Vegan Strawberry Shortcake with Coconut Cream

Name: Vegan Strawberry Shortcake with Coconut Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8.0
Ingredients: 2 cups all-purpose flour; 1/4 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; 1 can coconut cream, chilled; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons coconut sugar

Highlighted under: Baking & Desserts

Delight in the fresh flavors of our Vegan Strawberry Shortcake, topped with luscious coconut cream. A perfect treat for any occasion!

Created by

Emily

Last updated on 2025-12-16T17:40:18.339Z

This Vegan Strawberry Shortcake is not only delicious but also a healthier alternative to traditional desserts. Made with fresh strawberries and a creamy coconut topping, it’s sure to impress your guests!

        Why You'll Love This Recipe
        Fresh strawberries bursting with flavor
Creamy coconut cream that complements the cake perfectly
A delightful dessert that’s easy to make and vegan-friendly

      

The Perfect Summer Dessert

There's something magical about a strawberry shortcake in the summer. With fresh strawberries at their peak sweetness, this vegan version combines the classic flavors we all love with a plant-based twist. The light and fluffy shortcake acts as the perfect base, absorbing the sweet juices of the strawberries, making every bite a taste of summer bliss.

Not only is this Vegan Strawberry Shortcake delicious, but it also showcases the beauty of seasonal fruits. Strawberries are packed with vitamins and antioxidants, making them a healthy addition to your dessert. Enjoying this treat is not only a guilty pleasure but also a way to savor the flavors of nature.

Coconut Cream: The Dairy-Free Delight

One of the standout features of this recipe is the coconut cream topping. By using chilled coconut cream, we create a dairy-free alternative that is rich, creamy, and utterly delightful. The whipped texture of the coconut cream provides a luxurious mouthfeel that pairs beautifully with the softness of the shortcake and the juiciness of the strawberries.

Coconut cream is not only a wonderful vegan option but it also boasts healthy fats that can help you feel satisfied. When whipped, it becomes fluffy and light, making it an excellent topping for desserts. Plus, it's incredibly easy to prepare, requiring just a few ingredients for a delicious finish.

Easy to Make and Customize

This Vegan Strawberry Shortcake is not only easy to make but also highly customizable. If you're not a fan of strawberries, feel free to swap them out for other berries like blueberries or raspberries, or even mix and match for a berry medley. You can also adjust the sweetness by varying the amount of coconut sugar you use, allowing you to tailor the dessert to your taste.

Additionally, the recipe requires minimal ingredients and steps, making it perfect for novice bakers or anyone looking for a quick yet impressive dessert. Whether it's for a summer barbecue, a family gathering, or just a special treat for yourself, this shortcake is sure to impress.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/4 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 Coconut Cream

1 can coconut cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Strawberries

2 cups fresh strawberries, hulled and sliced
2 tablespoons coconut sugar

Mix well and set aside.

Instructions

Prepare the Strawberries

In a bowl, combine sliced strawberries with coconut sugar and let them macerate for about 15 minutes.

Make the Shortcake

Preheat your oven to 350°F (175°C). In a large bowl, mix together flour, coconut sugar, baking powder, and salt. In another bowl, combine melted coconut oil, almond milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into a greased 9-inch round cake pan and bake for 30 minutes or until a toothpick comes out clean. Let it cool completely.

Prepare the Coconut Cream

Open the chilled coconut cream can and scoop out the solidified cream into a mixing bowl. Add powdered sugar and vanilla extract, then whip until fluffy.

Assemble the Shortcake

Once the shortcake has cooled, slice it in half horizontally. Spread half of the coconut cream on the bottom layer, top with macerated strawberries, and then place the top layer back on. Finish by spreading the remaining coconut cream on top and adding more strawberries for decoration.

Serve immediately or refrigerate until ready to serve.

Tips for the Best Results

To achieve the best results, ensure that your coconut cream is fully chilled before whipping. This helps it whip up to a light and airy texture. You can place the coconut can in the refrigerator overnight for optimal results. Additionally, using fresh, ripe strawberries will enhance the flavor of your shortcake, making each bite even more enjoyable.

When baking the shortcake, keep an eye on the oven towards the end of the baking time. Ovens can vary, so it's essential to do the toothpick test a few minutes early to prevent overbaking. A slightly underbaked shortcake will remain moist and tender.

Serving Suggestions

Serve your Vegan Strawberry Shortcake with a sprinkle of chopped mint for a refreshing touch. The mint adds an aromatic quality that complements the strawberries beautifully. You can also pair this dessert with a scoop of vegan vanilla ice cream for an extra indulgent treat.

This shortcake can be prepared in advance for gatherings. Just assemble it shortly before serving to keep the cake layers fresh and fluffy. Leftovers can be stored in the refrigerator, but they are best enjoyed the same day for optimal texture.

Questions About Recipes

→ Can I use another type of milk?

Yes, you can substitute almond milk with any plant-based milk of your choice.

→ How do I store leftovers?

Store the shortcake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour.

→ Is it possible to make this ahead of time?

Yes, you can prepare the shortcake and coconut cream a day in advance, then assemble just before serving.