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      November 12, 2017

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Vegan Strawberry Shortcake

May 23, 2016

Homemade Vegan Strawberry Shortcake made with only a handful of ingredients! The perfect strawberry shortcake comes together with ripe, juicy strawberries, fresh coconut cream and a tender, flaky biscuit.

vegan strawberry shortcakeWho else is ready for Strawberry season?! BRIGHT, fresh, juicy and ripe strawberries. Strawberry-picking come Summer is one of my favorite pastimes. I can never have too many strawberries around. And they just happen to be one of my favorite fruits to bake with. The weather has been up-and-down here all Spring and we finally had a gorgeous long weekend of SUMMER weather. Like I didn’t even need a sweater or a light jacket kinda weather. The best way to celebrate? With some Homemade Vegan Strawberry Shortcake, of course!

vegan strawberry cake

Are you a biscuit kind of strawberry shortcake person or more of an angel-food-cake type? Strawberry Shortcake sold in stores often uses a lightly and airy cake but it’s not truly Strawberry Shortcake to me unless there is a flaky and butter-y biscuit involved. I based the super buttery, fluffy, vegan biscuit used here off of my Lemon Blueberry Scones recipe. It’s a simple recipe with 5 ingredients, no oil (or butter) and works magic with the whipped coconut cream and ripe strawberries.

vegan strawberry cake

Assembling the shortcake is half the fun. Biscuit + Coconut whip + Strawberries + Biscuits + More cream and berries…

The airy coconut whip cream is my absolute favorite.

vegan strawberry cake
Just make sure to eat your Vegan Strawberry Shortcakes before the cream starts to melt! And if you make my Vegan Strawberry Shortcake at home, I love drooling over your delicious creations. Snap a photo and tag me #CearasKitchen on Instagram or leave a comment below.

vegan strawberry cake

4.0 from 2 reviews
Vegan Strawberry Shortcake
 
Print
Cook time
45 mins
Total time
45 mins
 
Homemade Simple Vegan Strawberry Shortcake made with only a handful of ingredients. The perfect strawberry shortcake comes together with ripe, juicy strawberries, fresh coconut cream and a tender, flaky biscuit.
Author: Ceara
Recipe type: Dessert
Serves: 4 shortcakes
Ingredients
Shortcake
  • 2 cups unbleached all-purpose flour
  • 3 tsp baking powder
  • ½ tsp sea salt
  • ⅓ cup cane sugar (blended into a fine sugar)
  • 1 tbsp lemon juice
  • 1 cup coconut milk (full fat and cold)
Whipped Coconut Cream
  • ½ tsp vanilla extract
  • 2 tbsp cane sugar (blended into a fine sugar)
  • Coconut cream (cold, from one can of coconut cream or coconut milk - see note)
Strawberries
  • 1 pound strawberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
Directions
  1. Preheat oven to 450F/230C.
  2. Strawberries: Cut strawberries into quarters. Mix in a medium-size bowl with sugar and lemon juice. Cover and refrigerate while preparing the rest of the ingredients.
  3. Shortcake: Mix together flour, baking powder, sea salt and cane sugar in a medium-size bowl. Mix together coconut milk and lemon juice in a small-size bowl. If your coconut milk has lumps in it, blend it to make it creamy smooth. Your coconut milk should be cold for the fluffiest biscuits possible!
  4. Make a well in the middle of the dry ingredients and slowly pour the milk into the well. Mix with a spatula until just combined. The dough will be a bit sticky but still pliable. Do not overmix the dough or else the biscuits will be tough.
  5. Flour your hands and dust the countertop with flour. Pat the dough out until it is about ¾ inch thick and cut out 8 biscuits (using a lightly floured cookie cutter or the rim of a glass). Pat out any corners or unused dough and cut until you have used up all your dough.
  6. Transfer the biscuits to a parchment-lined baking sheet. Bake for 12 to 15 minutes until golden brown. Remove from oven and let cool slightly before transferring to a plate.
  7. Whipped Coconut Cream: Scoop the thick layer of coconut cream out of the can. Place in a mixing bowl with sugar and vanilla. Whisk with an electric mixer for a couple minutes until soft peaks form (see photo).
  8. Assemble shortcake: Layer one large scoop of strawberries and coconut cream on top of the biscuit. Place a second biscuit on top. Garnish with additional coconut cream and strawberries. Enjoy!
Notes
1) Use cold coconut milk for whipped coconut cream and in the biscuits. I like to refrigerate my coconut milk overnight before using it in this recipe.
2) I like to use Trader Joe's coconut cream or Thai Kitchen coconut milk for best results in the coconut whipped cream.
3) Shortcakes keep in the fridge for one day. Lightly cover and refrigerate to store.
3.4.3177

vegan strawberry cake

Vegan Strawberry Shortcake was last modified: July 13th, 2017 by Ceara
15 comments
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15 comments

Bri May 24, 2018 at 4:53 pm

FIVE STARS but my phone won’t let me do more than 3?!!?

Making this two years later and SO DELICIOUS!!! Crispy on the outside but SO fluffy in the inside. Perfect amount of sweetness and the coconut is not overpowering at all (we don’t love coconut here so this was refreshing)! Thank you for sharing!!!

Reply
Pcd May 4, 2018 at 9:58 pm

This turned out great! I was baking for a crowd so I doubled the recipe and baked the “biscuits “ in a cake pan. Fabulous spring dessert. I’ll save this one!

Reply
CakenGifts.in September 9, 2017 at 4:28 am

Loved this vegan Strawberry cake recipe.! Ckae looking so pretty and delicious. Thanks for sharing this nice cake recipe.
https://www.cakengifts.in/cake-delivery-in-gurgaon

Reply
Amber August 23, 2017 at 12:26 am

These were AMAZING!!!!!

Reply
Ceara August 23, 2017 at 7:49 am

Yay! So happy you enjoyed them! <3

Reply
Rachelle July 18, 2017 at 4:57 pm

Could I use almond milk instead of coconut for shortcake?

Reply
Ceara July 19, 2017 at 7:53 pm

I do not think that almond milk would work since it’s lower in fat than coconut milk.

Reply
Anita March 13, 2017 at 9:35 pm

Made this tonight for my vegan daughter-in-law, son who is “almost” vegetarian and my meat-lover husband. Everyone loved it. This recipe is a keeper!

Reply
BJ Flieger July 6, 2016 at 12:45 pm

How much would using organic whole wheat flour interfere with the texture of these biscuits?

Reply
Ceara July 6, 2016 at 9:50 pm

Hi Bj, using just whole wheat flour would make these biscuits a bit dry. However, I think that whole wheat pastry flour should work. Let me know your results if you try the shortcake!

Reply
BJ Flieger July 7, 2016 at 5:59 am

Thanks!

Reply
carol copps May 25, 2016 at 10:46 am

Wow! Looks absolutely delicious!

Reply
Ceara May 30, 2016 at 1:05 am

Thank you 🙂

Reply
Becky Striepe May 24, 2016 at 12:28 pm

This looks so good, Ceara! I used to make strawberry shortcakes with my Nani Dorothy, so this dessert gives me all the feels!

Reply
Ceara May 30, 2016 at 1:06 am

<3 That is so sweet, Becky!!! Thank you!

Reply

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