Easy Vegan Strawberry Shortcake
A sweet and simple vegan dessert with flaky biscuits, fresh strawberries, and creamy coconut whipped cream that's perfect for summer gatherings.
Ingredients
For the biscuits
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil (solid) Ensure it is solid but not too hard.
- 1/3 cup almond milk Other non-dairy milks like soy milk or oat milk can be used.
For the filling
- 2 cups strawberries (sliced) Use fresh and ripe strawberries for best flavor.
- 2 tablespoons lemon juice
For the coconut whip
- 1 cup coconut cream (chilled) Chill overnight for the best whipped texture.
- 2 tablespoons powdered sugar Add more for extra sweetness if desired.
Instructions
Preparation
- Preheat your oven to 450°F (230°C).
- In a bowl, mix together the flour, sugar, baking powder, and salt.
- Cut in the solid coconut oil until the mixture looks like coarse crumbs.
- Stir in the almond milk until everything is just combined.
- Turn the dough onto a floured surface, roll it out, and cut it into rounds.
- Place the rounds on a baking sheet and bake for about 15 minutes until they are golden.
Filling and Assembly
- While the biscuits are baking, mix the sliced strawberries with lemon juice in another bowl.
- For the coconut whip, beat the chilled coconut cream with the powdered sugar until fluffy.
- Assemble your shortcake by splitting the baked biscuits, layering them with strawberries and coconut whip, and serve.
Notes
To store any leftovers, keep the biscuits in an airtight container at room temperature for up to two days. Store the strawberries and whipped cream separately in the fridge for up to three days. Assemble fresh to prevent sogginess. Variations include using blueberries or raspberries and adding vanilla extract to the whipped cream.