Ginger-Strawberry Shortcakes with Whipped Topping are a classic dessert, piled high with fresh fruit and fluffy, whipped topping. And a classic is a classic for a reason! You’ll love this seasonal treat that’s fun to serve. I’m sure it’ll bring a smile to your face.
I made these shortcakes a long time ago as a vegan recipe, and I loved how they turned out. For some reason I never made them again. I know. Sad face, right?
Well I had to do something to turn my frown upside down so I set out to make these ginger-strawberry shortcakes with whipped topping immediately!
I’ve been grabbing up strawberries lately, so it really only made sense to make this dessert again.
For another seasonal strawberry treat, try my Strawberry-Rhubarb Crumble for Two recipe. It’s so good, and it’s the perfect portion for you and someone you love!
Adding ginger to these treats was a new trick for me, and can I just say how glad I am that I added it? So good, and it pairs really well with the juicy strawberries.
Looking for an easy way to hull strawberries? Use a straw! Poke the straw up from the bottom tip of the strawberry toward the stem, and the top just pops off along with the hull.
This recipe isn’t vegan, but I included options at the end of the post to easily make it vegan. It’s really not tough to substitute some of the ingredients.
Instead of using an egg for this recipe, I made a “flaxseed egg” to use. Have you ever?
Just combine 1 tablespoon of ground flaxseed (make sure it’s ground flaxseed) with 3 tablespoons of water. Since just one tablespoon of flaxseed includes a decent amount of protein, fiber, and omega-3 fatty acids, I figured why not! Every little bit helps, right?
A few more warm-weather treats that I adore include these Strawberry-Nutella Cookie Ice Cream Sandwiches that are the perfect dessert on a hot day, and these No Bake Strawberry-Banana Cheesecake Parfaits. Hello? No bake! No oven, no heat, no fuss!
Don’t be intimidated to make a classic treat like ginger-strawberry shortcakes with whipped topping. They’re easier to make than you might imagine, they’re flakey and fluffy, and piled high with the season’s strawberries.
- If you don’t want to use flaxseed, use 1 regular egg instead (stick with the flaxseed to keep it vegan).
- To keep it vegan use unsweetened almond milk instead of dairy milk.
- If you’d rather use sugar instead of agave nectar, use 3 tablespoons sugar (stick with agave nectar to keep it vegan.
- For a vegan whipped topping option, use 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight. Scoop out the solid portions from the top of the cans (reserve the liquid for another recipe) and add to the bowl of a stand mixer, along with about 1/4 cup of vegan-friendly confectioners’ sugar. Mix on high until the mixture stiffens.
Go for it! Make a batch of these shortcakes today to bring a smile to your face.
Yields 11 cakes
You'll love this classic dessert that's easy to make! If you'd live to follow a vegan option, check out the info towards the end of the post.
5 based on 7 review(s)
- 3-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup shortening
- 1-1/4 cup milk
- 1-1/2 tablespoons agave nectar
- 1 tablespoon ground flaxseed
- 2 teaspoons pure vanilla extract
- 1 teaspoon fresh ginger
- 3 cups strawberries, hulled and chopped
- 4 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- *Note the vegan substitutions in the info above.
- Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.
- Add the flaxseed to a small bowl with 3 tablespoons water. Stir and let sit.
- In a large bowl, combine the flour, baking powder, salt, and baking soda. Whisk to combine.
- Cut the shortening into pieces and add it to the dry mixture. Use a pastry cutter or two forks, and incorporate the shortening into the dry mixture until small pieces form.
- Add the milk, agave nectar (or 3 tablespoons sugar), flaxseed mixture (or 1 egg), vanilla, and fresh ginger to a small bowl and whisk to combine.
- Add the milk mixture to the dry ingredients and stir to combine. Use your hands to bring the mixture together a bit in the bowl before turning it out to a clean, flat work surface.
- Knead the mixture a few times and flatten it out so it’s even all the way across, and about 1-inch-thick.
- Use a 3-1/2-inch cutter (or mouth of a medium-sized drinking glass or mug) to cut rounds out of the dough.
- Gather the scraps and continue until all the dough has been used.
- Place the rounds on the baking sheets.
- If you’d like, brush a bit of milk over the tops of the rounds and sprinkle with sugar.
- Bake for 9-11 minutes, or until the tops are lightly golden.
- Allow the cakes to cool completely.
- As the shortcakes cool, make the whipped topping by adding the heavy whipping cream (or coconut milk solids) and confectioners’ sugar to a stand mixer and beat on high until the mixture thickens.
- When the shortcakes have cooled, use a serrated knife to slice them in half.
- Place on a dish and add several spoonfuls of strawberries to the bottom half of the cake. Add a few spoonfuls of whipped topping, followed by more strawberries.
- Add the top half of the cake, and top with a dollop of the whipped topping.