Vegan Strawberry Shortcake with Coconut Cream

Name: Vegan Strawberry Shortcake with Coconut Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup coconut sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup coconut oil, melted; 1 cup almond milk; 1 tsp vanilla extract; 1 can full-fat coconut milk, refrigerated overnight; 2 tbsp maple syrup; 1 tsp vanilla extract; 2 cups fresh strawberries, hulled and sliced; 2 tbsp coconut sugar

Highlighted under: Homemade Sweets Recipes

Enjoy a deliciously light and fluffy Vegan Strawberry Shortcake topped with rich coconut cream. Perfect for summer gatherings or a sweet treat any time of year!

Created by

Anna Johnson

Last updated on 2025-12-16T17:57:19.368Z

This Vegan Strawberry Shortcake combines the sweetness of fresh strawberries with a light and fluffy cake base, all topped with creamy coconut whipped cream. It's an indulgent yet guilt-free dessert that everyone will love!

        Why You'll Love This Recipe
        Fresh strawberries bursting with flavor
Lush coconut cream that's incredibly satisfying
A delightful vegan twist on a classic dessert

      

The Perfect Summer Dessert

When summer rolls around, there's nothing quite like a light and refreshing dessert to complement the warm weather. This Vegan Strawberry Shortcake with Coconut Cream is not only delicious but also visually appealing, making it the perfect centerpiece for any gathering. The vibrant red strawberries contrast beautifully with the fluffy white coconut cream, creating a dish that is as delightful to look at as it is to eat.

This dessert is a fantastic way to showcase fresh strawberries, which are at their peak during the summer months. The combination of sweet, juicy strawberries and the creamy richness of coconut cream elevates this dessert to a new level. It's a delightful way to enjoy seasonal fruit while keeping things light and refreshing.

Easy to Make and Customize

One of the best aspects of this Vegan Strawberry Shortcake recipe is how easy it is to prepare. With straightforward steps and minimal ingredients, you can whip up this delicious dessert in no time. Whether you're a seasoned baker or a kitchen novice, this recipe is accessible and forgiving, making it the perfect option for any skill level.

Additionally, this recipe is highly customizable. You can easily swap out strawberries for other fruits like blueberries, raspberries, or peaches, depending on what you have on hand or what’s in season. You can also adjust the sweetness by varying the amount of coconut sugar or maple syrup to suit your taste preferences.

Healthier Indulgence

This Vegan Strawberry Shortcake is not only a treat for your taste buds but also a healthier dessert option compared to traditional versions. By using coconut oil instead of butter and almond milk instead of dairy milk, you’re making a choice that benefits your health without sacrificing flavor. Coconut cream adds a luscious texture while being dairy-free, making it suitable for those with dietary restrictions.

The use of fresh strawberries provides a host of vitamins and antioxidants, making this dessert a tasty way to enjoy the benefits of fruit. With vibrant flavors and a wholesome ingredient list, you can indulge in this dessert without the guilt.

Ingredients

For the Shortcake

2 cups all-purpose flour
1/2 cup coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil, melted
1 cup almond milk
1 tsp vanilla extract

For the Coconut Cream

1 can full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
1 tsp vanilla extract

For the Strawberries

2 cups fresh strawberries, hulled and sliced
2 tbsp coconut sugar

Make sure to use fresh, ripe strawberries for the best flavor!

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries with coconut sugar. Set aside to macerate for about 10 minutes.

Make the Shortcake

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix the melted coconut oil, almond milk, and vanilla extract.

Combine both mixtures and stir until just combined.

Bake the Shortcake

Pour the batter into a greased 9-inch round cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Coconut Cream

Open the refrigerated can of coconut milk and scoop out the solidified cream into a bowl. Add maple syrup and vanilla extract, then whip until fluffy.

Assemble the Shortcake

Once the shortcake is cooled, slice it in half horizontally. Spread a layer of macerated strawberries on the bottom half, then top with a generous amount of coconut cream. Place the top layer on and repeat the process.

Serve immediately and enjoy!

Serve with extra strawberries and coconut cream on the side for an even more decadent treat!

Tips for the Best Results

To achieve the best results with your Vegan Strawberry Shortcake, ensure that your coconut milk has been refrigerated overnight. This chilling process is crucial for separating the cream from the liquid, allowing you to whip up a light and airy coconut cream. Additionally, make sure to use fresh, ripe strawberries for maximum flavor.

When baking the shortcake, keep an eye on it during the last few minutes of baking. Ovens can vary, and you want to avoid overbaking, which could result in a dry cake. A toothpick inserted into the center should come out clean but moist.

Serving Suggestions

This Vegan Strawberry Shortcake is best served immediately after assembling to maintain its fluffy texture and fresh taste. However, if you have leftovers, store them in the refrigerator and assemble individual servings as needed. The shortcake can be enjoyed on its own or paired with a scoop of dairy-free ice cream for an extra treat.

For an added flair, consider garnishing with mint leaves or a drizzle of chocolate sauce. This not only enhances the presentation but also adds an extra layer of flavor, making your dessert even more memorable.

Storage and Leftovers

If you find yourself with leftover Vegan Strawberry Shortcake, it’s important to store it correctly to maintain freshness. Keep the shortcake and coconut cream in separate airtight containers in the refrigerator. This will help prevent the cake from becoming soggy and keep the cream fluffy for longer.

The shortcake can last for up to three days in the fridge, while the coconut cream is best used within a couple of days for optimal texture. If you want to enjoy the flavors later, consider freezing the shortcake. Just ensure it’s properly wrapped to avoid freezer burn, and thaw it in the fridge when ready to enjoy again.

Questions About Recipes

→ Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I use other fruits instead of strawberries?

Absolutely! This recipe works well with other berries like blueberries or raspberries.

→ Is the coconut cream sweetened?

The coconut cream is lightly sweetened with maple syrup, but you can adjust the sweetness to your liking.