Super delicious sweet treats with a special twist! Try these unfussy vegan shortcakes with easy peasy coconut cream!
Clouds of cream, fresh strawberries, blueberries and a boozy surprise! This dessert is not of the boring kind. A good amount of the brand new, vegan Baileys Almande, a cruelty-free Irish cream based on almond milk, makes these Shortcakes a special kind of biscuit.
It took me a couple of tries and tweaks to get the perfect recipe, but in the end, the whole thing is super simple and quite fool-proof!
Want to know more about Baileys Almande? Read my review here!
These shortcakes are:
- perfectly sweet
- fluffy and tender
- made in less than an hour
Let us waste no more time! This is how you whip up some really awesome shortcakes!
Easy Vegan Shortcake with Strawberries and Coconut Cream
- 1 can of high quality, high fat coconut cream, chilled in fridge overnight
- 1 tbsp agave syrup
- 1/2 tsp pure vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 cup cane sugar
- 1 tbsp baking powder
- 1/4 cup vegan butter
- 1/2 cup almond milk
- 1/4 cup of Baileys Almande (replace with almond milk if desired)
- 1/2 tsp pure vanilla extract
- a pinch of salt
- 250g Strawberries and/or Blueberries, washed
For the Coconut Cream:
- Flip chilled can of coconut cream, open it carefully.
- Scoop out the thick, solid coconut cream and give it into a large bowl. Store the coconut water to use later in smoothies or nice cream.
- With a hand mixer, whisk together the solid coconut cream, syrup and vanilla, until light and thick.
- Put the cream in the fridge until you are ready to use it.
For the Shortcakes:
- Preheat the oven to 200C.
- Take a large bowl and combine all dry ingredients with a wooden spoon.
- Slowly add the wet ingredients incl. the butter and blend with a hand mixer, but do not overmix.
- Use your hands to form a ball and transfer the dough to a floured surface. Roll the dough out to a thickness of about 2cm. Use a glass or cup to cut out rounds. I rolled out the dough several times to use up all the dough.
- Transfer the dough to a baking sheet lined with parchment paper. Leave enough space between each shortcake, so they don’t stick together when being baked.
- Bake for 10-15 minutes, take them out of the oven and let them cool out before you proceed.
- Cut the Shortcakes carefully in half, give about 2 generous tbsp of cream and 1 tbsp of quartered strawberries and blueberries on one side and cover with the other. You can also top the shortcakes with a little more cream. Keep in the fridge or enjoy right away!
- When forming the biscuits, dip the cup in flour to keep the dough from sticking to the cut.
- To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently!
- Try these shortcakes with grilled peaches, apples or vegan ice cream!
Looking for more boozy Baileys recipes? Check out these 5 ideas for Baileys new vegan Irish cream!
You want to get your hands on cruelty-free Almande? Veganz is now selling the vegan Baileys and I saved you an awesome deal! Use the discount code "JenLovesYou!" when shopping in their online store and get 20% off your entire purchase! They ship Europe-wide ladies and gentlemen.
If you recreate my shortcakes, I would be happy to know! Use the hashtag #vegannomadlife for your posts on Instagram, so I can see what you whipped up!
Kisses, Jen May
* in cooperation with Veganz