• 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
  1. 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
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