Summary:

Vegan Strawberry Shortcake served with Vegan Whipped Cream might be just the dessert you are searching for. One serving contains 174 calories, 4g of protein, and 6g of fat. This recipe serves 10 and costs 68 cents per serving. It can be enjoyed any time, but it is especially good for Mother's Day. 23 people found this recipe to be flavorful and satisfying. If you have vegetable oil, salt, turbinado sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so spectacular. Users who liked this recipe also liked Vegan Strawberry Shortcake With Whipped Cream, Easy Vegan and Gluten-Free Pancakes (Strawberry Shortcake + Whipped Cream), and Easy Strawberry Shortcake with Whipped Cream.

Dietary Info:

Ingredients:

• 2 cups flour - N/A
• 0.5 cup almond meal - N/A
• 3 tablespoons turbinado sugar - $4.79
• 1 teaspoon baking soda - N/A
• 0.5 teaspoon salt - N/A
• 1 cup almond milk - N/A
• 1 tablespoon apple cider vinegar - N/A
• 0.5 cup vegetable oil - $4.39
• 1 tiny drop of almond extract - N/A
• 3 cups strawberries - N/A

Instructions:

1. Preheat your oven to 400 degrees F.
2. Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
3. Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
4. In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.
5. In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.
6. Whisk together.
7. Make a well in the center of the dry ingredients and gradually add the wet ingredients.
8. Mix everything together until combined.
9. Line two baking sheets with parchment paper.
10. Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).
11. Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
12. Allow the shortcakes to cool, then slice them in half with a serrated knife.
13. 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.
14. Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it.
15. Serve on individual dessert plates.