This Strawberry Shortcake puts a nutritious twist on the classic dessert without sacrificing flavor. Made with whole wheat flour, coconut sugar, and topped with whipped coconut cream and fresh strawberries, it’s lightly sweet, lower in carbs, and 100% vegan.
This Strawberry Shortcake recipe gives the classic dessert a fresh update! It is lighter, simpler, and every bit as delicious. Made with whole wheat flour and coconut sugar, the shortcakes have a subtle, caramel-like sweetness and a tender, biscuit-like texture. They’re topped with clouds of whipped coconut cream and juicy sliced strawberries for a dessert that feels special but still incredibly easy to make. Whether you’re serving it for a summer gathering or just craving something sweet, this version delivers all the flavor with ingredients you can feel good about.
Why You’ll Love It:
- Made with wholesome, pantry-friendly ingredients
- Naturally sweetened and dairy-free
- Light, fluffy, and full of real strawberry flavor
Ingredients
- Strawberries: you can also use fresh blueberries, blackberries or raspberries.
- Sweetener: Maple syrup and coconut syrup are both used in this recipe.
- Whole Wheat Flour: I use white whole wheat flour instead of a multigrain whole wheat flour.
- Almond milk: if you are not vegan any milk product will work.
- Coconut oil: I use this to keep the recipe vegan, but if you are not, cold butter will work if you prefer.
Directions
- Make the cakes: Mix together the flour, baking powder, and sugar in a large bowl. Using a fork or a pastry tool, mash the coconut oil into the flour mixture. Stir in the milk and vanilla extract.
- Using a ¼ cup measuring cup, form the dough into disks that are ½ inch tall and 3 inches across.
- Brush the tops of the shortcakes with milk and sprinkle with coarse sugar.
- Bake for 10-14 minutes, until the shortcakes are golden and spring back to the touch. Set aside to cool.
- Combine the strawberries with maple syrup and vanilla extract.
- Assemble the biscuits by slicing and combining them with the strawberries. Don't forget to add the juice!
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30 Minute Strawberry Shortcake Recipe
Ingredients
Strawberries
- 2 pints strawberries
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
Shortcakes
- 1 cup white whole wheat flour (125 g; fluffed, spooned & levelled)
- 1 ½ teaspoons baking powder
- ⅓ cup coconut sugar (52 g; ¼ cup granulated sugar may be used)
- 3 tablespoons coconut oil (39 g, NOT melted; 3 tablespoons unsalted butter may be used)
- ½ cup almond milk (regular dairy milk may be used)
- ¼ teaspoon vanilla extract
- 1 tablespoon almond milk for brushing (regular dairy milk may be used)
- coarse sugar for sprinkling
To Serve
- 2 cups coconut whipped cream (2-3 cans COLD full-fat coconut milk)
- fresh mint leaves (optional)
Instructions
- Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Strawberries- Remove stems, and slice the strawberries across the berry. Mix together with the maple syrup and vanilla extract. Set aside to 'marinate' while you prepare the shortcakes.
- Shortcakes- Mix together the flour, baking powder and sugar. Using a fork or a pastry tool, mash the coconut oil into the flour mixture.
- Stir in the milk and vanilla extract until *just* combined.
- Using a ¼ cup measuring cup, form shortcakes into disks that are ½ inch tall and 3 inches across.
- Brush the tops of the shortcakes with milk and sprinkle with coarse sugar.
- Bake for 10-14 minutes, until the shortcakes are golden and spring back to the touch. Set aside to cool.
- Assembly- top each shortcake with a heaping spoon of strawberries and a generous amount of coconut whip cream. Top with fresh mint to garnish.
Coconut Whipped Cream
- Chill a can of full-fat coconut milk overnight. Scoop out the solid cream, leaving the liquid behind. Beat the cream with a hand mixer until fluffy. Add sweetener or vanilla if desired.
Tips:
Storage
- Store biscuits at room temperature in an airtight container for up to 3 days.
- Store whipped coconut cream in the fridge for up to 3 days.
- Store sliced strawberries in the fridge for up to 2 days.
- Assemble just before serving to prevent sogginess.
Nutrition Information
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How to make Coconut Whipped Cream
Making dairy-free whipped cream may sound intimidating, but it is easy and affordable. Chill a can of full-fat coconut milk overnight. Scoop out the solid cream, leaving all of the liquid behind. Beat the cream with a stand mixer (or hand mixer) until soft peaks form. Add sweetener or vanilla if desired.
Serving Tips
- Best served fresh with juicy sliced strawberries.
- Add a sprinkle of lemon zest or a dash of lemon juice for extra brightness.
- Garnish with fresh mint for a nice twist.
- For a more polished look, you can use a biscuit cutter.
- If you are not vegan, you can serve it with traditional heavy whipping cream.
