Description
Indulge in the delightful experience of Vegan Strawberry Shortcake, a dessert that beautifully balances light, fluffy shortcakes with luscious whipped cream and fresh strawberries. Perfect for summer gatherings, picnics, or cozy nights in, this plant-based treat is easy to whip up and sure to impress.
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
- 1 teaspoon vanilla extract
- 16 ounces fresh strawberries (sliced)
- 14-ounce can coconut cream (chilled)
- 3 tablespoons powdered sugar
Instructions
- Preheat your oven to 430°F (220°C).
- In a mixing bowl, sift together the flour, salt, and baking powder.
- Rub in the vegan butter until crumbly; stir in the caster sugar.
- Combine lemon juice with soy milk and let it sit for a few minutes. Add to the dry mixture along with vanilla extract; mix until just combined.
- Lightly flour a surface and shape the dough into a ball; flatten slightly and cut out shapes using a floured cutter.
- Place on a parchment-lined baking tray, brush tops with soy milk, and bake for 15-20 minutes until golden.
- While baking, mix sliced strawberries with sugar and refrigerate.
- Scoop chilled coconut cream into a bowl and whip until fluffy; add powdered sugar.
- Once shortcakes are baked, slice them in half and layer with strawberries and whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 shortcake (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg