If coffee, chocolate, and whipped cream had a love child, this mocha strawberry shortcake would be it—sweet, bold, and absolutely dramatic. Think of it as your favorite dessert after it’s had caffeine, found confidence, and started dressing better. The rich mocha sponge says, “I’m grown,” while strawberries bring that soft, romantic flair. And the whipped cream? She’s the diva on top, obviously. It’s vegan, darling—because dairy isn’t the only one that can do whipped. Each bite feels like a reward for surviving your inbox. So go ahead. Bake it, layer it, devour it. You’ve earned this delicious chaos.
Mocha Strawberry Shortcake with Whipped Cream
A decadent, fully vegan shortcake infused with mocha, topped with fluffy dairy-free whipped cream and sweet strawberries for a fancy, flavor-packed bite.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tbsp espresso powder
- 1 tbsp baking powder
- 1/4 cup coconut sugar
- 1/2 cup vegan butter cold and cubed
- 3/4 cup plant milk almond or oat preferred
- 1 tsp vanilla extract
- 1 1/2 cups sliced fresh strawberries
- 1 tbsp maple syrup
- 1/2 cup coconut whipped cream
- Optional: vegan chocolate shavings for garnish
Instructions
- Preheat oven to 375°F. Line your tray like it’s ready to impress.
- Mix flour, cocoa, espresso, baking powder, and sugar in a large bowl.
- Cut in butter until you’ve got a crumbly mixture.
- Add milk and vanilla. Stir until soft dough forms.
- Scoop dough into 6 equal portions. Bake for 18 minutes or until golden.
- Toss strawberries with maple syrup and set aside to soak.
- Once shortcakes cool, slice them and layer with whipped cream and berries.
- Top with more whipped cream and fresh strawberries. Garnish with chocolate shavings, if you’re feeling extra.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
