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!
Drop dead gorgeous Ali!!! Want :)
Wow this whole recipe is just WOW!!!! And these photos!!!! I could just reach out for these shortcakes from my computer screen!!!!!! I’m loving the coconut and strawberry combination and that coconut whipped cream!!!! Just making me drool left, right and center!
Gorgeous, love that coconut whipped cream!
Oh wow these look good, I love strawberry and cream desserts!
Wow this looks so amazing! I love that this is vegan!!
Mmmmm… these shortcakes look delicious with the popof those bright red strawberries
Oooh, that looks delicious! Love that it’s vegan, that always helps. :)
Summer = strawberry shortcake. These look amazing with such brilliant strawberries. And I love coconut whipped cream.
This looks amazing! The link for the bisuit recipe doesn’t seem to be working. Is there somewhere else to find it? Thanks!
Oh no! It looks like there is an error on Driscoll’s website. Working on that right now – thanks for your patience! :)
What a yummy and summery dessert!