Orange Macerated Strawberry Shortcakes [Vegan & Low Sugar]
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Servings: 4 people
Prep Time
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people 4


  • Shortcakes
  • 1/4 tbs coconut cream (or soy cream)
  • 1/4 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1/4 cup vegetable shortening (cubed and softened, slightly)
  • 1/4 cup unsalted vegan butter (cubed)
  • 1 cup pastry flour (can use plain flour)
  • 1/4 cup wholemeal flour
  • 1 tsp baking powder
  • 1/4 cup powdered sugar/icing sugar (optional - for rolling)
  • Orange Macerated Strawberries
  • 250 g fresh strawberries (hulled and quartered)
  • 3 tbs fresh orange juice
  • Whipped Cream
  • 1/2 cup chilled thick coconut cream (can use soy cream)
  • 1/2 cup tofutti sour cream
  • 2 tsp vanilla extract, vanilla bean powder or vanilla bean paste
  • 2 tbs rice malt syrup
Orange Macerated Strawverries
  1. Mix strawberries and juice together and refridgerate with clingfilm until ready to use (stirring occasionally).
Whipped Cream
  1. Beat all ingredients together with electric beaters until thickened.
  1. Mix the coconut cream, flaxmeal, rice malt syrup and vanilla extract together in a small jug until smooth.
  2. Mix flours, baking powder and salt together then rub in the vegetable shortening and vegan butter until the mix is crumbly.
  3. Stir in wet ingredients to the flour mix, mixing until a very soft (almost wet) dough forms (do not over mix). Chill in the fridge for 30 mins - 1 hour. Heat an oven to 180C and line a baking tray with baking paper.
  4. Roll the mixture into 8 balls, pressing down slightly, then roll lightly into the powdered sugar (if using). Place balls, spaced apart (about double the space between each shortcake) and bake for about 10-15 minutes.
  5. Serve 2 shortcakes warm, per person, with whipped coconut cream and the orange macerated strawberries.

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