Vegan Strawberry Shortcake is a great dessert – Vegan Whipped Cream, fresh fruit and a great scone like cake. You can make one ‘big’ cake, but I prefer individual ones.
We used Strawberries, but feel free to make this with any fruit you choose – Blueberries, Mango, Pineapple, Raspberries – all very good options. The aim is a decadent mix of fresh fruit, vegan cream and vegan cake.
I use Oatley whipped cream as it’s quick, and whips up really nicely. But do free free to use coconut cream if you prefer, here’s a recipe for Whipped Coconut Cream for ease.
Vegan Strawberry Shortcake
- 3 Cups Strawberries
- 1/4 Cup Granulated Sugar For the Berries
- 2 Cups Plain Flour
- 1 Tsp Salt
- 2 Tbsp Granulated Sugar For the cake
- 3 Tsp Baking Powder
- 1/3 Cup Trex
- 1 Cup Dairy Free Milk We used Oatley
- 1 Cup Dairy Free Whipping Cream We used Oatley
- 6 Tsp Demerara Sugar to sprinkle onto the cakes
- Preheat your oven to 425°F, 220°C
- Cut the top off the Strawberries, cut in half or quarters and sprinkle with 1/4 cup granulated sugar (you can omit this if you like).
- Mix Flour, 2 Tbsp of Sugar, Baking Powder and Salt together. Add in the Trex in lumps, and using a pastry cutter or two knives cut the fat into the flour. You will end up with a mixture that looks like breadcrumbs. You can pop it in the food processor and pulse to get the same effect. But don't over pulse, you want breadcrumbs, not a ball of flour and fat.
- Add in the dairy free milk and stir until you have a nice, light dough
- using a large spoon drop blobs of batter onto a greased baking sheet. I did 6 cakes, but that made quite large cakes, 8 would be sensible!
- Sprinkle the Demerara sugar onto each cake and bake for 20 minutes until golden.
- Allow to cool on a wire rack, and then cut in half like you would a scone.
- Whip your Oatley cream, and then layer some cream on the bottom half of the cake, top with strawberries, and then pop on the top of the cake. Serve immediately.
If you’re looking for another special dessert – check out our Vegan Pavlova’s