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
Summer school? Wow, intense. Is that like camp? I just keep thinking about summer school the way we do it up in high school, and that’s not fun. 🙂
Your trip to Des Moines looked amazing, though! Hope you can squeeze in a nap this AM.
And then have some of this shortcake! You deserve it after all the running around!
Hi Mir, yes, just like camp. . for fun. . and for Madeline, it’s prep for kindergarten!!! God, help me! 🙂
Summer school sounds fun!
This looks like a delicious way to use up all the ripe strawberries we have too. I love coconut cream too and I can easily eat it out of the can.
Sounds like you had a fun weekend, Alice! I loved following along on snapchat! This strawberry shortcake is just calling my name. What a delicious dessert for the summer, and perfect for Monday, too!
I could eat coconut whipped cream like this on top of everything. Even burgers. Well, maybe not. But seriously, the topping is matched by the cake here! Looks crave-worthy and yum.
Ohhh my, I am SO glad strawberry season is here!! This looks delicious!
You are amazing, Alice! What a sweet surprise to wake up to this morning. I can’t get over how everything is so perfect from the strawberry and elephant theme to all of these incredible recipes. You know me too well because this cake is exactly what I love with the strawberry and coconut combination. The only thing that would make this event more perfect is if we were all together to celebrate. Thank you so much!! Hugs!
Ashley, I’m sooooo happy for you!!!! Girls are so much fun!!!! and YES, I wish we were all together to celebrate too!!! I want a big slice of Lindsay’s cake!!! 🙂
Mondays are always rough, but this cake will sure make it better 🙂 Looks so moist. And how could you pass up organic strawberries on sale?! I would have picked up a bunch too. I get overly excited in grocery stores, lol.
Congratulations to your friend!
Have a great week!!
Alice, this mouthwatering vegan strawberry shortcake is not only the perfect baby-shower cake – but also amazing at the end of the day – if I were your kids, I’d rather eat this for lunch than anything else – I mean summer school needs cake – right? 🙂
Hope y’all have a wonderful Monday
Oh my goodness.. summer school started already?! That was fast! And it totally requires strawberry shortcake as a treat! 😉 Love that you made this vegan, Alice!! How genius is that? I could use a few of these to get me through Monday. Cheers!
This looks SO yummy! I love the strawberry and coconut together! Sounds like the perfect snack/reward after summer school 🙂
Summer school!! Ugh! Around here the kids are just getting OUT of regular school. I hope you will have this cake waiting for them when they get out!! Best mom ever! 🙂 Looks so good Alice!
This brings me back to childhood summers. My mom would frequently make strawberry shortcake throughout the season and I could never get enough. I do however, have yet to try coconut whipped cream! I know, know, I would have though I would have tried it a long time ago too. I’m making it my mission to make use of it soon! Paired with this strawberry shortcake, and I know you’ve got a show-stopper of a dessert here!
Love that these shortcakes are vegan- and coco whipped cream is EVERYTHING 🙂 Love it!
I can’t believe these are vegan Alice! I’m a little terrified of vegan baking — I don’t know what to do without eggs! These look SO incredible though! What a fun way to celebrate a new baby!
Glad you had a nice weekend Alice! This cake looks delicious! Love the fresh strawberries! Congrats to Ashley, too! Pinned!
Such a pretty dessert, Alice! Love the coconut whipped cream!
Fabulous! I have strawberry shortcake coming to the blog very soon too. Yours looks amazing!
This shortcake is perfection!! I usually make one every spring/summer, but haven’t this year. I have to change that soon 🙂
That shortcake looks so good!
Thank you so much!
Tempting recipe,i like strawberrys,this shortcakes looks delicious,i want to try this weekend,really fabulous cooking..
this sounds delicious! Congratulations to Ashley! 🙂
Looks amazing! Excited to have found your blog via Annie’s. I’m dairy free so in a big fan of coconut whipped cream. I’m going to give this recipe a try for the 4th and add some blueberries or blackberries for the red, white and blue theme.
Did you use full fat coconut milk for the cake as well?
Hi Rachel!
Yes! and it doesn’t have to be organic .. I do like the brand that I show above in my post though. And don’t forget to chill both cans of coconut cream in the fridge. . I just leave them both in the fridge overnight. Let me know how it goes! Have a happy 4th!
Can you use regular white sugar in place of coconut sugar?
Hi Valerie, yes, you can!