Ingredients
Scale
- 1/4 cup + 1 tablespoon all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cane sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk (or any other milk alternative)
- Strawberries (3-4 large ones)
- Non-dairy vegan whipped cream (or regular whipped cream)
Instructions
- In a small bowl, mix together the flour, baking powder, and salt.
- Add the cane sugar, vanilla extract, and almond milk to the dry ingredients, stirring until a batter forms.
- Grease a small ramekin with non-stick spray, then pour the batter into it.
- Microwave the ramekin for 1.5 minutes until the cake is cooked.
- Carefully remove the hot ramekin from the microwave and invert it onto a plate to release the shortcake.
- Using a knife, cut the shortcake in half horizontally.
- Assemble the strawberry shortcake by layering whipped cream, chopped strawberries, and the second half of the shortcake.
- Repeat the layering with whipped cream and strawberries.
- Dig in and enjoy this simple yet delightful dessert!
Notes
- Ensure to generously coat the ramekin with non-stick spray to prevent sticking.
- Use caution and oven mitts when handling the hot ramekin.
- Allow the shortcake to cool slightly before cutting it in half for assembling.