Easy vegan chocolate cherry shortcakes for the lazy days you don’t feel like rolling out dough but still want a scrumptious crowd-pleasing dessert
Summer road trips are just one of the many things I love. There’s so much freedom in knowing you can plan your own days, make pit stops (or bathroom stops) whenever appropriate, and have the flexibility to add-in or eliminate activities from your schedule without having to worry about the consequences (that is, if you haven’t booked all the accommodations or tours in advance).
I still remember the trip I took with Leung 2 years ago when I met up with her family in Kelowna to pick peaches and cherries. The cherries were especially large and juicy, and we definitely picked our share in the orchard!
This year, Leung and I had two trips back to back: the first was a road trip to Banff, Alberta with my family & the second was a week unwinding in Whistler with her family. I’m currently in Whistler writing this post, which means that we’ll soon hit up Pure Breads bakery for the best baked goodies and cherry chocolate sourdough. Last year when Leung and I were in Whistler (her family goes every year), we’d go down to Pure Breads every morning to get a whole loaf of cherry chocolate sourdough, and eat it with our bare hands… and being the condiment addicts that we are, we’d bring our own jars of peanut butter and jelly to spread on our loaf of bread. Funny enough, we’d actually scarf down the whole loaf every morning. Yup, just two girls and our daily bread.
I don’t think I’ve ever had an actual strawberry shortcake before. To this day, I actually have no idea what strawberry shortcakes are because I see it done in so many different ways. In a sheet cake form, in a biscuit, a scone… the variations are endless. I thought drop scones would be a lazy (wo)man’s way of making strawberry shortcakes because I’ve always found the process of kneading and rolling biscuits just a tad tedious when I don’t feel like getting counters all floured-up. So for the lazy ones out there, this recipe is for ya!
This makes a yummy summer treat to make with friends because you can build your own shortcake to your own liking. More cherries? Um yes. More chocolate? Do you even need to ask? You can even add some sprinkles for some extra fun!
- SHORTCAKE SCONES
- ½ cup coconut milk
- juice of ½ a lemon
- ½ c. vegan butter
- ⅓ c. coconut sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- CHERRY FILLING
- 1 c. frozen cherries
- ½ tsp. vanilla extract
- 1 tbsp. maple syrup
- Melted chocolate
- Fresh cherries
- Coconut yogurt, optional
- Preheat oven to 450 F. Line baking sheet with parchment paper.
- Stir together coconut milk and lemon juice. Set aside.
- In a large bowl, stir in flour, coconut sugar, baking soda, and salt.
- Add in the vegan butter to the flour mixture, and cut in the butter until they resemble the size of small peas.
- Pour in the milk mixture into the flour/butter mixture. If dough is too dry, add in more coconut milk, 1 tbsp at a time.
- Drop by rounded 2 tablespoonfuls onto lined baking sheet. Brush some coconut milk on top as "eggwash" and sprinkle coconut sugar before baking.
- Bake for 12-14 minutes or until golden brown.
- Meanwhile, prepare the cherry filling by adding cherries into a pan over medium-high heat. Once cherries are somewhat cooked down, add in vanilla and maple syrup. Once the juices are boiling, turn off heat and wait for mixture to cool and thicken.
- To serve, cut the scones in half widthwise and sandwich in the melted chocolate, coconut yogurt, and cherry mixture. Garnish with some fresh cherries and shaved chocolate!