Mocha Cream Strawberry Shortcake
This mocha cream strawberry shortcake is an elegant vegan dessert layered with coffee-kissed cream, juicy strawberries, and tender chocolate shortcakes.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tbsp instant coffee or espresso powder
- 1 tbsp baking powder
- 1/4 cup coconut sugar
- 1/2 cup chilled vegan butter
- 3/4 cup non-dairy milk almond or oat preferred
- 1 tsp vanilla extract
- 1 1/2 cups sliced strawberries
- 1 tbsp maple syrup
- 1/2 cup coconut whipped cream
- Optional: shaved vegan chocolate for garnish
Instructions
- Preheat oven to 375°F. Line your tray like it’s Fashion Week.
- In a bowl, mix flour, cocoa, baking powder, sugar, and espresso powder.
- Cut in butter until the texture resembles crumbs from your emotional stability.
- Add milk and vanilla. Stir gently to form a soft dough.
- Drop dough in rounds onto baking tray. Go rustic—it’s chic.
- Bake for 18 minutes or until tops look proud and puffed.
- Toss strawberries with maple syrup. Let them soak like they’ve earned it.
- Cool shortcakes slightly. Slice each one horizontally.
- Layer bottom half with mocha cream and strawberries.
- Top with remaining biscuit, more cream, and chocolate shavings if you’re feeling generous.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 3.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 7%
- Calcium: 6%
- Vitamin C: 10%
- Folate: 5%
- Magnesium: 4%
Additional Notes/Tips to Enhance the Flavor
- Use cold butter to keep the shortcakes flaky, not sad.
- For deeper mocha flavor, stir a shot of espresso into the whipped cream.
- Let berries chill longer if you like them drama-soaked and syrupy.
- Add a pinch of cinnamon to the dough for subtle heat and mystery.
- Garnish with fresh mint or edible flowers if you're showing off.