Vegan Strawberry Shortcake with Coconut Cream

Name: Vegan Strawberry Shortcake with Coconut Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup coconut sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup coconut oil, melted; 1 cup almond milk; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced; 1 can full-fat coconut milk, refrigerated overnight; 2 tablespoons maple syrup; 1 teaspoon vanilla extract

Highlighted under: Baking Favorites

Enjoy a delightful and refreshing dessert with this Vegan Strawberry Shortcake topped with luscious Coconut Cream.

Created by

Lena

Last updated on 2025-12-16T17:57:18.620Z

This Vegan Strawberry Shortcake is perfect for summer gatherings, offering a light and fruity alternative to traditional desserts. The coconut cream adds an indulgent touch that complements the fresh strawberries beautifully.

        Why You'll Love This Recipe
        Light and airy texture that melts in your mouth
Fresh strawberries bursting with flavor
Decadent coconut cream for a tropical twist
Easy to make and perfect for any occasion

      

The Perfect Summer Dessert

Vegan Strawberry Shortcake is the ultimate dessert for warm, sunny days. With its light and fluffy texture, it serves as a refreshing treat that perfectly balances sweetness and tartness. The fresh strawberries provide a burst of flavor that complements the delicate shortcake, making every bite a delightful experience. Whether you're hosting a picnic or enjoying a quiet day at home, this dessert is sure to impress.

This recipe not only satisfies your sweet tooth but also caters to those who follow a vegan lifestyle. By using wholesome ingredients like coconut oil and almond milk, you can indulge without the guilt. Plus, the combination of strawberries and coconut cream adds a tropical flair that transports you to a sunny beach, regardless of the weather outside.

Why Coconut Cream?

Coconut cream is a game-changer for vegan desserts, providing a rich and creamy texture that enhances any dish. Unlike traditional whipped cream, coconut cream is dairy-free, making it suitable for those with lactose intolerance or dairy allergies. Its naturally sweet flavor pairs beautifully with strawberries, creating a harmonious symphony of taste.

To achieve the best results, it's essential to refrigerate the coconut milk overnight. This allows the cream to separate from the liquid, ensuring a fluffy and stable topping. Whipping the coconut cream with maple syrup not only sweetens it but also adds depth to the flavor, making it an irresistible addition to your shortcake.

Serving Suggestions

This Vegan Strawberry Shortcake is incredibly versatile and can be enjoyed in various ways. For a fun twist, consider adding a layer of your favorite plant-based yogurt or a sprinkle of crushed nuts for added texture. You can also swap out strawberries for other seasonal fruits like blueberries or peaches, creating a unique flavor profile to suit your taste.

To elevate your dessert presentation, serve the shortcakes in individual bowls or jars, layering the components for a visually appealing treat. Drizzle some extra maple syrup or a sprinkle of shredded coconut on top for a finishing touch that will wow your guests. No matter how you present it, this dessert is sure to be a crowd-pleaser!

Ingredients

For the Shortcake

2 cups all-purpose flour
1/2 cup coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup coconut oil, melted
1 cup almond milk
1 teaspoon vanilla extract

For the Topping

2 cups fresh strawberries, sliced
1 can full-fat coconut milk, refrigerated overnight
2 tablespoons maple syrup
1 teaspoon vanilla extract

Make sure to use fresh strawberries for the best flavor!

Instructions

Prepare the Shortcakes

Preheat your oven to 350°F (175°C). In a large bowl, mix together flour, coconut sugar, baking powder, and salt. In a separate bowl, combine melted coconut oil, almond milk, and vanilla extract.

Gradually add wet ingredients to the dry ingredients, stirring until just combined.

Bake the Shortcakes

Drop spoonfuls of the batter onto a lined baking sheet, forming about 8 shortcakes. Bake for 20-25 minutes until golden brown. Allow to cool completely.

Prepare the Coconut Cream

Open the refrigerated coconut milk can and scoop out the solid cream into a mixing bowl. Add maple syrup and vanilla extract, then whip until fluffy.

Assemble the Shortcakes

Once the shortcakes are cool, slice them in half. Layer with sliced strawberries and a generous dollop of coconut cream. Top with the other half of the shortcake and add more strawberries and cream on top.

Serve immediately and enjoy your delicious Vegan Strawberry Shortcake!

Storing Leftovers

If you happen to have any leftovers (which is unlikely!), storing them properly is key to maintaining freshness. Keep the shortcakes in an airtight container at room temperature for up to two days. However, it's best to store the coconut cream separately in the refrigerator to prevent it from becoming too soft.

To enjoy your shortcakes later, simply reassemble them with fresh strawberries and whipped coconut cream just before serving. This way, you'll experience the same delightful flavors and textures as when you first made them.

Nutritional Benefits

This Vegan Strawberry Shortcake is not only delicious but also packed with nutritional benefits. Strawberries are rich in antioxidants, vitamins, and minerals, contributing to overall health while satisfying your sweet cravings. Additionally, coconut oil provides healthy fats that can support heart health and boost energy levels.

By choosing plant-based ingredients, you're making a conscious decision to support your health and the environment. This dessert allows you to indulge mindfully, knowing that you're savoring something both nutritious and delicious.

Questions About Recipes

→ Can I use other fruits instead of strawberries?

Yes, you can substitute with raspberries, blueberries, or even peaches.

→ Is this recipe gluten-free?

To make it gluten-free, use a gluten-free all-purpose flour blend.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make the coconut cream ahead of time?

Yes, you can prepare the coconut cream a day in advance and store it in the refrigerator.