Strawberry Shortcake with Coconut Whipped Cream (Vegan)

Name: Strawberry Shortcake with Coconut Whipped Cream (Vegan)
Ingredients: 1 batch 3-ingredient coconut oil biscuits; 1 pound fresh strawberries, thinly sliced; 1 (14-ounce) can full-fat coconut cream, refrigerated at least 24 hours; 3 tablespoons powdered sugar, sifted; 1/2 teaspoon vanilla extract

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Gimmesomeoven

Ingredients

1 batch 3-ingredient coconut oil biscuits
1 pound fresh strawberries, thinly sliced
1 (14-ounce) can full-fat coconut cream, refrigerated at least 24 hours
3 tablespoons powdered sugar, sifted
1/2 teaspoon vanilla extract

Instructions

7 steps

Bake the biscuits

Prepare the biscuits according to recipe instructions. Let them cool for at least 5 minutes after baking, then split the biscuits in two.

5 min

Whisk the coconut whipped cream

Using an electric mixer, whisk the coconut cream, powdered sugar and vanilla extract together in a chilled mixing bowl on high speed until light and fluffy.

Assemble

Fill the biscuits with the strawberries and whipped cream.

Serve and enjoy!

Progress

0 / 7 steps