Prepare to revolutionize your dessert game with this mouthwatering Vegan Strawberry Shortcake that proves plant-based treats can be just as decadent and delicious as traditional desserts! Imagine a light, fluffy sponge cake layered with luscious coconut whipped cream and bursting with fresh, sweet strawberries - all without a single animal product. Whether you're a committed vegan, a curious foodie, or simply someone who loves incredible desserts, this recipe will transport your taste buds to pure bliss in just one bite!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup almond milk
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 2 cups strawberries, sliced
- 1/4 cup powdered sugar
- 1 cup coconut whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent the sponge cakes from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 cup of sugar, and 1 tablespoon of baking powder. Whisk together until well blended.
- In a separate bowl, mix together the 1 cup of almond milk, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberries. Wash and slice the 2 cups of strawberries, then sprinkle with 1/4 cup of powdered sugar. Toss gently and let them sit for about 10-15 minutes to release their juices.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of coconut whipped cream (about 1/2 cup) over the top of the first cake layer.
- Top the whipped cream layer with half of the sliced strawberries, spreading them evenly.
- Place the second cake layer on top of the strawberries. Spread the remaining coconut whipped cream over the top of the second layer.
- Garnish with the remaining sliced strawberries. Optionally, you can drizzle some of the strawberry juice over the top for added flavor.
- Slice the vegan strawberry shortcake into 8 servings and enjoy your delicious dessert!
Tips
- Room Temperature Ingredients: Ensure your almond milk and other liquid ingredients are at room temperature for a smoother batter and more even baking.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cakes.
- Check Cake Doneness: Use the toothpick test - if it comes out clean or with just a few crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow cakes to cool completely before assembling to prevent the whipped cream from melting.
- Strawberry Tip: Let strawberries sit with powdered sugar to release natural juices and enhance their sweetness.
- Make Ahead: You can prepare cake layers a day in advance and store them wrapped in plastic at room temperature.
- Coconut Whipped Cream Hack: Refrigerate your coconut milk can overnight and scoop only the solid cream for the best whipped texture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
