Strawberry and Blueberry Shortcakes

Strawberry and Blueberry Shortcakes


  1. Biscuits—see vegan biscuits recipe
  2. Fresh strawberries—washed and sliced
  3. Fresh blueberries--washed
  4. 1 can full fat coconut milk—very cold
  5. 1 tablespoon sugar (optional)
  6. 1 teaspoon vanilla (or other) extract (optional)
  7. Fresh mint (optional)
  8. Balsamic (optional)


*Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I usually leave mine in overnight. Open the can of coconut milk. There will be a firm layer on top.

*Drizzle strawberries with balsamic (about 1 tablespoon per pint of strawberries). Set aside.

*Scoop out the firm layer of coconut cream that has solidified at the top of the can. Stop as soon as you reach the water at the bottom of the can. (You can use the remaining water for smoothies). Place the cream in a large bowl. Using a hand mixer, whip for 3 to 5 minutes, or until the coconut cream becomes fluffy and light. Mix in sugar or vanilla, if using.

*To assemble: slice each biscuit. Add some cream and fruit to the bottom slice. Top with biscuit top. Add a wee bit more cream and fresh mint. Enjoy!