Mocha Strawberry Shortcake with Whipped Cream
A decadent, fully vegan shortcake infused with mocha, topped with fluffy dairy-free whipped cream and sweet strawberries for a fancy, flavor-packed bite.
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: vegan chocolate shavings for garnish
Instructions
- Preheat oven to 375°F. Line your tray like it’s ready to impress.
- Mix flour, cocoa, espresso, baking powder, and sugar in a large bowl.
- Cut in butter until you’ve got a crumbly mixture.
- Add milk and vanilla. Stir until soft dough forms.
- Scoop dough into 6 equal portions. Bake for 18 minutes or until golden.
- Toss strawberries with maple syrup and set aside to soak.
- Once shortcakes cool, slice them and layer with whipped cream and berries.
- Top with more whipped cream and fresh strawberries. Garnish with chocolate shavings, if you’re feeling extra.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g