Vegan Strawberry Shortcake Delightful and Simple Treat
Welcome to the world of Vegan Strawberry Shortcake, where simple meets scrumptious! This delightful treat is not only easy to make, but it brings bright flavor to any occasion. I’m here to guide you through a step-by-step process to create this vegan version that everyone will love. So, roll up your sleeves, gather your ingredients, and let’s make the sweetest dessert that checks all the boxes for taste and simplicity!
Ingredients
List of Ingredients
To make vegan strawberry shortcake, gather these ingredients:
– 2 cups all-purpose flour
– 1/2 cup coconut sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/3 cup coconut oil, melted
– 1 cup almond milk (unsweetened)
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– 2 cups fresh strawberries, hulled and sliced
– 2 tablespoons maple syrup (for strawberries)
– 1 can (14 oz) coconut cream, chilled, solid part only
– 2 tablespoons powdered sugar (for whipped cream)
– 1 teaspoon vanilla extract (for whipped cream)
Ingredient Substitutions
You can swap some ingredients if needed. Use whole wheat flour for a heartier biscuit. Maple syrup can replace coconut sugar. You can also use soy milk instead of almond milk. If coconut cream is hard to find, try using silken tofu blended until creamy. These swaps keep the flavor great while making it work for your needs.
Tips on Selecting Fresh Strawberries
When you pick strawberries, look for bright red color. Blemishes or white spots can mean they are not ripe. Smell the strawberries; they should have a sweet scent. Choose firm berries that feel heavy for their size. Avoid any mushy or damaged berries. Fresh strawberries make your shortcake taste amazing!
Step-by-Step Instructions
Detailed Cooking Steps
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a big bowl, whisk the flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix the melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Stir this mix well. Pour the wet ingredients into the dry mix. Stir gently, but don’t over-mix.
Next, turn the dough onto a floured surface. Knead it lightly for about a minute. Pat the dough into a 1-inch thick round. Use a biscuit cutter or a glass to cut circles. Place these biscuits on your lined baking sheet. Bake for 12-15 minutes until they look lightly golden. Once baked, let them cool.
While the biscuits bake, prepare your strawberries. Combine the sliced strawberries with maple syrup in a bowl. Set this mix aside for about 10 minutes to let the strawberries get juicy. For the whipped cream, beat the solid part of chilled coconut cream with powdered sugar and vanilla extract until fluffy.
Once your biscuits cool, slice them in half. Layer the bottom half with macerated strawberries and a dollop of whipped coconut cream. Place the top half on the cream and add more strawberries and cream. Serve right away for the best taste.
Baking Tips for Perfect Biscuits
To make perfect biscuits, mix your dry and wet ingredients slowly. Over-mixing can make them tough. Always use chilled coconut oil for a better texture. When you knead the dough, do it gently. This keeps the dough light. For a nice rise, make sure your baking powder is fresh.
Keep an eye on your biscuits while baking. Each oven is different, and you don’t want them to burn. If they look golden, they’re ready. Let them cool on a wire rack to keep them fluffy.
Importance of Letting Strawberries Macerate
Macerating strawberries helps draw out their juices. This step adds sweet flavor and a lovely syrup. Just mix the strawberries with maple syrup and let them sit. The time allows the sugars to soak into the berries. This makes them soft and flavorful.
Macerated strawberries are perfect for topping your shortcake. They add moisture and a burst of taste. The syrup from macerating blends well with the whipped cream. It creates a delicious mix that enhances every bite of your Vegan Strawberry Shortcake.
Tips & Tricks
Achieving the Right Texture for Biscuits
To get the best biscuits, keep it simple. Start with cold coconut oil. Cold oil helps make your biscuits fluffy. Mix your dry ingredients first, then add wet ones. Stir gently. Over-mixing will make them tough. Aim for a soft, sticky dough. When you knead, do it lightly. This keeps the air in, making your biscuits rise nicely.
How to Make Coconut Whipped Cream
Making coconut whipped cream is easy! First, chill your coconut cream overnight. This helps it separate. When ready, scoop out the solid part into a bowl. Use a hand mixer to whip it until fluffy. Add powdered sugar and vanilla extract for sweetness. Whip until it’s light and creamy. This cream is perfect for topping your shortcake!
Serving Suggestions for Vegan Strawberry Shortcake
When serving, slice your biscuits in half. Start with a layer of macerated strawberries. Add a generous scoop of coconut whipped cream on top. You can even drizzle extra maple syrup for sweetness. For a twist, try adding mint leaves or lemon zest. This adds freshness and a pop of flavor. Enjoy your Vegan Strawberry Shortcake with friends or family! For the complete recipe, check out the Full Recipe.
