Kristin Teig
Strawberry Shortcakes With Coconut Matcha Whipped Cream
Pastel green coconut-matcha whipped cream, spongy vanilla sheet cake, and plump, sweet summer strawberries—dessert doesn’t get much simpler, or more delicious.
July 3, 2025
A pertect dessert to enjoy alongside a cup of tea or hot matcha—the combination of green matcha cream piled on top of springy vanilla sheet cake rounds and fresh strawberries is a dessert highlight from Remy Morimoto Park’s cookbook Sesame, Soy, Spice. The earthiness of the matcha helps balance the sweetness of this classic dessert and adds a little something extra fun.
What you need:
For the shortcakes:
Cooking spray or vegan butter, for greasing
1½ cups vegan milk
1 tablespoon apple cider vinegar
3 cups gluten-free flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ cups organic cane sugar
1 cup (2 sticks) vegan butter, softened
¾ cup unsweetened applesauce
1 teaspoon vanilla bean paste or pure vanilla extract
For the coconut-matcha whipped cream:
1 (14-ounce) can coconut cream, refrigerated at least 3 hours or overnight
½ cup powdered sugar
1½ teaspoons vanilla bean paste
1 teaspoon ceremonial-grade matcha powder, sifted, plus more for garnish
¼ teaspoon kosher salt
1 cup sliced fresh strawberries
What you do:
1. For the shortcakes, preheat oven to 350 degrees. Grease a full sheet pan with cooking spray. In a medium bowl, combine milk and vinegar and let sit 10 minutes to create a vegan buttermilk.
2. In a large bowl, whisk together flour, baking powder, baking soda, and sugar. Add vegan buttermilk, butter, applesauce, and vanilla bean paste. Stir until a smooth batter forms.
3. Pour batter into prepared sheet pan, spreading evenly with a spatula. Bake 35 to 40 minutes, until cake pulls away from the sides of the pan and a knife inserted in the center comes out clean. Let cool completely.
4. Use a 4-inch cookie cutter or upside-down glass to cut an even number of rounds out of sheet cake. Set aside.
5. For the coconut-matcha whipped cream, In a stand mixer fitted with a whisk attachment, whip coconut cream, powdered sugar, vanilla bean paste, sifted matcha powder, and salt until fluffy.
6. To assemble, spoon about ¼ cup matcha whipped cream on top of one cake round. Top with strawberries, pressing them into cream. Add another cake round and top with cream again. Decorate with more strawberries and dust with matcha powder.
For more plant-based recipes like this, read:
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