perfect for summer gatherings, picnics, or as a special treat at home. Plus, it’s a healthier alternative to traditional shortcake, making it great for anyone following a plant-based diet.

how to make Easy Vegan Strawberry Shortcake

Ingredients :

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup coconut oil (solid)
1/3 cup almond milk
2 cups strawberries (sliced)
2 tablespoons lemon juice
1 cup coconut cream (chilled)
2 tablespoons powdered sugar (for whipped cream)

Directions :

Preheat your oven to 450°F (230°C).
In a bowl, mix together the flour, sugar, baking powder, and salt.
Cut in the solid coconut oil until the mixture looks like coarse crumbs.
Stir in the almond milk until everything is just combined.
Turn the dough onto a floured surface, roll it out, and cut it into rounds.
Place the rounds on a baking sheet and bake for about 15 minutes until they are golden.
While the biscuits are baking, mix the sliced strawberries with lemon juice in another bowl.
For the coconut whip, beat the chilled coconut cream with the powdered sugar until fluffy.
Assemble your shortcake by splitting the baked biscuits, layering them with strawberries and coconut whip, and serve.

how to serve Easy Vegan Strawberry Shortcake

Serve your Easy Vegan Strawberry Shortcake fresh, with layers of strawberries and a generous dollop of coconut whipped cream between the biscuit halves. You can also sprinkle some extra strawberries on top for a beautiful presentation.

how to store Easy Vegan Strawberry Shortcake

To store any leftovers, keep the biscuits in an airtight container at room temperature for up to two days. You can store the strawberries and whipped cream separately in the fridge for up to three days. Assemble the shortcake fresh when you’re ready to serve to keep the biscuits from getting soggy.

tips to make Easy Vegan Strawberry Shortcake

Ensure your coconut oil is solid but not too hard; it should be easy to cut in.
Use fresh, ripe strawberries for the best flavor.
Chill your coconut cream overnight for the best whipped texture.
If you want a hint of sweetness, add a little more powdered sugar to the coconut whip.

variation

If you’re looking for variations, you can substitute other fruits like blueberries or raspberries. You can also add a splash of vanilla extract to the whipped coconut cream for extra flavor.

FAQs

1. Can I use other non-dairy milk?
Yes, you can use other non-dairy milks like soy milk or oat milk instead of almond milk.

2. Is this recipe gluten-free?
No, this recipe uses all-purpose flour, but you can substitute a gluten-free flour blend if needed.

3. How can I make it sweeter?
Feel free to add more sugar to the strawberries or the whipped coconut cream to suit your taste. You can also drizzle some maple syrup over the finished shortcake.