Dairy-Free Classic Strawberry Shortcake
Savor the timeless appeal of strawberry shortcake with a dairy-free twist in this delightful recipe for Dairy-Free Classic Strawberry Shortcake! Perfectly golden biscuits are crafted with creamy coconut milk and solid coconut oil, giving them a tender, flaky texture without the use of dairy. The fresh strawberries, macerated in sugar and a splash of lemon juice, lend a vibrant, juicy sweetness that pairs beautifully with the rich, fluffy coconut whipped cream—made from chilled coconut cream and a touch of powdered sugar. This easy-to-follow recipe, ready in just 45 minutes, is ideal for anyone seeking a crowd-pleasing dessert that also caters to dairy-free diets. Whether you're hosting a summer gathering or indulging in a weeknight treat, this recipe offers all the flavors of the classic dessert, reimagined for modern preferences!
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Recipe Information
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)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Using a pastry cutter or two forks, cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.
In a separate bowl, combine the canned coconut milk and vanilla extract, then pour into the flour mixture.
Stir gently until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times.
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.
Gather any scraps, re-roll, and cut out more biscuits until all the dough is used.
Bake the biscuits for 12-15 minutes or until golden brown on top.
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.
To prepare the coconut whipped cream, open the chilled can of coconut cream and scoop out the solidified cream into a mixing bowl.
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.
Once biscuits are done, remove them from oven and let cool slightly.
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.
Serve immediately and enjoy your dairy-free classic strawberry shortcake!
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.8 g | 410% | |
| Saturated Fat | 272.2 g | 1361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 320.4 g | 117% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 96.7 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2885 mg | 61% | |
*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.
