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.