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5 from 1 vote

Strawberry Shortcake with Coconut Whipped Cream (Vegan)

This vegan strawberry shortcake swaps dairy for rich coconut whipped cream, creating a light and fluffy dessert that's just as indulgent as the classic. Fluffy biscuits, fresh berries, and pillowy coconut cream come together in minutes for a stunning summer treat.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: dairy free, valentine's day, vegan
Author: Ali

Ingredients

  • 1 batch 3-ingredient coconut oil biscuits
  • 1 pound fresh strawberries thinly sliced
  • 1 (14-ounce) can full-fat coconut cream refrigerated at least 24 hours
  • 3 tablespoons powdered sugar sifted
  • 1/2 teaspoon vanilla extract

Instructions

  • Bake the biscuits. Prepare the biscuits according to recipe instructions. Let them cool for at least 5 minutes after baking, then split the biscuits in two.
  • Whisk the coconut whipped cream. Using an electric mixer, whisk the coconut cream, powdered sugar and vanilla extract together in a chilled mixing bowl on high speed until light and fluffy.
  • Assemble. Fill the biscuits with the strawberries and whipped cream.
  • Serve. Serve and enjoy!