Strawberry shortcakes with coconut cream
Soft golden shortcakes split and filled with juicy strawberries and whipped coconut cream.
- Time40 mins
- LevelEasy
- Costabout £0.66 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the strawberries with 2 tbsp sugar and leave for 20 minutes so they make a juice.
20 min - 2
Heat the oven to 220°C (200°C fan). Rub the flour, baking powder, 2 tbsp sugar and spread together until like crumbs.
- 3
Stir in 150 ml oat milk with a knife to make a soft dough. Pat out 3 cm thick and cut six rounds with a 7 cm cutter.
- 4
Brush with the extra oat milk and bake on a lined tray for 12 minutes until risen and golden.
12 min - 5
Whip the coconut cream with the icing sugar and vanilla for 2 minutes until fluffy.
- 6
Split the warm shortcakes. Fill with coconut cream and strawberries and sit the tops on.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.