Strawberry Shortcake
Ingredients:
4 pieces of vegan sponge cake
2 cups of fresh strawberries, sliced
1/4 cup of sugar (or maple syrup)
1 cup of coconut whipped cream
1 tsp of vanilla extract
Fresh mint leaves for garnish
Instructions:
Prepare the strawberries: In a bowl, mix the sliced strawberries with the sugar or maple syrup. Let them sit for about 10 minutes to macerate and release their juices.
Prepare the whipped cream: If your coconut whipped cream is not pre-sweetened, whip it with the vanilla extract until soft peaks form.
Assemble the shortcakes: Cut the vegan sponge cakes in half horizontally to create a top and bottom layer.
Layer the shortcakes: On each bottom layer, spoon a generous amount of the macerated strawberries along with some juice. Add a dollop of coconut whipped cream on top of the strawberries.
Top layer: Place the top half of the sponge cake on top of the whipped cream.
Finish with cream and strawberries: Add another dollop of coconut whipped cream on top of the cake and finish with more strawberries.
Garnish: Garnish with fresh mint leaves for a pop of color and freshness.
Serve immediately: Serve immediately to enjoy the fresh flavors.
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