Whip Up an Easy Vegan Strawberry Shortcake in Minutes
As the warmth of spring unfurls across the Southeast, there’s no better way to celebrate the season than with a fresh, vibrant dessert that embodies the spirit of renewal. Whether you’ve just finished an energizing morning yoga flow or are winding down from a serene sunset stretch, this easy vegan strawberry shortcake is the perfect accompaniment to your day.
Simple Ingredients, Delectable Results
Starting with the basics, this delightful recipe calls for common pantry items, ensuring hassle-free preparation. Gather organic strawberries, unbleached all-purpose flour, your preferred plant-based milk, and a touch of sugar. Each component works in harmony to create a dessert that’s not only vegan-friendly but also irresistibly delicious.
The Perfect Plant-Based Cream
The standout feature of any strawberry shortcake is the creamy topping. For a vegan twist, our version uses chilled coconut cream or a dairy-free whipped topping. These alternatives whip up beautifully and offer a lush, creamy consistency that mirrors traditional whipped cream, all while adhering to a plant-based diet.
Assemble with Love and Care
Layering this dessert is as simple as it is satisfying. Begin with the flaky, buttery biscuit base—yes, we have a vegan substitute for that—and spoon a generous helping of macerated strawberries, which have been sweetened just so. Top it off with a dollop of your vegan whipped cream and voilà! You’ve created a picturesque dessert that’s sure to be the centerpiece of any dining table.
Quick, Eco-Friendly Entertainment
Entertaining guests? This strawberry shortcake is an impressive yet quick sweet treat. In minutes, you’ll have crafted a dessert that’s as kind to the environment as it is to your taste buds. Plus, its elegant presentation can inspire conversations about sustainable eating practices and the joy of plant-based cuisine.
Travel Through Taste
No suitcase needed—let your palate travel with this scrumptious dessert. Inspired by traditional Southern fare and infused with a modern, ethical twist, it’s a culinary journey that supports your health and the planet’s. Each bite of this vegan strawberry shortcake invites mindfulness and appreciation for the simple, natural flavors of the Earth.
Share the Sweetness
Ready to spread the joy of this easy vegan dessert? Share your creation on social media, tag your fellow yogis, and inspire a community of conscious eaters. Encourage friends and followers to explore the simplicity and satisfaction of making this quick vegan strawberry shortcake—it’s an experience that tastes as good as it feels.
Here is a version of this that we love!
Ingredients:
For the Shortcakes:
- 2 cups all-purpose flour (or a gluten-free blend if needed)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup organic sugar
- 1/2 cup cold vegan butter, cubed
- 3/4 cup cold full-fat coconut milk, plus more for brushing
- 1 teaspoon vanilla extract
For the Strawberries:
- 4 cups fresh strawberries, sliced
- 1/4 cup organic sugar (adjust based on the sweetness of the berries)
For the Vegan Whipped Cream:
- 1 can (13.5 ounces) full-fat coconut milk, refrigerated overnight
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
Preparing the Strawberries:
- Combine the Strawberries and Sugar: In a bowl, mix the sliced strawberries with 1/4 cup of sugar. Set aside for at least 30 minutes to allow the strawberries to release their juices, creating a sweet syrup.
Making the Shortcakes:
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add Vegan Butter: Use a pastry cutter or fork to cut the vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
- Wet Ingredients: Mix in the coconut milk and vanilla extract until a dough forms. Be careful not to overmix.
- Shape and Bake: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick layer. Use a biscuit cutter or a glass to cut out rounds. Place them on the prepared baking sheet, brush the tops with a little coconut milk, and bake for 12-15 minutes or until lightly golden. Let them cool on a wire rack.
Making the Vegan Whipped Cream:
- Chill the Mixing Bowl: For best results, chill your mixing bowl in the freezer for about 15 minutes before making the whipped cream.
- Scoop Out the Coconut Cream: Open the can of refrigerated coconut milk and scoop out the solid cream into the chilled bowl, leaving the liquid behind.
- Whip the Coconut Cream: Using a hand mixer or a stand mixer, whip the coconut cream, powdered sugar, and vanilla extract until soft peaks form.
Assembling the Strawberry Shortcakes:
- Slice the Shortcakes: Carefully slice each shortcake in half horizontally.
- Layer with Strawberries and Cream: On the bottom half of each shortcake, layer a generous amount of the macerated strawberries, followed by a dollop of vegan whipped cream. Top with the other half of the shortcake.
- Garnish: Add more strawberries and a final dollop of whipped cream on top.
From the sun-soaked fields of the Southeast to the comfort of your own kitchen, this vegan strawberry shortcake is more than just a treat—it’s a testament to the joy of plant-based living. So roll out that yoga mat, then roll up your sleeves and prepare to indulge in a dessert that’s as nourishing for the soul as it is delightful to the palate.