Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made a strawberry shortcake entirely vegan. It was a bright, sunny Saturday afternoon, and my kitchen smelled like fresh strawberries and coconut. My friends had come over for a casual brunch, and I wanted to make something that felt indulgent yet light, something everyone could enjoy regardless of dietary restrictions. That day, I experimented with coconut cream instead of whipped cream, almond milk in place of dairy, and a tender vegan shortcake base. The result? A dessert so light and flavorful that my friends went back for seconds and I was hooked.
This Vegan Strawberry Shortcake with Coconut Cream quickly became a staple in my recipe rotation. I love making it for summer gatherings, birthday parties, or even a cozy afternoon tea. The recipe is naturally sweet, dairy-free, and surprisingly easy, proving that vegan desserts can be both comforting and indulgent. Today, I’m excited to share it with you, step by step, so you can create a dessert that brings people together, just like it did in my little kitchen.
Why I Love Making This Recipe
There’s something magical about layering soft, fluffy shortcakes with juicy, sweet strawberries and whipped coconut cream. Every bite is a perfect balance of textures: the crumbly base, the tender fruit, and the silky cream.
I love making this recipe because it’s flexible. You can adjust sweetness, swap berries, or even make mini versions for individual servings. The coconut cream topping is rich and luxurious but light enough that you can enjoy it without feeling weighed down. And best of all, it’s a dessert that anyone can eat vegan or not which makes it perfect for family gatherings where people might have different dietary preferences.
Making this strawberry shortcake always brings back memories of summer afternoons in my grandmother’s garden. There was laughter, the clinking of tea cups, and the smell of fresh strawberries in the air. Food, for me, is always more than just ingredients. It’s a way to connect, share stories, and make memories and that’s exactly what this recipe does.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to make your own Vegan Strawberry Shortcake with Coconut Cream:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup solid coconut oil
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tablespoons maple syrup (for strawberries)
- 1 can (400ml) full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar (for coconut cream)
- 1 teaspoon vanilla extract (for coconut cream)
Little Kitchen Secrets:
- Cold coconut oil matters just like using cold butter in traditional baking, solid coconut oil helps create a light, flaky shortcake.
- Chill the coconut milk leaving it overnight ensures the cream separates and whips perfectly.
- Sweeten your strawberries lightly a touch of maple syrup enhances their natural flavor without overpowering the dessert.
- Prep ahead you can make the shortcakes and strawberries a few hours in advance. Assemble just before serving to keep everything fresh and fluffy.
How I Make It, Step by Step
- Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the solid coconut oil and use your fingers or a pastry cutter to rub it into the flour until the mixture resembles coarse crumbs.
- Stir in almond milk and vanilla extract gently, forming a soft dough. Avoid overmixing to keep the shortcakes tender.
- Scoop the dough into 6 even portions and place them on the prepared tray.
- Bake for 18–20 minutes, until golden and firm to the touch. Let the shortcakes cool completely.
- While the shortcakes are baking, toss the sliced strawberries with maple syrup. Let them sit for 20 minutes to release their natural juices.
- Open your chilled can of coconut milk and scoop out the solid cream into a mixing bowl. Whip with powdered sugar and vanilla extract until soft peaks form.
- Slice each shortcake in half horizontally. Layer the bottom half with strawberries, then coconut cream, and place the top half over it. Finish with more cream and berries on top if desired.
How I Serve It at Home
I like serving these Vegan Strawberry Shortcakes with Coconut Cream on a large, rustic platter for gatherings. The contrast of the white coconut cream, red strawberries, and golden shortcake looks beautiful and inviting. For a casual weekend treat, I serve them individually on dessert plates with a small drizzle of extra maple syrup.
For added fun, sometimes I sprinkle chopped toasted almonds or a few mint leaves on top. Kids especially love the mini versions, so I occasionally make “shortcake cups” in a muffin tin. It’s a playful way to serve dessert while keeping cleanup easy!
Storage, Reheating & Make-Ahead Tips
- Shortcake bases: Store in an airtight container at room temperature for up to 2 days.
- Strawberries: Keep in the fridge for up to 24 hours, but add cream just before serving.
