Vegan Strawberry Shortcake Served With Vegan Whippe

Name: Vegan Strawberry Shortcake Served With Vegan Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1/2 cup almond meal; 3 tablespoons turbinado sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup almond milk; 1 tablespoon apple cider vinegar; 1/2 cup vegetable oil; 1 drop almond extract; 3 cups strawberries washed, hulled and quartered

Servings: persons

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. Whisk together.
6
Make a well in the center of the dry ingredients and gradually add the wet ingredients. Mix everything together until combined.
7
Line two baking sheets with parchment paper.
8
Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).
9
Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
10
Allow the shortcakes to cool, then slice them in half with a serrated knife.
11
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.
12
Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it. Serve on individual dessert plates.

1230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all purpose flour, 1/2 cup almond meal, 3 tablespoons turbinado sugar, 1 teaspoon baking soda, and more.

Yes, Vegan Strawberry Shortcake Served With Vegan Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Strawberry Shortcake Served With Vegan Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions