Vegan Strawberry Shortcake With Coconut Cream and Olive Oil Biscuits

A breezy, plant-based strawberry shortcake featuring coconut whipped cream and tender olive oil biscuits—fast, fluffy, picnic-ready.

You want a dessert that smashes expectations, not your schedule. This is the “wow” factor of a classic shortcake, minus dairy, plus speed. Crisp-edged biscuits made with olive oil (shockingly good), juicy macerated strawberries, and lush coconut cream that actually holds its shape. The result? A backyard-party flex that looks bakery-level and eats like summer.

Make the biscuits in under 20 minutes. Let the strawberries do the work while you whip the cream. Assemble, bite, and suddenly people are asking for seconds—and the recipe. FYI: there’s zero compromise here; it’s comfort-food energy with a lighter footprint.

What Makes This Recipe Awesome

• Olive oil biscuits = golden, crisp, and tender without the fuss of grating vegan butter. They mix fast and bake beautifully.
• Coconut whipped cream that stays fluffy, thanks to chilled full-fat coconut cream and powdered sugar for stable, cloud-like peaks.
• Peak strawberry flavor from a quick maceration with sugar and lemon—sweet, tangy, and extra juicy.
• 100% plant-based and egg-free, yet nobody misses the dairy. Your guests? Delighted. Your conscience? Clear.
• Weeknight-friendly: biscuits bake in 12–15 minutes, strawberries rest while the cream whips, and assembly is a snap.
• Make-ahead friendly: bake biscuits and whip cream in advance; just assemble before serving for max texture and drama.
• Customizable: swap berries, adjust sweetness, go gluten-free, or punch it up with basil, balsamic, or cardamom.

What You’ll Need (Ingredients)

• Strawberries: 1½ pounds, hulled and sliced
• Granulated sugar: 3–5 tablespoons (start with 3; add to taste)
• Lemon juice: 1 tablespoon (plus optional ½ teaspoon zest)
• Full-fat coconut cream: 2 cans (13.5 oz each), chilled overnight
• Powdered sugar: 3 tablespoons (for the cream)
• Vanilla extract: 1 teaspoon (for the cream)
• Fine sea salt: Pinch for cream; ½ teaspoon for biscuits
• All-purpose flour: 2 cups (240 g)
• Granulated sugar: 2 tablespoons (for biscuits)
• Baking powder: 1 tablespoon
• Baking soda: ½ teaspoon
• Extra-virgin olive oil: 6 tablespoons
• Plant milk (oat, almond, or soy): ¾ cup, cold
• Apple cider vinegar: 1 teaspoon (to make “buttermilk”)
• Optional finishing: Turbinado sugar for topping, and fresh mint for garnish

Yield: 8 shortcakes. Serves: 8, generously.

Cooking Instructions

1. Preheat the oven. Set to 425°F. Line a baking sheet with parchment.
2. Macerate the strawberries. In a bowl, toss sliced strawberries with 3–5 tbsp sugar and 1 tbsp lemon juice (plus zest if using). Let stand 15–30 minutes, stirring once. They’ll get glossy and release syrup—exactly what we want.
3. Make vegan “buttermilk.” Stir ¾ cup cold plant milk with 1 tsp apple cider vinegar. Let it sit 5 minutes to lightly thicken.
4. Mix dry ingredients. In a large bowl, whisk 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt.
5. Add olive oil. Drizzle in 6 tbsp olive oil and use a fork to blend until the mixture looks like soft, sandy crumbs.
6. Bring it together. Pour in the “buttermilk.” Stir just until no dry patches remain. The dough should be soft and slightly sticky—resist the urge to overmix.
7. Shape the biscuits. Turn dough onto a lightly floured surface. Pat into a ¾-inch-thick slab. Cut 8 rounds with a 2½–3-inch cutter, or make drop biscuits with a large spoon if you’re going rustic.
8. Top and bake. Transfer to the sheet, sprinkle with turbinado sugar if you like, and bake 12–15 minutes until golden with crisp edges. Cool on a rack 10 minutes.
9. Whip the coconut cream. Scoop only the solid cream from the chilled cans into a cold bowl (save the liquid for smoothies). Beat with a hand mixer until fluffy, then add 3 tbsp powdered sugar, 1 tsp vanilla, and a pinch of salt. Whip to soft peaks. If it seems firm, loosen with 1–2 tsp of the reserved coconut liquid.
10. Taste and adjust. Strawberries too tart? Add another spoon of sugar. Coconut cream too sweet? Balance with a tiny pinch of salt.
11. Assemble like a pro. Split biscuits. Layer a spoonful of strawberries (with their syrup), a cloud of coconut cream, and more berries. Cap with the biscuit top. Garnish with mint if you’re feeling fancy.
12. Serve immediately. The contrast of warm biscuits and cool cream is the move. And yes, it’s okay if things get a little messy—shortcakes are meant to be extra.

Storage Tips

• Biscuits: Keep at room temp in an airtight container for 1 day. Rewarm at 350°F for 5–7 minutes. Freeze up to 2 months; thaw and re-crisp as above.
• Strawberries: Refrigerate the macerated berries up to 48 hours. They’ll get softer but stay delicious.
• Coconut cream: Store whipped cream in the fridge up to 3 days. Re-whip briefly if it loosens.
• Assembly: Keep components separate until serving for best texture. Assembled shortcakes are best eaten right away.

