Summer Strawberry Lovin – Shortcake with Ginger Scones and Whipped Coconut Cream


Vegan Strawberry Shortcake with Coconut Whipped CreamSweet Sundays: The beauty of a good strawberry shortcake is obviously in the berries.  They should be perfectly ripe and sweet.  The “cake” part is also important, because if you use a super moist cake, it’s just going to disintegrate under the berry juice, and no one likes wet cake.  Biscuits work because they can stand up to the berries, and they’re also not super sweet.  But of course, in my mind, biscuits can do no wrong and are always the answer!

I had some amazing strawberries from the famers’ market, and I also happened to have some ginger scones on hand (my favorite).  I prefer my scones to be more biscuit-like than bread-y, so that’s how I make ‘em.  I thought they’d be the perfect match for the strawberries.  I’ve seen recipes for vegan whipped cream using coconut milk and have wanted to try my hand at it for a while now.  I wish I’d done it sooner – it’s so easy and incredibly tasty.  It was pretty amazing to me that the thick coconut cream whipped just like dairy cream, and was just as rich.  Plus it has the added bonus of coconut flavor. I have no idea how many calories are in this shortcake, but I can tell you that every last one is worth it …

Strawberry Shortcake with Whipped Coconut Cream 

Recipe, Article, and Photos by Kim of C'est La V Bakeshop 

Balsamic Marinated Strawberries

  • 1 1/2 pints fresh strawberries, hulled and quartered
  • 1 tablespoon good-quality balsamic vinegar
  • 1 teaspoon brown sugar (or more to taste, depending on how sweet your berries are)

Combine the strawberries with the balsamic vinegar and brown sugar in a large bowl.  Let marinate for at least 15 minutes.

Coconut Cream

  • 1 can coconut milk (full fat)
  • pinch gray salt (or other sea salt)
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon agave nectar

Ginger Scones from C'est La V (or your favorite biscuit / scone – store bought or homemade)

Refrigerate the unopened can of coconut milk for at least 2 hours, or overnight.  Open the can, and spoon the thick cream on top into a small bowl.  You should have about 1/4 -1/3 cup of cream.  Add the salt, vanilla and agave nectar, and whisk to combine.  Whip the coconut milk like you would heavy cream, adding some of thinner coconut milk from the can if if gets too thick.

Notes: To serve these, just slice the scones in half, and spoon some berries over the bottom half.  Top them with the coconut cream and the the other half of the scone.  Alternatively, you can make a thinner coconut cream by adding more liquid from the can and then serve it over the berries like poured cream.


Vegan Strawberry Shortcake with Coconut Whipped Cream


Kim is a professional baker in Los Angeles and founder of C'est La V Bakeshop. Her all-vegan desserts and baked goods can be found at select locations in Los Angeles, but Kim also ships throughout the U.S. See her online C'est La V Bakeshop Store for treats ranging from handmade granola to peanut butter brownies to velvet cupcakes with "cream cheese" frosting.

Kim of C'est La Vegan


Article by Alisa Fleming, founder of and author of Go Dairy Free: The Guide and Cookbook.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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