Name: Strawberry Shortcake with Coconut Whipped Cream Recipe
Prep time: 20 min
Cook time: 15 min
Total time: PT-486671H9M32S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 2/3 cup whole milk; 1 large egg, lightly beaten; 4 cups fresh strawberries, sliced; 1/4 cup granulated sugar; 1 can (14 ounces) full-fat coconut milk, refrigerated overnight; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

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Strawberry Shortcake with Coconut Whipped Cream is the picture-perfect treat for sunny afternoons and family gatherings, bursting with vibrant flavors and a dreamy, cloud-like topping that just happens to be dairy-free. Imagine tender, golden shortcakes layered with juicy, glistening strawberries, all crowned by luscious coconut whipped cream—each bite is light, sweet, and sumptuously nostalgic. This dessert doesn’t just satisfy a craving for something special; it celebrates the simple joy of fresh ingredients and the charm of classic American baking, all with a delightful dairy-free twist.

Ingredients You’ll Need

Strawberry Shortcake with Coconut Whipped Cream Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Strawberry Shortcake with Coconut Whipped Cream is that it uses humble yet essential ingredients, each one playing a starring role in the final dessert. From crisp, buttery shortcakes to the juiciest berries and the silkiest coconut cream, every component adds dimension to the flavor, texture, and irresistible look of this summery delight.

All-purpose flour: This forms the sturdy but tender foundation for your shortcakes—we want them fluffy, not dense!
Granulated sugar: A touch of sweetness in both the shortcakes and strawberries makes all the flavors pop.
Baking powder: Provides lift, giving you those gorgeous, lofty shortcakes.
Salt: Just enough to enhance every other ingredient; never skip it.
Cold unsalted butter: Cuts into the flour for flaky, rich shortcakes—remember, keep it cold!
Whole milk: Not only binds the dough, but gives it extra moisture for a tender crumb.
Large egg: Makes the shortcakes richer and helps them rise nicely in the oven.
Fresh strawberries: The star of the show, bringing a burst of color and natural sweetness.
Full-fat coconut milk (refrigerated overnight): Once chilled, it whips up into a cloud-like, vegan-friendly cream.
Powdered sugar: Sweetens the coconut whip so it’s just right—not overpowering.
Vanilla extract: Adds that extra layer of warmth and depth to your whipped cream.

How to Make Strawberry Shortcake with Coconut Whipped Cream

Step 1: Prepare the Shortcake Dough

Start by preheating your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Next, add in your cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs. This step brings flakiness to your shortcakes, so don’t rush it!

Step 2: Bring the Dough Together

In a separate bowl, combine the milk and lightly beaten egg, then pour the wet mixture into the dry ingredients. Stir gently until everything is just combined—you’re aiming for a shaggy dough, not a smooth one. Overmixing here can make your shortcakes tough instead of light.

Step 3: Shape and Bake the Shortcakes

Line a baking sheet with parchment paper. Drop heaping spoonfuls of dough onto the sheet to form 6 rustic, freeform shortcakes. There’s no need to be too precise; a little imperfection means extra charm! Bake for 12 to 15 minutes, or until the tops are golden brown and your kitchen smells like pure heaven.

Step 4: Macerate the Strawberries

While the shortcakes bake, slice your strawberries and toss them with granulated sugar in a bowl. Let this mixture sit for at least 20 minutes—the sugar draws out the juices and turns the berries syrupy and irresistible. This extra step is where you get that signature strawberry shortcake flavor explosion!

Step 5: Whip the Coconut Cream

Once you’re ready to serve, grab your can of chilled coconut milk. Scoop only the thick coconut cream into a bowl, leaving behind any liquid. Beat the cream with an electric mixer until it’s fluffy and soft peaks form, then add powdered sugar and vanilla extract. Keep beating until it’s smooth and pillowy—this coconut whipped cream is pure magic with the strawberries.

Step 6: Assemble the Strawberry Shortcake with Coconut Whipped Cream

Slice each shortcake horizontally in half with a serrated knife. Layer the bottom half with plenty of macerated strawberries and a lavish dollop of coconut whipped cream. Cap it with the other half of the shortcake, then pile on more berries and cream if your heart desires. Don’t be afraid to make a delicious, beautiful mess!

