Coconut Cream Strawberry Shortcake Recipe
Coconut cream strawberry shortcake waltzes in decadent, dreamy, and entirely plant-based, making dairy look like yesterday’s mistake.
Golden biscuits rise tender, flaky, and buttery without actual butter—magic, darling.
Juicy strawberries sparkle with natural sweetness, dripping sass and flavor in every bite.
Coconut cream whips into clouds of indulgence, proving elegance doesn’t need cows.
This shortcake layers fruity charm, creamy luxury, and pure joy in handheld form—basically dessert couture.
Coconut Cream Strawberry Shortcake Recipe
A vegan shortcake layered with fluffy biscuits, macerated strawberries, and airy coconut cream—decadent, refreshing, and completely dairy-free.
Ingredients
Method
- Toss strawberries with sugar; let rest 15 minutes.
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in coconut oil until mixture resembles crumbs.
- Mix milk, vinegar, and vanilla; stir into dry ingredients until dough forms.
- Pat dough to 1-inch thickness, cut into 6 rounds, and place on sheet.
- Bake 15–18 minutes, until golden brown.
- Cool biscuits on rack for 10 minutes.
- Whip coconut cream with powdered sugar until fluffy.
- Slice biscuits, layer with strawberries and whipped cream, then serve dramatically.
Notes
Nutritional Values (per serving)
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin C: 21%
- Calcium: 8%
- Iron: 11%
- Potassium: 9%
- Magnesium: 7%
Additional Notes/Tips
- Chill coconut cream overnight for best results—soft cream ruins the moment.
- Sprinkle biscuit tops with sugar before baking for sparkle.
- Add lemon zest to strawberries for brightness.
- For flair, drizzle melted vegan chocolate on top.
