Description
Indulge in the refreshing taste of Vegan Strawberry Shortcake, a delightful dessert that embodies the spirit of summer in every bite. This exquisite treat features light and fluffy shortcakes layered with luscious vegan whipped cream and ripe strawberries, making it an ideal choice for picnics, parties, or a sweet escape at home. The recipe is straightforward, making it accessible for bakers of all skill levels. Experience the joy of flavors that will impress both vegans and non-vegans alike while enjoying a guilt-free dessert made entirely from plant-based ingredients.
Ingredients
Scale
- 3 cups self-raising flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup vegan butter
- 1/4 cup caster sugar
- 3/4 cup soy milk
- 2 tablespoons lemon juice
- 16 ounces fresh strawberries
- 14 ounces coconut cream
Instructions
- Preheat oven to 430°F (220°C).
- Sift together flour, salt, and baking powder in a bowl.
- Rub in vegan butter until crumbly; mix in sugar.
- Combine lemon juice and soy milk; let sit for a few minutes before adding to dry ingredients with vanilla extract.
- Form dough on a floured surface, cut into cakes, and place them on a baking tray.
- Brush tops with soy milk and bake for 15-20 minutes until golden brown.
- Prepare strawberries by mixing them with sugar and refrigerating.
- Whip chilled coconut cream until fluffy; add powdered sugar.
- Assemble layers of shortcake, strawberries, and whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg