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Strawberry Shortcakes

What you need: 

1 pound strawberries, diced
1/4 cup sugar
1 tablespoon vinegar
1 1/2 cups nondairy milk (I use soy)
2 cups + 2 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons sugar
1/2 cup oil
1 1/4 teaspoons vanilla extract
1/2 teaspoon coconut extract

What you do: 

1. Preheat oven to 350 degrees F. Prepare 24 muffin tins with lightly sprayed liners. Put the strawberries in a bowl and coat with 1/4 cup sugar.
2. Once the sugar is somewhat incorporated, place the bowl in the fridge. Pour the vinegar into a measuring cup, and add just enough milk to reach 1 1/2 cups. Set aside. Sift together dry ingredients.
3. Add the wet ingredients to the dry ingredients and whisk just enough to combine. Fill each tin about halfway full.
4. Bake for 15-20 minutes or until lightly golden. Let cool. After they've cooled, frost each cupcake with vanilla frosting and top with a generous teaspoon strawberries, including juice.
Eat and enjoy! I am going to try to make this as a actual cake, so if anyone beats me to it let me know how it turns out.

Preparation Time: 
about 1 hour
Cooking Time: 
Recipe Category: 


These were REALLY good!!! I think next time I'm going to use some lemon zest in the shortcake instead of the coconut, just for giggles. Laughing Either way, I'm keeping this recipe for  my 'go-to'  shortcake recipe from now on. Thank you for this recipe!! 




I just finished making this in cake form and the whole house smells like heaven!  Can hardly wait for it to be cool enough to taste!  I had to make some changes due to things on hand and they were as follows:

I used plain, unsweetened almond mild instead of soy (soy doesn't agree with me so I make my own almond milk!).  As far as the sugar, I have Diabetes so I used Organic Sucanat with the strawberries and in the cake, I used almost a cup of "Just Like Sugar" (which is made from Chicory Root so I was told to always add it to the dry ingredients - never the wet first) and for the rest, I used Stevia.  For the oil, I used coconut oil (it was that or EVOO which I thought would make it too heavy).  Didn't have any coconut or almond extract so I just made up the difference with vanilla.  I figure with the coconut oil, there's already enough coconut taste (which neither of us care for).

I tasted the cake batter before baking and it was delish! I baked it in our convection oven at 325 degrees in a pyrex baking dish (13 x 9 1/2 x 2) and it only took 18 minutes!  I've got it on a rack, cooling as I type!

I will report back after we've had a chance to taste everything!  Next, I will have to learn how to make a substitute for whipped cream since my husband is allergic to eggs, corn, dairy & most chocolate (recently found one he can eat made by Enjoy Life!!!!!!) and I am on a crusade to become a vegan.

Hope this information helps someone out there.  A very special thank you to the person who created this and all of you who helped with your input.  Oh, one more thing: how do you make Cashew Cream?  thanks!


Sorry, but this isn't a review but a question.  What does the coconut (or the almond) extract do for the shortcakes?  We don't care for coconut and I don't have any almond extract.  What do you suggest...more vanilla?  Thank you!  I just bought 4 lbs. of strawberries yesterday and I'm looking for a good shortcake recipe!


Absolutely delicious! 


Very yum!  I made them with cashew cream which I wasn't wild about, but the cupcakes themselves were excellent!  I think I'll use agave instead of sugar next time to top the strawberries, so its a little more syrupy....


This cake was great. I increased the recipe by half to make a bundt cake. I thought a little salty fromthe soda. Next time I will use less soda and more powder.

I also added a dash of cinnamon and used soy butter.


Great recipe! They were a hit with my boyfriend and his friend :D


my boyfriend made this for dessert and it was FABULOUS! he made it in a 8 x 8 pan and it got nice and fluffy! so moist!  :)>>>


This was awesome! I didn't have any coconut extract but it tasted just fine without it. I topped mine with soya-too whipped topping. Great recipe thanks!


I made 40 or so mini shortcakes for a potluck and topped them with homemade strawberry topping and homemade vegan whipped cream.  I didn't have coconut extract so I made some with almond extract and some with vanilla.  Personally, I preferred the vanilla over the almond.  Everything together was good and everyone ate it up!  As another reviewer mentioned, the cake by itself has a cornbread-ish taste.  I love cornbread but I would like to find at least one yellow, vegan cake recipe that didn't have that taste.

Thanks for the recipe!!!!



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