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Vegan Strawberry Shortcake with Coconut Whip

Name: Vegan Strawberry Shortcake with Coconut Whip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 3 teaspoon baking powder; 4 tablespoon sugar, divided; 1/4 teaspoon finely ground sea salt; 1 teaspoon ground cardamom; 1 cup unsweetened almond milk; 1 tablespoon melted coconut oil; 1 14 ounce can of chilled full fat coconut milk; 1 teaspoon pure vanilla extract; 1 lb strawberries, sliced

Published: May 16, 2019 · Modified: Apr 25, 2021 by Linda & Alex · This post may contain affiliate links.

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Vegan Strawberry Shortcake with Coconut Whip! This all-American summer dessert is the perfect way to take advantage of the season's perfect berry.

Originally published on June 6, 2017 and updated on May 16, 2019.

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Strawberry Shortcake

It’s the most elegant, simple, and delicious summer dessert. Do you agree?

Growing up, strawberry shortcake looked very different than this one does.

We had one of two kinds. If my mom had the time, she made an angel food cake to soak up the sweet strawberry juice. If she was in a hurry, she bought the little round sponge cakes that came in a cellophane package of four.

Both were good (I preferred the angel food cake), I had no complaints, and I had no problem devouring those cakes with a big pile of juicy strawberries and cool and silky whipped cream. But here’s the thing, angel food cake and those spongy store-bought cakes weren’t shortcake.

Shortcake is a totally different thing. It isn’t laden with sugar, it doesn’t spring back when you push on it, and it’s so easy to make.

My vegan shortcake recipe is absolute perfection, and it got two thumbs up from both my husband and my son. It’s not too sweet, so it allows the macerated strawberries to shine.

WHAT INGREDIENTS DO I NEED FOR DAIRY-FREE AND VEGAN STRAWBERRY SHORTCAKE?

The list is short and sweet, just like this delicious strawberry cake.

All purpose flour
Baking powder
Sugar
Cardamon
Almond milk
Coconut oil
Coconut milk
Vanilla extract
Strawberries

You probably have most of the ingredients in your kitchen. Make sure you have the freshest and sweetest strawberries and this easy strawberry shortcake will be ready for you to eat in no time.

HOW TO MAKE VEGAN STRAWBERRY SHORTCAKE

STEP ONE

Slice the strawberries and put them in a bowl.

Sprinkle with sugar and gently toss to coat. Let the strawberries and sugar macerate, or commingle, for at least 30 minutes so the berries soften and release their juice.

STEP TWO

While the strawberries are macerating, it's time to make the shortcake.

In a large bowl, whisk the flour, baking powder, sugar, salt, and cardamon together until well combined.

Whisk the milk, vanilla, and coconut oil together and add it to the dry ingredients, stir until just combined. The dough will be sticky.

Divide into six biscuits and drop them on a parchment lined baking sheet and bake for approximately 30 minutes, or until they're firm and lightly golden on top.

A white mixing bowl with the dry ingredients for shortcake.

A white mixing bowl with dry ingredients for shortcake with a whisk in the bowl and a dish of strawberries behind it.

A measuring cup with milk and spices and a hand pouring in melted oil.

A white mixing bowl with dry ingredients for shortcake and the wet ingredients being poured into the bowl.

A white mixing bowl with a wooden spoon mixing shortcake.

STEP THREE

While the shortcake biscuits are cooling, make the coconut whipped cream.

Put a mixing bowl and the whisk attachment in the freezer. This helps to keep the cream cold for best results.

Beat the cream on a high setting for approximately 5 minutes. It should begin to thicken. Then add the sugar and vanilla and beat on a high setting for another 5 to 7 minutes until it's thick and creamy.

Click HERE for the recipe.

STEP FOUR

Now it's time to build the strawberry shortcake.

Slice the shortcake in half and spread some coconut cream on the top of the bottom piece of shortcake.
Add a pile of strawberries, a little more cream, and put the top piece of the shortcake over the strawberries.
Spoon a dollop of coconut whipped cream on the top and place a mint leave in the center to make it look really pretty.
Dig in and savor every bite.

A shortcake cut in half with whipped cream one half of the cake.

Half of a shortcake with whipped cream and strawberries and the top half of the cake next to it.

A shortcake with whipped topping and sliced strawberries with the top half of the cake on the side.

A shortcake with whipped topping and sliced strawberries and the top half of the cake next to it on a marble and wood board.

Strawberry shortcake on a marble and wood board.

TIPS FOR MAKING THE BEST STRAWBERRY SHORTCAKE

Definitely add the cardamon to the shortcake. It lends a lovely flavor that's subtle, yet makes a difference in flavor.
Don't over mix the dough or the shortcakes will end up being tough.
Use the freshest and sweetest strawberries you can find.
Don't skip macerating the strawberries. This ensures that the berries are soft and perfectly sweet.

HOW DO I SELECT THE BEST STRAWBERRIES?

Look for plump bright red berries that don't have soft brown spots or mold on them.
The green tops should be green and fresh, not dried up and shriveled.
If you have to buy them in a box that's sealed, turn the box over and inspect the bottoms for mold or rotting berries.

WHEN IS THE BEST TIME TO SERVE VEGAN STRAWBERRY SHORTCAKE?

We could eat this easy and delicious strawberry dessert all year long, but it's always best during strawberry season, which is generally April through June.

Here are some of our favorite times to serve it:

Mother's Day
Memorial Day
Father's Day
Graduation party
July 4th
Labor Day
Every day.

Make this and let us know what you think. We love to hear from you.

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