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Vegan Strawberry Shortcake with Coconut Whipped Cream

*Chill both cans of coconut milk overnight
Prep Time30 mins
Cook Time24 mins
Total Time54 mins
Course: Dessert
Servings: 9
Author: Hip Foodie Mom

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.