This irresistible, homemade, vegan strawberry shortcake is a charming dessert that is sure to captivate your taste buds! It has delightful flavors and makes a stunning presentation. Picture tender shortcakes, golden and fragrant, perfectly complemented by juicy, fresh strawberries macerated in it’s luscious syrup. Top it all off with a dollop of fluffy coconut whipped cream, creating a heavenly symphony of textures and tastes.
This dessert embodies the essence of summer, showcasing the natural sweetness of strawberries in every bite. Whether you’re hosting a special occasion or simply craving a sweet treat, this vegan strawberry shortcake will transport you to dessert bliss. It’s time to gather the ingredients, get your baking tools ready, and embark on a culinary adventure that promises pure satisfaction.
To keep your vegan strawberry shortcake fresh and delicious, it’s best to assemble and enjoy it immediately. However, if you have leftovers or need to store it for later, here are some tips:
Shortcakes: Store any leftover shortcakes in an airtight container at room temperature for up to 2 days. You can also freeze the baked shortcakes in a freezer bag for up to 2 months. Thaw them at room temperature before serving.
Strawberry filling: If you have extra strawberry filling, transfer it to a covered container and refrigerate it separately. It will stay fresh for about 2-3 days. Before using it again, give it a gentle stir to redistribute the juices.
Whipped cream: Coconut whipped cream can be stored in an airtight container in the refrigerator for up to 3 days. It may firm up slightly when chilled, so give it a quick whip with a spoon or whisk to restore its creamy texture before using.
When ready to enjoy your leftover strawberry shortcake, simply reassemble the components and savor the flavors once again. Just remember that the texture and freshness may not be the same as when it was freshly made.
- mixing bowls
- whisk or fork
- Pastry cutter
- Rolling Pin
- baking sheet
- Round biscuit cutter or glass
- Electric mixer
For the shortcakes
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons apple cider vinegar or lemon juice
- 1 tablespoon aluminum free baking powder
- ¼ teaspoon salt
- ½ cup vegan butter, cold and cut into small pieces
- ¾ cup unsweetened plant-based milk (almond milk)
- 1 teaspoon vanilla extract (optional)
For the strawberry filling
- 4 cups fresh strawberries, sliced
- 2 tablespoon maple syrup or agave nectar
- 1 tablespoon lemon juice
For the whipped cream
- 1 can (14 ounces) coconut cream, refrigerated overnight
- ¼ -1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold vegan butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the almond milk and vanilla extract. Gradually pour the milk mixture into the flour mixture, stirring until the dough comes together.
- Transfer the dough onto a lightly floured surface and gently knead it a few times until it's smooth. Be careful not to overwork the dough.
- Roll out the dough to about 1/2-inch thickness. Use a round biscuit cutter or a glass to cut out individual shortcakes.
- Place the shortcakes onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberry filling. In a bowl, combine the sliced strawberries, maple syrup or agave nectar, and lemon juice. Toss to coat the strawberries and let them sit for a few minutes to macerate.
- To make the whipped cream, open the can of coconut cream and scoop out the solidified coconut cream into a mixing bowl. Add the powdered sugar and vanilla extract. Using an electric mixer, beat the mixture until creamy and fluffy.
- Once the shortcakes have cooled slightly, split them in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of each shortcake. Top with a dollop of whipped cream and place the other half of the shortcake on top.
- Serve the vegan strawberry shortcakes