Vegan Strawberry Shortcake
Delicious, unfussy stacks of Vegan Strawberry Shortcake make a great spring-into-summer dessert!
Delicious, unfussy stacks of Vegan Strawberry Shortcake make a great spring-into-summer dessert!
- 1/4 cup granulated sugar
- 1/4 cup coconut oil
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp pure vanilla extract
- 3 cups sliced strawberries
- 2 tbsp to 1/4 cup granulated sugar (depending on ripenes
- 1 can of high quality coconut cream chilled in fridge overnight
- 1 3/4 cup unbleached all-purpose flour
- 1/2 tbsp baking powder
- 3/4 cup + 1 tbsp vanilla soy milk
- Carbohydrate 11.5373512894534 g
- Cholesterol 6.42291666508692 mg
- Fat 12.0650608750996 g
- Fiber 3.86300109810781 g
- Protein 1.9980389846484 g
- Saturated Fat 9.37014251879677 g
- Serving Size 1 1 Serving (130g)
- Sodium 34.2147373656278 mg
- Sugar 7.6743501913456 g
- Trans Fat 1.04699592149818 g
- Calories 152 calories
Step-by-step
- Measure out coconut oil and chill in freezer.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake.
- Flip chilled can of coconut cream and open with a can opener. Pour off liquid. Scoop out the thick, solid coconut cream.
- In a high-speed mixer whisk together the solid coconut cream, sugar, and vanilla, until light and thick. Chill.
- Combine all dry ingredients.
- Use your hands (or a pastry blender) to cut the coconut oil into the dry ingredients. Work the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (If using your hands, it can be helpful to chill them by rinsing under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soy milk and vanilla extract. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, transfer the dough to a well floured surface. Roll the dough out to a thickness of 1 1/2". Use a glass or round cookie-cutter to cut out 2" rounds. Re-form and roll out the dough as necessary.
- Transfer rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.
- Stir up the prepared strawberries. Blend 1/3 to 1/2 of the strawberries.
- Optional: Add a couple of spoonfuls of the sweet blended strawberries to the coco whip. Gently fold the mixture together.
- Slice cakes in half. Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whip and a slice of strawberry.
A Sweet Escape: My Vegan Strawberry Shortcake Adventure
Summer has always been my favorite time of year. The long, sunny days, the warm evenings spent with friends and family, and, of course, the abundance of fresh, juicy strawberries. This year, I decided to embark on a culinary adventure – creating the perfect vegan strawberry shortcake. I've always loved the classic version, but I wanted to give it a plant-based twist, ensuring it was just as delicious, if not more so, than the traditional recipe. The challenge was on, and after a few happy experiments in the kitchen, I can confidently say, mission accomplished!
My journey began with a simple idea: to recreate the light, fluffy texture and irresistible sweetness of the original, but without any animal products. The key, I discovered, lay in the ingredients. I experimented with different types of plant-based milk, searching for one that would create the perfect balance of moisture and flavor in the shortcakes. Ultimately, I settled on soy milk – its slightly nutty undertones complementing the sweetness of the strawberries perfectly. The coconut cream, whipped to airy perfection, provided a luxurious and subtly sweet topping. This wasn’t just about replacing ingredients; it was about finding the perfect harmony of textures and flavors that would tantalize the taste buds and leave a lasting impression.
The process itself was a delight. The smell of warm shortcakes baking in the oven filled my kitchen with a comforting aroma, and the vibrant red color of the fresh strawberries made the whole process even more appealing. Each step, from carefully measuring out the ingredients to gently folding the whipped coconut cream, felt like a small act of self-care, a moment of mindful creation in the heart of my busy day.
Making this vegan strawberry shortcake wasn't just about baking a dessert; it was about embracing a healthier lifestyle while still indulging in the joys of sweet treats. The satisfaction of creating something delicious and wholesome from scratch is unparalleled. The entire experience was incredibly rewarding, from the initial anticipation to the final bite, a perfect blend of sweet satisfaction and creative fulfillment. And let's not forget sharing it with loved ones – the joy of seeing their faces light up as they took their first bite was the ultimate reward.
Beyond the Recipe: A Reflection on Summer Simplicity
This vegan strawberry shortcake isn't just a dessert; it's a symbol of summer's simple pleasures. It reminds me of lazy afternoons spent in the sun, the sweet taste of fresh berries, and the warmth of shared moments with loved ones. It’s a recipe for happiness, a testament to the power of simple ingredients transformed into something extraordinary. The process of making it, from start to finish, is a journey in itself, a meditation on the beauty of creating something delicious and wholesome from scratch.
The recipe itself is adaptable. You can adjust the sweetness to your liking, add other fruits for variety, or experiment with different toppings. But at its core, it’s about embracing the freshness and simplicity of summer flavors. It's a recipe that embodies the spirit of the season, one that encourages us to slow down, savor the moment, and appreciate the little things in life. More than just a delectable dessert, it’s an experience, a memory in the making.
The joy of baking isn't just about the final product; it's about the process, the connection to the ingredients, and the satisfaction of creating something beautiful and delicious. This vegan strawberry shortcake recipe embodies all of that for me. It’s a celebration of summer, a tribute to simple pleasures, and a reminder of the power of mindful creation.
So, I encourage you to try this recipe. Let it transport you to a sun-drenched summer afternoon, filled with the sweetness of fresh strawberries and the warmth of shared moments. It’s a taste of happiness in every bite.
