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
Scale
- 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