Mocha and Vanilla Strawberry Shortcake
A vegan twist on the classic strawberry shortcake, combining mocha, vanilla, and fresh strawberries for a decadent treat.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tbsp espresso powder
- 1 tbsp vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup vegan butter cold and cubed
- 3/4 cup plant milk almond or oat preferred
- 1 1/2 cups fresh strawberries sliced
- 1 tbsp maple syrup
- 1/2 cup coconut whipped cream
- Optional: vegan chocolate shavings for garnish
Instructions
- Preheat your oven to 375°F. Line your baking tray like you’re baking a masterpiece.
- Mix flour, cocoa, espresso powder, and sugar in a large bowl.
- Cut in the cold butter until you get a crumbly texture.
- Stir in the plant milk and vanilla. Mix until the dough forms.
- Scoop dough into 6 portions. Place on the baking tray and bake for 18 minutes.
- While the shortcakes bake, toss strawberries with maple syrup. Let them soak.
- Once shortcakes cool, slice them and layer with whipped cream and strawberries.
- Garnish with chocolate shavings, because why not?
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 8%
- Vitamin C: 10%
- Calcium: 6%
- Folate: 5%
- Magnesium: 6%
Extra Tips for Extra Flavor
- Add a dash of cinnamon for warmth.
- For a richer texture, try using coconut whipped cream instead of almond-based.
- If you want it to feel more luxe, drizzle with melted dark chocolate.
- Make it extra with a few crushed nuts for crunch.
- Double the strawberries—because who can ever have enough?