Vegan Strawberry Shortcake

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5 from 2 votes

These tender shortcake biscuits are the ideal blank canvas for juicy strawberries and whipped coconut cream!

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 200kcal

Author Ligia Lugo

Ingredients

For the Shortcake Biscuits:

¾ cup coconut milk
1 tbsp lemon juice
1 cup plain flour
1 cup almond flour
3 tbsp organic cane sugar
2 tsp baking powder
2 tbsp cornstarch
3 tbsp solid coconut oil

For the strawberries

2 cups sliced strawberries
2 tbsp organic cane sugar

For the topping

Whipped coconut cream as much as desired

Instructions

Preheat the oven to 400℉ and line a baking sheet with parchment paper. In a small pitcher or bowl, whisk the coconut milk and lemon juice together. Set it aside and let it sit for about 5 minutes to thicken. This mixture will serve as a buttermilk-style substitute for your shortcake biscuit dough!
In a medium bowl, sprinkle the sliced strawberries with 2 tbsp of cane sugar, then stir to combine. Set them aside while you finish the biscuit dough, as the berries will become juicier after a bit of time!
Combine the all purpose flour, almond flour, cane sugar, baking powder, and cornstarch in a bowl. Whisk to incorporate.
Add the coconut oil and use a pastry cutter or spatula--or use your hands if you like!--to work it into the flour until the mixture takes on a sandy consistency. A mixture of small lumps and larger lumps here is a good thing! Add the coconut milk + lemon juice mixture you prepared earlier and use a spatula to fold it in.
Keep stirring and folding just until the dough comes together. I find at a certain point, it’s easiest to use your hands here.
Transfer the dough onto a floured board or clean countertop flatten it with clean hands or a rolling pin. Aim for an overall thickness of about ½-inch. Using a flour-dusted cookie cutter or the rim of a glass, cut out six circles and place them onto the baking sheet, arranging them so that they touch each other.
Transfer your biscuits to the preheated oven and bake until risen and slightly golden brown, about 18 minutes. Cool the biscuits completely before you separate them, then use a serrated knife to slice them each in half along their equator.
Place a spoonful of strawberries and juice on the bottom half of each biscuit. Top the berries with a dollop–or two, if you’re like me!--of whipped coconut cream and place the top half of the biscuit on each.

Video

Notes

Ingredients

Using full fat coconut milk for the mixture in Step 1 will produce the buttermilk-like effect we’re looking for in this recipe.
Fresh strawberries offer the best texture, flavor, and juice content for these shortcakes, but frozen strawberries will get the job done too.
Solid coconut oil can be replaced with an equal amount of your favorite store bought vegan butter if you’d prefer.

Tips

Make homemade whipped cream by refrigerating a can of full fat coconut milk overnight, then skimming and whipping the thick cream that solidifies on top. Add powdered sugar and vanilla extract for sweetness and flavor.
Ensure the coconut oil is solid before cutting it into your flour mixture. You can place it in the fridge to harden up if needed. It will take a bit of time, but keep working at it until the mixture is crumbly, with sandy to pea sized lumps of coconut oil dispersed throughout. This will produce steam during baking and fluffy, flaky biscuits.

Storage

Refrigerate leftover vegan strawberry shortcake components separately if possible. Place the biscuits, strawberry mixture, and coconut whipped cream in separate airtight containers and store in the fridge for up to 4 days.
Freeze the shortcake biscuits by wrapping them individually in plastic wrap, then storing them all together in an airtight container or zip-top bag. They will keep for up to 3 months. I don’t recommend freezing the strawberry mixture or coconut cream–just eat them up!
Thaw the shortcake biscuits in the fridge overnight.

Nutrition