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  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Serves: 8-10 Shortcakes
Perfect for:
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
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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