How to Serve Strawberry Shortcake with Coconut Whipped Cream

Garnishes

Finish your Strawberry Shortcake with Coconut Whipped Cream with a flourish—scatter a few extra fresh strawberry slices on top, or sprinkle some toasted coconut for a tropical touch. If you’re feeling fancy, a sprig of mint adds a pop of color and fragrance that’s perfect for summer.

Side Dishes

This dessert shines on its own, but it also plays well with others! Pair each serving with a scoop of vanilla bean ice cream, a handful of blueberries or raspberries, or a refreshing iced tea. For extra elegance at your next get-together, serve with a glass of chilled Prosecco or a fruity lemonade.

Creative Ways to Present

If you want to make things extra special, try assembling mini shortcake trifles in clear glasses, or serve deconstructed-style so guests can build their own layers. For a picnic, wrap individual shortcakes and pack the strawberries and coconut whipped cream in jars—assembly on the go! There are endless ways to show off this showstopper.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Strawberry Shortcake with Coconut Whipped Cream, store each component separately. Shortcakes keep best in an airtight container at room temperature for 1-2 days, while strawberries and whipped cream should be refrigerated. This helps everything stay as fresh as possible for round two!

Freezing

The shortcakes freeze beautifully—just let them cool completely, wrap tightly, and freeze for up to one month. The coconut whipped cream is best enjoyed fresh, but you can freeze the strawberries (they’ll be softer when thawed). When ready to serve, thaw the shortcakes at room temperature, then reassemble.

Reheating

To enjoy your shortcakes warm, pop them in a 300°F oven for 5–7 minutes or microwave briefly until just heated through. Reheated shortcakes smell utterly irresistible and soak up all those berry juices even better!

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries work in a pinch, but fresh berries deliver the best flavor and texture. If you use frozen, thaw and drain excess liquid before macerating with sugar.

Is it possible to substitute the coconut whipped cream with regular whipped cream?

Absolutely! While coconut whipped cream is perfect for vegans or those avoiding dairy, classic whipped cream pairs deliciously with the shortcakes and strawberries too.

How do I make sure the coconut milk whips up properly?

Always start with a can of full-fat coconut milk, refrigerate it overnight, and use only the solid cream that rises to the top. Avoid the liquid for a sturdy, billowy whip.

Can I prepare any elements of this dessert in advance?

Yes! You can bake and store the shortcakes a day ahead, and slice and macerate the strawberries a few hours in advance. Whip the coconut cream just before serving for best results.

Is there a gluten-free option for the shortcakes?

Definitely—swap the all-purpose flour with your favorite gluten-free baking blend. Just make sure it’s a 1:1 substitute designed for baking, and you’ll be all set!

Final Thoughts

Whether you’re looking for a show-stopping dessert or just want an excuse to use up juicy, seasonal berries, Strawberry Shortcake with Coconut Whipped Cream is pure happiness on a plate. Gather your loved ones, give this recipe a try, and let every bite remind you why simple, joyful desserts will always be in style!

Strawberry Shortcake with Coconut Whipped Cream Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 35 minutes plus chilling
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in this delightful Strawberry Shortcake with Coconut Whipped Cream, a perfect blend of flavors and textures that will satisfy your dessert cravings. Light and fluffy shortcakes are filled with juicy macerated strawberries and topped with luscious coconut whipped cream.

Ingredients

Scale

For the shortcakes:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk
1 large egg, lightly beaten

For the strawberries:

4 cups fresh strawberries, sliced
1/4 cup granulated sugar

For the coconut whipped cream:

1 can (14 ounces) full-fat coconut milk, refrigerated overnight
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven and prepare shortcakes: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add milk and egg, stir until just combined. Drop spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes.
Prepare strawberries: Combine sliced strawberries and sugar in a bowl. Let macerate for at least 20 minutes.
Make coconut whipped cream: Scoop solid coconut cream into a mixing bowl, beat until fluffy. Add powdered sugar and vanilla extract, beat until combined.
Assemble: Split shortcakes in half. Layer with macerated strawberries and coconut whipped cream. Top with the other half and more strawberries and cream if desired.