Vegan Strawberry Shortcake Recipe (Quick & Easy)

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This no-fuss delicious vegan strawberry shortcake recipe won’t take long in the kitchen. We’re using ready-made biscuits, quick strawberry jam, and an easy coconut whipped cream. 

I love recipes that take a long time just as much as I love quick and easy plant-based recipes. I’m always trying to find shortcuts in the kitchen for myself and my blog readers. I understand your time is valuable, and I know you don’t always have a lot of time in the kitchen. That’s why I focus on creating recipes that don’t compromise on taste, are made with simple ingredients, and easy to make. After eating it, you’ll be making this scrumptious all summer long. 

What is strawberry shortcake?

In America, it’s a dessert that includes sliced strawberries mixed with sugar, shortcakes sliced in half with a layer of strawberries, and whipped cream. Next, top with the remaining shortcake and another serving of strawberries and whipped cream. A shortcake is a sweet cake or biscuit. 

What’s in this strawberry shortcake recipe

• Ready-made organic biscuits – to keep this recipe simple, I opted for Immaculate organic flaky biscuits. They’re fluffy and wholesome. 
• Coconut Whipped Cream – With just a few ingredients, you can make the best whipped cream that’s dairy-free and low in sugar. 
• Homemade Strawberry Jam – Use fresh sliced strawberries, coconut sugar (or monk fruit sweetener), and lemon juice to make this easy strawberry jam. 

How to make quick strawberry jam

• Chop strawberries into small pieces or add them to a food processor until coarsely chopped. Note: Remove and discard green tops from berries. 
• Next, add to a large pan and stir in coconut sugar and lemon juice. Cook over medium-high, continue stirring frequently until jam is thickened and bubbles cover the surface, 9 to 10 minutes. 
• Pour strawberry jam into a jar and let cool completely. Note: store jam in a sealed jar in the fridge, up to 10 days. 

How to make coconut whipped cream

1. 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.
2. 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.
3. 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.
4. Use the coconut whipped cream right away or store it in the refrigerator in an airtight container for up to one week.

Tips for making this coconut whipped cream perfectly

• You can sub 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. 

How to make this strawberry shortcake recipe

1. Preheat oven to 350 F, place ready-made biscuits on a parchment-lined baking sheet, and bake according to package instructions. 
2. Prepare the coconut whipped cream and quick strawberry jam as stated above. 
3. Remove the ready-made biscuits from the oven and allow them to cool. Using your hands, split biscuits in half. 
4. 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. 
5. To make this even more decadent, drizzle with honey or maple syrup. 

More vegan desserts you should try:

• CHOCOLATE FONDUE
• FUDGY BROWNIES
• LIME RASPBERRY TART (NO-BAKE)
• GOLDEN MILK BREAKFAST MUFFINS

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