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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) 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. 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! 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. 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. 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. 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. 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! 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. {{image_2}} 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. 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. 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! 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. 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. 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! 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. 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. 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!

Vegan Strawberry Shortcake

Indulge in a delightful Vegan Strawberry Shortcake that’s sure to impress! This easy recipe combines fluffy coconut biscuits with fresh strawberries and creamy coconut whipped topping for a dessert that’s both delicious and dairy-free. Perfect for summer gatherings or a sweet treat any time. Ready in just 30 minutes, this vegan treat is a must-try. Click now to explore the full recipe and bring this tasty dessert to your table!
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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)

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together 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 until well combined.

        Pour the wet ingredients into the dry ingredients and stir until just combined; do not over-mix.

          Turn the dough out onto a lightly floured surface and gently knead for about 1 minute until it holds together.

            Pat the dough into a 1-inch thick round and cut into circles using a biscuit cutter or a glass. Place the biscuits on the lined baking sheet.

              Bake for 12-15 minutes, or until lightly golden. Remove from the oven and let cool.

                While the biscuits are baking, combine the sliced strawberries with maple syrup in a bowl and set aside to macerate for about 10 minutes.

                  For the coconut whipped cream, use a hand mixer to beat the solid coconut cream, powdered sugar, and vanilla extract until fluffy and creamy.

                    Once the biscuits have cooled, slice them in half horizontally. Layer the bottom half with some macerated strawberries, followed by a generous dollop of whipped coconut cream.

                      Place the top half of the biscuit on the cream, and add more strawberries and cream as desired. Serve immediately.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6 servings