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5 from 1 vote

30 Minute Strawberry Shortcake Recipe

Sharing an easy strawberry shortcake recipe with you, and it just so happens to be vegan and free from refined sugar (not that you'd notice!). With a delicious shortcake, vanilla strawberries, and coconut whipped cream.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 7
Calories: 189kcal
Author: Annie Holmes

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.

Notes

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

Serving: 1shortcake | Calories: 189kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 43mg | Potassium: 318mg | Fiber: 4g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 79.5mg | Calcium: 97mg | Iron: 1mg