Vegan Strawberry Shortcake
As a Georgia native, there are a few southern staples that I’ll always have an affinity for, one of them is Strawberry Shortcake!! While many variations of this recipe have come over the years, this classic dessert is typically biscuit based with fresh strawberries and whipped cream. Whether it be the simplicity in it’s components, that it’s fruit forward, not overwhelming to the tastebuds, features biscuits which add another texture, I’m just all about it!
While biscuits can seem involved or time consuming, they are far from it. It’s literally a handful of ingredients, butter and almond milk, and a lil baking time. I personally love combining something hot and cold with a dessert and the biscuits are one of my favorites. You can easily recreate this dish and mix up the fruit to cater to the season and your preferences.
Wanting to reduce the time for this recipe?!
You can buy vegan whip cream!!
What’s fab about this dish, is everything. The biscuits maintained a buttery soft texture, didn’t even need a vegan egg, the coconut whip is dairy free and the perf substitute for traditional whip, the strawberry mixture has reduced sugar with the majority being derived from the fruit, you can switch up the fruit to cater to the different seasons, it can easily be made in bulk and perf for your next spring or summer gathering!
If you love quick and easy seamless desserts, you have to try this vegan Strawberry Shortcake with coconut whip!
Why this recipe is great:
Simple
Easy
Affordable
Can easily be made in bulk
Non vegan approved
Biscuits are super soft!
Great for a spring/summer gathering!
[tasty-recipe id=”57696″]