Dairy-Free Classic Strawberry Shortcake

Indulge in the perfect blend of nostalgia and balance with this Dairy-Free Classic Strawberry Shortcake! This delightful dessert transforms the timeless favorite into a plant-based masterpiece, featuring tender, golden biscuits made with solid coconut oil and creamy coconut milk. Juicy, macerated strawberries, bursting with natural sweetness, are layered with luscious homemade coconut whipped cream for a rich yet light finish. Ideal for summer gatherings or anytime your sweet tooth strikes, this recipe is quick and easy to prepare, taking just 45 minutes from start to finish. With its simple ingredients and airy texture, this dairy-free twist on a beloved classic ensures everyone at the table can savor this treat. Perfectly fluffy, perfectly fruity, and completely dairy-free—this strawberry shortcake is the ultimate dessert upgrade!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 0.5 teaspoon salt
• 0.5 cup coconut oil, solid form
• 1 cup canned full-fat coconut milk, well shaken
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons sugar (for strawberries)
• 1 teaspoon lemon juice
• 1 can canned full-fat coconut cream, chilled overnight
• 2 tablespoons powdered sugar
• 0.5 teaspoon vanilla extract (for coconut whipped cream)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Step 3

Using a pastry cutter or two forks, cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.

Step 4

In a separate bowl, combine the canned coconut milk and vanilla extract, then pour into the flour mixture.

Step 5

Stir gently until a soft dough forms. Be careful not to overmix.

Step 6

Turn the dough out onto a lightly floured surface and gently knead it a few times.

Step 7

Pat the dough into a 1-inch thick rectangle. Use a 2.5-inch round cutter to cut out biscuits and place them on the prepared baking sheet.

Step 8

Gather any scraps, re-roll, and cut out more biscuits until all the dough is used.

Step 9

Bake the biscuits for 12-15 minutes or until golden brown on top.

Step 10

While the biscuits are baking, prepare the strawberries. Toss the sliced strawberries with sugar and lemon juice in a bowl. Let them macerate at room temperature.

Step 11

To prepare the coconut whipped cream, open the chilled can of coconut cream and scoop out the solidified cream into a mixing bowl.

Step 12

Add powdered sugar and vanilla extract to the coconut cream, and beat with an electric mixer until soft peaks form. Place the whipped cream in the refrigerator until ready to use.

Step 13

Once biscuits are done, remove them from oven and let cool slightly.

Step 14

To assemble the shortcake, slice each biscuit in half. Layer the bottom half with strawberries and a dollop of coconut whipped cream. Place the top half of the biscuit on top and add more strawberries and cream if desired.

Step 15

Serve immediately and enjoy your dairy-free classic strawberry shortcake!

Nutrition Facts

Serving size	(1394.1g)

Amount per serving	% Daily Value*
Calories	3623.9

Total Fat 262.5g	0%
Saturated Fat 223.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2608.3mg	0%
Total Carbohydrate 308.7g	0%
Dietary Fiber 25.6g	0%
Total Sugars 91.6g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 184.5mg	0%
Iron 28.8mg	0%
Potassium 2403.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 4.3%

Carbs: 32.9%