Vegan Strawberry Shortcake served with Vegan Whipped Cream

Vegan Strawberry Shortcake served with Vegan Whipped Cream

  Ready in : 45 mins

Vegan Strawberry Shortcake served with Vegan Whipped Cream might be just the dessert you are searching for. One serving contains 174 calories, 4g of protein, and 6g of fat. This recipe serves 10 and costs 68 cents per serving. It can be enjoyed any time, but it is especially good for Mother's Day. 23 people found this recipe to be flavorful and satisfying. If you have vegetable oil, salt, turbinado sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so spectacular.

Ingredients

flour

flour

2 cups

almond meal

almond meal

0.5 cup

turbinado sugar

turbinado sugar

3 tablespoons

baking soda

baking soda

1 teaspoon

salt

salt

0.5 teaspoon

almond milk

almond milk

1 cup

apple cider vinegar

apple cider vinegar

1 tablespoon

vegetable oil

vegetable oil

0.5 cup

tiny drop of almond extract

tiny drop of almond extract

1

strawberries

strawberries

3 cups

Cooking in Steps

  1. 1
    Preheat your oven to 400 degrees F.

    oven
    oven
  2. 2
    Add the sliced strawberries to a glass bowl and refrigerate until ready to use.

    strawberries

    strawberries

    bowl
    bowl
  3. 3
    Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.

    baking soda

    baking soda

    salt

    salt

    bowl
    bowl
  4. 4
    In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.

    sugar

    sugar

    water

    water

    bowl
    bowl
  5. 5
    In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.

    almond extract

    almond extract

    almond milk

    almond milk

    vinegar

    vinegar

    sugar

    sugar

    cooking oil

    cooking oil

    bowl
    bowl
  6. 6
    Whisk together.

    whisk
    whisk
  7. 7
    Make a well in the center of the dry ingredients and gradually add the wet ingredients.

  8. 8
    Mix everything together until combined.

  9. 9
    Line two baking sheets with parchment paper.

    baking paper
    baking paper
    baking sheet
    baking sheet
  10. 10
    Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).

    baking sheet
    baking sheet
  11. 11
    Bake for 10-12 minutes, or until the shortcakes are just slightly golden.

    oven
    oven
  12. 12
    Allow the shortcakes to cool, then slice them in half with a serrated knife.

    serrated knife
    serrated knife
  13. 13
    Add a generous dollop of whipped topping to the bottom half, then a spoonful of strawberries on top of that. Top with the remaining shortcake half.

    whipped topping

    whipped topping

    strawberries

    strawberries

  14. 14
    Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it.

    whipped topping

    whipped topping

    strawberries

    strawberries

  15. 15
    Serve on individual dessert plates.