Description
This Vegan Strawberry Shortcake with Coconut Cream is light, fluffy, and bursting with fresh strawberry flavor. I layer tender dairy-free shortcakes with juicy strawberries and their syrup, then finish with silky whipped coconut cream for an easy plant-based dessert that feels truly special. Perfect for spring gatherings, summer parties, and anytime you want a simple vegan treat that tastes like sunshine.
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)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss sliced strawberries with maple syrup and a pinch of salt. Let sit for 15 minutes to release juices.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold coconut oil (or vegan butter) and cut it into the flour with a fork or pastry cutter until the mixture looks like coarse crumbs.
- Pour in almond milk and vanilla extract. Mix gently just until a soft dough forms (do not overmix).
- Turn dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 6 shortcakes and place on the baking sheet.
- Bake 15–18 minutes until lightly golden on top. Cool completely before assembling.
- Open the chilled coconut milk without shaking. Scoop the thick cream into a bowl, leaving the liquid behind.
- Whip coconut cream with powdered sugar and vanilla until fluffy and smooth.
- Slice each shortcake in half. Spoon strawberries and syrup onto the bottom, add coconut cream, then place the top half on.
- Finish with an extra spoon of coconut cream and more strawberries. Serve immediately.
Notes
Chill the coconut milk overnight for the best whipped coconut cream, and avoid shaking the can so the cream stays separated. You can swap strawberries for peaches, raspberries, or mixed berries. Store shortcakes airtight for 2 days (or freeze up to 2 months). Keep strawberries and coconut cream refrigerated and assemble right before serving so the shortcakes stay fluffy.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg