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stack of vegan strawberry shortcake with whipped cream on a wooden table

Vegan Strawberry Shortcake


  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

These easy strawberry shortcakes are totally vegan and come together in a flash! A great spring or  summer dessert idea filled with fresh, bright berries and creamy coconut whip.


Ingredients

Scale
  • 1 TBS flax seeds, ground*
  • 2 and 1/2 cups all purpose or Gluten-Free 1 for 1 flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup + 2 TBS solid coconut oil
  • 3/4 cup plain almond milk or coconut milk
  • 2 tsp lemon juice, divided
  • 2 TBS maple syrup
  • 1 tsp vanilla extract
  • 2 TBS organic cane sugar, plus more for topping
  • 1 lb strawberries, hulled and quartered
  • One recipe coconut whipped cream, or store-bought whipped cream of choice.

Instructions

  1. First, take your flax seeds in a medium bowl and add 3 TBS water. Set aside to gel, this will act as your egg substitute. Preheat your oven to 400 degrees F and line one baking sheet with a silicone mat or parchment paper (or a light layer of oil, to help prevent sticking).
  2. In a large bowl, whisk flour with baking powder and salt. Using two knives or forks, “cut” your coconut oil into the flour mixture in a crisscross fashion until it is evenly combined. This just means mix until there are no largely visible chunks, it should have a somewhat sandy texture. Set aside.
  3. In the bowl with your flax “egg,” add almond/coconut milk, lemon juice, maple syrup, and vanilla. Stir to combine. Gently pour into your large bowl and mix until a dough forms. Try not to overwork the dough and knead just until it comes together with no dry spots.
  4. Form eight balls of dough and place them on the parchment-lined baking sheet. Press down slightly with your hand.
  5. Sprinkle some sugar on top, if desired. Bake for 10 – 13 minutes, until golden. Remove from oven and let cool completely. While shortcakes are baking, mix chopped strawberries in a bowl with 2 TBS sugar. To serve, slice each shortcake in half and fill with whipped cream and berries. Best enjoyed right away.

Notes

*Feel free to use a regular egg if needed.

Nutrition information calculated without whipped cream

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 shortcake with berries
  • Calories: 260 calories
  • Sugar: 8.3 grams
  • Sodium: 92 milligrams
  • Fat: 9 grams
  • Saturated Fat: 6.8 grams
  • Unsaturated Fat: 2.2 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 40 grams
  • Fiber: 2.3 grams
  • Protein: 4.6 grams
  • Cholesterol: 0 milligrams

Keywords: strawberry, shortcake, scone, biscuit, berry, whipped cream

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