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Vegan Strawberry Shortcake served with Vegan Whipped Cream

(post, Patricia Conte)

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As posted on my blog Grab a Plate Since. 

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 whipped topping recipe.

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 topping! I should tell you, however, that you need to be a fan of coconut if you want to make this whipped topping. 

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 her recommended vanilla extract). Make the whipped topping 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 topping, 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 topping! 

Recipe for Vegan Strawberry Shortcakes 
Vegan whipped topping recipe from the Chemist’s Daughter. 

Makes 10 shortcakes


 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.