Celebrate summer, (and Canada’s 150th birthday!) with this easy Vegan Maple Strawberry Shortcake. The perfect summer dessert, this recipe is simple, vegan, and amazingly delicious!
So if you haven’t heard, this year is a big deal for us Canadians. Canada turns 150 years old in just about 2 and a half weeks! Whoot whoot. Though I am not at all the patriotic type, and have every intention of one day living on a beach in Cali, I can’t help but feel mildy excited! There have and will continue to be so many events, activities and celebrations going on that it’s hard not to feel the slight patriotism lingering throughout the country.
So this one is for you, Canada! What better way to celebrate our nation than with some cake, of course! Shortcake to be exact. Strawberry Shortcake. No no, MAPLE Strawberry Shortcake. Does it get any more Canadian than maple syrup? Come on. I mean, I did leave my igloo and drive my snowmobile to go get the maple syrup and all. Just kidding. Nothin’ like those darn Canadian stereotypes.
So anyways. Back to the shortcake. These are seriously wonderful little cakes of heaven. The shortcake itself is crisp on the outside, soft and flakey on the inside and sweetened with maple syrup. Maple syrup macerated strawberries and maple syrup sweetened coconut whip cream are piled on top to finish it all off. Maple everywhere. So dreamy. The red of the berries and white of the whip cream mixed with all that maple basically screams C-A-N-A-D-A.
Did I mention these are really easy, too? Simple ingredients and SO much flavour. This is such a win win. Easy, fresh, light, sweet, creamy, fruity, – so much yum. This is definitely one to add to the summer dessert repertoire! I hope you all enjoy, and to my fellow Canadians, Happy Canada Day!
- Dry Ingredients:
- 1 1/4 cup all-purpose flour
- 1/4 cup all-purpose flour (reserve and use only if needed)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Wet Ingredients:
- 1/4 cup vegan butter, cold (I used Earth Balance)
- 1/4 cup non dairy milk and 1 tsp apple cider vinegar * see instructions step #4
- 1/4 cup maple syrup
- Top of Shortcake:
- 1 tbs non dairy milk
- 1/2 tbs course sugar
- Macerated Strawberries:
- 1 lb (454g) strawberries, sliced
- 2 tbs maple syrup
- Coconut Whip Cream:
- 2 cans (400mL) full fat premium coconut milk, refrigerated (I used Thai Kitchen)
- 2 tbs maple syrup
- 1 tsp vanilla extract
- Optional Toppings:
- - Non-dairy vanilla ice cream
- - Fresh sliced strawberries
- - Maple syrup for drizzling
- - Chopped pecans/walnuts
- Preheat oven to 400 °F
- In a medium bowl, combine all dry ingredients and stir to combine (flour, baking powder, baking soda and salt)
- Cut in cold vegan butter using a pastry cutter or fork until butter is incorporated
- To a measuring cup, add 1 tsp apple cider vinegar. Fill to 1/4 cup with dairy free milk
- Add non-dairy milk/vinegar mixture and maple syrup to flour mixture, stirring to combine, taking care to not over mix
- If your dough is too sticky, add a tablespoon of your reserved 1/4 cup of flour at a time
- Once you have a dough ball, knead a few times on a well floured surface
- Roll the dough out to about 3/4" thickness, and cut round circles of 2.5"
- Place onto a baking sheet (I simply lined mine with parchment paper)
- Brush the tops of the shortcakes with non-dairy milk and sprinkle a little course sugar on the top
- Bake for 12-15 minutes, or until the tops and edges are nicely golden
- Add strawberries and maple syrup to a bowl
- Allow strawberries and syrup to sit for at least 30 minutes, allowing juices to be released
- Scoop out hardened coconut cream and add to a bowl or stand mixer (reserve the coconut water for other uses!)
- Whip the coconut cream for a few minutes until it starts to get fluffy
- Add maple syrup and vanilla extract and continue whipping for a few more minutes
- Store in fridge until ready to use
- Slice shortcakes in half
- Add macerated strawberries on top of shortcakes
- Top with a dollop of coconut whip cream
- Add any additional toppings if you'd like
If you make this recipe, snap a pic and use the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!