Variations
Alternative Fruit Options
You can switch up the strawberries for other fruits. Ripe peaches add a juicy twist. Blueberries bring a pop of color and sweetness. You can also use raspberries for a tart flavor. Mix and match for fun! Each fruit will change the taste of your shortcake.
Gluten-Free Substitutes
If you need gluten-free options, try almond flour or oat flour. Both work well in this recipe. You might need to adjust the liquid. Start with less almond milk and add more if needed. This keeps your biscuits from getting too wet.
Adding Flavor Variations to the Whipped Cream
To make your whipped cream even more exciting, add flavors! A dash of almond extract gives a nice nutty taste. You can also mix in cocoa powder for a chocolatey twist. Or add a bit of lemon zest for a fresh kick. These small changes can make a big difference.
For more details on making this tasty treat, check the Full Recipe!
Storage Info
How to Store Leftover Vegan Strawberry Shortcake
To keep your leftover vegan strawberry shortcake fresh, place it in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, you can freeze it.
Freezing Instructions
To freeze your shortcake, wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This keeps them fresh for up to three months. When you’re ready to eat, just take out the desired amount.
Reheating Tips for Best Results
To reheat, let the shortcake sit at room temperature for about 30 minutes. Preheat the oven to 350°F (175°C). Place the shortcake on a baking sheet and warm it for about 10 minutes. This way, you keep the biscuits soft and tasty. Avoid using the microwave, as it can make the cake soggy. Enjoy your delightful treat!
FAQs
Can I use non-vegan ingredients in this recipe?
Yes, you can use non-vegan ingredients, but it will change the dish. For example, you can swap almond milk for regular milk. You can also use dairy butter instead of coconut oil. However, this may not keep the recipe vegan.
How do I make Vegan Strawberry Shortcake ahead of time?
You can prepare parts ahead of time. Bake the biscuits and store them in an airtight container for up to two days. You can also slice strawberries and mix them with maple syrup ahead of time. Just keep them in the fridge. Make the whipped cream on the day you serve it for the best taste.
What can I substitute for coconut cream in the recipe?
If you don’t have coconut cream, you can use silken tofu blended until smooth as a substitute. Cashew cream is another great option. Just soak cashews in water, blend them, and whip until creamy. These will give you a similar texture.
This guide covered all you need for vegan strawberry shortcake. We explored fresh ingredients, baking steps, and fun tips. You learned how to pick ripe strawberries and get the right biscuit texture. Remember, you can swap fruits and make gluten-free options too. Store any leftovers well for later. With these insights, you can create a tasty dessert that fits any occasion. Your strawberry shortcake will impress friends and family. Enjoy each bite and celebrate your delicious work!
![- 1 ½ cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 cup powdered sugar - 1/2 cup cold unsalted butter, cubed - 1 large egg yolk - 2 tablespoons ice water - 1 cup granulated sugar - 1/2 cup heavy cream - 1/4 cup unsalted butter, diced - 1 teaspoon sea salt (divided) - 8 ounces dark chocolate (60-70% cacao), chopped - 1 teaspoon vanilla extract The key to a great salted caramel chocolate tart is using high-quality ingredients. Start with flour and cocoa powder for a rich crust. The powdered sugar adds sweetness to balance the cocoa. For the tart's texture, use cold, cubed unsalted butter. This keeps the crust tender. You’ll also need an egg yolk to help bind the dough. Ice water makes it easier to form the dough without warming it too much. For the caramel, granulated sugar melts into a sweet syrup. Heavy cream and butter add richness, while sea salt enhances the flavor. For the chocolate layer, choose dark chocolate with 60-70% cacao. This gives a deep, rich taste. Finally, vanilla extract adds warmth and depth to the chocolate. For the full recipe, refer to the previous section. - Combine 1 ½ cups of flour, 1/2 cup cocoa powder, and 1/4 cup powdered sugar in a food processor. - Add 1/2 cup cold unsalted butter and pulse until it looks like crumbs. - Next, add 1 large egg yolk and 2 tablespoons of ice water. Pulse until the dough forms. - Shape the dough into a disc, cover it in plastic, and chill for 30 minutes. - Preheat your oven to 350°F (175°C). - Roll out the chilled dough to about 1/4-inch thick on a floured surface. - Place the dough in a 9-inch tart pan and trim any excess. - Prick the bottom of the crust with a fork to prevent bubbling. - Bake for 15-18 minutes, or until the crust is set. - Let