Chocolate Strawberry Shortcake Recipe
Chocolate strawberry shortcake walks in bold, decadent, and ready to steal the spotlight—basically, dessert’s version of a power suit.
Rich cocoa biscuits flirt shamelessly with juicy strawberries, creating a dramatic duo sweeter than your last fling.
Fluffy coconut whipped cream swoops in, finishing the scene like a Hollywood finale.
Every bite screams indulgence, sass, and just enough guilt-free energy to make kale jealous.
And yes, darling, it’s vegan—because fabulous flavor and compassion can totally coexist on your dessert plate.
Chocolate Strawberry Shortcake Recipe
A vegan chocolate shortcake layered with strawberries and whipped cream—decadent, fruity, and unapologetically indulgent.
Ingredients
Method
- Toss strawberries with granulated sugar; let sit 15 minutes to release juices.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
- Cut in coconut oil until crumbly.
- Mix milk, vinegar, and vanilla; stir into dry ingredients to form dough.
- Pat dough into 1-inch thickness, cut into 6 rounds, and place on sheet.
- Bake 15–20 minutes, until firm and fragrant.
- Cool on rack for 10 minutes.
- Whip coconut cream with powdered sugar until fluffy.
- Split biscuits, layer with strawberries, top with whipped cream, and serve dramatically.
Notes
Nutritional Values (per serving)
- Calories: 305
- Total Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin C: 19%
- Calcium: 8%
- Iron: 13%
- Potassium: 10%
- Magnesium: 8%
Additional Notes/Tips
- Use high-quality cocoa for rich flavor—cheap powder equals disappointing chocolate.
- Don’t overmix dough; tender crumbs need gentle handling.
- Chill cream overnight for stable peaks.
- Garnish with shaved dark chocolate for dramatic flair.
