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Vegan strawberry shortcake with coconut whipped cream
Simple and perfectly sweet, this vegan strawberry shortcake is layered with a shortcake, homemade vegan coconut whip and ripe strawberries. Topped with toasted coconut, you'll love every bite of this dessert.
SERVES
6
Ingredients
Coconut Whipped Cream
- 1 (560ml) can coconut cream, very well chilled
- 2-4 tablespoons (16-32g) icing sugar
- 1/2 teaspoon vanilla extract
Vegan Strawberry Shortcake
- 6 tablespoons (90ml) coconut oil
- 3/4 cup (175ml) + 2 tablespoons (30ml) coconut milk., divided
- 1 1/2 cups (200g) all-purpose flour
- 2 tablespoons (25g) sugar
- 1 tablespoon (12g) baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon apple cider or white vinegar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
Garnish
- 2-3 cups (300-450g) sliced or quartered strawberries
- 1 tablespoon (12g) sugar
- Toasted coconut
Directions
- Place the can of coconut cream into the fridge to chill for at least 24 hours before you plan on making the shortcakes.
Strawberry Shortcake
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Measure out the coconut oil and three-quarter cup of coconut milk and place both in the freezer for 15 minutes to chill.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the solidified coconut oil into the dry ingredients then rub and snap the mixture between your fingers until it resembles very coarse crumbs with some larger chunks of coconut oil scattered throughout.
- Retrieve the coconut milk from the freezer and stir in the vinegar, vanilla extract and coconut extract.
- Make a well in the centre of the dry mixture, add in the coconut milk mixture and stir just until combined.
- Transfer the dough out onto a well-floured surface and gently press the dough down with the palms of your hands to about two centimetres (one inch) thick then fold the dough over onto itself. Continue to gently press and fold four or five more times.
- Press the dough out into a three centimetre (one and a half inch) thick disk and, using a sharp knife or bench scraper, cut the disk into six wedges.
- Transfer the wedges to the prepared baking sheet and brush the tops of the shortcakes with the remaining two tablespoons of coconut milk. Place the pan into the fridge or freezer for five to 10 minutes to rechill before baking.
- Bake for 16 to 18 minutes or until golden brown and springy to the touch. Set the shortcakes aside on a wire rack to cool.
- Meanwhile, stir together the strawberries and sugar and set them aside to allow them to macerate.
Coconut Whipped Cream
- Place a glass or metal bowl along with the beaters for your hand mixer into the freezer to chill for five minutes, to ensure fluffy coconut whipped cream.
- Open the can of coconut cream and scoop the thickened cream into the chilled bowl. Discard or set aside any of the watery coconut milk for later use.
- Add the icing sugar to taste and vanilla and whip until light and creamy, about one minute. Set aside in the fridge until ready to use.
Serve
- Split the cooled shortcakes in half and serve topped with the coconut whipped cream, strawberries and their juice, and a scattering of toasted coconut. Enjoy!
