Ingredients
For the shortcakes:
2 cups all-purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup coconut sugar (or cane sugar)
½ cup cold vegan butter (like Miyoko’s or Earth Balance)
¾ cup unsweetened almond milk (plus 1 tbsp for brushing)
1 tsp apple cider vinegar
For the strawberries:
2 cups fresh strawberries, sliced
2 tbsp maple syrup
½ tsp vanilla extract
For the coconut whipped cream:
1 (13.5 oz) can full-fat coconut milk, chilled overnight
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
Prepare the Strawberries
In a bowl, mix sliced strawberries with maple syrup and vanilla extract. Let sit for 20 minutes to release their natural juices.Make the Dough
Preheat the oven to 425°F (220°C).
Whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in vegan butter until crumbly, then add almond milk and vinegar. Stir gently until a soft dough forms.Shape and Bake
Transfer dough to a floured surface. Pat to ¾-inch thickness.
Cut mini rounds and place them on a lined baking tray.
Brush tops with almond milk. Bake for 12–15 minutes until golden brown.Make Coconut Whipped Cream
Scoop solid cream from chilled coconut milk. Beat with powdered sugar and vanilla until fluffy. Chill until ready to use.Assemble Shortcakes
Slice shortcakes in half. Layer with strawberries and coconut cream. Top with more cream and strawberries. Serve immediately.
Notes
Chill coconut milk overnight for best results.
Substitute almond milk with oat milk for a nut-free version.
For extra flavor, add a pinch of lemon zest to the shortcake dough.
These shortcakes are best served fresh but can be stored (unassembled) for 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan / Mediterranean
Nutrition
- Serving Size: Amount
- Calories: Amount
- Sugar: 9 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg