Gooey Vegan Strawberry Shortcake Crisp

In this recipe, strawberry shortcake is reinvented as a baked crisp with a crumbly date sugar topping and a warm, gooey strawberry center. Crisp-ifying this classic dessert means it takes less effort to build, less time to bake, and as such, there’s less time waiting before digging in.

vegan strawberry shortcake

You might also enjoy this Lip-Smacking Vegan Strawberry Rhubarb Crumble

Ingredients

  • 3 pounds of fresh strawberries
  • 1/2 cup, plus 2 tablespoons date sugar
  • 2 tablespoons arrowroot starch
  • 1 1/2-2 cups rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • 1 teaspoon crushed dried food-grade rose buds
  • A pinch of salt
  • 1/2 cup cold coconut oil
  • 3 tablespoons cold water
  • Plain coconut yogurt, for topping

Preparation

  1. Preheat the oven to 375°F.
  2. Wash and trim the strawberries, halving some and leaving others whole.
  3. Toss strawberries, 2 tablespoons of date sugar and the arrowroot starch in a large non-reactive bowl, then transfer to a baking dish.
  4. In the same bowl, mix the remaining date sugar, rice flour, baking powder, vanilla powder, crushed rose, salt, and coconut oil with your hands or with a pastry cutter until mostly combined, adding water to help bring the crumb together.
  5. Sprinkle topping over strawberries.
  6. Bake for 25-30 minutes or until the topping has crisped and begun to brown. The strawberries should be soft and likely bubbling up around the edges.
  7. Allow to set and cool for a moment or two before spooning into bowls.
  8. Top with (non-dairy) yogurt and serve immediately.

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