Vegan Strawberry Shortcake

This Vegan Strawberry Shortcake features fluffy, plant-based biscuit layers topped with sweet macerated strawberries and a creamy coconut whipped topping. It's a delightful and refreshing dessert, perfect for warm days or special occasions.

Ingredients

• All-purpose flour - 150 grams
• Baking powder - 10 grams
• Coconut sugar - 30 grams
• Salt - 1 gram
• Coconut oil (melted) - 30 grams
• Almond milk - 60 ml
• Fresh strawberries - 200 grams
• Maple syrup - 15 grams
• Canned coconut milk (chilled) - 200 grams
• Vanilla extract - 5 ml

Steps

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, baking powder, coconut sugar, and salt.
3. Add the melted coconut oil and almond milk to the dry ingredients, stirring until a soft dough forms.
4. Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick round.
5. Cut the dough into two equal rounds and place them on the prepared baking sheet.
6. Bake for 15-20 minutes or until golden brown. Let them cool on a wire rack.
7. While the biscuits are baking, hull and slice the strawberries and mix them with maple syrup in a bowl. Let them sit to macerate for about 10 minutes.
8. For the whipped topping, scoop the solid part of the chilled coconut milk into a mixing bowl, add vanilla extract, and whip until fluffy.
9. To serve, split the biscuits in half, layer with macerated strawberries, and top with coconut whipped cream. Place the top half of the biscuit and add more strawberries and cream if desired.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from strawberries, which may help reduce inflammation.
• Lower in saturated fat and cholesterol-free, making it a heart-healthy dessert option.

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