• Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serves: 8-10 Shortcakes
Shortcakes
  • 2 Cups self-rising flour
  • 1/4 Cup coconut oil, at room temperature
  • 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
  • 2 Tablespoons agave or honey
  • 1 Package (16 ounces) Driscoll's Strawberries
Coconut Whipped Cream
  • 1 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
  • 3 Tablespoons confectioners' sugar, sifted
  • 1/2 Tsp. vanilla extract
  • PREHEAT oven to 425°F.
     
    CUT flour and coconut oil together using a pastry cutter or forks until mixture resembles fine crumbs.
     
    ADD coconut or almond milk.
     
    ADD agave or honey.
     
    STIR flour mixture until it forms into a soft dough and no longer sticks to the sides of the bowl.
     
    KNEAD dough just until combined. Be careful not to over-knead.
     
    POUR dough onto a cutting board lightly dusted with flour.
     
    ROLL OUT dough to about 3/4-inch thickness using a rolling pin.
     
    CUT dough into biscuits using a 2-inch cutter.
     
    TRANSFER biscuits to an ungreased baking sheet.
     
    BAKE for 10 minutes or until biscuits have risen and begin to brown slightly on top.
     
    COOL biscuits for at least 5 minutes.
     
    SPLIT biscuits in two.
     
    PLACE biscuit bottoms onto serving plates.
     
    HULL strawberries.
     
    SLICE strawberries lengthwise into ¼ inch slices.
     
    TOP biscuits with strawberries.
     
    WHISK coconut cream, confectioners’ sugar, and vanilla extract in a chilled mixing bowl with an electric mixer until mixture is fluffy. 
     
    SPEAD each dessert with coconut whipped cream.
     
    PLACE biscuit tops onto desserts.
     
    SERVE Vegan Strawberry Shortcake immediately
Rated 5 out of 5 by from Turned this into a prickly pear lime strawberry shortcake Delicious! I made some alterations to create a prickly pear strawberry shortcake with lime coconut whipped cream. For the strawberries, I macerated them with 2 T turbinado sugar and 2 T prickly pear syrup. For the shortcakes, I substituted the 3/4 c. coconut milk for 1/2 c. coconut milk + 1/4 c. prickly pear syrup. For the whipped cream, I used 2 tsp. vanilla, and added the zest of one lime. Then, when serving, I sprinkled a little more lime zest on top. It's soooo good! The shortcakes come out a pretty pink, the strawberries are both sweet and tart (and they produce a lovely syrup for drizzling), and the whipped cream has a little zing.
Date published: 2016-10-25
Rated 5 out of 5 by from AWESOME VEGAN DELIGHT I'm a very strict Vegetarian (I still eat butter and honey) and have been for over 40 yrs. I'm always looking for recipes that I can switch ingredients over to fit my needs. This recipe was AWESOME. Technically it's not Vegan if you use honey, which I did. I also used the Almond milk. The Coconut Whipped Cream was so good !! The shortbread biscuits were delicious and just right with the fantastic Driscoll's Strawberries. I made these over the weekend to see how they turned out and they were so good I'll be making them when we finally celebrate a very belated Mother's Day. They make a perfect summer dessert !!
Date published: 2018-06-11
Rated 5 out of 5 by from Easy and Delicious This recipe is so easy to make and so delicious. It is not too sweet but excellent for strawberry shortcake. I made this over the weekend and everyone loved it. I plan on making it again this Saturday. It would also be great with fresh peaches.
Date published: 2018-06-19
Rated 5 out of 5 by from Delicious & Healthy I made this for the family as we are always looking for new recipes that are healthy but also delicious.
Date published: 2018-06-19
Rated 4 out of 5 by from I am not Vegan but... My daughter is Vegan and we made this at home and everyone Loved this recipe!
Date published: 2018-06-20
Rated 5 out of 5 by from Tastes great! I made this for dessert and it was gone almost instantly loved it!
Date published: 2018-06-20
Rated 5 out of 5 by from Nothing says summer more than Strawberry Shortcake I often make Strawberry Shortcake during the summer months.
Date published: 2018-06-19
Rated 5 out of 5 by from delicious I made this for my family and everyone loved it, including my 5 year old. It is a wonderful summer treat! The delicious light taste of the coconut whipped cream complements the strawberries a shortcake perfectly!
Date published: 2018-06-19
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Calories 265.39
Total Fat 14.12 g
Saturated Fat 12.48 g
Cholesterol 0.00 mg
Sodium 322.57 mg
Total Carbohydrates 30.36 g
Dietary Fiber 1.38 g
Protein 3.92 g