Description

Are you dreaming of a vegan strawberry shortcake recipe? This one has the most incredible tender crumb, is perfectly balanced, and sings of summer.

Ingredients

Scale

1 pound fresh strawberries

Dry ingredients: 

1 cup all-purpose flour (5 oz)
1/4 cup granulated sugar (4 oz)
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom

Wet ingredients: 

1/3 cup canola oil (or melted vegan butter)
2/3 cup milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Whipped Coconut Cream:

2 cans full fat coconut milk, refrigerated overnight (I prefer Thai Kitchen)
2/3 cup powdered sugar
1/2 teaspoon powdered vanilla (optional)

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Instructions

Preheat oven to 350ºF. Grease and flour a 7 x 11-inch pan.
Combine the dry ingredients in a large bowl and whisk to combine.
Combine wet ingredients in another bowl.
When oven is ready, mix the wet ingredients into the dry, then stir until combined.
Pour the batter into the pan and bake for 20-25 min, until toothpick comes out clean.
Remove from oven and let cool.

Whipped Coconut Cream:

Refrigerate cans of coconut milk overnight to separate the juice from the fat.
Open the can upside down, and pour out all the coconut water, being careful to leave the coconut fat intact. When all coconut water is drained, spoon the coconut fat into a chilled stand mixer bowl.
Add the sugar and vanilla, and whip until well combined (2-3 minutes).
Add to a piping bag, and refrigerate for about 15 minutes before piping onto the shortcakes.

Notes

Store leftover assembled shortcakes in the refrigerator, lightly covered with plastic wrap or in an airtight container, for up to 1 day. However, keep in mind that they may become slightly soggy as they absorb moisture from the strawberries and whipped cream.

Make ahead option:

You can make the shortcakes ahead of time and store them in an airtight container at room temperature for up to 1-2 days. This allows you to get a head start on dessert preparation, especially if you’re planning to serve the shortcakes for a special occasion.

If you want to make the shortcakes further in advance, you can freeze them for longer storage. Once baked and cooled completely, wrap the shortcake tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 1 month.

When ready to serve, remove the wrapped shortcakes from the freezer and let them thaw at room temperature for about 1-2 hours, or until completely thawed. You can also reheat them briefly in a low oven (around 300°F or 150°C) for a few minutes if desired.