Happy Easter! We’re celebrating with these super cute, unfussy strawberry shortcakes!
This recipe is easy peasy. I’ve been hit with a completely miserable cold (please forgive any mistakes in this post ;)) this week and even I managed to whip these up without issue. Easy quick-bread shortcake, sweet strawberries, and clouds of coconut whip. Delicious, fool-proof (messy) desserts are the best, aren’t they?
To start, we’re going to thin slice and prepare a pint of strawberries (PS: This is a great place to use up ugly, overripe strawberries and no one will be any the wiser!) Depending on how sweet your strawberries are, just add 2-4 tbsp sugar, mix ’em up, and let ’em sit while you whip together the shortcake.
This shortcake is super easy. I went with a sweetened up, lemon-free variation of our scone recipe. When you roll out the dough, keep it nice and thick for fluffy, towering stacks of shortcake.
Once the strawberries have released their juices and softened up, you can blend about 1/3 to 1/2 of the strawberries. I like to mix some of the sweet blended strawberries into the coconut whip, but that’s totally optional!
Now on to the assembly! Use 3 half “biscuits” for each serving of shortcake. Now for the layers! Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whip and a slice of strawberry. Got any fresh mint on hand? Add a sprig for a showstopping dessert presentation. Enjoy!
- 3 cups sliced strawberries
- 2 tbsp to 1/4 cup granulated sugar (depending on ripeness/sweetness of strawberries)
- 1 can of high quality coconut cream, chilled in fridge overnight
- 2 tbsp granulated sugar
- 1/4 tsp pure vanilla extract
- 1 3/4 cup unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil
- 3/4 cup + 1 tbsp vanilla soy milk
- 1/2 tsp pure vanilla extract
- Measure out coconut oil and chill in freezer.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake.
- Flip chilled can of coconut cream and open with a can opener. Pour off liquid. Scoop out the thick, solid coconut cream.
- In a high-speed mixer whisk together the solid coconut cream, sugar, and vanilla, until light and thick. Chill.
- Combine all dry ingredients.
- Use your hands (or a pastry blender) to cut the coconut oil into the dry ingredients. Work the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (If using your hands, it can be helpful to chill them by rinsing under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
- Add the soy milk and vanilla extract. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, transfer the dough to a well floured surface. Roll the dough out to a thickness of 1 1/2”. Use a glass or round cookie-cutter to cut out 2″ rounds. Re-form and roll out the dough as necessary.
- Transfer rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.
- Stir up the prepared strawberries. Blend 1/3 to 1/2 of the strawberries.
- Optional: Add a couple of spoonfuls of the sweet blended strawberries to the coco whip. Gently fold the mixture together.
- Slice cakes in half. Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whip and a slice of strawberry.