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Vegan Strawberry Shortcake with Coffee-Infused Syrup

moka coffee pot
A vegan-friendly twist on a classic shortcake, featuring buttery plant-based biscuits, fresh strawberries, and a bold coffee-infused syrup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 340 kcal

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.
This vegan strawberry shortcake doesn’t just match the classic—it upgrades it. Sweet, fluffy, and caffeinated—just how dessert should be.