Vegan Strawberry Shortcake with Coconut Cream (the kind that makes everyone hover in my kitchen)

Name: Vegan Strawberry Shortcake with Coconut Cream
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup organic cane sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/3 cup cold coconut oil (solid) or vegan butter; 3/4 cup unsweetened almond milk (or oat/soy milk); 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced; 2 tablespoons maple syrup (or sugar); Pinch of salt; 1 can (13.5 oz) full-fat coconut milk, chilled overnight; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract (for coconut cream)

Fati Bendahi 2 days ago

0 1 6 minutes read

Vegan Strawberry Shortcake with Coconut Cream (the kind that makes everyone hover in my kitchen)

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Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Now listen… when someone says Vegan Strawberry Shortcake with Coconut Cream, my heart does a little dance. I know it sounds like something you’d only order at a fancy café, but I promise you, this is a dessert I can make in my own home kitchen in Crete with bare feet, flour on my shirt, and strawberries stealing the spotlight on my counter. I make Vegan Strawberry Shortcake with Coconut Cream when I want something bright and joyful, something that feels like sunshine, something that brings women together at my table with little happy sighs between bites. And yes, I make Vegan Strawberry Shortcake with Coconut Cream when I want a dessert that looks like I tried very hard… even though the steps stay simple and forgiving.

I still remember the first time I tried to whip coconut cream properly. I chilled the can, I shook it like a maraca (mistake!), and I ended up with a strange coconut soup. My grandmother would have laughed until she cried. She always told me, “Child, food teaches you patience.” She didn’t say it in English, of course she said it the Greek way, with that look that means, learn it once and you’ll never forget it. Now I know exactly how to get that thick, dreamy coconut cream, and I want you to feel confident too.

So let’s make it together. You and me. A bowl, a spoon, and all the sweetness we can fit into one afternoon.

Why I Love Making This Recipe

I love this recipe because it gives me everything I want in a dessert:

Soft, tender shortcakes that taste buttery even without butter
Juicy strawberries that turn into their own syrup
Cloud-like coconut cream that feels fancy but comes from one simple can
A dessert that works for vegans, dairy-free guests, and “just give me something delicious” guests

And honestly? I love that it makes people pause. You know that moment when someone takes a bite and stops talking because their brain is busy being happy? That’s what this does.

Ingredients & Little Kitchen Secrets

For the strawberries (the juicy heart)

Fresh strawberries
Maple syrup (or sugar if you prefer)
A tiny pinch of salt (yes, even in sweet things trust me)

My secret: slice strawberries and let them sit at least 15 minutes. They soften, they release juice, and they become the syrupy layer that makes everything taste like summer.

For the vegan shortcakes (simple and fluffy)

All-purpose flour
Sugar
Baking powder
Salt
Cold coconut oil (or vegan butter)
Plant milk (almond, oat, soy whatever you love)
Vanilla extract

My secret: keep the fat cold. Cold coconut oil or vegan butter gives you the tender, flaky bite. If it melts before baking, you lose that soft crumb.

For the coconut cream (the dreamy topping)

Full-fat coconut milk, chilled overnight
Powdered sugar (or maple syrup)
Vanilla extract

My secret: do not shake the can. Chill it, open carefully, and scoop only the thick part.

How I Make It, Step by Step

1) Macerate the strawberries

I slice my strawberries and toss them in a bowl with maple syrup. I add a tiny pinch of salt and let them rest. I stir once, then I leave them alone so they can do their magic.

2) Preheat and prepare

I heat the oven to 400°F / 200°C and line a baking sheet with parchment. I also clear a little counter space because flour will fly. That’s just life.

3) Mix the dry ingredients

In a big bowl, I whisk flour, sugar, baking powder, and salt. I whisk well because baking powder likes to hide and I want every shortcake to rise evenly.

4) Cut in the cold coconut oil

I add cold coconut oil in spoonfuls and use a fork (or my fingers) to break it into the flour until it looks like coarse crumbs. Some little lumps are good they melt in the oven and make the texture tender.

5) Add plant milk and vanilla

I pour in plant milk and vanilla, then mix gently. I stop as soon as the dough comes together. Overmixing makes tough shortcakes, and I want soft ones.