the crust cool completely before adding the filling. - In a medium pan, melt 1 cup of granulated sugar over medium heat. - Watch closely as it turns a deep amber color. Swirl the pan gently. - Carefully add 1/2 cup of heavy cream; it will bubble up. - Stir in 1/4 cup diced unsalted butter and 1/2 teaspoon sea salt until smooth. - Set the salted caramel mixture aside to cool. - In a heatproof bowl, combine 8 ounces of chopped dark chocolate and 1 teaspoon of vanilla extract. - Pour the warm salted caramel over the chocolate. Let it sit for one minute. - Stir until the mixture is fully combined and smooth. - Pour the chocolate-caramel mixture into the cooled tart crust. - Sprinkle the top with the remaining 1/2 teaspoon of sea salt. - Refrigerate the tart for at least 2 hours to set before serving. For the full recipe, including all details, check out the [Full Recipe]. - Use cold ingredients and chill the dough. This keeps the crust flaky. - Roll out the dough to about 1/4 inch thick. This gives the right texture. - Avoid overworking the dough. This helps keep it tender and light. - Control the heat when melting sugar. Medium heat gives the best color. - Add cream slowly to avoid splatter. This keeps you safe and clean. - Use sea salt for flavor. It enhances the caramel's rich taste. - Drizzle extra caramel sauce on top. This adds a beautiful touch. - Add chocolate shavings for elegance. They make the tart look fancy. - Serve the tart chilled. This provides the best taste experience. For the complete recipe, check out the Full Recipe. {{image_2}} You can switch up the chocolate to suit your taste. - Use milk chocolate for a sweeter tart. - Try bittersweet chocolate for a deep flavor. - For dairy-free needs, go for dark chocolate with no milk. - Add a few drops of flavor extracts like almond or orange for extra fun. Toppings can make your tart more exciting and tasty. - Add seasonal fruits like berries or slices of pear. They add a fresh touch. - Consider using nuts like chopped pecans or walnuts for crunch. - A sprinkle of sea salt enhances the sweet flavors well. - Top with flavored whipped cream for a creamy finish. The crust can change the whole tart experience. - For a gluten-free option, use almond flour or a gluten-free blend. - Want a richer taste? Use more butter or add cocoa powder for deeper flavor. - You can make a cookie crust using crushed cookies mixed with butter. It adds a fun twist. For the full recipe, check out the details above. Enjoy creating your own tasty variations! Store your salted caramel chocolate tart in the fridge. Use an airtight container or wrap it tightly in plastic wrap. This keeps it fresh and moist. The tart stays good for about 4 to 5 days. Always check for dryness if you store it longer. A cover is a must to prevent the tart from drying out. Yes, you can freeze the salted caramel chocolate tart! To freeze, wrap it well in plastic wrap and then in foil. This protects it from freezer burn. When you want to eat it, let it thaw in the fridge overnight. Freezing may change the texture a bit, but it will still taste great. Look for a change in smell or color to spot spoilage. If it smells off or looks odd, don't eat it. Also, check for any mold. To avoid spoilage, store it properly and eat it within the recommended time. Yes, you can make this tart ahead of time. I recommend preparing it a day before serving. This allows the flavors to blend well. Store it in the refrigerator. Wrap it tightly in plastic wrap. The tart can last for about three days in the fridge. This way, you can enjoy it without stress on the day of your event. If your salted caramel is too thick, don’t worry. You can easily adjust the thickness. Before using, gently reheat the caramel on low heat. Stir in a bit of heavy cream or water. This will help thin it out. Make sure to do this slowly. You want the caramel to remain smooth and creamy. Yes, you can replace dark chocolate with other kinds. Milk chocolate or semi-sweet chocolate works well. Each type will change the taste and sweetness. Milk chocolate will make it sweeter and creamier. Semi-sweet chocolate offers a balanced flavor. If you're looking for dairy-free options, use vegan chocolate. Just remember, the overall flavor will shift with each choice. Making a salted caramel chocolate tart is a fun and rewarding process. We covered the main ingredients, step-by-step instructions, and helpful tips to perfect your tart. Remember to control the heat for your caramel and chill your dough well. Explore variations for unique flavors and toppings. With proper storage, your tart will stay fresh and delicious. I hope you enjoy making this delightful dessert as much as I do. Happy baking!](http://dailydishly.com/wp-content/uploads/2025/06/6f09bf16-2729-4506-9c92-819aec74037f-768x768.webp)
