Vegan Strawberry Shortcake Fall Dessert Recipe
Tired of the same old fall desserts? Forget the pumpkin and get your hands on this vegan strawberry shortcake. It’s everything you love about the classic dessert but without any dairy. This recipe gives you sweet, juicy strawberries, light and flaky biscuits, and a dollop of whipped coconut cream. It’s so good, even your non-vegan friends might wonder why they haven’t tried it yet. And let’s face it, nothing screams fall more than indulging in a dessert that leaves you feeling good about it. So, let’s take a break from all the pumpkin spice and dive into something better.
Vegan Strawberry Shortcake Fall Dessert Recipe
This vegan strawberry shortcake combines fresh strawberries, light biscuits, and coconut whipped cream for a delightful fall treat.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan butter chilled, cubed
- 3/4 cup coconut cream or any dairy-free cream
- 2 cups fresh strawberries sliced
- 1/4 cup sugar for macerating strawberries
- 1 tsp vanilla extract
- 1 cup whipped coconut cream
Instructions
- Preheat oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the biscuits: In a bowl, mix flour, sugar, baking powder, and salt. Add cold vegan butter and cut it in until crumbly.
- Add coconut cream: Pour in coconut cream and stir until dough forms.
- Shape and bake: Form dough into 8 rounds, place on baking sheet, and bake for 12-15 minutes, until golden brown.
- Prepare strawberries: Toss sliced strawberries with sugar and let sit for 10-15 minutes to macerate.
- Assemble shortcakes: Slice biscuits in half, layer with macerated strawberries, and top with whipped coconut cream.
- Serve and enjoy: Serve immediately, and watch it disappear.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 15%
- Calcium: 5%
- Iron: 6%
- Folate: 8%
Additional Notes/Tips
- Make it ahead: Bake biscuits a day in advance and store them in an airtight container.
- For extra flair: Add a dash of cinnamon or nutmeg to the biscuit dough for some fall flavor.
- Whipped coconut cream hack: Chill the can overnight to get a thicker consistency for whipping.
- Vegan butter swap: You can also use coconut oil if you prefer.
