Who says vegans miss out on dessert? This shortcake proves otherwise. Fluffy, plant-based biscuits meet juicy strawberries and an aromatic coffee syrup that steals the show. It’s a dessert with zero dairy, zero eggs, and zero compromise. Almond milk keeps the biscuits soft, while coconut cream makes the whipped topping ridiculously good. The coffee-infused syrup adds a bold twist that turns this into a next-level treat. If you think vegan baking is dull, this shortcake will happily prove you wrong. It’s decadent, rich, and completely dairy-free—because everyone deserves a good sugar rush.
Vegan Strawberry Shortcake with Coffee-Infused Syrup
A vegan-friendly twist on a classic shortcake, featuring buttery plant-based biscuits, fresh strawberries, and a bold coffee-infused syrup.
Ingredients
For the Vegan Shortcake Biscuits:
- 2 cups all-purpose flour
- ¼ cup coconut sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold vegan butter cubed
- ¾ cup almond milk or oat milk
- 1 tsp vanilla extract
For the Coffee-Infused Syrup:
- ½ cup brewed strong coffee
- ¼ cup maple syrup
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
For the Strawberries & Vegan Whipped Cream:
- 2 cups fresh strawberries sliced
- 2 tbsp maple syrup
- 1 can full-fat coconut milk chilled overnight
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk flour, coconut sugar, baking powder, and salt together.
- Cut in cold vegan butter using a pastry cutter or forks until the mixture looks crumbly.
- Stir in almond milk and vanilla extract, mixing just until combined.
- Shape the dough into six rounds and place them on the baking sheet.
- Bake for 20–25 minutes, until golden and firm on top.
- While they bake, heat coffee, maple syrup, coconut sugar, and vanilla in a saucepan over medium heat.
- Stir occasionally until the syrup thickens slightly (about 5 minutes), then remove from heat.
- Toss sliced strawberries with maple syrup and let them sit while the biscuits cool.
- Open the chilled coconut milk, scoop out the thick part, and whip with powdered sugar and vanilla until light and fluffy.
- Slice the biscuits in half and layer them with strawberries, whipped coconut cream, and coffee-infused syrup.
- Drizzle extra syrup over the top because you deserve it.
Notes
Nutritional Values (Per Serving)
- Calories: ~340
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin C: 35%
- Calcium: 8%
- Iron: 10%
- Potassium: 7%
- Magnesium: 5%
Additional Notes/Tips
- Swap almond milk for oat milk for extra richness.
- Use dark maple syrup for a deeper flavor in the coffee drizzle.
- Make the biscuits gluten-free by using a 1:1 GF flour blend.
- Want a stronger coffee flavor? Use espresso instead of brewed coffee.
