These vegan strawberry shortcakes are the ultimate vegan dessert! Layers of homemade shortcake, fresh strawberries, and coconut cream make this the perfect summer treat.
Scoop out the coconut cream from the top of the chilled coconut milk can, place into bowl of stand mixer with powdered sugar and vanilla extract.
Then whip on high speed until light and fluffy, about 3-5 minutes, place into fridge to chill.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Then cut in the vegan butter until only pea sized pieces remain.
Add in the coconut milk and stir until flour is just moistened
Cover and refrigerate at least one hour
On a lightly floured surface, roll the dough until it is about ½” thick, then use a 3” round cookie cutter to cut circles in the dough (you want to get 6 shortcakes)
Preheat the oven to 350 F, line a baking sheet with parchment, then bake the shortcakes in the oven for 20 minutes, or until golden and slightly puffed
Allow the shortcakes to cool completely, then slice in half and top with whipped coconut cream and strawberries
Notes
Only assemble as many shortcakes as you are planning on eating, the leftovers will do better stored separately until serving time
The coconut cream should be watched while whipping, it may split and then get runny if over whipped.
For an added touch of sweetness, you can sprinkle a small amount of sugar overtop and let them sit in the fridge
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!