I keep threatening, but one of these days when I’m out to dinner at a favorite restaurant, I swear I’m going to start my meal with dessert! Based on my topsy-turvy tastes, it’s no surprise that the inspiration for this recipe for Vegan Strawberry Shortcake with Whipped Cream started with the topping!
Since strawberries are in season where I live, I wanted to use them to make something yummy. I wasn’t sure what, but I came across a super-simple recipe for vegan whipped cream from the Chemist’s Daughter. The recipe sounded so interesting (and enticing – especially paired with strawberries) that I had to try it. So strawberry shortcake it would be! Check out the recipe for vegan whipped cream.
Whip it good
It took me many batches before I perfected the shortcakes. It only took a little time, and even less effort, to produce the tasty whipped cream! I should tell you, however, that you need to be a fan of coconut to enjoy this whipped cream.
Basically, the recipe includes just a few ingredients all whipped together: the solid cream from coconut milk (after being refrigerated), agave nectar, cornstarch and almond extract (I used one drop of almond extract rather than the recommended vanilla extract). Make the whipped cream first and keep it in the refrigerator (along with your strawberries) while you mix and bake the shortcakes. When you’re ready to use the whipped cream, grab it from the fridge and whip it up a bit with a whisk or fork.
The vegan shortcakes and strawberries are perfect paired with the whipped cream!
Recipe for Vegan Strawberry Shortcakes:
(Vegan whipped cream recipe from the Chemist’s Daughter)
Makes 10 shortcakes
Vegan Strawberry Shortcake with Whipped Cream
- 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
- Parchment paper
- 3 cups strawberries, washed, hulled and quartered
- 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.