30 Minute Strawberry Shortcake Recipe
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.
- 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.
Serving: 1shortcake | Calories: 189kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 43mg | Potassium: 318mg | Fiber: 4g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 79.5mg | Calcium: 97mg | Iron: 1mg