Homemade Strawberry Shortcake with Coconut Whipped Cream (Vegan)
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Homemade Strawberry Shortcake with Coconut Whipped Cream (Vegan) is a dessert recipe on Avoteb. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 batch 3-ingredient coconut oil biscuits
- 1 pound fresh strawberries, thinly sliced
- 1 (14-ounce) can full-fat coconut cream, refrigerated at least 24 hours
- 3 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Method
Roast the biscuits. Prepare the biscuits according to recipe instructions. Let them cool for at least 5 minutes after baking, then split the biscuits in two.
Beat the coconut whipped cream. Using an electric mixer, whisk the coconut cream, powdered sugar and vanilla extract together in a chilled mixing bowl on high speed until light and fluffy.
Assemble. Fill the biscuits with the strawberries and whipped cream.
Plate Plate and enjoy!