Benefits of This Recipe

• Dairy-free and egg-free, with crowd-pleasing flavor and texture—it’s not “good for vegan,” it’s good, period.
• Lower effort, high payoff thanks to olive oil biscuits that skip the chill-and-cut butter ritual.
• Summer-friendly: coconut cream holds better than traditional whipped dairy in warm weather (still keep it cool, obviously).
• Cost-effective: pantry staples plus seasonal fruit make this easy on the wallet.
• Flexible sweetness: adjust sugar to your berries and your vibe; no one likes a sugar bomb—IMO.
• Nutrition-forward: olive oil adds heart-healthy fats, strawberries bring vitamin C and fiber.
• Make-ahead options let you spread out the workload and stay chill when guests roll in.

Common Mistakes to Avoid

• Using light coconut milk/cream: it won’t whip. Go full-fat and chill the cans overnight—non-negotiable.
• Skipping the chill for the mixing bowl and beaters. Cold tools help the cream whip faster and stay stable.
• Overmixing biscuit dough: this makes tough biscuits. Stir just until combined; lumps are fine.
• Twisting the cutter when cutting biscuits. Press straight down for a clean rise; twisting seals the edges and stunts them.
• Warm “buttermilk”: keep plant milk cold so the dough stays tender and the rise is better.
• Under-seasoned cream: a tiny pinch of salt makes the coconut pop and balances sweetness.
• Unripe berries: hard berries don’t macerate well. If yours are meh, add a bit more sugar, a splash of balsamic, or roast them briefly.
• Late assembly: don’t build shortcakes and let them sit; biscuits will sog. Assemble and serve—this is a now thing.

Alternatives

• Gluten-free: use a 1:1 gluten-free flour blend with xanthan gum. Add 1–2 tbsp extra plant milk if needed to reach a soft dough.
• Whole-grain: swap ½ cup flour for whole wheat pastry or spelt for nutty flavor and extra fiber.
• Fruit swaps: peaches, nectarines, raspberries, or a mixed berry medley. Macerate the same way.
• Herb boost: add chiffonade basil or mint to the strawberries. It’s like summer turned up to eleven.
• Balsamic twist: 1–2 teaspoons aged balsamic in the berries for a deeper, jammy vibe.
• Spice it: a pinch of cardamom or cinnamon in the biscuits pairs beautifully with strawberries.
• No coconut? Whip aquafaba with sugar and vanilla for a meringue-like topping, or use thick coconut yogurt.
• Oil options: a mild extra-virgin olive oil is best, but light olive oil or avocado oil also works.
• Drop biscuits: spoon mounds of dough straight onto the sheet if you don’t feel like cutting—same taste, less effort.

FAQ

Can I make the biscuits gluten-free without sacrificing texture?

Yes. Use a cup-for-cup gluten-free flour blend with xanthan gum, and add a splash more plant milk if the dough seems dry. Handle gently and bake as directed; the olive oil helps keep them tender.

How do I stop the coconut cream from melting?

Chill the cans overnight, use only the solid cream, and whip in a cold bowl. Keep the cream refrigerated until serving, and assemble at the last minute. If it softens, re-whip briefly and add a tiny pinch of powdered sugar for stability.

What if my strawberries aren’t very sweet?

Add an extra tablespoon of sugar and a pinch of salt to the maceration. A touch of balsamic or lemon zest also amplifies flavor. You can even roast the berries at 375°F for 10 minutes to concentrate sweetness.

Can I use frozen strawberries?

You can, but texture will be softer. Thaw, drain excess liquid, and macerate with sugar and lemon. For a brighter result, mix in a handful of fresh berries if available.

Which olive oil should I use for the biscuits?

A mild, fruity extra-virgin olive oil works best—avoid super peppery oils that might overwhelm the dessert. If you’re unsure, go with a “delicate” or “mild” EVOO.

Can I reduce the sugar?

Absolutely. Start with less sugar in the strawberries and the cream, then taste and adjust. Strawberries vary wildly in sweetness, so tailor it to your fruit and your palate—FYI, a pinch of salt boosts perceived sweetness.

Can I make components ahead of time?

Yes. Bake biscuits up to 24 hours ahead (or freeze), whip the cream the day of, and macerate strawberries up to 2 hours before serving. Keep everything separate and cold; assemble just before eating.

What if I don’t have a biscuit cutter?

Use a drinking glass dusted with flour, or make drop biscuits by spooning dough onto the sheet. They’ll bake up rustic and just as delicious.

The Bottom Line

This plant-based shortcake brings all the classic nostalgia with smarter building blocks: olive oil for speed and crispness, coconut cream for lush stability, and berries that taste like sunshine. It’s easy enough for a weeknight and impressive enough for guests. Make it once and watch it become your go-to summer flex.

Pick ripe berries, chill your cream, and don’t overthink the biscuits. Then stack, serve, and let the “this is vegan?!” reactions roll in. Dessert done right—no compromise, no drama, all flavor.