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Vegan Strawberry Shortcake Pops

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50min

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12 servings

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These delightful Vegan Strawberry Shortcake Pops are a fun and healthier twist on the classic dessert. Fluffy vanilla cake is layered with fresh strawberries and a creamy vegan whipped topping, all served on a convenient popsicle stick. These pops are perfect for summer parties or as a sweet treat that everyone can enjoy.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
20 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.

2
Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

3
Mix wet ingredients

In another bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar until well combined.

4
Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

5
Bake the cake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

6
Prepare the strawberries

Wash the strawberries and cut them into small pieces.

7
Assemble the pops

Cut the cooled cake into 12 equal rectangles. Layer each rectangle with a spoonful of vegan whipped topping and strawberry pieces. Carefully insert a popsicle stick into the base of each layered cake rectangle.

8
Serve

Serve the Vegan Strawberry Shortcake Pops immediately or store them in the refrigerator until ready to serve.

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