Strawberry Shortcake with a Twist

Strawberry Shortcake + Some Extras

Few things are as quintessential “summertime” as mixed berries, and mixed berries + shortcake + whipped cream or ice cream. During the winter months – as we happily chow down on winter gourds and pies during the colder months – somewhere deep in the back of our mind, we know there is just something a little sweeter about vine-ripened berries paired with carbs. I grew up with Biscuick strawberry shortcake, which is a great go-to for those who need a fast mix and fun summer dessert. This time, I decided to make this a little healthier, at the accidental request of my husband who is working out like a madman and desperate not to put on extra pounds.  Well, one thing led to another and I went down the “make a recipe healthier” rabbit hole once more. Enter, the vegan strawberry shortcake. 

How do you make a vegan strawberry shortcake?

I’m so glad you asked! There were a few simple swaps that might sound a little odd, but are DELICIOUS. 

The coconut whipped cream adds a tropical flavor, as you would expect with coconut. If you prefer to lessen the coconut notes, add a little more vanilla extract to make it a little more subtle. 

Does anything else make this a healthier strawberry shortcake?

Absolutely! Here are a few reasons this is a healthier alternative than traditional versions: 

  • Avocado oil has a higher burn point than most other ingredients, meaning that they are less likely to generate free radicals that are no good. Biscuits bake at a high temperature (my recipe calls for 10 minutes in a 475ºF oven), so reducing risk is always a goal. Not to mention, avocado oil contains more nutrients that make us smile. 
  • If you prefer to eat a plant-based diet, the soy milk buttermilk and coconut whipped cream ensure no animal byproduct into the food. 
  • I used a low-sugar apricot preserve to glaze the berries, as opposed to adding a high amount of refined sugar in a simple syrup. The coconut whipped cream does have powdered sugar, but is optional and used to make the cream a little more cohesive…you know, ready to compliment the strawberries and blueberries. 😉 
Strawberry Shortcake with blueberries on a plate | hearth health happiness
Vegan-friendly strawberry shortcake with blueberries and coconut whipped cream

First step, make the avocado oil biscuits.

Grab the easy recipe at: https://inspiredepicurean.com/avocado-oil-buttermilk-vegan-skillet-biscuits/. Don’t forget that adding a little cornstarch will make the biscuits a little lighter and if you want to achieve height, don’t roll them out too thinly. Less rolling, more enjoying, friends. These are super fast to make and only need to bake in a cast iron skillet for 10 minutes. Let these cool while you prepare the fruit toppings. 

Pro Tip:

Be sure to keep the coconut milk in the fridge at least 24 hours before whipping. The fat needs time to separate, leaving behind coconut water that you can enjoy in another recipe. Also, ensure that your whipping utensils (bowl and whisk) are chilled before whipping. 

Strawberry shortcake with blueberries on plate | hearth health happiness

Strawberry Shortcake

Melanie Lorick
A vegan-friendly summertime dessert complete with avocado oil biscuits, blueberries, and coconut whipped cream.
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 6 people

Ingredients
  

  • 1 15 ounce can coconut milk or approximate size
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, diced
  • 1 cup blueberries, washed and de-stemmed
  • cup apricot preserves
  • 2 tablespoons water

Instructions
 

  • IMPORTANT: If using coconut milk to make the coconut whipped cream, you must keep the can in the refrigerator for at least 24 hours before whipping. Before whipping, put bowl and whisk in a freezer to make it as cold as possible.
  • While the biscuits are cooling, heat apricot preserves in a medium-sized saucepan and a few tablespoons of water until the preserves become a glaze. Add some preserves or water to achieve desired consistency.
  • Add the preserve glaze to a bowl with strawberries and blueberries and coat.
  • Remove coconut milk can from refrigerator and scrape milk fat off top. Leave the coconut milk behind and save for another recipe.
  • Whip the coconut fat, powdered sugar, and vanilla extract until soft peaks form. This will yield about 1 cup of whipped cream.
  • Layer the biscuits (or shortcake of your choosing) with coconut whipped cream (or topping of your choosing) and strawberry/blueberry mixture. Enjoy!

Notes

Coconut cream will be easier to whip and make a larger volume of whipped cream, but is harder to find than coconut milk. 
Keyword mixed berries, strawberry shortcake, summertime berries, vegan strawberry shortcake
Tried this recipe?Let us know how it was!

If you are not following a vegan diet, these are also delicious when the biscuits and fruit are briefly heated in the microwave and topped with ice cream. Anyone who loves strawberry shortcake has a fun secret ingredient. What makes your special recipe particularly delicious? 

Until next time, friends, cheers to your #hearthhealthhappiness!

4 thoughts on “Strawberry Shortcake with a Twist”

    1. hearthhealthhappiness

      Thank you! Yes, dough is so temperamental! Isn’t it crazy how even humidity and atmospheric conditions can cause vast inconsistencies?! If you try the avocado oil biscuits, my biggest recommendation is to use both baking soda and baking powder to get the extra rise, don’t roll them out too much to keep them soft and fluffy, and feel free to add a little cornstarch to the mix if you want to make them a little lighter. I hope you are doing well and thanks for reading!

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