Easy Vegan Shortcake With Berries & Coconut Cream

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!

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These shortcakes are:

  • vegan
  • 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

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Ingredients:

Coconut Whip

  • 1 can of high quality, high fat coconut cream, chilled in fridge overnight
  • 1 tbsp agave syrup
  • 1/2 tsp pure vanilla extract

Shortcakes

  • 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

Topping

  • 250g Strawberries and/or Blueberries, washed

Instructions: 

For the Coconut Cream:

  1. Flip chilled can of coconut cream, open it carefully.
  2. 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.
  3. With a hand mixer, whisk together the solid coconut cream, syrup and vanilla, until light and thick.
  4. Put the cream in the fridge until you are ready to use it.

For the Shortcakes:

  1. Preheat the oven to 200C.
  2. Take a large bowl and combine all dry ingredients with a wooden spoon.
  3. Slowly add the wet ingredients incl. the butter and blend with a hand mixer, but do not overmix.
  4. 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.
  5. 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.
  6. Bake for 10-15 minutes, take them out of the oven and let them cool out before you proceed.
  7. 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!

Tips:

  • 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!

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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

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