Vegan Strawberry Shortcake with Coconut Whipped Cream: A Seasonal Summer Delight

As the warm days of spring transition into summer, strawberries are at their peak, offering a burst of natural sweetness that makes them the perfect ingredient for this light, seasonal dessert. This Vegan Strawberry Shortcake with Coconut Whipped Cream is a fresh take on a classic, combining the juiciness of ripe strawberries with the creamy richness of coconut whipped cream. It’s a simple yet indulgent dessert that celebrates the flavors of the season, with options to personalize based on the needs of both spring (Kapha) and summer (Pitta). Whether you’re looking for a light treat to enjoy during warmer weather or a refreshing dessert to share with friends and family, this recipe is both nourishing and satisfying.

Jump to Recipe

As the warm days of spring transition into summer, strawberries come into season—peaking from April to June. These vibrant, juicy fruits are a natural highlight of the season, offering a sweetness that pairs perfectly with the light, fresh flavors of spring and summer. In today’s recipe, I’m sharing a simple, vegan twist on the classic strawberry shortcake that celebrates strawberries at their peak while keeping it light and refreshing—perfect for both spring (Kapha) and summer (Pitta).

This Vegan Strawberry Shortcake with Coconut Whipped Cream is a seasonal treat that’s a nod to classic desserts and aligns with the principles of seasonal eating. The strawberries provide a burst of natural sweetness, while the coconut whipped cream offers a rich, yet light, creamy texture. It’s a dessert that’s both indulgent and mindful of the lighter, more balanced eating practices that suit Kapha and Pitta seasons.

Why Strawberries in Season Matter

Strawberries are one of the fruits most associated with spring, and they’re at their best when in peak season from April to June. During this time, strawberries are full of flavor—sweet, tart, and juicy, as the fruit has ripened fully under the sun. Seasonal fruits like these are not only more flavorful, but they’re also packed with nutrients. When you eat foods that are in season, you’re enjoying them at their highest nutritional value, supporting your body’s needs as the weather changes.

In spring (Kapha), the body tends to have a slower metabolism and can sometimes feel heavier. Strawberries, being hydrating and light, are perfect for this season, helping balance the earthiness of Kapha with their fresh, light nature. As we move into summer (Pitta), when the body can become overheated, strawberries’ cooling and anti-inflammatory properties also help calm the system. This dessert, light yet satisfying, makes a perfect balance of flavors and textures that resonate with the energies of these seasons.

The Magic of Coconut Whipped Cream

The whipped cream is a key part of this dessert. Coconut cream is not only rich in healthy fats but also has a slightly tropical flavor that pairs beautifully with the tart strawberries. This vegan version mimics traditional whipped cream but without any dairy. The coconut whipped cream is light and airy, but still indulgent. It’s the perfect balance to the strawberries' freshness, adding richness without making the dish too heavy.

This lighter, plant-based whipped cream is a better alternative for spring (Kapha) and summer (Pitta) because it’s rich yet doesn’t have the density that traditional whipped cream might. It provides the indulgence without the weight—keeping the dish satisfying while remaining aligned with seasonal eating practices.

Vegan Strawberry Shortcake with Coconut Whipped Cream Recipe

Ingredients (2-4 servings):

• 1 (14 fl oz) can of coconut cream (use the thickest coconut cream available—Trader Joe’s Extra Thick & Rich coconut cream is a great option)

• 2-4 cups fresh organic strawberries, diced

• 1/8-1/4 cup organic powdered sugar (or a healthier alternative like powdered monk fruit sweetener or superfine erythritol)

• 1 tsp vanilla extract

• Dash of cinnamon (optional, for extra warmth)

Directions:

1. Refrigerate the coconut cream: Begin by refrigerating your can of coconut cream overnight. This step is crucial for achieving the thick texture needed for whipping. When chilled, the coconut cream will separate from the coconut water, allowing you to scoop out the thick cream.

2. Scoop and whip the coconut cream: Open the can of chilled coconut cream and scoop the thickened cream into a medium-sized bowl. Use a hand whisk or electric mixer to whip the coconut cream for about 30 seconds, until it becomes smooth and airy.

