Espresso Mocha Strawberry Shortcake
A fluffy, rich, and totally vegan espresso mocha strawberry shortcake layered with coffee cream, juicy berries, and bold chocolate flavor.
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: shaved vegan chocolate for topping
Instructions
- Preheat oven to 375°F. Line your tray like it’s headed for a runway.
- Mix flour, cocoa, espresso, baking powder, and sugar in a big bowl.
- Cut in butter until it’s giving crumbly chic vibes.
- Add milk and vanilla. Stir until you’ve got a soft dough, not a situation.
- Scoop dough into six sassy mounds. Bake 18 minutes until golden and slightly dramatic.
- Mix strawberries with maple syrup. Let them soak like they’re starring in a sad romance.
- Cool shortcakes slightly. Slice them like you mean it.
- Spread whipped cream on the bottom half, pile on berries.
- Cap it with the top half. More cream. More berries. Drama.
- Garnish with chocolate if you’re feeling glam and serve with flair.
Notes
Nutritional Values (Per Serving)
- Calories: 245
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 8%
- Vitamin C: 12%
- Calcium: 6%
- Folate: 4%
- Magnesium: 5%
Extra Tips for Extra Flavor
- Add a pinch of cinnamon to the dough for mystery and warmth.
- Chill your whipped cream for extra fluffiness—like your favorite pillow.
- Use dark cocoa for that sultry, rich mocha moment.
- Serve with a shot of espresso and pretend you’re in Paris.
- Double the strawberries if you’re emotionally needy (same).