A soft and fluffy scone-like chocolate shortcake is topped with whipped cream and fresh strawberries. It’s a delicious twist on the classic summer dessert! It’s also vegan friendly with gluten and refined sugar free options!
Scant 1 cup milk of choice
1 1/2 teaspoon apple cider vinegar or distilled vinegar
2 cups all-purpose flour or measure for measure gluten-free flour blend
3/4 cups of coconut sugar or pure cane sugar
5 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter or dairy free butter (like Miyoko’s European Vegan Butter), cut into cubes
1 cup hulled and diced strawberries, for stirring into the dough (optional)
1/2 cup mini chocolate chips, optional
Coarse or Demerara sugar for sprinkling on top, optional
For the top:
8 oz frozen whipped topping (thawed) or 2 cups whipped cream* (coconut whipped cream or regular whipped cream)
1 pound strawberries, hulled and sliced or halved
1/4 cup sugar, maple syrup, or honey
Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
Combine milk and vinegar; set aside to sour.
In a large bowl, mix together flour, sugar, cocoa powder, baking powder, and salt. Using a pastry blender or fork, cut butter into the flour mixture until crumbly.
Gently stir in sour milk, chopped strawberries, and chocolate chips just until combined.
Pour batter onto parchment lined baking sheet and even out the top without spreading too thin as the batter will spread slightly while baking. Sprinkle with demerara sugar, then bake for 20–25 minutes, or until center is no longer doughy.
Remove and let cool thoroughly before topping with whipped cream, at least 30 minutes. Meanwhile, in a large bowl combine sliced strawberries and sugar; let sit to macerate.
Once the shortcake is cooled, use an angled spatula to release cake from parchment. Slide to serving plate/platter and top with whipped cream and macerated strawberries. Dessert is best served right away.
This dessert was inspired by this recipe by Southern Living!
*Coconut whipped cream—Chill 2 (13.5oz) cans of full-fat coconut milk overnight and then drained of liquid. Place firm coconut cream in a mixing bowl and beat until fluffy. Beat in 1 tablespoon maple syrup or honey and 1 teaspoon vanilla extract. Keep refrigerated until ready to use.
Regular whipped cream—Pour 1 cup cold heavy whipping cream, 1–2 tablespoons maple syrup, honey, or sugar, and 1 teaspoon vanilla extract in a large mixing bowl and beat with an electric mixer until fluffy. This takes several minutes.