Strawberry shortcake. Just the name conjures up images of sunny afternoons, backyard barbecues, and the simple joy of perfectly ripe, juicy strawberries. It’s a classic dessert that evokes a sense of nostalgia for many of us. But what if you’re vegan? Does that mean you have to miss out on this quintessential summer treat? Absolutely not!
Making a delicious strawberry shortcake vegan might seem daunting at first. The traditional recipe relies heavily on dairy and eggs – the very ingredients we’re trying to avoid. But fear not! This recipe provides a simple, plant-based alternative that captures all the deliciousness of the original, without sacrificing flavor or texture. Get ready for a light, fluffy, and utterly irresistible vegan strawberry shortcake that will impress even the most discerning palates. This version is especially light and tender, due to a few special tricks, and uses ingredients that are readily available. Prepare for a delightful vegan treat!
Why This Vegan Strawberry Shortcake Recipe Works So Well
There are countless vegan strawberry shortcake recipes out there, so why should you try this one? Well, this recipe has been carefully crafted to ensure a perfect balance of flavors and textures. We’ve focused on creating a shortcake that’s incredibly light and fluffy, using simple techniques that anyone can master. The macerated strawberries are perfectly sweet and juicy, and the vegan whipped cream (or your topping of choice) adds a decadent finishing touch.
Let’s take a closer look at some of the key ingredients and techniques that make this vegan strawberry shortcake recipe so special:
Plant-based Milk
The type of plant-based milk you choose can significantly impact the texture of the shortcakes. Soy milk and oat milk tend to work best, as they have a higher protein content, which helps create a more tender crumb. Almond milk is a good option as well but be sure it’s unsweetened and unflavored.
Vegan Butter/Oil
Vegan butter sticks provide the best flavor and texture, mimicking the richness of traditional butter. Look for high-quality vegan butter brands that are specifically designed for baking. Coconut oil can also be used, but it will result in a slightly denser shortcake. If using coconut oil, ensure it is cold.
Flour
All-purpose flour is the easiest and most readily available option for these vegan shortcakes. However, if you’re looking for a gluten-free option, a gluten-free all-purpose flour blend will work well. Be sure to choose a blend that contains xanthan gum, as this helps bind the ingredients together and prevent the shortcakes from becoming crumbly.
Sweetener
Maple syrup and agave are both great options for sweetening the strawberries and the whipped cream. You can also use granulated sugar if you prefer. Adjust the amount of sweetener to your liking, depending on the sweetness of the strawberries.
Achieving Flaky Layers
The key to a truly great shortcake is its flaky layers. To achieve this, it’s crucial to keep all the ingredients cold, especially the vegan butter. Cut the cold butter into small cubes and gently incorporate it into the flour mixture using a pastry blender or your fingertips. Avoid overmixing, as this will develop the gluten in the flour and result in a tough shortcake. Handle the dough gently and quickly.
Ingredient List for the Best Vegan Strawberry Shortcake
Here’s what you’ll need to make this delicious vegan strawberry shortcake:
For the Vegan Shortcakes:
Two cups all-purpose flour (or gluten-free all-purpose blend)
One-fourth cup granulated sugar
Two teaspoons baking powder
One-half teaspoon salt
One-half cup cold vegan butter, cubed
Three-fourths cup plant-based milk (soy, oat, or almond)
One teaspoon vanilla extract
For the Strawberries:
Two pounds fresh strawberries, hulled and sliced
One-fourth cup granulated sugar (or maple syrup/agave)
One tablespoon lemon juice
For the Vegan Whipped Cream:
One can full-fat coconut milk, refrigerated overnight
Two tablespoons powdered sugar
One teaspoon vanilla extract
Step-by-Step Instructions for Creating Your Vegan Masterpiece
Follow these detailed instructions to create the perfect vegan strawberry shortcake:
Preparing the Strawberries
First, prepare the strawberries by gently washing and hulling them. Slice the strawberries and place them in a medium bowl. Add the sugar (or maple syrup/agave) and lemon juice to the strawberries. Stir gently to combine. Cover the bowl and refrigerate for at least thirty minutes, or up to two hours, allowing the strawberries to macerate and release their juices. The maceration process really enhances the strawberry flavor and creates a delicious sauce.
Making the Vegan Shortcake Dough
Preheat your oven to four hundred degrees Fahrenheit. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold vegan butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. It’s important to work quickly to prevent the butter from melting. Make a well in the center of the flour mixture. Pour in the plant-based milk and vanilla extract. Gently stir until just combined. Do not overmix! The dough should be slightly shaggy.
