Mocha Strawberry Shortcake with Cinnamon Sugar

moka coffee pot

This vegan Mocha Strawberry Shortcake features mocha-infused shortcakes topped with fresh strawberries and dusted with warm cinnamon sugar for a delicious, plant-based dessert.

Prep Time 20

Cook Time 13

Total Time 33

Servings 6 servings

Calories 280 kcal

Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
¼ tsp salt
½ cup coconut oil solid
¾ cup almond milk unsweetened
1 tsp vanilla extract
2 tbsp instant coffee powder
1 ½ cups fresh strawberries sliced
¼ cup cinnamon sugar 1 tbsp ground cinnamon + 3 tbsp sugar

Instructions

Preheat oven to 375°F (190°C).
Combine flour, sugar, baking powder, and salt in a bowl.
Cut in solid coconut oil until crumbly.
Stir almond milk, vanilla, and coffee powder into dry ingredients.
Shape dough into 6 shortcakes on a baking tray.
Sprinkle cinnamon sugar evenly over shortcakes before baking.
Bake for 15 minutes or until golden; cool completely.
Slice shortcakes, layer with strawberries, and dust with extra cinnamon sugar.
Serve immediately or chill briefly for flavors to meld.

Notes

Nutritional values (per serving):

Calories: 280
Total Fat: 15g
Saturated Fat: 10g
Carbohydrates: 31g
Fiber: 3g
Protein: 2g

Vitamins and minerals (approximate %DV per serving):

Calcium: 6%
Iron: 7%
Vitamin C: 11%
Magnesium: 5%
Vitamin A: 4%

Additional tips:
Use organic cinnamon for the best aroma. Adjust sugar in cinnamon sugar to taste. Ripe strawberries make all the difference. Chill shortcakes for a firmer texture or serve fresh for maximum fluff. Enjoy your cozy, mocha-spiced indulgence!