Sharing an easy strawberry shortcake recipe with you, and it just so happens to be vegan and free from refined sugar (not that you'd notice!). With a delicious shortcake, vanilla strawberries, and coconut whipped cream.
It's strawberry season and I'm so happy I could jump for joy!
Today's recipe is a slight departure from my normal meal prep recipes, but we all need a treat every now and then.
I've lightened this strawberry shortcake recipe up a bit so even if you are being careful about what you eat, this can fit into your summer plans.
Don't forget to pin this post to save it for later!
Reasons to love this strawberry shortcake recipe:
- the biscuit can be prepped and baked in under 30 minutes
- it's vegan and made without refined sugar (but still tastes like the classic!)
- it has only 189 calories per serving
How to make it
Strawberry shortcake has three components: a biscuit, fresh strawberries, and whipped cream. Let's talk specifics!
- the shortcake- this recipe is adapted from my Blueberry Shortcakes. It's ever so slightly sweet, tender and flaky, and so perfect with the toppings. These biscuits are prepped and baked in under 30 minutes. No rolling, just pat them into shape.
- the strawberries- fresh is best for this recipe. We 'marinate' our sliced fresh strawberries in vanilla extract and maple syrup.
- the whipped cream- I used coconut whipped cream, but you can use real whipped cream if you'd prefer. Here's a great tutorial on how to make homemade whipped cream
Can I prep this recipe ahead? Unfortunately, strawberry shortcake is best prepped just before serving. You can bake the biscuits the day before but they loose their texture a bit. You should not assemble the biscuits + strawberries + whipped cream until *just* before serving.
Can I make it with all purpose flour? Yes. Almond flour? Gluten-free flour? Another flour? Sorry, I haven't tested and don't know if they would work the same.
Can I make it with butter? Yes! White sugar? Yes! Swap both of these at 1:1 for the coconut oil and coconut sugar in the recipe.
Strawberry shortcake is such a treat! The kids gobbled them up, and I loved that they were so easy to make.
I also love that they are not so saturated with sugar and processed ingredients. They are not overly sweet, but just sweet enough!
If you try this homemade strawberry shortcake, I'd love to hear how you liked it!
Tips & equipment
- get the strawberries started first so they can absorb the maple syrup and vanilla extract
- make the shortcakes mini- use a cookie scoop and make them 1 ½ tablespoon sized
- looking for more healthy treats? Check out these Tahini Chocolate Oat Bars, these Fudgy Black Bean Brownies, and these 4-Ingredient Date Truffles
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
30 Minute Strawberry Shortcake Recipe
- 2 pints strawberries
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- 1 cup white whole wheat flour (125 g; fluffed, spooned & levelled)
- 1 ½ teaspoons baking powder
- ⅓ cup coconut sugar (52 g; ¼ cup granulated sugar may be used)
- 3 tablespoons coconut oil (39 g, NOT melted; 3 tablespoons unsalted butter may be used)
- ½ cup almond milk (regular dairy milk may be used)
- ¼ teaspoon vanilla extract
- 1 tablespoon almond milk for brushing (regular dairy milk may be used)
- coarse sugar for sprinkling
- 2 cups coconut whipped cream
- fresh mint leaves (optional)
- Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Strawberries- Remove stems, and slice the strawberries across the berry. Mix together with the maple syrup and vanilla extract. Set aside to 'marinate' while you prepare the shortcakes.
- Shortcakes- Mix together the flour, baking powder and sugar. Using a fork or a pastry tool, mash the coconut oil into the flour mixture.
- Stir in the milk and vanilla extract until *just* combined.
- Using a ¼ cup measuring cup, form shortcakes into disks that are ½ inch tall and 3 inches across.
- Brush the tops of the shortcakes with milk and sprinkle with coarse sugar.
- Bake for 10-14 minutes, until the shortcakes are golden and spring back to the touch. Set aside to cool.
- Assembly- top each shortcake with a heaping spoon of strawberries and a generous amount of coconut whip cream. Top with fresh mint to garnish.
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