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Strawberry shortcake on a marble and wood board.

VEGAN STRAWBERRY SHORTCAKE WITH COCONUT WHIP

Simple, easy, and delicious vegan strawberry shortcake, topped with coconut whipped cream.
Course Dessert
Cuisine American, Vegan
Keyword strawberry shortcake, vegan shortcake, vegan strawberry shortcake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 237 kcal
Author Linda Meyer

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
VEGAN STRAWBERRY SHORTCAKE WITH COCONUT WHIP
Amount Per Serving
Calories 237 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 251mg11%
Potassium 412mg12%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 11g12%
Protein 5g10%
Vitamin A 10IU0%
Vitamin C 44.5mg54%
Calcium 177mg18%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.