Vegan Strawberry Shortcake served with Vegan Whipped Cream
Vegan Strawberry Shortcake served with Vegan Whipped Cream is a dessert that serves 10. One portion of this dish contains approximately 4g of protein, 14g of fat, and a total of 249 calories. For 68 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 23 people were glad they tried this recipe. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up almond milk, almond meal, apple cider vinegar, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. Overall, this recipe earns a not so amazing spoonacular score of 35%. Vegan Strawberry Shortcake With Whipped Cream, Easy Vegan and Gluten-Free Pancakes (Strawberry Shortcake + Whipped Cream), and Strawberry Shortcake With Vanilla Whipped Cream are very similar to this recipe.
Servings: 10
Ingredients:
2 cups all-purpose flour
1/2 cup almond meal
3 tablespoons turbinado sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup vegetable oil
1 tiny drop of almond extract
3 cups strawberries, washed, hulled and quartered
Equipment:
oven
bowl
whisk
baking paper
baking sheet
serrated knife
Cooking instruction summary:
Preheat your oven to 400 degrees F. Add the sliced strawberries to a glass bowl and refrigerate until ready to use. Combine the flours, baking soda and salt in a medium-sized bowl and mix together well. In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar. In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract. Whisk together. Make a well in the center of the dry ingredients and gradually add the wet ingredients. Mix everything together until combined. Line two baking sheets with parchment paper. Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet). Bake for 10-12 minutes, or until the shortcakes are just slightly golden. Allow the shortcakes to cool, then slice them in half with a serrated knife. Add a generous dollop of whipped topping to the bottom half, then a spoonful of strawberries on top of that. Top with the remaining shortcake half. Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it. Serve on individual dessert plates.
Step by step:
1. Preheat your oven to 400 degrees F.
2. Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
3. Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
4. In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.
5. In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.
6. Whisk together.
7. Make a well in the center of the dry ingredients and gradually add the wet ingredients.
8. Mix everything together until combined.
9. Line two baking sheets with parchment paper.
10. Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).
11. Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
12. Allow the shortcakes to cool, then slice them in half with a serrated knife.
13. Add a generous dollop of whipped topping to the bottom half, then a spoonful of strawberries on top of that. Top with the remaining shortcake half.
14. Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it.
15. Serve on individual dessert plates.
Nutrition Information:
covered percent of daily need
