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Vegan Strawberry Shortcake! If you love strawberry shortcake then you’ve gotta try this vegan version.
Served with coconut cream and sweet strawberries.
It’s strawberry season! It really is the best time of the year and I am so excited for hot weather and the opportunity to eat my body weight in berries over the next few months. In-season strawberries taste like candy to me, and I happily eat bowl after bowl this time of year for both dessert and snack. I love that fruit can be so simple on it’s own yet perfectly decadent when made into this vegan strawberry shortcake.
While we haven’t been fresh strawberry picking yet this year, I plan to do some when we head up to Michigan next week. I’m hoping we can find a few smaller farms where we can practice both social distancing and filling our basket with pounds of berries. (STL friends, we love both Eckert’s Farm and Theis Farm.)
After eating them by the bowlful, I’m alway in the mood for using the remains in some fun way. I created this vegan strawberry shortcake last weekend then made them again on Friday after a quick trip to a local farm to grab more berries. With rustic biscuits, fresh berries and fluffy coconut cream, this is one of my favorite May treats.
These are pretty easy to put together as it’s essentially a slightly sweetened biscuit topped with sliced berries and a dollop of whipped cream. As someone who is absolutely more a cook than a baker, I appreciate the simple, rustic quality that shortcakes have.
If you have it, I highly recommend using oat milk here instead of other non-dairy milks. Oat milk is higher in carbohydrates and therefore browns easier compared to other non-dairy milks, especially almond or coconut. Coconut milk replaces butter for perfectly flaky, melt-in-your-mouth biscuits.
No need to be perfect here, which is exactly my kind of dessert. They absolutely taste best when eating on the porch, with your babe taking bite after bite and juicy strawberries running down both of your cheeks. Van loved these vegan strawberry shortcakes, especially with the mounds of coconut cream on top.
The coconut cream is the perfect topping for these vegan strawberry shortcakes and a neat dairy-free trick. If you haven’t made coconut cream before, it’s fairly easy but you will need a can of chilled coconut cream for best results.
Once coconut cream (or full-fat coconut milk) is chilled, it solidifies and separates into a fatty, solid cream layer and a watery layer. You’ll want to skim the top of the cream off, discarding any watery remains for another recipe (try it in smoothies!)
From there, place the solid coconut cream in the base of a stand mixer fitted with a whisk along with a little sugar and vanilla; it will whip up very similar to regular whipped cream! So yummy; I usually split a few spoonfuls with Vander as soon as it’s ready.
It’s so good, I really hope you try this vegan strawvberry shortcake. If you do, come back and leave a comment (and a rating), or show me your creations on Instagram using the hashtag #delishknowledgePrint
Vegan Strawberry Shortcake! If you love strawberry shortcake then you’ve gotta try this vegan version. Served with coconut cream and sweet strawberries. A MUST for Spring and Summer!
*This recipe is adapted from America’s Test Kitchen
** I don’t recommend almond or soy milk for these biscuits. If you don’t have oat milk, then I recommend coconut milk beverage instead (the kind in the carton, not the can)
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