Strawberry Shortcakes with Coconut Whipped Cream (Recipe #140)

The recipe for strawberry shortcakes can be found in the dessert section of the Vegan for Everybody cookbook. I may or may not have made these for breakfast--yes, yes, I did make them for breakfast. This recipe made the most perfect strawberry shortcakes and I will be making these again!

Strawberry shortcakes have three different parts to them. They can be broken down into the shortcakes, strawberry filling, and whipped cream. I started by making the whipped cream, which was much easier than I expected. In a stand mixer, I whipped together the coconut cream from a can of coconut milk, sugar, and vanilla. The recipe suggested whipping it for about 2 minutes, but I had to whip mine for closer to 5 minutes. I kept checking it to see if soft peaks were forming and as soon as they did I stopped the mixer. The strawberry filling is also easy as it is just strawberries and sugar. Lastly, I baked the shortcakes, which were basically drop biscuits that were sprinkled with sugar.

To be honest, these were the perfect pick-me up after I started seeing the snow fall outside. I am ready for winter, the cold, and snow, but I felt that I just needed a little something to brighten my spirits. These shortcakes were so delicious! The best part was that these recipes for vegan desserts are so good that it is hard to tell that they are lacking in any of the traditional baked good ingredients like eggs and butter. The biscuits were so buttery smooth, but that can be attributed to the coconut oil! I think that is really amazing! I loved everything about these shortcakes! The biscuits were amazing! The strawberry filling had the perfect sweetness! The whipped cream added the perfect touch to the top of these shortcakes.

Taste: 10/10

Level of difficulty: 1/5

Notes for next time: This would be best to make when strawberries are in season!