Name: Vegan Strawberry Shortcake served with Vegan Whipped Cream
Prep time: 30 min
Cook time: 10 min
Total time: 45 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups flour; 0.5 cup almond meal; 3 tablespoons turbinado sugar; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup almond milk; 1 tablespoon apple cider vinegar; 0.5 cup vegetable oil; 1 tiny drop of almond extract; 3 cups strawberries

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Vegan Strawberry Shortcake served with Vegan Whipped Cream Recipe — Recipes Zone

Method

12 steps · 45 min

01
Preheat Oven
Preheat your oven to 400 degrees F.
02
Chill Strawberries
Slice the 3 cups strawberries and transfer them to a glass bowl. Refrigerate until you're ready to assemble the shortcakes.
03
Combine Dry Ingredients
In a medium-sized bowl, combine the flours, 3 tablespoons turbinado sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk them together until well combined.
04
Dissolve Sugar
In a small bowl, add 1 teaspoon water and the sugar. Stir them together to help the sugar dissolve.
05
Combine Wet Ingredients
In a large bowl, combine the 1 cup almond milk, 1 tablespoon apple cider vinegar, 1/2 cup vegetable oil, the dissolved sugar mixture from the small bowl, and a tiny drop of almond extract. Whisk these wet ingredients together until fully combined.
06
Mix Batter
Make a well in the center of the dry ingredients bowl, then gradually pour in the wet mixture.
Mix everything together until just combined. Be careful not to overmix; a few lumps are fine.
07
Prepare Baking Sheets
Line two baking sheets with parchment paper.
08
Scoop Shortcakes
Drop the batter by generous tablespoons onto the prepared sheets, leaving a few inches between each. Aim for about 5 shortcakes per baking sheet.
09
Bake Shortcakes
Bake for 10–12 minutes, or until the shortcakes are just slightly golden around the edges.
10
Cool and Slice
Let the shortcakes cool completely on a wire rack. Once cool, use a serrated knife to carefully slice each one in half horizontally.
11
Assemble Shortcakes
For each shortcake, add a generous dollop of vegan whipped topping to the bottom half. Spoon some of the chilled strawberries over the topping, then place the remaining shortcake half on top.
12
Garnish and Serve
Finish with a bit more whipped topping on the very top of each shortcake, and spoon a few extra strawberries over it for garnish. Serve the assembled shortcakes immediately on individual dessert plates.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	174kcal	9%
Fat	6g	9%
Carbohydrate	27g	10%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Tree nuts	Contains

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About this recipe

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Method

Preheat Oven

Chill Strawberries

Combine Dry Ingredients

Dissolve Sugar

Combine Wet Ingredients

Mix Batter

Prepare Baking Sheets

Scoop Shortcakes

Bake Shortcakes

Cool and Slice

Assemble Shortcakes

Garnish and Serve

Nutrition

Allergens

Reviews

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