Vegan Strawberry Shortcake

This simple Vegan Strawberry Shortcake is made with cream biscuits, fresh strawberries, and coconut whipped cream for an easy springtime dessert.

5 from 1 vote

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings:

Calories: 249kcal

Author: Sarah McMinn

Ingredients

Coconut Cream Biscuits

2 cups all-purpose flour plus more for dusting the surface
1 tablespoon baking powder
3 tablespoon granulated sugar
½ teaspoon salt
1 can full fat coconut milk
nondairy milk, for brushing

Strawberries

2 cup strawberries, thinly sliced
2 tablespoons granulated sugar

Coconut Whipped Cream

2 can full fat coconut, solids only
½ cup powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Stir together the strawberries with 2 tablespoons granulated sugar and refrigerate for at least 1 hour to let the strawberries release some of their juices.
Meanwhile, make the cream biscuits. Stir together flour, baking powder, sugar, and salt in a bowl. Fold in the coconut milk until the dough is evenly hydrated. Turn the dough out onto a floured surface, sprinkled a little more flour on top, then roll dough to about ½" thick.
Using a 4" circle cutter, cut out 12 circles. You can combine scraps and re-roll if needed.
Place 6 biscuits on parchment paper, brush with nondairy milk. Stack the remaining 6 biscuits on top so that each biscuit is two-high. Bake biscuits for 20-25 minutes until golden brown. Remove from oven, remove tops, and let cool.
To make coconut whipped cream, whip up coconut solids with a handheld mixer. Add powdered sugar and vanilla extract and whipped until the coconut cream is similar in texture to whipped cream.
Assemble the shortcakes by layering a spoonful of coconut whipped cream and sliced strawberries on the bottom layer of each biscuit. Top with 2nd biscuit and a dollop of whipped cream and a few strawberry slices.
Serve immediately.

Notes

Serving and Storing - Once assembled, this vegan dessert should be served immediately. Store leftovers separately. Leftover biscuits can be stored in an airtight container at room temperature for up to 4 days. Store strawberries and coconut whipped cream in the refrigerator for 2 days.

Make in Advance- If you want to prepare this strawberry shortcake in advance but don’t want soggy biscuits, you can prepare the strawberries and biscuits separately. Once out of the oven, let the biscuit cool completely before storing them at room temperature. The fruit can be covered and stored in the refrigerator. This can be done up to 1 day in advance. When ready to serve, whip up the whipped cream and assemble the shortbread according to the instructions below.

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