I know you’re probably thinking I’m confused about my holidays with the red, white and blue theme in the picture, but I did indeed make this Strawberry Coconut Shortcake recipe for Mother’s Day last week. And man, it turned out great!
I had been wanting to experiment with coconut oil and biscuits for a while, but I didn’t know if savory dinner biscuits made with coconut oil would work. When I had to make a dessert for Mother’s Day I jumped on the opportunity to try out strawberry shortcake with coconut oil. Paired with Coconut Milk Whipped Cream and sweetened strawberries it became an amazing combination perfect for a family picnic outside.
The biscuits were moist and sweet and gave off the most amazing smell as they baked in the oven. They flattened out more than I thought while they were baking, but were still thick enough to slice and had lots of surface area to layer on tons of strawberries and whipped cream.
I wasn’t sure what my non-vegan family would think about the Coconut Milk Whipped Cream, but everybody loved it and keep reaching for more. That’s when I know something I make is a winner.
This recipe is perfect for spring and summer and will wow your friends. They’ll never guess it’s dairy free!
Strawberry Coconut Shortcake
- 2 pints strawberries, chopped into bite sized pieces
- 1/4 cup sugar
- juice of 1 lemon
- 2 cups all-purpose flour (+ more for dusting)
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons coconut oil, chilled
- 1 cup almond milk + 1 tablespoon
- 1 recipe Coconut Milk Whipped Cream
- In a bowl mix together the strawberries, lemon juice an sugar and set aside.
- Preheat the oven to 375 degrees.
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Using a pastry cutter or two knives cut in chilled coconut oil until you get a course meal. Make sure there are no coconut oil chunks bigger than pea size.
- Pour in 1 cup of almond milk and stir to combine.
- Lightly dust a clean surface with flour and pour the dough onto the flour. If it’s still to sticky, sprinkle more flour on top and continue to turn and add flour until you can handle it.
- Press the dough down until its about 1 1/2 inches thick. Use a biscuit cutter or a cup to cut out circular biscuits. Cut out as many biscuits as possible and then gather up the scraps, reform the dough and repeat until you get 8 (6 is fine too) biscuits. Brush the tops lightly with more almond milk and then place the biscuits on a parchment paper lined baking sheet about 2 inches apart.
- Bake the biscuits for about 25 minutes, rotating halfway through, until the tops are starting to turn golden. Remove from the oven and let cool.
- To serve, slice the cooled shortcakes in half, spoon strawberries on the bottom half of the biscuit, cover with the top half of the biscuit and dollop Coconut Milk Whipped Cream on top.
Notes: Adapted from Martha Stewart.
In a large bowl stir together the chopped strawberries, lemon juice and sugar. Set aside.
Whisk together the dry ingredients for the shortcake.
Add in the chilled coconut oil.
Cut in the oil with two knives or a pastry cutter.
Add in the almond milk and stir until dough forms.
Pour the dough out onto a lightly floured surface and add more flour if it’s too sticky.
Flatten the dough until it’s about 1 1/2 inches thick.
Cut out 6-8 biscuits.
Place on a parchment paper lined baking sheet.
Brush with almond milk.
Bake for about 25 minute until the tops begin to turn golden brown.
Let the cool on a wire rack.
Assemble your Strawberry Coconut Shortcake and dig in!