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.
Who 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!
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.
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.
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.
- 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)
- 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)
- 1 pound strawberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- Preheat oven to 450F/230C.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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).
- 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!
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.