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Celebrate summer, with this easy Vegan Maple Strawberry Shortcake. The perfect summer dessert, these are simple, vegan, and amazingly delicious!


Servings

6 Shortcakes

Total time

55 minutes

Courses

Dessert


Ingredients

  • shortcake
  • dry Ingredients:
  • 1¼ cup all-purpose flour
  • ¼ cup all-purpose flour (reserve and use only if needed)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • wet Ingredients:
  • ¼ cup vegan butter, cold (I used Earth Balance)
  • ¼ cup non dairy milk and 1 tsp apple cider vinegar * see instructions step #4
  • ¼ cup maple syrup
  • top of Shortcake:
  • 1 tbs non dairy milk
  • ½ tbs course sugar
  • topping:
  • macerated Strawberries:
  • 1 lb (454g) strawberries (sliced)
  • 2 tbs maple syrup
  • coconut Whip Cream:
  • 2 cans (400mL) full fat premium coconut milk, refrigerated (I used Thai Kitchen)
  • 2 tbs maple syrup
  • 1 tsp vanilla extract
  • optional toppings:
  • - Non-dairy vanilla ice cream
  • - Fresh sliced strawberries
  • - Maple syrup for drizzling
  • - Chopped pecans/walnuts


Method

  1. Shortcake
  2. Preheat oven to 400 °F
  3. In a medium bowl, combine all dry ingredients and stir to combine (flour, baking powder, baking soda and salt)
  4. Cut in cold vegan butter using a pastry cutter or fork until butter is incorporated
  5. To a measuring cup, add 1 tsp apple cider vinegar. Fill to 1/4 cup with dairy free milk
  6. Add non-dairy milk/vinegar mixture and maple syrup to flour mixture, stirring to combine, taking care to not over mix
  7. If your dough is too sticky, add a tablespoon of your reserved 1/4 cup of flour at a time
  8. Once you have a dough ball, knead a few times on a well floured surface
  9. Roll the dough out to about 3/4" thickness, and cut round circles of 2.5"
  10. Place onto a baking sheet (I simply lined mine with parchment paper)
  11. Brush the tops of the shortcakes with non-dairy milk and sprinkle a little course sugar on the top
  12. Bake for 12-15 minutes, or until the tops and edges are nicely golden
  13. Macerated Strawberries
  14. Add strawberries and maple syrup to a bowl
  15. Allow strawberries and syrup to sit for at least 30 minutes, allowing juices to be released
  16. Coconut Whip Cream
  17. Scoop out hardened coconut cream and add to a bowl or stand mixer (reserve the coconut water for other uses!)
  18. Whip the coconut cream for a few minutes until it starts to get fluffy
  19. Add maple syrup and vanilla extract and continue whipping for a few more minutes
  20. Store in fridge until ready to use
  21. Assembly (When ready to serve)
  22. Slice shortcakes in half
  23. Add macerated strawberries on top of shortcakes
  24. Top with a dollop of coconut whip cream
  25. Add any additional toppings if you'd like
  26. Enjoy!

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