Strawberry Shortcake with Coconut Whipped Cream

I made Luke’s Angel Cake into cupcakes (24 to be exact) for camp.  So many left over.  What to make next?  My version of strawberry shortcake!

Luke’s Angel Cupcakes (made with whole wheat flour)

Strawberries (makes about 1 cup with sauce)
1 cup of organic strawberries
2 tablespoons vegan cane sugar

Slice the strawberries and sprinkle them with a bit of sugar.  Cover and macerate for at least hour or until you see sauce forming.  

Coconut Whipped Cream *
1 can coconut milk
1/4 cup vegan cane sugar
1 tablespoon vanilla powder

Chill the coconut milk overnight which creates a solid/liquid situation. Use only the solid coconut milk to make the whipped cream, saving the liquid for another recipe. Scoop out the solid coconut milk into a mixing bowl and add the sugar and vanilla powder. Using a hand mixer whip for a few minutes. Chill until ready to use.

*This whipped cream comes out differently every time. Sometimes it is creamier and sometimes less so. I can’t figure out if it is the brand of coconut milk (Thai vs. Native Forest) or the time of year. Either way, it tastes good!

To assemble the shortcakes, cut the cupcake in half and pile high with macerated strawberries and sauce. Top with coconut whipped cream.  Enjoy!

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