Easy Vegan Strawberry Shortcake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh strawberries layered with homemade vegan biscuits and fluffy coconut whip in under an hour. This vegan take on the classic shortcake delivers light, tender biscuits and silky coconut cream without any animal products. A showstopping dessert that tastes impressive.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 6 cups sliced strawberries
- 2 tablespoons granulated sugar
- 1 1/4 cup almond milk
- 1 tablespoon apple cider vinegar
- 3 cups all purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1/2 cup vegan butter, cold and cubed
- (2) 14-oz cans full fat coconut milk OR coconut cream*
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 214mg
- Total sugar
- 22g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 431mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.