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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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
- Almond milk
- Coconut oil
- Coconut milk
- Vanilla extract
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
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.
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.
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.
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.
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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- 2 cups all-purpose flour
- 3 tsp baking powder
- 4 tbsp sugar, divided
- 1/4 tsp finely ground sea salt
- 1 tsp ground cardamom
- 1 cup unsweetened almond milk
- 1 tbsp melted coconut oil
- 1 14 oz can of chilled full fat coconut milk
- 1 tsp pure vanilla extract
- 1 lb strawberries, sliced
Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper or lightly grease and put your mixing bowl in the freezer.
In a medium bowl, whisk the 2 cups flour, 3 tsp baking powder, 2 tbs[ (24 g) sugar, 1/4 tsp sea salt, and 1 tsp cardamom until combined. Whisk the 1 cup of almond milk, 1 tbsp melted coconut oil, and 1 tsp pure vanilla together and add to the dry ingredients, stir until just combined. The dough will be thick and sticky.
Divide the dough into six pieces and drop onto the cookie sheet. Bake for 30 minutes or until a light golden brown. Remove from the oven and let cool.
In a medium bowl, stir the strawberries and 1 tbsp (12 g) of sugar together until combined. Let stand for 30 minutes so the strawberries macerate.
Take your mixing bowl out of the freezer and add the solid part of the coconut milk, 1 tbsp (12 g) of sugar, and the vanilla and mix with the whisk attachment on the highest speed until the coconut milk becomes thick like whipped cream. This could take several minutes depending on your mixer. Be patient.
Slice the shortcake in half and spread some of the coconut cream on the bottom, add a layer of strawberries, put a dollop of cream on the strawberries, put the top of the shortbread over the berries and cream, and add one more dollop of coconut cream.
The Nutrition Facts are an estimate only.