- Coconut cream: Whip fresh before serving for best texture. You can store leftover whipped coconut cream in the fridge for up to 24 hours.
- Assembled dessert: Best enjoyed immediately, but you can assemble components separately and combine right before serving.
100-Word Short Version
This Vegan Strawberry Shortcake with Coconut Cream is a light, fluffy dessert perfect for any occasion. I bake tender vegan shortcakes using coconut oil and almond milk, then layer them with fresh strawberries sweetened with maple syrup. The highlight is silky whipped coconut cream, made from chilled full-fat coconut milk and a touch of powdered sugar. Each bite is a harmony of textures soft shortcake, juicy berries, and luscious cream. This dairy-free, plant-based dessert is easy to make, delightful to serve, and brings a cozy, summery feeling to the table. Perfect for family gatherings or a special treat!
Recipe Card Section
⏱️ Time
- Prep: 25 minutes
- Cook: 20 minutes
- Total: 45 minutes
🛒 Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup solid coconut oil
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tablespoons maple syrup
- 1 can (400ml) full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 190°C (375°F) and line a baking tray.
- Whisk flour, sugar, baking powder, and salt.
- Rub in solid coconut oil until coarse crumbs form.
- Stir in almond milk and vanilla until soft dough forms.
- Scoop dough into 6 portions on tray.
- Bake 18–20 minutes until golden, cool completely.
- Toss strawberries with maple syrup, let sit 20 minutes.
- Whip chilled coconut cream with powdered sugar and vanilla.
- Slice shortcakes, layer strawberries and coconut cream, top with remaining halves.
📝 Notes
- Use very cold coconut oil for tender shortcakes.
- Chill coconut milk overnight for best whipped cream.
- Assemble just before serving for freshness.
- Optional: sprinkle toasted almonds or mint for garnish.
🍽️ Nutrition
- Serving Size: 1 shortcake
- Calories: 280
- Sugar: 16g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Conclusion
Making this Vegan Strawberry Shortcake with Coconut Cream always brings me joy. It’s a dessert that tastes like summer, feels cozy, and can be shared with anyone, no matter their dietary choices. I hope as you bake it, you feel the same warmth and happiness I do every time I see friends and family enjoy this simple yet indulgent treat. Cooking is about stories, love, and memories and this shortcake has all three baked right in. I can’t wait for you to try it and make your own sweet memories.
Print
Vegan Strawberry Shortcake with Coconut Cream
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: B
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Strawberry Shortcake with Coconut Cream is a light, fluffy, and utterly delicious dessert perfect for summer gatherings. I love layering tender vegan shortcakes with juicy strawberries and whipped coconut cream for a comforting treat that everyone can enjoy. It’s a dessert that feels indulgent yet wholesome, bringing joy to family tables and cozy afternoons.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup coconut oil, solid
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries, sliced
- 2 tablespoons maple syrup (for strawberries)
- 1 can (400ml) full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar (for coconut cream)
- 1 teaspoon vanilla extract (for coconut cream)
Instructions
- Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add solid coconut oil and rub it into the flour mixture until it resembles coarse crumbs.
- Stir in almond milk and vanilla extract until just combined into a soft dough.
- Scoop the dough into 6 portions and place on the prepared tray.
- Bake for 18–20 minutes until golden and firm. Let them cool completely.
- Meanwhile, toss sliced strawberries with maple syrup and let sit for 20 minutes to release juices.
- Open chilled coconut milk and scoop out the solid cream into a bowl. Whip with powdered sugar and vanilla until fluffy.
- Slice shortcakes in half, layer with strawberries and coconut cream, then top with the other half. Garnish with extra cream and berries if desired.
Notes
Use very cold coconut oil for a light texture. Chilling the coconut milk overnight is essential for thick whipped cream. You can prepare strawberries a few hours ahead and store in the fridge. Store assembled shortcakes in the fridge for up to 24 hours, or keep components separate for maximum freshness. Feel free to add a sprinkle of chopped nuts for extra crunch.
Nutrition
- Serving Size: 1 shortcake
- Calories: 280
- Sugar: 16g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg