Vegan strawberry shortcake recipe
What makes a good strawberry shortcake? An abundance of strawberries. A cake light as air. But the most important thing is the whipped cream! Fortunately, some vegan companies are working hard to offer a whipped cream that will have nothing to envy to its dairy equivalent.
Our vegan strawberry shortcake recipe is made with Cha's Coconut Whipping Cream. With its perfect texture and well-balanced taste, it will make your dairy-free dessert a real success.
Makes 8 servings | Plant-based
Ingredients for the vegan strawberry shortcake recipe
The cake
- 1 1/2 cup all-purpose flour
- 4 tbsp tapioca starch
- 4 tbsp coconut sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1 flax egg (1 tbsp ground flax seeds soaked in 3 tbsp water)
- 1/2 cup vegan buttermilk (premium coconut milk with 1 tbsp apple cider vinegar)
- 1 tsp vanilla extract
- 1/4 tsp lemon zest
- 1/2 cup plant-based butter, chilled and cubed
- 1/4 tsp salt
- 1/4 cup raspberry jam (optional)
The strawberries
- 3 cups strawberries, sliced
- 1 tsp maple syrup
- 1 tsp lemon juice
The whipped cream filling
- 1 can coconut whipped cream, chilled for a few hours
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Steps to prepare the vegan strawberry shortcake recipe
The cake
Preheat the oven to 325°F. Line a baking sheet with parchment paper and sprinkle with flour.
Prepare the flax egg by mixing the 2 ingredients in a small bowl. Leave aside for about 5 minutes.
Prepare the vegan buttermilk by mixing the coconut milk at room temperature with the apple cider vinegar. Leave aside.
In a large bowl, combine the flour, tapioca starch, coconut sugar, baking powder and baking soda. Add the vegan butter and mash the cubes with a fork.
Slowly add the buttermilk, lemon zest and vanilla extract. Mix until everything is well combined. The dough should be sticky but not runny. If too runny, add flour a tablespoon at a time. If too dry, add coconut milk a tablespoon at a time.
With your hands, form 8 patties about 1 inch thick and place them on the baking sheet. To prevent the dough from sticking to your hands, flour them.
Bake 15 to 20 minutes or until top turns golden. Take out of the oven and leave to cool.
The strawberries
While the cakes are baking, marinate the strawberries in the lemon juice and maple syrup.
The whipped cream filling
Pour the cooled coconut whipping cream into a large bowl and beat with an electric mixer for 1 or 2 minutes. The texture should allow for the formation of firm spikes.
Add the maple syrup and vanilla extract, folding in the whipped cream. Whisk again.
Serving
Once cooled, slice each cake in half and spread the raspberry jam. Add a little whipped cream, the strawberries and top with the second half of the cake.
Add a little whipped cream on top and a few slices of fresh strawberries.
Recipe by Cha's Organic
