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Easy Strawberry Shortcake

strawberries, strawberry shortcake, vegan

Strawberries are best enjoyed in the summer when they are juicy in texture and big on aroma and sweetness. Experts consider it a super fruit because a serving of strawberries contains more vitamin C than an orange. The potassium found in strawberries help control blood pressure and fight strokes. In a study in the Annals of Neurology (2012), eating strawberries more than twice a week can delay cognitive aging by 2.5 years.

Integrate this super fruit in this healthy, yet delicious strawberry shortcake!


  • 1 pound of strawberries (sweeten with agave or maple syrup or local honey)
  • 2 tablespoons of raw sugar
  • Few tablespoons of confectioners sugar
  • 2 cups all purpose flower
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 can of low fat coconut milk (each can is 14 oz)
  • 1 can of coconut milk (whole)


  1. Quarter the strawberries, toss them in honey or syrup, then chill in the fridge for a few hours.
  2. Chill the can of whole coconut milk for a few hours in the fridge.
  3. Preheat oven to 400 degrees Fahrenheit.
  4. Sift flour, baking powder, baking soda, salt and raw sugar together. Blend in the low fat coconut milk.
  5. Grease a casserole pan and pour the mixture in.
  6. Bake for 20-25 minutes until golden. Take it out and let cool.
  7. Pull the coconut milk (whole) out of the fridge and spoon the thick cream off the top (you will have coconut paste to use later in curry or soups).
  8. Whip the thick coconut cream with a few tablespoons of confectioner’s sugar.
  9. Cut the shortbread in slices. Top slices with strawberries and coconut cream

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