Mocha Strawberry Shortcake
This vegan mocha strawberry shortcake combines fluffy cocoa biscuits, juicy berries, and bold espresso flavor. It’s indulgent, gorgeous, and brunch-table ready.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tbsp instant espresso granules
- 1/2 cup cold vegan butter
- 1 tbsp baking powder
- 1/4 cup coconut sugar
- 3/4 cup oat or almond milk
- 1 tsp vanilla extract
- 1 1/2 cups strawberries sliced
- 1 tbsp maple syrup
- 1/2 cup coconut whipped cream
- Optional: shaved vegan chocolate for topping
Instructions
- Preheat oven to 375°F and line a baking tray like you're prepping a red carpet.
- Combine flour, cocoa, baking powder, sugar, and espresso powder in a bowl.
- Cut in butter with a pastry cutter until it feels like chocolatey beach sand.
- Stir in milk and vanilla. Mix gently until dough forms—no overmixing, we're not kneading our feelings.
- Shape dough into rustic rounds and place on tray.
- Bake 18–20 minutes, or until the biscuits puff like they pay rent.
- While they bake, toss berries with maple syrup and let them soak in the attention.
- Cool the biscuits slightly, then slice horizontally.
- Layer the bottom half with whipped cream and berries.
- Top with the second biscuit, add more cream, and sprinkle with chocolate curls. Glamour shot optional, but encouraged.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 9g
- Saturated Fat: 3.2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 6%
- Calcium: 7%
- Vitamin C: 9%
- Folate: 4%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor
- Use espresso concentrate instead of powder if you like your desserts bold and slightly reckless.
- Macerate strawberries longer for extra juiciness—let them stew in their own delicious gossip.
- Chill the whipped cream before serving for peak fluff factor.
- Add crushed hazelnuts for crunch and clout.
- Serve with coffee to double the mocha chaos.