Description
Strawberry Shortcake is a delightful and simple plant-based dessert featuring fresh, juicy strawberries paired with fluffy whipped plant-based cream atop tender, slightly sweet biscuits. This versatile and customizable recipe is perfect for any occasion, easy to prepare with simple pantry staples, and adaptable to various dietary preferences.
Ingredients
Scale
Strawberries
- 2 cups fresh strawberries, washed, hulled, and sliced
- 1–2 teaspoons natural granulated sugar
Shortcake Base
- 2 cups all-purpose flour (or gluten-free flour blend for variation)
- 1 tablespoon baking powder
- 1/4 cup natural granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold plant-based butter
- 1 tablespoon apple cider vinegar
- 3/4 cup plant-based milk
Plant-Based Cream Topping
- 1 cup plant-based cream (whip-style)
- 1 teaspoon natural vanilla extract
- 1 tablespoon natural granulated sugar
Instructions
- Prepare the Strawberries: Wash and hull fresh strawberries before slicing them evenly. Toss the slices with 1-2 teaspoons of natural granulated sugar to release their juices and create a flavorful syrup. Let them sit while preparing the shortcake base to enhance their natural sweetness.
- Mix the Shortcake Dough: In a bowl, combine all-purpose flour, baking powder, natural granulated sugar, and salt. Cut in cold plant-based butter until the mixture resembles coarse crumbs. Stir in apple cider vinegar and plant-based milk to form a soft, slightly sticky dough.
- Shape and Bake the Shortcakes: Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thickness. Use a biscuit cutter or a glass to cut rounds and place them on a baking sheet lined with parchment paper. Chill the dough for 10 minutes if desired, then bake at 425°F (220°C) for 15–18 minutes or until golden brown and cooked through. Cool slightly on a rack.
- Whip the Plant-Based Cream: Chill your mixing bowl and beaters beforehand. Whip the plant-based cream with natural vanilla extract and natural granulated sugar until soft peaks form. This airy, sweet cream will complement the fresh strawberries and tender shortcakes beautifully.
- Assemble and Serve: Slice the shortcakes in half horizontally. Spoon a generous layer of strawberries and their syrup over the bottom halves. Add a dollop of whipped plant-based cream and top with the remaining shortcake pieces. Serve immediately for the best texture and flavor.
Notes
- Use room temperature plant-based butter and plant-based milk for easier mixing and better texture.
- Do not overmix the dough to avoid tough biscuits; mix just until combined.
- Chilling the shaped dough before baking helps achieve loftier shortcakes.
- Adjust strawberry sugar based on the natural ripeness and sweetness of the berries.
- Serve the assembled shortcakes soon after preparation to preserve the biscuit crumb and cream fluffiness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with topping
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Strawberry Shortcake, plant-based dessert, vegan dessert, gluten-free, fresh strawberries, plant-based cream, biscuit, sweet treat
