Easy Vegan Strawberry Shortcakes with Coconut Whipped Cream

a person holding a strawberry shortcake on a black plate.

Easy Vegan Strawberry Shortcakes with Coconut Whipped Cream

These easy vegan strawberry shortcakes are a new take on this traditional recipe. Kombucha maceration adds a great sweet tart flavour to the strawberries which perfectly pair with a few dollops of dairy-free coconut whipped cream. Advanced planning for the coconut whipped cream is needed (approx. 12 hours), or simply use your favourite brand of non-dairy whip for a faster prep time.

Course Dessert

Cuisine American

Keyword coconut whipped cream, healthy strawberry shortcake, vegan strawberry shortcake

Prep Time 1 15

Cook Time 14

Total Time 1 29

Servings servings

Calories 395kcal

Author Heidi Richter

Ingredients

For the Shortcakes

2 tablespoon ground flax seeds
4 tablespoon water
1 ¾ cup whole wheat flour
¼ cup almond flour
2 ½ teaspoon baking powder
2 tablespoon sugar plus more for sprinkling
½ cup almond milk
⅓ cup olive oil
1 teaspoon vanilla extract

For the Macerated Strawberries

4 cups fresh strawberries stemmed and sliced ¼-1/2"
2 tablespoon sugar
2-½ cups unflavored Kombucha see notes

For the coconut whipped cream

2 398ml cans full fat coconut milk refrigerated overnight
2 tablespoon maple syrup
½ teaspoon pure vanilla extract

Instructions

Prepare the Macerated Strawberries

To a large glass bowl, add the sliced strawberries, cane sugar and kombucha; stir to dissolve the sugar. Cover and place in the fridge for 30-45mins. The longer they sit, the more flavour and softness they will develop.

Make the shortcakes

Preheat the oven to 450°F and line a large baking sheet with parchment paper. In a small bowl, combine the flax meal and water and let stand for 5 minutes. Meanwhile, in a medium bowl, combine the flour, almond meal, cane sugar, baking powder and salt. Make a well in the center and set aside.
To the flax mixture, add the almond milk, olive oil, and vanilla and stir to combine. Pour the wet ingredients into the flour mixture and stir until moistened and all the flour is combined. Spoon the mixture onto the lined baking tray into 6 even mounds and roughly form each into a circle about 1" thick. Sprinkle cane sugar over the mounds and bake for 12-14 minutes or until golden brown. Remove from the oven and cool completely on a wire rack.

Make the Coconut Whipped Cream

While the cakes cool, prepare the coconut whipped cream. Remove the cans of coconut milk from the fridge and invert them so the top is now the bottom. Open the cans and drain off and discard the coconut water. Into a medium bowl, scoop out the thick coconut cream left at the bottom of the can. Add the vanilla and maple syrup and whip for about 2-3 minutes. Place in the fridge for 30 minutes. Remove and whip again. Repeat this process until the coconut fat holds a stiff peak.

Assemble

Using a sharp serrated knife, carefully slice each shortcake in half and spoon macerated strawberries and coconut whipped cream on the bottom half. Add the top half and serve right away.

Notes

If you prefer not to use kombucha, simply omit it and use an additional 2 tablespoons of sugar to macerate the strawberries.

Diary-free vanilla yogurt or ice cream works well if you don't have time to make the coconut whipped cream. Or use your favourite store bought brand of whip.

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