Vegan Strawberry Shortcake with Coconut Cream

Name: Vegan Strawberry Shortcake with Coconut Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup coconut sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup coconut oil, melted; 1 cup almond milk, unsweetened; 1 can full-fat coconut milk, chilled overnight; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons maple syrup

Highlighted under: Whisked Delight Recipes

Delight in this Vegan Strawberry Shortcake with Coconut Cream, a perfect blend of fresh strawberries and fluffy coconut cream atop a light, tender biscuit. This dessert is cruelty-free and packed with flavor.

Created by

Emma

Last updated on 2025-12-16T17:57:19.213Z

This Vegan Strawberry Shortcake with Coconut Cream is not just a dessert; it’s an experience. The fluffy biscuits soaked in fresh strawberry juice combined with the light and airy coconut cream creates a delightful treat that everyone can enjoy. Perfect for summer gatherings or a sweet end to any meal!

        Why You'll Love This Recipe
        Fresh strawberries bursting with flavor
Light and fluffy coconut cream that’s dairy-free
An easy, vegan-friendly dessert everyone will adore

      

A Healthy Twist on a Classic

This Vegan Strawberry Shortcake with Coconut Cream reimagines a beloved dessert to fit a plant-based lifestyle without sacrificing flavor or texture. The light and airy biscuit base pairs perfectly with sweet, juicy strawberries and a luscious coconut cream, creating a delightful experience for your taste buds. By using wholesome ingredients, this recipe ensures you can indulge without guilt.

Using coconut sugar instead of refined sugar adds a subtle caramel-like flavor while keeping the dessert vegan-friendly. The unsweetened almond milk contributes to a moist biscuit that bakes to a golden perfection. This recipe proves that vegan desserts can be just as satisfying and delicious as their traditional counterparts.

Perfect for Any Occasion

Whether you're hosting a summer barbecue, celebrating a birthday, or simply wanting to treat yourself, this Vegan Strawberry Shortcake is the ideal dessert. Its vibrant colors and fresh flavors make it a showstopper at any gathering. Plus, it's easy to prepare, allowing you to focus on enjoying the company of your friends and family rather than spending hours in the kitchen.

Not only is this dessert visually appealing, but it’s also versatile. You can switch up the fruit based on the season, using peaches, blueberries, or raspberries to create your own unique flavor combinations. This flexibility ensures that this recipe remains a staple in your dessert repertoire year-round.

Tips for Success

To achieve the best results, ensure your coconut milk is chilled overnight. The solid cream will whip up beautifully, creating a light and fluffy topping that perfectly complements the strawberries. If you find your coconut cream is too thick, simply add a bit of the liquid from the can to adjust the consistency to your liking.

When baking the biscuits, watch them closely towards the end of the baking time. Ovens can vary, and you want to remove them when they are just golden brown to maintain their soft texture. Allowing the biscuits to cool completely before assembling the shortcakes will help them hold their shape and prevent the cream from melting.

Ingredients

For the Biscuit Base

2 cups all-purpose flour
1/2 cup coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup coconut oil, melted
1 cup almond milk, unsweetened

For the Coconut Cream

1 can full-fat coconut milk, chilled overnight
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Strawberries

2 cups fresh strawberries, hulled and sliced
2 tablespoons maple syrup

Make sure to chill the coconut milk overnight for the best whipped cream texture.

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries with maple syrup. Set aside to macerate for about 10 minutes.

Make the Biscuit Base

Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, and salt. Add the melted coconut oil and almond milk, mixing until just combined. Do not overmix.

Drop spoonfuls of the dough onto a lined baking sheet, forming about 8 biscuits. Bake for 20-25 minutes or until golden brown.

Whip the Coconut Cream

Open the chilled coconut milk can and scoop out the solid cream into a mixing bowl, leaving the liquid behind. Add the powdered sugar and vanilla extract, then whip with a mixer until fluffy.

Assemble the Shortcakes

Once the biscuits have cooled, slice them in half. Layer the bottom half with macerated strawberries, followed by a generous dollop of coconut cream. Top with the other half of the biscuit and add more strawberries and cream on top.

Serve immediately and enjoy this delicious vegan dessert!

Why Choose Vegan Desserts?

Choosing vegan desserts like this Strawberry Shortcake not only benefits your health but also supports ethical practices. By opting for plant-based ingredients, you reduce your carbon footprint and promote animal welfare. It's a win-win situation that allows you to indulge in delicious treats while making a positive impact on the environment.

Additionally, vegan desserts often feature natural sweeteners and whole food ingredients, making them a healthier choice. This recipe showcases how satisfying and indulgent vegan treats can be, proving that you don’t need dairy or eggs to create mouthwatering desserts.

Storage and Serving Suggestions

For optimal freshness, store the assembled shortcakes in the refrigerator for up to one day. However, it's best to keep the biscuits separate from the cream and strawberries if you plan to make them in advance. This will prevent the biscuits from becoming soggy and ensure your dessert maintains its delightful texture.

When serving, consider garnishing with fresh mint leaves or a sprinkle of toasted coconut for an extra touch. This not only elevates the presentation but also adds a refreshing flavor contrast to the sweet strawberries and creamy topping.

Questions About Recipes

→ Can I use a different type of milk?

Yes, you can substitute almond milk with any plant-based milk such as soy or oat milk.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. The biscuits may become a bit soft.

→ Can I make this ahead of time?

You can prepare the biscuits and coconut cream in advance, but it’s best to assemble the shortcakes just before serving.

→ Is this recipe gluten-free?

You can make this recipe gluten-free by using a gluten-free all-purpose flour blend.