side shot of vegan strawberry shortcake on a white plate with layers of coconut whip cream

Vegan Strawberry Shortcake

These cloud-like vegan strawberry shortcakes are easy to make, super delicious, and healthy too!  No oil needed and sugar is optional!
Course Dessert
Cuisine American
Keyword vegan strawberry shortcake
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 people
Calories 379kcal
Author Rebecca


For the strawberries:

  • 1 lb strawberries sliced
  • 1 Tbsp agave nectar

For the shortcake biscuits:

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 3 Tbsp organic sugar optional
  • 1 cup coconut cream chilled
  • 1/2 cup non-dairy milk

For the coconut whip cream:

  • 1 14 oz. canned coconut cream or cream from two cans full fat coconut milk
  • 2-3 Tbsp agave nectar
  • 2 tsp vanilla extract


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 1/2 inches thick and cut out biscuit shapes.  Alternatively, just drop large spoonfuls (about 1/4 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!!!!



These lovely shortcakes are perfect straight out of the oven or hours (even days) later!  Either slice them and place luscious layers of vegan coconut whipped cream and strawberries between, or crumble these sweet shortcakes into a bowl and load strawberries and vegan whipped cream on top!  Either way is absolutely delicious, refreshing, and guilt-free!


When you refrigerate full-fat canned coconut milk, the creamiest part rises to the top and you can carefully scoop that out, leaving the watery part behind (save it for your smoothie later!).  That’s the cream!  You can also buy canned “coconut cream”. Trader Joe’s, Thai Kitchen, and several other brands supply this.  It’s ALL cream so you no need to worry about separating.


Serving: 1shortcake | Calories: 379kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 12g | Sodium: 209mg | Potassium: 520mg | Fiber: 4g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 47mg | Calcium: 137mg | Iron: 3.4mg