Dairy free

Vegan strawberry shortcake with whipped cream

Name: Vegan strawberry shortcake with whipped cream
Total time: 45 min
Yield: 10 servings
Ingredients: 2 cups flour; 0.5 cup almond flour; 3 Tbsps turbinado sugar; 1 tsp baking soda; 0.5 tsps salt; 1 cup almond milk; 1 Tbsp cider vinegar; 0.5 cup vegetable oil; 1 almond extract; 3 cups strawberries

Vegan Strawberry Shortcake served with Vegan Whipped Cream, a dairy-free dessert perfect for Mother's Day. This recipe takes about 45 minutes to make and is rich in vitamins and minerals.

Ingredients

flour

2 cups

almond flour

0.5 cup

turbinado sugar

3 Tbsps

baking soda

1 tsp

salt

0.5 tsps

almond milk

1 cup

cider vinegar

1 Tbsp

vegetable oil

0.5 cup

almond extract

strawberries

3 cups

Method

Preheat your oven to 400 degrees F.
Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.
In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.
Whisk together.
Make a well in the center of the dry ingredients and gradually add the wet ingredients.
Mix everything together until combined.
Line two baking sheets with parchment paper.
Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).
Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
Allow the shortcakes to cool, then slice them in half with a serrated knife.
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.
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.

Nutrition:

174 kcal

Carbs

27 g

Fat

5 g

Protein

4 g

Share recipe: