Ingredients:

  • 2 cups (300g) Fresh Strawberries, hulled and quartered
  • 3 Tbsp (40g) Granulated Sugar (for macerating)
  • 1/2 tsp Lemon Juice
  • 2 cups (240g) All-Purpose Flour
  • 1/2 cup (60g) Unsweetened Cocoa Powder
  • 1/2 cup (100g) Granulated Sugar (for shortcakes)
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1/2 cup (113g) Cold Vegan Butter, cut into 1/2-inch cubes
  • 1 cup (240ml) Unsweetened Plant Milk (Soy or Almond recommended)
  • 1 tsp Apple Cider Vinegar (ACV)
  • 1 (13.5 oz / 400ml) Can Full-Fat Coconut Milk/Cream (refrigerated overnight)
  • 1/2 cup (60g) Powdered Icing Sugar, sifted
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Prep Berries: Combine quartered strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and set aside at room temperature to macerate for at least 30 minutes.
  2. Preheat & Prep Tin: Preheat oven to 425°F (220°C). Line the muffin tin with paper liners.
  3. Prep Liquid: Combine the plant milk and ACV in a measuring cup. Stir and let sit for 5 minutes to create the vegan 'buttermilk'.
  4. Combine Dry Ingredients: Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
  5. Cut in the Fat: Add the cold cubed vegan butter to the dry mixture. Using a pastry blender or quick fingers, cut the butter into the flour until the pieces resemble coarse crumbs with a few pea-sized chunks remaining. This is key for flakiness.
  6. Add Wet Ingredients: Pour the plant milk/ACV mixture into the dry ingredients. Mix gently using a spatula until just combined. Do not overmix; the dough should be shaggy and slightly sticky.
  7. Scoop and Bake: Divide the batter evenly among the 12 lined muffin cups (fill about 3/4 full). Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Transfer the shortcakes to a wire rack immediately and allow them to cool completely (approx. 30 minutes).
  9. Make Whipped Cream: Scoop the solid coconut cream from the chilled can into a clean mixing bowl (reserve any clear liquid). Add the sifted powdered sugar and vanilla extract. Using an electric mixer, beat on high speed until light, fluffy, and stiff peaks form (about 3-5 minutes).
  10. Hollow Out: Once the shortcakes are cool, use a small spoon or melon baller to gently scoop out a small cavity from the center of each cupcake, about halfway down.
  11. Fill and Top: Spoon 1-2 teaspoons of the macerated strawberries (including some syrup) into the prepared cavity. Pipe or spoon a generous swirl of the Vegan Coconut Whipped Cream onto the top of each shortcake.
  12. Garnish: Garnish with an extra slice of fresh strawberry and serve immediately.