Who says vegan desserts have to be bland? This Vegan Strawberry Shortcake with Coffee Coconut Cream will challenge everything you thought you knew. Fluffy, buttery shortcakes (minus the butter), sweet, ripe strawberries, and a rich, coffee-infused coconut cream. It’s the trifecta of indulgence, without the cruelty. If you’re thinking this sounds too fancy or complicated, think again. This dessert is easy, and yes, it’s totally worth every spoonful. Perfect for impressing dinner guests or just satisfying your sweet tooth while staying true to your plant-based lifestyle. Go ahead, enjoy the best of both worlds.
Vegan Strawberry Shortcake with Coffee Coconut Cream
A delightful vegan take on the classic strawberry shortcake, featuring fluffy shortcakes, fresh strawberries, and creamy coffee coconut topping.
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- 3 tbsp coconut sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup coconut oil melted
- ¾ cup almond milk
- 1 tsp vanilla extract
For the Coffee Coconut Cream:
- 1 can 400ml full-fat coconut milk, chilled overnight
- 1 tbsp instant coffee powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
For the Strawberries:
- 2 cups fresh strawberries sliced
- 1 tbsp coconut sugar (optional
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Shortcake Dough: Mix flour, coconut sugar, baking powder, and salt in a bowl.
- Incorporate Wet Ingredients: Add melted coconut oil, almond milk, and vanilla extract. Stir until a soft dough forms.
- Shape and Bake: Drop spoonfuls of dough onto the baking sheet, forming eight shortcakes. Bake for 18-20 minutes.
- Slice Strawberries: Combine sliced strawberries with coconut sugar in a bowl. Let them sit for 10 minutes to release their juices.
- Make the Coffee Coconut Cream: Whip the chilled coconut milk with coffee powder, maple syrup, and vanilla until fluffy.
- Assemble the Shortcakes: Slice the shortcakes in half. Add strawberries and top with a generous dollop of coffee coconut cream.
Notes
Nutritional Values (Per Serving)
- Calories: 290 kcal
- Total Fat: 18g
- Saturated Fat: 15g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin C: 30%
- Iron: 6%
- Calcium: 8%
- Magnesium: 5%
- Potassium: 10%
Additional Notes/Tips
- For an extra coffee kick, sprinkle a dash of espresso powder over the coconut cream before serving.
- Want a healthier version? Swap coconut sugar for monk fruit sweetener.
- Chill the coconut milk overnight to ensure a thick and fluffy whipped consistency.
- Pair with a strong black coffee for maximum dessert satisfaction.
