I am OBSESSED with this vegan strawberry coconut shortcakes recipe. It is loosely based off of lovingitvegan’s, but with a few minor tweaks, it is the absolute perfect summer dessert. I have to take my hat off to her, anything vegan and biscuit like is NO easy task at all, and she has found something that not only works, but is customizable to a degree.
Not to mention the dough here would be fantastic as just a regular old biscuit. Word of caution, don’t make these if you live alone…
The key here is the self rising flour. This is where I see other vegan biscuit recipes failing. You really cannot sub out AP flour here. It does not work, promise!
Once you have your dough ready you could simply drop them on a lined sheet pan, or you can be extra like me and roll the dough, then cut them out with a round cookie cutter. After testing them both ways, I recommend the drop method. Its easier, needs less cleanup and tastes just as good!
This recipe is:
Vegan Fourth of July Coconut Strawberry Shortcakes
- FOR THE FRUIT:
- 32oz strawberries, sliced
- 1/4 cup sugar
- FOR THE SHORTCAKES:
- 1/2 cup almond milk
- 3Tbsp lemon juice
- 3cups SELF RISING flour
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 1/2 cup vegan butter, very cold
- 1/2 cup sugar
- 1/4 cup coconut water, from the can
- 1 tsp vanilla
- FOR THE FILLING
- 1 can coconut cream, white part only
- 2 Tbsp confectioners sugar
- I pint blueberries, for garnish
- Mint, for garnish
- Step 1 Mix the sliced strawberries and sugar in a bowl. Cover loosely and let rest in the fridge.
- Step 2 Preheat the oven to 425F
- Step 3 In order to make something that will resemble buttercream, mix together the almond milk and lemon juice. Set aside.
- Step 4 In a large bowl, combine the self rising flour, salt and baking powder. Cube the very cold vegan butter and drop it into the flour mixture. Using the tips of your fingers so the butter doesn’t get too hot, work the butter into the flour until the butter is in pea sized pieces. this doesn’t need to be perfect.
- Step 5 Add the sugar, almond milk mixture, 1/4 cup coconut water from the coconut cream can, and vanilla. Mix gently until combined.
- Step 6 Drop the dough onto a parchment lined cookie sheet in about 2 tbsp mounds. This makes 8-10 shortcakes. . They will spread a bit, so make sure you have at least an inch around each mound.
- Step 7 Bake for 20 minutes, or until the tops turn golden brown. Meanwhile, mix together the white part of the coconut milk can and 2 Tbsp confectioners sugar to give it a bit of sweetness.
- Step 8 To serve, split the shortcakes in half, add some coconut cream, strawberries, juices from those strawberries, blueberries and mint.
- Step 9 Leftover shortcakes store well tightly wrapped in the fridge for 3 days.