Vegan Strawberry Shortcake

For the fourth, I wanted a delicious dessert that also showed a little patriotism. So strawberry shortcake was the winner! This shortcake is vegan and I topped it with a vegan coconut cream and fresh strawberries. It's not too sweet but just enough to get your taste buds going.

Here's the breakdown:

Ingredients for the shortcake:

2 c. Flour

1/2 tsp. baking powder

1/2 c. Almond milk

1/2 c. Coconut Milk

1/2 tsp. apple cider vinegar

1/2 c. Brown sugar

1/2 c. Melted coconut oil

1/4 c. Pure maple syrup 

3 tsp. pure vanilla extract 

Directions:

Combine milks and vinegar and set aside. Combine the rest of the ingredients and add milk mixture. Pour into two greased 9 inch Round cake pans and pop in oven at 400 degrees for 15 minutes.

To prepare Coconut Cream...

You will need:

14 oz can of coconut milk

3 tbsp of maple syrup (or to taste)

3 tsp. vanilla 

Put an unopened can of coconut milk in the fridge for 5-6 hours (mine was only in there for about 3-4 which is why my topping wasn't very fluffy)

Also pop a glass bowl in the fridge to chill before using.

Once ready to prepare coconut cream, open can and dump water out saving the solidified milk. Scoop milk out into chilled bowl. Using a hand mixer add maple syrup and vanilla beating until smooth and fluffy. 

To prepare, I laid one cake on a plate and poured coconut cream on top with strawberries. Then I topped off with the other cake and finally poured the remaining coconut cream and strawberries on top. Voila! Perfect vegan dessert made just in time for summer and the patriotic month of July.

Dig in, 

~Crago