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.

Diets

DAIRY FREE

Ingredients

flour

2 cups

almond meal

0.5 cup

turbinado sugar

3 tablespoons

baking soda

1 teaspoon

salt

0.5 teaspoon

almond milk

1 cup

apple cider vinegar

1 tablespoon

vegetable oil

0.5 cup

tiny drop of almond extract

1

strawberries

3 cups

Cooking in Steps

1
Preheat your oven to 400 degrees F.

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

strawberries

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

baking soda

salt

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

sugar

water

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

almond extract

almond milk

vinegar

sugar

cooking oil

bowl
6
Whisk together.

whisk
7
Make a well in the center of the dry ingredients and gradually add the wet ingredients.
8
Mix everything together until combined.
9
Line two baking sheets with parchment paper.

baking paper

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

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

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

serrated knife
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

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

whipped topping

strawberries
15
Serve on individual dessert plates.

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Vegan Strawberry Shortcake served with Vegan Whipped Cream

Diets

DAIRY FREE

Ingredients

flour

2 cups

almond meal

0.5 cup

turbinado sugar

3 tablespoons

baking soda

1 teaspoon

salt

0.5 teaspoon

almond milk

1 cup

apple cider vinegar

1 tablespoon

vegetable oil

0.5 cup

tiny drop of almond extract

1

strawberries

3 cups

Cooking in Steps

1 Preheat your oven to 400 degrees F.

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

strawberries

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

baking soda

salt

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

sugar

water

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

almond extract

almond milk

vinegar

sugar

cooking oil

6 Whisk together.

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

8 Mix everything together until combined.

9 Line two baking sheets with parchment paper.

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

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

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

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

strawberries

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

whipped topping

strawberries

15 Serve on individual dessert plates.

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Vanilla Coconut Snowball Cupcakes

1
Preheat your oven to 400 degrees F.

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

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

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

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

6
Whisk together.

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

8
Mix everything together until combined.

9
Line two baking sheets with parchment paper.

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

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

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

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.

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

15
Serve on individual dessert plates.