Recipe details
Desserts
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Vegan Strawberry Shortcake Pops
50min
12 servings
Cook this dish
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
Preheat the oven
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Mix wet ingredients
In another bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
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.
Prepare the strawberries
Wash the strawberries and cut them into small pieces.
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.
Serve
Serve the Vegan Strawberry Shortcake Pops immediately or store them in the refrigerator until ready to serve.
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