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Vegan strawberry shortcake on a white plate with a white container filled with strawberries.

Vegan Strawberry Shortcake with Coconut Whip

Homemade vegan strawberry shortcake with tender biscuits and coconut whip.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 238kcal
Author: Linda & Alex
Cost: $10


  • 1 large mixing bowl
  • 1 baking sheet
  • 1 Oven
  • 1 sharp knife
  • 1 Stand Mixer


  • 2 cups all-purpose flour
  • 3 teaspoon baking powder
  • 4 tablespoon sugar, divided
  • ¼ teaspoon finely ground sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsweetened almond milk
  • 1 tablespoon melted coconut oil or vegan butter
  • 14 ounces chilled full fat coconut milk
  • 1 teaspoon vanilla bean or pure vanilla extract
  • 1 pound fresh 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 teaspoon baking powder, 2 tbs[ (24 g) sugar, ¼ teaspoon sea salt, and 1 teaspoon cardamom until combined. Whisk the 1 cup of almond milk, 1 tablespoon melted coconut oil or butter, 1 teaspoon cinnamon, and 1 teaspoon 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 tablespoon (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 tablespoon (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.
  • Enjoy!


How do I store it?
You can make the biscuits and whipped topping the day before, and you can macerate the berries several hours before serving. Store the biscuits in an airtight container and the whipped topping and berries covered in the refrigerator. Assemble just before serving.
Can I freeze this?
You can freeze the biscuits and the berries separately in freezer safe containers for up to 2 months. Thaw both in the refrigerator.

Pro Tips

  • Don't over mix the dough or the shortcakes will be tough instead of tender.
  • Use the freshest, sweetest, juiciest strawberries you can find.
  • Macerate the strawberries in sugar so they soften and become even sweeter.
Nutrition Disclaimer


Serving: 140g | Calories: 238kcal | Carbohydrates: 47g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 155mg | Potassium: 368mg | Fiber: 3g | Sugar: 12g | Vitamin A: 9IU | Vitamin C: 45mg | Calcium: 157mg | Iron: 2mg
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