Vegan Strawberry Shortcake with Coconut Whipped Cream! A twist on the traditional Strawberry Shortcake and made with cold coconut milk and coconut sugar. I hope you give this one a try!
Happy Monday everyone!
My kids started summer school today, and had to be at their bus stop by 7:30am. And we just got back from Des Moines late last night. Why, why??
It took some major strength to get my kids up this morning and ready and off to school. I’m hoping that once they get there, it’ll be fun and the 3 hours will go by fast. I’d better have a great lunch waiting for them.
Vegan Strawberry Shortcake!!
Last week, I had so many delicious organic strawberries (on sale for $3.99) so I snagged a bunch and made this!
You guys, I am so excited about this shortcake recipe! It’s vegan and I used cold coconut milk in place of heavy cream!! It was so good!!!! and if you’re a coconut fan and have never tried making coconut whipped cream, you simply must do this soon!!! SO GOOD! I can’t even . .
I made this Vegan Strawberry Shortcake for a very special occasion!
Today, we’re here to celebrate my friend, Ashley! She’s having a baby girl and is due any day now. If you don’t know who Ashley is, she blogs at 
Ashley loves strawberries so today it’s all about the strawberries!!! Check out all the fabulous recipes below and a big shout out to Julianne, Lindsay and Danae for organizing this!
Ashley, I wish you the very best and I know motherhood is going to treat you very well! I can’t wait to see your beautiful baby girl!!
Vegan Strawberry Shortcake with Coconut Whipped Cream
Ingredients
For the shortcakes:
- 1 1/2 pounds strawberries trimmed and sliced
- 2 to 3 tablespoons coconut sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons coconut sugar
- 3/4 teaspoon salt
- 1 can very cold coconut milk*
For the coconut whipped cream:
- 1 14- ounce can full fat coconut milk
- 1/4 cup powdered sugar + more if needed
Instructions
For the shortcakes:
- Mix the strawberries with 2 to 3 tablespoons of coconut sugar and cover and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, and 2 tablespoons coconut sugar, and salt in a medium bowl. Add the cold coconut milk and mix until just combined. Place mixture in a parchment paper lined 8-inch square pan and bake until golden, for about 20 to 24 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 9 pieces. Alternatively, you can slice each piece in half horizontally if desired.
- Spoon some of the strawberries with their juice onto each shortcake. Top with a generous dollop of coconut whipped cream and serve immediately.
For the coconut whipped cream:
- Chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
- Remove the coconut milk carefully from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Place the hardened cream into a cold mixing bowl. Beat for 30 seconds with a mixer until creamy. Add the powdered sugar and mix until creamy and smooth, for about 1 minute. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. The coconut cream will keep for up to 1 to 2 weeks.
Recipe adapted from The Food Network
Check out what everyone else is bringing to the party! Ashley, we hope you enjoy it!
Strawberry Rose Macarons from Beth Cakes
Strawberry Funfetti Cake Mix Cookies from Beyond Frosting
Strawberry Layer Cake from Life, Love and Sugar
Coconut Raspberry Cake with Whipped Cream Frosting from Blahnik Baker
Spice Rubbed Cedar Plank Salmon with Strawberry Salsa from Joyful Healthy Eats
Strawberry Balsamic Crostini with Whipped Ricotta from Recipe Runner
Strawberry Ice Cream Sandwiches from Cooking and Beer
