I’m pretty sure that as long as I live, I will always get a little bit giddy when strawberry season rolls back around each spring.
I. Love. Strawberries.
Especially after a long winter, there’s something about those vivid, sweet, juicy, and yummy berries that just sing of summertime. So accordingly, over the past two years, I have totally become “that single girl” who buys the enormous carton of Driscoll’s berries at Costco…like once a week. And basically eat them all by myself. Maybe occasionally popping them in a dish to share with friends. But let’s be real, mostly all by myself.
So whenever the craving hits or someone requests strawberry shortcake, I always have my berries and am ready to go! Seriously, it is one of my favorite quick and easy impromptu desserts to make for friends in the summer. But since I have so many friends who are no longer friends with dairy, I have taken to also keeping stashes of coconut cream (or coconut milk) in the fridge so that I can be ready to whip up this dairy-free version of the dessert that my vegan and non-vegan friends alike all seem to love.
OH, and it’s also made with my favorite 3-ingredient coconut biscuits, which I have sweetened up with a bit of honey (or you can substitute maple syrup or agave to make it vegan). So the whole dessert can come together easily in less than 30 minutes.
Now seriously, what’s not to love about that?
Strawberry Shortcake with Coconut Whipped Cream (Vegan)
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!
Did you make this?Let me know how it turned out in the comments below!
What a yummy and summery dessert, very good
I love the recipes of this blog, they are delicious
I’m going to make this recipe for my girlfriend today! I hope to succeed!
honey isn’t vegan
Hi J — the coconut whipped cream is vegan. The shortcakes can be as well, if you use agave instead of honey (as mentioned in the recipe). We hope you enjoy!
Thank you for the recipe. I try to avoid buying Driscoll products as they are pushing small organic farmers out of business. If I do purchase their berries since nothijg ndg else is available, I buy the oraganic berries that are not sprayed with synthetic chemicals. Will be making this soon!
You’re welcome — we hope you enjoy! :)