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!
Sorry to be pedantic but this isn’t technically a vegan recipe if it includes honey (produced by bees)? I’ll definitely be making these though, looks so yummy! I’ll probably replace the honey with agave nectar as it normally works perfectly as a honey replacement in case anyone else is wondering :)
Just made these- took hardly any time at all and they were SO delish- my partner even thought the biscuits tasted like those made with butter. I like to dice a few strawberries and mix them into the whipped cream for extra flavour. A really great recipe that I will keep in my book forever i think!
Thanks for sharing such a yummy recipe! Biscuits never turn out for me but these were great! Perfect use for 12 lbs of fresh picked strawberries. :)
I’m doing a vegan challenge this month and was just thinking about biscuits (and how they’re off limits) last night. I’ll definitely have to give your recipe a try!
Now I’m craving strawberry shortcake like whoa!
Oh gosh, this looks amazing! I’ve never tried coconut whipped cream before, and I’m kicking myself for it, given how many people in my family are lactose intolerant. This will be a hit at our next family gathering, I’m sure!
Amazing! These little cakes are just gorgeous and so is your photography – are those strawberries even real? Beautiful!
Strawberry season is my favorite too! These shortcakes look beautiful and delicious!!
Wait what is this amazing gif-like action happening in your photo?? So cool!!! Strawberry shortcake is a favorite of mine, and coconut whipped cream is on my to-do list…I know I’m behind! Looks great Ali!
Strawberries after that long winter are all I’m craving! Love this!