30 Minute Strawberry Shortcake Recipe

side view of a piece of strawberry shortcake on parchment paper with fresh strawberries in the background

5 from 1 vote

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.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 189kcal

Author: Denise Bustard

Ingredients

Strawberries

2 pints strawberries
1 tablespoon maple syrup
½ teaspoon vanilla extract

Shortcakes

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

To Serve

2 cups coconut whipped cream
fresh mint leaves (optional)

Instructions

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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