Vegan Strawberry Shortcake (Quick & Easy)
This easy vegan strawberry shortcake made with quick strawberry jam and coconut whipped cream. Enjoy!
Ingredients
Biscuits
- 1 can prepared biscuits such as ready-made biscuits
Coconut Whipped Cream
- 13.5 oz full-fat coconut milk chilled for 1-2 days, (unsweetened), can sub for coconut cream or heavy coconut cream
- 1 tbsp maple syrup can sub for honey or powdered sugar, add as much as desired
- 1 tsp pure vanilla extract
Quick Strawberry Jam
- 1 quart strawberries chopped or sliced
- 1/2 cup coconut sugar can sub for granulated sugar or monk fruit
- 2 tbsp fresh lemon juice
Instructions
Coconut Whipped Cream
- Put your can of coconut milk in the refrigerator for 1-2 days. Prior to making the whipped cream, chill your (medium or large) mixing bowl for 15 minutes in the fridge.
- Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container for future use.
- Using a hand mixer or *whisk, fluff up the coconut cream for one minute. Add your maple syrup (or sweetener of choice) and vanilla extract, and mix for an additional minute until creamy and smooth. If it's too soft or firm, *see my notes below.
- Use the coconut whipped cream right away or store it in the refrigerator in an airtight container for up to one week.
Quick Strawberry Jam
- Chop strawberries into small pieces or add them to a food processor until coarsely chopped. Note: Remove and discard green stems from the berries.
- Next, add the chopped strawberries to a large pan and stir in coconut sugar and lemon juice. Cook over medium-high heat, continue stirring frequently until jam is thickened and bubbles cover the surface, 9 to 10 minutes.
- Pour strawberry jam into a jar and let it cool completely. Note: store jam in a sealed jar in the fridge, up to 10 days.
Strawberry Shortcake Recipe
- Preheat oven to 350 F, place ready-made biscuits on a parchment-lined baking sheet, and bake according to package instructions.
- Prepare the coconut whipped cream and quick strawberry jam as stated above.
- Remove the biscuits from the oven and allow them to cool. Using your hands, split biscuits in half.
- To the bottom half, add a dollop of whipped cream, strawberry jam, and add the top half of the biscuit on top. Then, top with another generous dollop of whipped cream and strawberry jam.
- To make this even more decadent, drizzle with honey or maple syrup.
Video
Notes
Tips for making this coconut whipped cream*
- You can substitute coconut milk for a can of coconut cream or heavy coconut cream.
- If using a whisk, you may have to do so for several minutes.
- If whipped cream is really soft, do not add the liquid sweetener as it may thin it down even more (it won’t thicken with a hand mixer). In this event, you may want to use powdered sugar. But if the texture is thick, maple syrup or honey can help to make it smoother.
- If your coconut cream is too thick and stiff (after adding your sweetener), you can thin it down with a bit of leftover coconut water. Just add a little bit at a time while blending and this will make it creamy and smooth.