These Vegan Strawberry Shortcake Biscuits are pillowy delights of fluffy biscuit layers with coconut whipped cream and sliced strawberries floating between. Absolutely delicious and the perfect strawberry dessert ready in under 30 minutes! You won't believe that this recipe is dairy-free and low in sugar!
Simple, fresh, light, and beautiful, strawberry shortcake is the perfect dessert for just about every occasion! And now you can indulge in it absolutely guilt-free!! Seriously!
These fluffy strawberry shortcake cloud-like biscuits don't even require ANY oil! That's right, coconut cream is the substitute and it does its job wonderfully! Top with more strawberries and vegan coconut whip cream and it's... perfect bliss in 30 minutes or less!!
Related recipe: Vegan Buttermilk Biscuits
Ingredients:
This recipe make a small batch of biscuits, but since you're only using one biscuit per strawberry shortcake, this makes about 6 servings.
For the strawberries:
- 1 lb ripe strawberries, sliced
- 1 tablespoon agave nectar or organic sugar
For the vegan shortcake biscuits:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoons organic sugar (optional)
- 1 cup coconut cream, chilled (chill 2 cans of full-fat coconut milk in the fridge and skim off the top thick cream, or buy coconut cream such as this or this)
- ½ cup non-dairy milk
For the coconut whipped cream:
- 14 oz canned coconut cream (or cream from 2 cans of full-fat coconut milk)
- 2-3 tablespoons agave nectar
- 2 teaspoons vanilla extract
You'll also need:
- A large baking sheet
- Parchment paper (for easy cleanup and nonstick baking!)
- Large bowl
Related recipe: Vegan Strawberry Scones with Chocolate
How to make Vegan Strawberry Shortcakes:
Step #1: Prep the strawberries: Slice 1 lb. of strawberries, drizzle with a tablespoon of agave nectar or organic sugar, stir, and set aside. The strawberries will release their juices and get super flavorful!
Step #2: Make the biscuits! Preheat your oven to 425 degrees Fahrenheit.
Sift together all purpose flour, baking powder, salt, and sugar (optional) in a medium sized mixing bowl (Photo 1). Next, take 1 cup chilled coconut cream (see note below) and 'cut' it into your flour using a fork. Your flour mixture will now look a bit clumpy like this. That's perfect!
Now add your non-dairy milk (I love vanilla almond milk for this!) and mix gently, until all dry spots are incorporated. The shortcake biscuit dough will be quite sticky!
Flour your counter or clean surface, or spray it with PAM before turning the shortcake dough out onto it. Gently press dough ball to about 1 ½ inches thick and cut out biscuit shapes (you can use a cup if you don't have a round biscuit cutter!). Alternatively, drop large spoonfuls (about ¼ cup) portions onto a pan-sprayed or parchment covered baking tray! Leave room for spreading as these soft shortcakes will spread out a bit.
Bake your biscuits in the oven at 425 degrees for approximately 12 minutes or until just beginning to brown on the bottom.
Allow to cool while you prepare the coconut whipped cream.
Step #3: Make the Coconut Whip topping!
Open one can of chilled coconut cream (or take the cream off the tops of 2 chilled cans of full-fat coconut milk) and spoon into medium sized mixing bowl (see more info below). Add agave nectar and vanilla.
Whip together with electric beaters for 15-30 seconds or until smooth.
Place bowl of whip cream back in the refrigerator until you are ready to use to keep it nice and thick!
Assemble the strawberry shortcakes: Slice the cooled biscuits in half and add layers of coconut whipped cream and sliced strawberries!
Related recipe: Strawberry Rhubarb Crisp
Other ways to serve these strawberry shortcakes:
→ Crumble the biscuit into a bowl and pile strawberries and cream on top!
→ Make a trifle by layering crumbled biscuits, strawberries, and cream in clear glasses.
No matter how you make it, this tastes wonderful!!!
Related recipe: Simple Berry Sauce
What is vegan coconut cream?
When you refrigerate full-fat canned coconut milk, the creamiest part rises to the top and you can carefully scoop that out, leaving the coconut water part behind (save it for your smoothie later!). That's the cream! If you use organic coconut milk without any preservatives or thickeners, this is the purest coconut cream you can get without guar gum or other thickeners.
You can also buy canned "coconut cream" which is definitely easier when you need lots of it, such as for this recipe! Trader Joe's, Thai Kitchen, and several other brands supply this - it's ALL cream so no need to worry about separation!
Try these other vegan dessert:
- Amazing Vegan Cheesecake
- Fresh Blueberry Pie
- Easy Blueberry Crisp
- Fresh Peach Pie
- Vegan Key Lime Pie
- Vegan Mango Popsicles
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Chocolate Peanut Butter Pie
If you’ve tried this Vegan Strawberry Shortcake or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Vegan Strawberry Shortcake
Ingredients
For the strawberries:
- 1 lb strawberries, sliced
- 1 tablespoon agave nectar
For the shortcake biscuits:
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 3 tablespoon organic sugar, optional
- 1 cup coconut cream, chilled (from 2 cans chilled full-fat coconut milk)
- ½ cup non-dairy milk
For the coconut whipped cream:
- 14 oz canned coconut cream, or cream from 2 cans chilled full-fat coconut milk)
- 2-3 tablespoon agave nectar
- 2 teaspoon vanilla extract
Special equipment
- Mixer
Instructions
For the Strawberries:
- Slice 1 lb. of strawberries, drizzle with a tablespoon of Agave nectar, stir, and set aside.
For the Shortcake Biscuits:
- Sift together all purpose flour, baking powder, salt, and sugar (optional) in a medium sized mixing bowl.
- Next, take 1 cup chilled coconut cream and ‘cut’ it into your flour using a fork.
- Your flour mixture will now look a bit clumpy. That’s perfect!
- Add non-dairy milk (I love vanilla almond milk for this!) and mix gently, until all dry spots are incorporated.
- The shortcake biscuit dough will be quite sticky! Pan-spray or flour your counter before turning the shortcake dough out onto it. Gently press dough ball to about 1 ½ inches thick and cut out biscuit shapes. Alternatively, just drop large spoonfuls (about ¼ cup) portions onto a pan-sprayed or parchment covered baking tray! Leave room for spreading as these soft shortcakes will spread out a bit!
- Bake your shortcakes in the oven at 425 degrees for approximately 12 minutes or until just beginning to brown on the bottom!
For the Coconut Whip Cream:
- Open one can of chilled coconut cream and spoon into medium sized mixing bowl. (If you are unable to obtain coconut cream you can substitute 2 cans of full-fat coconut milk that have been refrigerated overnight. Don't shake the cans! Spoon out only the cream on top, saving the water juice at the bottom for smoothies later!)
- Add agave nectar and vanilla flavor. Whip together with electric beaters for 15-30 seconds or until smooth.Place bowl of whip cream back in the refrigerator until you are ready to use to keep it nice and thick!
Put it all together:
- Slice the cooled biscuits in half and add layers of coconut whip cream and sliced strawberries! Alternatively, crumble the biscuit in a bowl and pile strawberries and cream on top! No matter how you make it, this tastes wonderful!!!!
Notes
Nutrition
Questions? Feedback? I love to hear from you!