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Strawberry Shortcake with Coconut Whipped Cream (Vegan)

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  • Author: Ali

Ingredients

Scale
  • 1 batch 3-ingredient coconut oil biscuits
  • 1 pound fresh strawberries, thinly sliced
  • 1 (14-ounce) can full-fat coconut cream, refrigerated at least 24 hours
  • 3 tablespoons powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Bake the biscuits. Prepare the biscuits according to recipe instructions. Let them cool for at least 5 minutes after baking, then split the biscuits in two.
  2. Whisk the coconut whipped cream. Using an electric mixer, whisk the coconut cream, powdered sugar and vanilla extract together in a chilled mixing bowl on high speed until light and fluffy.
  3. Assemble. Fill the biscuits with the strawberries and whipped cream.
  4. Serve. Serve and enjoy!