This dessert is serving seductive elegance with a side of sass—like if your favorite lipstick turned into a snack. Rich mocha glaze? Check. Fluffy shortcake? Obviously. Juicy strawberries? Only the ripest, like your taste in exes should be. It’s all dipped, drizzled, and dramatic—exactly how dessert should behave. Vegan and fabulous, this treat is the red-carpet version of a sweet craving meltdown. You’ll bake it, eat it, then tell yourself it had fruit so it’s healthy. Basically, it’s your self-care Sunday in dessert form. Bonus: no animals were harmed in the making of this flirtation.
Mocha-Dipped Strawberry Shortcake
This vegan masterpiece layers fluffy shortcake with sweet strawberries and dips the whole thing in a glossy mocha glaze. Pure edible drama.
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup coconut oil solid
- ¾ cup plant-based milk almond or oat
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
For the Strawberries:
- 2 cups sliced fresh strawberries
- 1 tbsp maple syrup
- 1 tsp lemon juice
For the Mocha Glaze:
- ½ cup vegan dark chocolate chips
- 1 tbsp coconut oil
- 2 tsp instant espresso powder
- 2 tbsp plant milk
Instructions
- Step 1: Preheat the oven to 375°F and line a baking sheet with parchment, because we’re not scrubbing pans today.
- Step 2: In a bowl, whisk flour, baking powder, soda, and salt. You’re halfway to fluffy town.
- Step 3: Cut in solid coconut oil until the mix looks like your skincare powder before water hits.
- Step 4: Mix plant milk, maple syrup, and vinegar in a separate cup. Pour it into the dry mix.
- Step 5: Stir just until combined. Drop dough in six mounds on the sheet. No perfection—this is rustic glam.
- Step 6: Bake for 20–25 minutes until golden. Let them cool while you question why you’ve never done this sooner.
- Step 7: Toss strawberries with lemon juice and maple syrup. Let them get juicy and dramatic.
- Step 8: In a saucepan, melt chocolate chips, espresso powder, coconut oil, and milk over low heat. Stir until silky.
- Step 9: Slice each shortcake, layer with strawberries, and then drizzle with the mocha glaze like you’re blessing your taste buds.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 11%
- Vitamin C: 10%
- Calcium: 7%
- Folate: 5%
- Magnesium: 6%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a splash of vanilla extract to the glaze if you want that extra bakery-goddess flair.
- Sprinkle sea salt over the mocha topping to go full gourmet realness.
- Use room temp strawberries for juicier results (cold berries = flavor sabotage).
- Swap the flour with gluten-free blend if your gut’s got drama.
- Store leftovers in the fridge… or just don’t have leftovers.
