Introduction
If you are looking for a delicious and dairy-free dessert, then you have come to the right place. This dairy-free strawberry shortcake recipe is easy to make and perfect for those who are lactose intolerant or vegan. It is a classic dessert that everyone will love, and the fresh strawberries add a sweet and refreshing taste to the cake.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons vegan butter, chilled and cubed
- 3/4 cup almond milk
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 can of coconut cream, refrigerated overnight
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
For the strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons sugar
Instructions
Step 1: Make the Cake
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the vegan butter to the bowl and use a pastry blender or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix together the almond milk and vanilla extract.
5. Pour the milk mixture into the flour mixture and stir until just combined.
6. Use a spoon to drop the dough onto the prepared baking sheet in 6 equal-sized portions.
7. Bake for 15-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool on a wire rack.
Step 2: Make the Whipped Cream
1. Remove the can of coconut cream from the refrigerator and carefully scoop out the thick cream on top, leaving the liquid behind.
2. Place the cream in a large bowl and use an electric mixer to beat it until it becomes light and fluffy, about 2-3 minutes.
3. Add the powdered sugar and vanilla extract to the bowl and continue to beat until the cream is stiff and holds its shape.
4. Cover the bowl with plastic wrap and refrigerate until you are ready to assemble the cake.
Step 3: Prepare the Strawberries
1. In a medium bowl, mix together the sliced strawberries and sugar.
2. Let the strawberries sit for about 10 minutes, or until they release their juices and become slightly softened.
Step 4: Assemble the Cake
1. Slice each cake in half horizontally.
2. Place the bottom half of each cake on a plate or serving dish.
3. Spoon a generous amount of whipped cream on top of the cake, spreading it out evenly.
4. Add a layer of sliced strawberries on top of the whipped cream.
5. Place the top half of the cake on top of the strawberries.
6. Repeat with the remaining cakes.
7. Serve immediately, garnished with extra strawberries and whipped cream if desired.
Nutrition
This recipe makes 6 servings. Each serving contains approximately:
– 440 calories
– 19g fat
– 63g carbohydrates
– 6g protein
– 5g fiber
– 21g sugar
– 438mg sodium
Conclusion
This dairy-free strawberry shortcake recipe is a delicious and healthier alternative to traditional shortcake. The almond milk and vegan butter make it dairy-free, while the fresh strawberries add a sweet and refreshing taste. It is perfect for those who are lactose intolerant or vegan. Give it a try and enjoy this classic dessert without the guilt!
