Vegan Strawberry Shortcake with Coconut Whip! This all-American summer dessert is the perfect way to take advantage of the season’s perfect berry.
Strawberry shortcake. It’s the most elegant, simple, and delicious summer dessert. Do you agree?
Growing up, strawberry shortcake looked very different. 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. And, instead of using butter or shortening, I used a tablespoon of coconut oil to make it a bit healthier.
HOW TO MAKE VEGAN STRAWBERRY SHORTCAKE
You’ll want to slice the strawberries, sprinkle some sugar on them, and let them macerate for at least thirty minutes so the berries release their juice and soften.
While the strawberries are macerating, make the shortcake. This will take about ten to fifteen minutes to prep and thirty minutes to bake.
Put a mixing bowl and the whisk attachment in the freezer for the whipped coconut cream.
Once the shortcake is cooled, scoop the solid part of the chilled coconut milk (use full fat only) into the cold mixing bowl and add a little sugar and vanilla, then whip it for several minutes until it becomes stiff and thick.
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.
Vegan strawberry shortcake is the perfect dessert for July 4th, a graduation party, or just because. If you have leftover strawberries, put them in your oatmeal or make a smoothie out of them the next morning.
Make this and let me know what you think. I love to hear from you.
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- 2 cups all-purpose flour
- 3 tsp baking powder
- 4 tbsp sugar, divided
- ½ tsp finely ground sea salt
- ¼ 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 flour, baking powder, 2 tbs[ (24 g) sugar, sea salt, and cardamom until combined. Add the almond milk, coconut oil, and vanilla and stir until well 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.