Lemon Pound Cake Strawberry Shortcake Recipe
Strawberry shortcake gets a glow-up with lemon pound cake, darling, because sometimes dessert needs more drama than your group chat.
Bright lemony crumbs add sass, balancing juicy strawberries with effortless elegance.
Fluffy coconut whipped cream crashes the party, whispering, “I’m here to outshine dairy.”
This recipe struts in sweet, zesty, fruity, creamy, and unapologetically vegan.
Basically, it’s sunshine disguised as cake, topped with whipped indulgence, without a shred of guilt.
Lemon Pound Cake Strawberry Shortcake Recipe
A vegan shortcake featuring tangy lemon pound cake, fresh strawberries, and whipped coconut cream—zesty, refreshing, and gorgeously indulgent.
Ingredients
Method
- Toss strawberries with granulated sugar and set aside 15 minutes to macerate.
- Preheat oven to 350°F (175°C). Line loaf pan with parchment paper.
- Mix plant-based milk with vinegar, lemon juice, and zest; let curdle into vegan buttermilk.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Add melted coconut oil, maple syrup, vanilla, and prepared buttermilk; mix until smooth.
- Pour batter into loaf pan and bake 45 minutes, until golden and firm.
- Cool cake in pan for 10 minutes, then transfer to rack.
- Whip chilled coconut cream with powdered sugar until fluffy.
- Slice cooled cake, layer with strawberries, and crown with whipped cream.
- Garnish with extra zest for flair.
Notes
Nutritional Values (per serving)
- Calories: 295
- Total Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin C: 20%
- Calcium: 8%
- Iron: 11%
- Potassium: 9%
- Magnesium: 6%
Additional Notes/Tips
- Use fresh lemons, because bottled juice tastes like disappointment.
- Chill the coconut cream overnight for stable peaks.
- Swap maple syrup for agave if you’re feeling rebellious.
- Serve chilled for a refreshing summer vibe.
