Let’s talk about dessert bars that get you. These mocha strawberry shortcake bars are sweet, sassy, and just a little dramatic. You bite in, and boom—chocolatey mocha flavor slaps you first (in the best way). Then, strawberries come in all fresh and fabulous. Oh, and the shortcake? Soft, crumbly, and doesn’t need your validation. Vegan? Absolutely. Because we’re sweet, but not basic. These bars are portable, stackable, snackable, and yes—totally brunch-table-worthy. Bake them once, and they’ll haunt your cravings forever. Get ready to serve some attitude… in the form of dessert.
Mocha Strawberry Shortcake Bars
These vegan mocha strawberry shortcake bars combine bold espresso, juicy berries, and fluffy cake into handheld magic. Sweet, punchy, and portable.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tbsp espresso powder
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ cup coconut sugar
- ¼ tsp salt
- ½ cup vegan butter cold and cubed
- ¾ cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups strawberries chopped
- 2 tbsp maple syrup
- ½ cup dark chocolate chips vegan
Instructions
- Preheat oven to 350°F and grease your baking pan.
- In a large bowl, whisk flour, espresso powder, cocoa, sugar, baking powder, and salt.
- Cut in the vegan butter until crumbly—channel your inner pastry chef.
- Stir in milk and vanilla to form a thick batter.
- Gently fold in strawberries and chocolate chips.
- Spread batter evenly into the pan, smoothing the top.
- Bake for 25 minutes or until a toothpick comes out clean-ish (we want gooey chocolate, not raw regret).
- Cool completely on a rack before slicing into bars.
- Drizzle extra melted chocolate if you’re feeling indulgent—or rebellious.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 10%
- Calcium: 6%
- Vitamin C: 9%
- Magnesium: 7%
- Folate: 5%
Any Additional Notes/Tips to Enhance the Flavor for the Recipe
- Use frozen strawberries if you’re off-season but still feeling fruity.
- Add crushed almonds on top before baking for extra crunch.
- Want drama? Sprinkle flaky salt over the melted chocolate.
- Refrigerate for a firmer texture—if you can wait.
- Serve with vegan ice cream for the full mic-drop dessert moment.
