Delight in Every Bite: Plant-Based Strawberry Shortcake Recipe
Strawberry shortcake is a timeless dessert that brings together the natural sweetness of fresh strawberries with the rich, flakey goodness of homemade biscuits. Whether you’re celebrating a special occasion or simply treating yourself to a delicious dessert, this plant-based strawberry shortcake recipe is sure to impress. Follow along as we guide you through the steps to create this delightful treat, perfect for any summer day.
Prefer a more “traditional” shortcake recipe? Try our Classic Strawberry Shortcake recipe.
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There’s nothing quite like the taste of strawberry shortcake. This easy-to-follow recipe ensures you’ll create a dessert that’s both delicious and visually appealing. Perfect for summer gatherings, family dinners, or simply a treat for yourself, this strawberry shortcake is sure to become a favorite in your recipe collection. Happy baking!
Plant-Based Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold vegan butter cut into small pieces
- 1/2 cup almond milk or other plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar for strawberries
- 1 cup coconut cream chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prep: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This helps to evenly distribute the ingredients and aerate the flour.
- Cut in the Butter: Add the cold vegan butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, combine the almond milk and apple cider vinegar to create a vegan buttermilk. Let sit for 5 minutes, then stir in the vanilla extract. Pour this mixture into the flour and butter mixture. Stir until just combined, being careful not to overmix, as this can make the biscuits tough.
- Form the Biscuits: Turn the dough out onto a lightly floured surface and knead gently. Pat the dough into a 1-inch thick round. Using a biscuit cutter or a glass, cut out 8-10 biscuits. Place the biscuits on the prepared baking sheet.
- Bake the Biscuits: Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown. Allow them to cool on a wire rack.
- Prepare the Strawberries: While the biscuits are baking, place the sliced strawberries in a medium bowl. Add 1/4 cup of granulated sugar and toss to combine. Let the strawberries sit for at least 30 minutes to macerate, which will enhance their natural sweetness and create a lovely syrup.
- Whip the Cream: In a separate bowl, whip the chilled coconut cream with the powdered sugar and vanilla extract until soft peaks form. This means the cream will hold its shape but still be soft and billowy.
- Assemble the Shortcakes: To assemble, split the cooled biscuits in half. Layer the bottom half with a generous spoonful of the macerated strawberries and their syrup. Top with a dollop of whipped coconut cream and then place the top half of the biscuit over the cream.
- Serve and Enjoy: Serve the strawberry shortcakes immediately for the best flavor and texture. Enjoy the delightful combination of sweet strawberries, rich cream, and flaky biscuits!
