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Strawberry Shortcake

Strawberry Shortcake

  • Author: Anthony
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan, Gluten Free Option Available

Description

Enjoy fresh, juicy Strawberry Shortcake made with fluffy plant-based cake, sweetened ripe strawberries thickened with natural gelling agent, and light whipped plant-based cream. This easy and delicious recipe is perfect for a refreshing dessert or festive treat, suitable for vegan and gluten-free variations.

Ingredients

Scale

Strawberry Topping

  • 2 cups fresh ripe strawberries, washed and sliced
  • 2 tablespoons natural granulated sugar
  • 1 teaspoon natural gelling agent

Cake Batter

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plant-based butter, softened
  • 3/4 cup natural granulated sugar
  • 1 teaspoon vanilla extract (natural)
  • 3/4 cup plant-based cream

Whipped Cream

  • 1 cup cold plant-based cream
  • 1 tablespoon natural granulated sugar (optional)

Optional Garnishes

  • Fresh mint leaves
  • Finely chopped pistachios
  • Natural powdered sugar for dusting

Instructions

  1. Prepare the Strawberries: Wash and slice the fresh strawberries. Gently toss them with natural granulated sugar and natural gelling agent. Let the mixture sit for at least 15 minutes to release juices and form a slightly thickened syrup perfect for soaking into the cake.
  2. Mix the Cake Batter: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream the plant-based butter with sugar until light and fluffy. Add vanilla extract (natural). Gradually alternate adding the dry ingredients and plant-based cream, mixing until smooth and thick batter forms.
  3. Bake the Shortcake: Divide the batter into greased muffin tins or a round cake pan. Bake at 375°F (190°C) for 20 to 25 minutes until golden and a toothpick comes out clean. Let the cake cool completely before layering.
  4. Whip the Plant-Based Cream: Using cold plant-based cream and a mixer, whip until stiff peaks form, creating a light and fluffy topping that complements the strawberries and cake.
  5. Assemble Strawberry Shortcake: If using a single cake, slice it horizontally; if using muffins, halve them. Layer the cake or muffins with the sweetened strawberries and whipped cream. Top with extra strawberries and a dusting of natural powdered sugar if desired. Garnish with fresh mint or pistachios for added color and texture.

Notes

  • Use room temperature ingredients for smoother mixing and lighter texture.
  • Do not overmix the batter to keep the cake tender and prevent density.
  • Chill the plant-based cream well for faster whipping and better hold.
  • Use strawberries in peak season for best flavor and sweetness.
  • Assemble shortcake just before serving to maintain freshness and avoid sogginess.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Strawberry shortcake, vegan dessert, plant-based cream, fresh strawberries, gluten-free dessert

Find it online: https://homedishideas.com/strawberry-shortcake/