Strawberry Shortcake Recipe

Flour: The base for the shortcake, providing structure and texture.

Sugar: Adds sweetness to the shortcake and strawberries.

Baking powder: Helps the shortcakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Vegan butter: Provides richness and a tender crumb to the shortcakes.

Non-dairy milk: Moistens the dough and helps bind the ingredients together.

Strawberries: The star of the dessert, adding fresh, juicy sweetness.

Coconut cream: Whipped to create a luscious, dairy-free topping.

Powdered sugar: Sweetens the whipped coconut cream.

Vanilla extract: Adds a warm, aromatic flavor to the whipped cream.

When preparing the vegan butter, ensure it is very cold before cutting it into the flour mixture. This helps create a flaky texture in the shortcakes. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. This technique prevents the butter from melting too quickly, which is crucial for achieving the desired texture.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the shortcake healthier.

• Sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• Baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• Salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• Vegan butter - Substitute with coconut oil: Coconut oil is a great vegan alternative that provides a similar texture and richness.

• Non-dairy milk - Substitute with almond milk: Almond milk is a popular non-dairy milk that works well in baking.

• Strawberries - Substitute with raspberries: Raspberries offer a tart flavor that complements the sweetness of the shortcake.

• Sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and is a natural sweetener.

• Coconut cream - Substitute with cashew cream: Cashew cream is a rich and creamy alternative that works well in desserts.

• Powdered sugar - Substitute with blended coconut sugar: Blended coconut sugar can be used as a powdered sugar alternative with a slight caramel flavor.

• Vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the shortcake.

• To store leftover strawberry shortcake, first ensure that the shortcakes are completely cooled. Place them in an airtight container and store at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.

• For the strawberries, mix them with sugar and store in an airtight container in the refrigerator. They will stay fresh and juicy for up to 3 days.

• The whipped coconut cream should be stored separately in an airtight container in the refrigerator. It will maintain its fluffy texture for up to 3 days. If it starts to separate, give it a quick whip before serving.

• To freeze the shortcakes, allow them to cool completely. Wrap each shortcake individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to use, thaw at room temperature or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.

• Avoid freezing the strawberries and whipped coconut cream as they do not retain their texture well after thawing. Instead, prepare fresh strawberries and whipped coconut cream when you are ready to serve the shortcakes.

• If you anticipate needing to store the shortcakes for an extended period, consider freezing the dough instead. After mixing the dough, drop spoonfuls onto a baking sheet and freeze until solid. Transfer the frozen dough pieces to a freezer-safe bag or container. When ready to bake, place the frozen dough directly on a baking sheet and bake at 425°F (220°C) for 15-18 minutes, or until golden brown.

• Preheat your oven to 350°F (175°C). Place the leftover strawberry shortcake on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the shortcake's texture without drying it out.

• For a quicker option, use a microwave. Place the shortcake on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. Check and repeat if necessary, but be cautious not to overheat, as this can make the shortcake rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the shortcake inside and heat for about 5-7 minutes. This method can help retain the shortcake's crispiness while warming it evenly.

• To reheat the strawberries and whipped coconut cream, use a gentle approach. Place the strawberries in a small saucepan over low heat for a few minutes, just until they are slightly warmed. For the whipped coconut cream, it's best to let it come to room temperature naturally rather than reheating, to maintain its fluffy texture.

• If you prefer a stovetop method, use a non-stick skillet over medium-low heat. Place the shortcake in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming. This method helps keep the shortcake moist and tender.

• Oven: Used to bake the shortcakes at the specified temperature until they are golden brown.

• Mixing bowl: Essential for combining the dry ingredients and later mixing in the non-dairy milk.

• Pastry cutter: Helps to cut in the vegan butter into the dry ingredients, creating a coarse crumb texture.

• Measuring cups: Necessary for accurately measuring out the flour, sugar, baking powder, and non-dairy milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.

• Baking sheet: The surface on which the spoonfuls of dough are placed for baking.

• Knife: Used to hull and slice the strawberries.

• Cutting board: Provides a safe surface for hulling and slicing the strawberries.

• Whisk: Useful for whipping the coconut cream with powdered sugar and vanilla extract until it becomes fluffy.

• Spatula: Helps to fold ingredients together and scrape down the sides of the mixing bowl.

• Cooling rack: Allows the shortcakes to cool slightly after baking.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet and to mix the strawberries with sugar.

• Serving plate: The final presentation surface for the layered shortcakes with strawberries and whipped coconut cream.

Prepare ingredients in advance: Measure and prepare all ingredients ahead of time to streamline the process.

Use pre-made coconut cream: Opt for store-bought coconut cream to save time on whipping.

Chill the butter and milk: Ensure your vegan butter and non-dairy milk are cold for better texture and quicker preparation.

Slice strawberries early: Hull and slice the strawberries beforehand and store them in the fridge.

Use a food processor: Quickly combine the flour mixture and vegan butter using a food processor to save time.