Easy Vegan Strawberry Shortcake
The best vegan strawberry shortcake that’s tasty, easy to make, and perfectly sweet. You will love this simple, fruity recipe.
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Easy Vegan Strawberry Shortcake
Good morning everyone! I am typing this blog post up on New Year’s Day. My mom’s birthday is on New Year’s Eve, and I wanted to make her a special dessert to celebrate. I asked her if she had any special requests, and she asked for strawberry shortcake.
So, that’s exactly what I decided to make. The recipe came out so well that I just had to share it. It tastes incredible, and it’s so easy to make. Strawberries are actually one of my favorite fruits of all time, so I love to incorporate them into as many recipes as I can.
I hope you all had a wonderful holiday season, and that you have some big goals for the New Year. I’m not really someone who believes in New Year’s Resolutions in the sense that you have to wait until a specific date to make changes in your life.
However, I do enjoy writing New Year’s Resolutions in a goal style format. Really, they are just my main goals for the year, and I will say that I have some pretty lofty ones written out this year. I know that I’m ready to put in the work to make them happen. Do you guys write New Year’s Resolutions? I’m super curious, so leave a comment letting me know!
One of my goals for the New Year is to continue cooking and baking a ton! I absolutely love it, and even on the crazy, hectic work days, I want to make sure I don’t neglect this blog.
But, enough chit chat. Let’s get into what you are really here for – the easy vegan strawberry shortcake recipe. Here are the ingredients you will need to make this recipe.
Easy Vegan Strawberry Shortcake – Ingredients
- Whole Wheat Pastry Flour – The pastry flour will serve as the main base for the shortcake. It is healthier than other flours because it is whole wheat.
- Oat Flour – The oat flour mixes perfectly with the whole wheat pastry flour in this recipe to create a nice shortcake base.
- Pure Maple Syrup – The pure maple syrup adds moisture and sweetness to the shortcake base. It is an essential ingredient that you don’t want to forget. To make the biscuit base a bit sweeter, simply use more maple syrup and adjust the liquid as needed!
- Coconut Milk – I used light coconut milk for this recipe because that’s what I had on hand. However, full fat coconut milk would probably create an even thicker shortcake. While I haven’t tried it out, I would love to know how it comes out. So, if you do use full fat coconut milk, please leave a comment so everyone knows how it turns out!
- Baking Powder – This is the ingredient you need to ensure the shortcakes rise. You don’t want pancakes, and the baking powder acts as the leavening agent to help your little shortcakes puff up nicely.
- Pure Vanilla Extract – This ingredient amplifies all the flavors present in the shortcake, and it really takes baked goods to a whole new level in terms of taste.
- Cinnamon – The cinnamon is the perfect spice for your shortcake base. I absolutely love cinnamon, and I pile it on just about every sweet food I make.
- Salt – The salt mixes perfectly with all the sweet flavors in the shortcake. I really like adding a pinch of salt to baked goods like this shortcake, because I think it adds a whole new flavor dimension to many baked desserts.
- Strawberries + Coco Whip – These two ingredients complete your strawberry shortcake. You can make your own fresh coconut whipped cream, or buy some at the store like I did. I get the coco whip brand of vegan coconut whipped cream, because I think it has a great texture and flavor. It’s light, fluffy, and sweet, and the coconut flavor isn’t too strong.
My dad actually doesn’t like coconut, but he does enjoy the coco whip. So, even if you hate coconut, you could still give it a try. Or, you could make your own vegan whipped cream without coconut. There are tons of coconut free vegan whipped cream recipes out there that you could try.
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Easy Vegan Strawberry Shortcake
Ingredients
- 3/4 cup whole wheat pastry flour (I used Bob's Red Mill)
- 1/4 cup oat flour
- 1/2 tbsp baking powder
- 1/4 tsp cinnamon
- 1/16 tsp salt (I used Himalayan pink salt)
- 1/2 cup coconut milk (I used light coconut milk)
- 1 1/2 tbsp pure maple syrup
- 1/4 tsp pure vanilla extract
- 8 medium strawberries (chopped)
- 1/4 cup coco whip (can sub whatever vegan whipped cream you like)
Instructions
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the pastry flour, oat flour, baking powder, cinnamon, and salt.
- Add in the coconut milk followed by the maple syrup and finally, the vanilla extract.
- Mix until a dough forms.
- Separate dough into four balls and drop each one onto a lined/greased baking sheet.
- Use a spoon to form each section of dough into a round biscuit shape.
- Bake for about 20 minutes or until firm.
- Let cool completely.
- Top each shortcake with 1 tbsp of coco whip and 2 chopped strawberries.
- Enjoy fresh and cold!
Notes
I’m so happy with how this recipe turned out! If you want a sweeter shortcake biscuit base, you can increase the maple syrup content. You might just have to decrease the coconut milk so the dough isn’t too wet. Enjoy!
Sending happiness & light your way!
-Alyssa 🙂
