Vegan Strawberry Shortcake With Coconut Whipped Creme

Chris Shoebridge

Vegan Strawberry Shortcake With Coconut Whipped Creme

Fresh strawberries, homemade coconut cream, and fresh-baked shortcakes make for the most divine dessert.

Serves: 8

While you can enjoy this gorgeous dessert year round, it tastes especially good when strawberries are sweet, juicy, and at their peek. 

What you need:

For the shortcakes:
1½ cups vegan butter
1 teaspoon vanilla extract
¾ cup white sugar
2 cups all-purpose flour, sifted
16 strawberries
1 tablespoon of powdered sugar

For the cream:
1 can (13 ounces) full-fat coconut milk, refrigerated overnight
⅓ cup powdered sugar
½ teaspoon vanilla extract

What you do:

  1. For the shortcakes, into a bowl, cream together butter, vanilla, and sugar. Stir in flour and mix into a dough. Cover the dough in plastic wrap, and chill in the refrigerator for 30 minutes.
  2. Preheat oven to 320 degrees, and line a baking tray with parchment paper. Roll out the chilled dough to approximately ¼-inch thickness and, using a cookie cutter, cut into rounds. Place rounds onto the tray, and bake approximately 15 minutes. Remove from oven and cool at least 10 minutes.
  3. For the cream, chill a large mixing bowl for 10 minutes. Then, take the chilled, hardened coconut milk from the refrigerator and scrape out the thickened cream, leaving behind the liquid. Beat 30 seconds until creamy, and add the powdered sugar and vanilla.
  4. Slice fresh strawberries and cover one shortcake with them. Cover with cream, and add another shortcake to the top. Sprinkle with powdered sugar and half a strawberry to serve.
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