Soft, sweet cakes topped with light whipped cream and fresh strawberries. This vegan strawberry shortcake is a healthy twist on a classic, summer dessert! Gluten free and naturally sweetened.
It’s officially summa! You know, like the whole equinox, official first day is June 21st deal, if you play by those rules. I definitely do if it means I get some vegan strawberry shortcake to celebrate.
I feel like strawberry shortcake is the classic summer dessert. The strawberries are just too perfect to pass up, and we’re wanting something a little lighter.
I did my best to recreate this classic treat with a healthy, vegan makeover. There are a few slight variations from a traditional recipe, but I’m so happy with how these came out, and I think you guys are going to love them!
First of all, let’s talk the shortcake component of strawberry shortcake. In a classic recipe, you’ll find something just lightly sweet, and much more like a biscuit than a traditional cake in texture. This is the biggest problem I always had with strawberry shortcake, and why it was probably my last choice as a dessert growing up…the biscuit part was always dry, like, I’m choking, dry. Flavorless, boring. Just, blah. A word that should never be associated with dessert!
The shortcake element for our vegan strawberry shortcake is actually the same base as this muffin recipe. Sounds weird at first, I know. But think about it – those muffins are soft, slightly chewy, and perfectly sweet. I want a softer, more cake-like texture, rather than something flaky like that dreaded, dry biscuit. The oat flour and coconut flour provide a soft, sweet base for the vegan strawberry shortcake, and they’re my favorite part!
I went back and forth on how to get the shortcakes baked – regular muffin tin, sheet pan and then cut out, square pan? So many options. I ultimately went with my jumbo muffin pan, which has 6 cups that are large and in charge. I simply sliced them in half once they were cool, and it totally worked for layering and stacking like traditional shortcakes!
If you don’t have a jumbo muffin pan, this will definitely work in a regular muffin tin – you’ll just put less batter in each cup, and you may need less time to bake, probably around 20 minutes. This amount will make about 10 muffins. You’ll end up with cute little baby shortcakes! Still just as delicious.
Once the cakes are completely cool, slice them in half and get your layers ready. I sliced about a pound of strawberries, and I already had some coconut milk whipped up in my fridge from another recipe (the best!). The bottom of each cake is first, then some coconut whip, then strawberries, then repeat.
I love this vegan strawberry shortcake for the versatility, too! There are so many options when it comes to serving. You can assemble them all ahead of time, or set up a little bar for people to walk along and create their own – so fun! I’d serve them with bowls rather than plates, to be honest, because who the heck can eat strawberry shortcake without strawberries/cream flying everywhere? Not this girl (wipes crumbs off shirt from previous meal).
Another fun option would be to layer them in little mason jars, or all of it in a big trifle dish, to make for easier transport and serving if you’re off to a summer partay!
Sorry I said partay.
This vegan strawberry shortcake is everything you could want in a summer dessert, made healthy! With sweet, soft cakes, smooth and silky whipped cream, and fresh, juicy strawberries, they’re totally a texture lover’s dream.
Happy summer, friends! 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!