3. Add powdered sweetener and vanilla: Add 1/8 to 1/4 cup of powdered sugar (or the sweetener of your choice) and 1 tsp vanilla extract to the whipped coconut cream. Whisk again for 15 seconds or until the sweetener is fully incorporated, and the cream becomes fluffy and light. The sweetener helps to balance the slight tanginess of the coconut cream and enhances its natural flavor. If you prefer a healthier option, monk fruit sweetener or erythritol are great low-calorie, low-glycemic alternatives.

4. Chill the whipped cream: For a thicker texture, refrigerate the whipped cream for an hour or two before serving. You can also use it immediately, but chilling helps it hold its shape better.

5. Assemble the shortcake: Begin by layering the diced strawberries in serving dishes (such as mason jars or small bowls). Add a generous scoop of the coconut whipped cream on top of the strawberries. Repeat the layers for a parfait-style presentation, finishing with a dollop of whipped cream on top.

6. Sprinkle with cinnamon (optional): If desired, sprinkle a dash of cinnamon on top of the whipped cream for a hint of warmth and spice that complements the strawberries.

   
   

Additions or Alternatives for Spring and Summer

Spring Additions (Kapha season):

• Fresh Berries: While strawberries are the star, adding other spring fruits like blueberries, raspberries, or even blackberries can create a vibrant, nutrient-packed mix. These berries are light and refreshing, making them a great addition for the spring season when we want to eat lighter and fresher.

• Mint: Fresh mint leaves provide a cool, aromatic finish that pairs beautifully with the sweetness of strawberries. A few finely chopped mint leaves sprinkled over the whipped cream add a refreshing, earthy contrast.

• Almonds: Swap the walnuts for toasted almonds for a lighter, slightly sweeter crunch. Almonds are a great spring nut and can add a mild, soothing flavor that pairs well with strawberries' natural sweetness.

Summer Additions (Pitta season):

• Tropical Fruits: As the weather warms up, consider adding sliced mango, pineapple, or passion fruit for a refreshing, tangy twist. These fruits help to cool down the body during the hotter months of Pitta season while still keeping the dessert light and vibrant.

• Coconut Flakes: If you want to amplify the coconut theme, toasted coconut flakes can be added on top of the whipped cream. This adds a tropical flair that pairs perfectly with both the coconut whipped cream and the sweetness of the strawberries.

• Pistachios: Swap the walnuts for pistachios in the summer for a nuttier flavor with a slightly salty touch. Pistachios are light but rich, making them ideal for summer desserts where you want flavor without heaviness.

• Vegan Lime Curd: Add a spoonful of homemade vegan lime curd (made from lime juice, coconut cream, and a natural sweetener) between the layers of whipped cream and strawberries for a tangy, citrusy zing. The coolness of lime balances the heat of Pitta season, keeping things refreshing.

Why This Vegan Strawberry Shortcake is the Perfect Spring and Summer Treat

This vegan strawberry shortcake is light yet indulgent—perfect for spring (Kapha) and summer (Pitta) when we crave refreshing, cooling, and nourishing foods that won’t weigh us down. The strawberries are at their peak in these seasons, so their natural sweetness needs little enhancement. The coconut whipped cream adds the richness needed to balance the tartness of the strawberries while keeping the dessert light and airy.

In Kapha season, we focus on foods that are lighter and fresher, and strawberries fit this perfectly. They’re hydrating and help balance any heaviness you may feel during this season. Moving into Pitta, which can bring a fiery energy, strawberries also offer a cooling effect, helping to calm the system. This dessert, with its fresh fruit and creamy whipped topping, is a perfect fit for both seasons.

Final Thoughts

This vegan strawberry shortcake is a celebration of seasonal eating, embracing the fresh sweetness of strawberries and the richness of coconut cream. It’s light enough for spring (Kapha) and cooling enough for summer (Pitta), making it a perfect dessert for these transitional seasons. The combination of natural sweetness, creaminess, and freshness makes it a wholesome, mindful treat that’s in harmony with the rhythms of nature.

Enjoy this treat as a way to honor the seasonal abundance of strawberries and connect with the simplicity of plant-based eating. And as you savor each bite, remember that eating with the seasons not only nurtures your body but also supports a more sustainable, balanced way of living.