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; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup coconut oil, melted; 1 cup almond milk; 1 teaspoon vanilla extract; 1 can full-fat coconut milk, refrigerated overnight; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced

Highlighted under: Tasty Treat Recipes

Delight in the light and fluffy layers of this Vegan Strawberry Shortcake, topped with luscious coconut cream and fresh strawberries.

Created by

Emily

Last updated on 2025-12-16T17:37:19.108Z

This Vegan Strawberry Shortcake is a delightful twist on a classic dessert. Made with simple, wholesome ingredients, it’s perfect for any occasion, from summer picnics to holiday gatherings. The sweetness of fresh strawberries pairs beautifully with the creamy coconut topping, making it a favorite among both vegans and non-vegans alike.

        Why You'll Love This Recipe
        Fresh strawberries bursting with flavor
Light and fluffy cake that melts in your mouth
Coconut cream adds a rich, tropical twist

      

A Taste of Summer

There's nothing quite like the taste of fresh strawberries in the summertime. These juicy red gems are not only delicious but also packed with vitamins and antioxidants. When paired with a light and fluffy shortcake, they create a dessert that feels like a celebration of the season. This Vegan Strawberry Shortcake with Coconut Cream is a perfect way to showcase the natural sweetness of strawberries, making it an irresistible treat for family gatherings or summer picnics.

The vibrant color and flavor of strawberries elevate this dessert, making it a visually stunning centerpiece on any table. Each bite offers a delightful combination of textures—the soft, airy cake, the creamy coconut topping, and the succulent strawberries. It's a dessert that invites you to slow down and savor the moment, perfect for sharing with loved ones or enjoying as a special indulgence for yourself.

The Benefits of Coconut Cream

Coconut cream is a versatile ingredient that brings a rich, tropical flavor to many dishes. In this recipe, it serves as a luscious topping that perfectly complements the sweetness of the strawberries. Known for its creamy texture and subtle coconut flavor, coconut cream is a wonderful dairy-free alternative that adds a decadent twist to traditional whipped cream. Plus, it's high in healthy fats, providing energy and promoting satiety.

Using coconut cream in your desserts not only enhances the flavor but also contributes to a more nutritious treat. It contains essential nutrients like iron, magnesium, and potassium. By incorporating coconut cream into your Vegan Strawberry Shortcake, you're not just indulging your taste buds; you're also nourishing your body with wholesome ingredients that support your health and well-being.

Perfecting Your Shortcake

Creating the perfect shortcake is all about balancing texture and flavor. This recipe uses a blend of all-purpose flour and coconut sugar to achieve a light, airy cake that has a subtle sweetness without being overpowering. The addition of baking powder ensures that the cake rises beautifully, resulting in a fluffy texture that melts in your mouth. Be sure to mix the wet and dry ingredients gently to maintain that delicate texture.

After baking, allowing the shortcake to cool completely before assembly is crucial. This step prevents the coconut cream from melting too quickly and ensures that your layers hold together beautifully. For an extra touch, consider adding a hint of lemon zest to the shortcake batter for a refreshing citrus note that pairs wonderfully with strawberries and coconut.

Ingredients

For the Shortcake

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

For the Coconut Cream

1 can full-fat coconut milk, refrigerated overnight
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Topping

2 cups fresh strawberries, sliced

Combine all ingredients in a large bowl and mix until well incorporated.

Instructions

Prepare the Coconut Cream

Open the refrigerated coconut milk can and scoop out the solid cream into a mixing bowl. Add powdered sugar and vanilla extract, then whip until fluffy.

Make the Shortcake

Preheat the oven to 350°F (175°C). In a bowl, mix flour, coconut sugar, baking powder, and salt. Stir in melted coconut oil, almond milk, and vanilla until just combined.

Pour into a greased 9-inch round cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Assemble the Shortcake

Once the shortcake has cooled, slice it in half horizontally. Spread a layer of coconut cream on the bottom half and top with sliced strawberries. Place the top half back on and cover with remaining coconut cream and more strawberries.

Serve chilled and enjoy your Vegan Strawberry Shortcake!

Tips for Serving

When it comes to serving your Vegan Strawberry Shortcake, presentation is key. Consider garnishing with additional sliced strawberries or a sprinkle of toasted coconut for a beautiful finish. If you're serving at a gathering, slice the cake into wedges and place each piece on a decorative plate, allowing guests to appreciate the layers and colors of this stunning dessert.

For an elevated experience, serve the shortcake with a side of dairy-free vanilla ice cream. The combination of warm cake with cold ice cream creates a delightful contrast that enhances the overall indulgence of the dessert. This simple addition takes your Vegan Strawberry Shortcake to the next level, making it an unforgettable treat.

Storage and Leftovers

If you happen to have leftovers, store the assembled Vegan Strawberry Shortcake in an airtight container in the refrigerator. It’s best enjoyed within a couple of days to ensure the cake remains fluffy and the strawberries stay fresh. However, due to the moist nature of the cake and filling, the texture may change slightly over time, so it’s ideal to serve it fresh.

If you're preparing in advance, consider baking the shortcake and making the coconut cream separately. You can refrigerate both until you're ready to assemble. This way, you can enjoy the delightful flavors of this dessert without the hassle of last-minute preparation during your gatherings.

Variations to Try

Feel free to experiment with different fruits in this recipe! While strawberries are classic, other berries like blueberries, raspberries, or even peaches can add their own unique flavors. You can create a mixed berry shortcake by combining several fruits for a colorful and delicious twist on the original recipe.

For those looking to add a little extra flavor, consider incorporating spices like cinnamon or nutmeg into the shortcake batter. Additionally, a splash of almond or coconut extract can enhance the flavors, making your Vegan Strawberry Shortcake truly your own. The possibilities are endless, and each variation offers a delightful new experience!

Questions About Recipes

→ Can I make this shortcake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend.

→ How can I store leftovers?

Store any leftover shortcake in an airtight container in the refrigerator for up to 3 days.

→ Can I use frozen strawberries?

Yes, but fresh strawberries yield a better texture and flavor. If using frozen, thaw and drain excess liquid.

→ Is the coconut cream necessary?

While the coconut cream is a delicious addition, you can serve the shortcake with just strawberries for a lighter option.