Baking the Shortcakes
Turn the dough out onto a lightly floured surface. Gently pat the dough into a one-inch thick circle. Use a two-inch biscuit cutter or a knife to cut out the shortcakes. Place the shortcakes onto a baking sheet lined with parchment paper. Bake for fifteen to eighteen minutes, or until the shortcakes are golden brown. Let the shortcakes cool on a wire rack before assembling.
Preparing the Vegan Whipped Cream
While the shortcakes are baking, prepare the vegan whipped cream. Scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. Place the coconut cream in a chilled bowl. Add the powdered sugar and vanilla extract. Beat with an electric mixer until light and fluffy. Be careful not to overwhip, as the coconut cream can sometimes separate. If you prefer, you can use a store-bought vegan whipped cream topping.
Assembling the Strawberry Shortcake
To assemble the strawberry shortcake, split each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries and their juices over the bottom half of each shortcake. Top with a dollop of vegan whipped cream. Place the top half of the shortcake over the whipped cream. Dust with powdered sugar, if desired. Serve immediately and enjoy!
Tips and Variations for the Perfect Vegan Strawberry Shortcake
Here are some tips and variations to help you customize this recipe to your liking:
Keeping Ingredients Cold
As mentioned earlier, keeping the ingredients cold is crucial for achieving flaky layers in the shortcakes. Make sure the vegan butter and plant-based milk are well chilled before using them. You can even chill the flour for thirty minutes before starting.
Avoiding Over-mixing
Over-mixing the dough will develop the gluten in the flour, resulting in tough shortcakes. Mix the dough just until the ingredients are combined.
Proper Baking Techniques
Ensure your oven is properly preheated before baking the shortcakes. Bake until the shortcakes are golden brown and slightly firm to the touch.
Storage Instructions
Leftover shortcakes can be stored in an airtight container at room temperature for up to two days. The macerated strawberries can be stored in the refrigerator for up to three days. The vegan whipped cream is best served fresh, but can be stored in the refrigerator for up to twenty-four hours.
Different Fruits
While strawberry shortcake is a classic, you can easily adapt this recipe to use other fruits. Blueberries, raspberries, peaches, and blackberries all work well.
Adding Citrus Zest
Add a touch of citrus zest to the shortcake dough for extra flavor. Lemon zest, orange zest, or lime zest would all be delicious.
Spice Variations
Add a pinch of cinnamon, nutmeg, or cardamom to the shortcake dough for a warm, comforting flavor.
Gluten-Free Option
Use a gluten-free all-purpose flour blend to make this recipe gluten-free. Be sure to choose a blend that contains xanthan gum.
Different Topping Ideas
Get creative with your toppings! Coconut whipped cream, cashew cream, vegan ice cream, or even a simple dusting of powdered sugar would all be delicious.
Troubleshooting Dry Shortcakes
If your shortcakes are dry, try adding a little more plant-based milk to the dough. You can also brush the tops of the shortcakes with melted vegan butter before baking.
Troubleshooting Shortcakes That Don’t Rise
Make sure your baking powder is fresh. Expired baking powder will not provide enough leavening power. Also, avoid over-mixing the dough, as this can prevent the shortcakes from rising properly.
Frequently Asked Questions About Vegan Strawberry Shortcake
Here are some frequently asked questions about making vegan strawberry shortcake:
Can I make this ahead of time? Yes, you can make the shortcakes ahead of time and store them in an airtight container at room temperature. The strawberries can also be macerated ahead of time and stored in the refrigerator. However, it’s best to prepare the vegan whipped cream just before serving.
How long does it last? Leftover shortcakes can be stored at room temperature for up to two days. The macerated strawberries can be stored in the refrigerator for up to three days.
Can I freeze the shortcakes? Yes, you can freeze the shortcakes. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to two months. Thaw the shortcakes at room temperature before serving.
What if I don’t have vegan butter? You can use coconut oil or another vegan oil in place of vegan butter. However, the shortcakes may not be as flavorful.
Can I use a different type of milk? Yes, you can use any type of plant-based milk you prefer. However, soy milk and oat milk tend to work best.
Can I use frozen strawberries? Yes, you can use frozen strawberries. Thaw the strawberries completely before using them. Be sure to drain off any excess liquid before macerating them.
Conclusion: The Perfect Vegan Treat Awaits!
This vegan strawberry shortcake recipe is a testament to the fact that you don’t have to sacrifice taste or texture when you go plant-based. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re vegan, vegetarian, or simply looking for a healthier dessert option, this recipe is sure to please.
So, what are you waiting for? Gather your ingredients, follow the instructions, and prepare to indulge in the best vegan strawberry shortcake you’ve ever tasted! Don’t forget to share your creations with us on social media! We’d love to see your beautiful vegan strawberry shortcakes. And if you enjoyed this recipe, please leave a comment and review below. Your feedback helps us create even more delicious vegan recipes for you to enjoy. Happy baking!
