Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

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A delicious, easy, plant-based strawberry shortcake.


  • strawberries - 1 pint
  • coconut cream (chilled) - 14 oz. can (414 mL)
  • vanilla extract - 1 Tbsp. (15 mL)
  • (optional) powdered sugar - 1/4 cup (25 g)
  • flour of choice - 1 3/4 cup
  • sugar of choice - 1/4 cup
  • baking powder - 2 tsp.
  • salt - 1/2 tsp.
  • coconut oil (chilled) - 1/4 cup
  • vanilla almond milk - 3/4 cup
  • vanilla extract - 1 tsp.



  1. Chill a can of coconut cream in the refrigerator overnight
  2. Chill your coconut oil in the refrigerator overnight


  1. Wash and slice strawberries
  2. Preheat oven to 400 F


  1. Scoop off the separated solid top of the coconut cream
  2. Add coconut cream, vanilla, and sugar to Vitamix container
  3. Blend on high for 20 seconds (use tamper to push into blade)
  4. Put in a bowl, cover, and refridgerate
  5. Wash the Vitamix container


  1. Put dry ingredients into the clean & dry Vitamix container
  2. Pulse on low speed 3 times
  3. Add the chilled coconut oil (chopped into fourths)
  4. Blend on speed 5 for 25 seconds until crumbs form
  5. Add the wet ingredients
  6. Blend on speed 5 for 30 seconds, just until a batter forms
  7. Scoop onto floured surface
  8. Flatten with your hands into a 1.5 inch thick square
  9. Use a juice glass to cut out rounds (should make 6-8)


  1. Place on cookie sheet covered in silpat or parchment paper
  2. Bake on 400 F for about 15 minutes (you’re looking for the tops to turn golden)
  3. Remove and let cool


  1. Slice biscuit in half
  2. Place some whipped cream and strawberries in the middle
  3. Place the top back on and add more cream and strawberries
  4. Snap a pic and tag #lifeisNOYOKE
  5. Enjoy!

Useful tips for Strawberry Shortcake

This is not a “healthy” recipe, per se. We used all-purpose flour and granulated sugar in our first batch. You can use whatever flour (almond, oat, gluten-free, etc) and sugar combo you’d like.

We have made these twice: once with granulated sugar and once with coconut sugar. Both tasted great, but the coconut sugar made the biscuits a bit darker in color (pictured above).

The coconut oil will cool into a solid. Chop it up into fourths before putting into the Vitamix container. If there’s still large chunks after blending, keep blending for a couple of seconds.

When opening your can of coconut cream, flip it upside down and open from the bottom. That way you can pour out the liquid and scoop the solids off the “top”.

Don’t make your whipped cream ahead of time. Make it before starting the biscuits to get perfect consistency. (If you leave the cream in the fridge after it’s been whipped for too long, it solidifies.)

Want a quick tutorial on how to make whipped cream in a high-speed blender? Check out our friend, Blending With Henry’s, video. Demo starting at 16:35.