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 week! I’m officially calling this week the week of the strawberry, meaning I’m bringing you three brand new recipes to enjoy with all the yummy berries right now. 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.
We’ve been picking berries almost non-stop over the past two weeks; a fun experience for Vander and an easy way for us to enjoy our daily berry quota. (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 these vegan strawberry shortcakes 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.
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.
How to Make Coconut Whipped Cream
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 one. If you do, come back and leave a comment (and a rating), or show me your creations on Instagram using the hashtag #delishknowledge
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!
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup oat milk (see notes)
- 1/2 cup coconut oil, melted and cooled
- 1 tablespoon white vinegar
- 1 (14 ounce) can coconut cream, chilled
- 1 teaspoon sugar
- 1/2 teaspoon vanilla extract
- 5 cups sliced strawberries
- 2 tablespoons sugar
- Make the shortcakes. Preheat oven to 475 degrees F. Line a baking sheet with parchment paper and set aside.
- Whisk together the flour, sugar, baking powder, baking soda and salt together in a large bowl. In a separate medium bowl, whisk together the coconut milk, melted and cooled coconut oil, lemon juice (it’s OK if the oil clumps.) Stir milk mixture into the flour mixture and stir until just incorporated, taking care not to over mix. Using a greased 1/3 cup measuring cup, scoop and drop batter onto the prepared baking sheet. Repeat with the remaining biscuits, leaving ~ 1 1/2 inch space between biscuits. Bake until tops are golden, about 13 minutes. Transfer shortcakes to a wire rack and let cool before serving.
- Make the coconut cream. While the shortcakes are baking, make the coconut cream. Skim the top layer of the cream from the can and place either in the base of a stand mixer fitted with a whisk attachment or bowl to use a hand mixer. (Discard any remaining liquid for another use.) Add the sugar and vanilla to the bowl and whip until well combined and fluffy, about 2-3 minutes. place in the fridge until ready to eat.
- Make the strawberries. Place one heaping cup of strawberries in the base of a bowl along with the sugar and mash with a fork or potato masher. Stir in remaining strawberries and let sit while the shortcakes cool.
- Assemble! Split each shortcake in 1/2, then top with berries and a dollop of coconut cream. Top with remaining half and enjoy immediately!
*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)
Keywords: vegan strawberry shortcake