6) Shape and cut

I turn dough onto a lightly floured surface and pat it into a thick round, about 1 inch. I cut out shortcakes with a cutter or knife—whatever I have. I place them on the baking sheet with a little space between.

7) Bake

I bake them for 15–18 minutes until lightly golden. Then I cool them completely. If you try to assemble while warm, coconut cream melts and you cry a little. I’ve been there.

8) Whip the coconut cream

I open the chilled coconut milk can and scoop the thick cream into a bowl. I add powdered sugar and vanilla. Then I whip until fluffy. It becomes thick and smooth like a soft cloud.

9) Assemble

I slice each shortcake in half. I layer strawberries and syrup on the bottom, then add a big spoon of coconut cream. I place the top half on and add more cream and strawberries.

10) Serve immediately

This dessert tastes best freshly assembled, when the shortcake stays fluffy and the strawberries stay bright.

How I Serve It at Home

I serve it on a big plate in the center of the table because I love when everyone builds their own. Sometimes I add:

Lemon zest over the strawberries
A few mint leaves
A sprinkle of toasted coconut
A drizzle of strawberry syrup down the sides

And if it’s a warm night in Crete, I bring it outside, and we eat slowly, talking about life, laughing, and pretending we aren’t going back for seconds.

Storage, Reheating & Make-Ahead Tips

Shortcakes: store in an airtight container for 2 days at room temperature, or freeze up to 2 months.
Strawberries: keep in the fridge up to 2 days. They get softer (still delicious).
Coconut cream: store whipped coconut cream in the fridge 2–3 days. Whip again briefly if it firms up.

Make-ahead tip: bake shortcakes and prep strawberries earlier, then whip coconut cream and assemble right before serving.

100-Word Short Version

I make Vegan Strawberry Shortcake with Coconut Cream by baking tender dairy-free shortcakes, letting strawberries sit with maple syrup to create a juicy syrup, and whipping chilled coconut cream into a fluffy topping. I slice the shortcakes, layer them with strawberries and coconut cream, and serve right away for the freshest texture. I keep the fat cold to get soft, fluffy shortcakes, and I always chill coconut milk overnight so the cream separates properly. This dessert feels bright, summery, and special, but it stays simple enough for any home kitchen.

Recipe Card Section

⏱️ Time
Prep: 20 minutes
Cook: 18 minutes
Total: 38 minutes

🛒 Ingredients (Serves 6)
Shortcakes

2 cups all-purpose flour
1/4 cup organic cane sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold coconut oil (solid) or vegan butter
3/4 cup unsweetened almond milk (or oat/soy)
1 teaspoon vanilla extract

Strawberries

2 cups fresh strawberries, sliced
2 tablespoons maple syrup (or sugar)
Pinch of salt

Coconut Cream

1 can (13.5 oz) full-fat coconut milk, chilled overnight
2 tablespoons powdered sugar
1 teaspoon vanilla extract

👩‍🍳 Instructions

Preheat oven to 400°F / 200°C. Line a baking sheet.
Toss strawberries with maple syrup and a pinch of salt. Rest 15 minutes.
Whisk flour, sugar, baking powder, and salt.
Cut in cold coconut oil until crumbly.
Mix in plant milk and vanilla until dough forms.
Pat dough 1-inch thick, cut into 6 pieces.
Bake 15–18 minutes. Cool completely.
Scoop thick coconut cream and whip with powdered sugar and vanilla.
Slice shortcakes, layer strawberries + coconut cream. Serve immediately.

📝 Notes

Chill coconut milk overnight and don’t shake the can.
Assemble right before serving for best texture.
Swap strawberries with peaches or berries anytime.

🍽️ Nutrition (approx per serving)
Calories: ~320, Carbs: ~36g, Fat: ~18g, Protein: ~4g, Sugar: ~14g

Conclusion (warm and personal)

When I make Vegan Strawberry Shortcake with Coconut Cream, I feel like I’m serving happiness in layers. I love the way the strawberries shine, I love the softness of the shortcake, and I love how coconut cream makes everything feel like a celebration. I want you to make this when you need something sweet but simple, when you want to spoil someone gently, or when you just want to sit down and enjoy a dessert that tastes like care. If you make it, set a plate down, call someone you love, and share it slowly. That’s how dessert becomes memory.