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.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.