The coconut whipped cream in this recipe tastes so incredibly good, you won't believe that it's pareve. Use this recipe to replace any whipped cream for your guests who are vegan, soy free, or those who just don't want to eat the chemicals known as non-dairy whipped topping. If using frozen strawberries, make sure to only buy the Bodek PREMIUM frozen strawberries, which come in re-sealable black and peach bags in the frozen aisle of your kosher supermarket. These strawberries are pretty enough for garnishes, even though they are frozen. Other frozen strawberries won’t be as nice. Make sure to follow the directions for defrosting them, so that they retain their naturally pretty shapes.
- Cook Time
- Prep Time
- 9 ServingsServings
- 2 1/2 cups flour
- 1 3/4 cups sugar
- 1 tablespoon baking power
- 3/4 cup orange juice
- 3/4 cup canola oil
- 2 teaspoons pure vanilla extract
- 4 large eggs, lightly beaten
Pareve Coconut Whipped Cream
- 2 (14 ounce) cans full fat coconut milk
- 1 tablespoon pure vanilla extract
- 1 cup confectioners’ sugar
- 1 (12-ounce) bag Bodek premium frozen strawberries
Chill the cans of coconut milk overnight in the refrigerator.
Chill a mixing bowl and beaters as well.
Preheat oven to 325°F.
Line a jelly roll pan with parchment paper. Set aside.
Arrange whole frozen strawberries in one single layer, over a double layer of paper towels. While still frozen, so as to retain the shape of the strawberries, slice half of the strawberries into thin slivers. Allow strawberries to defrost.
Whisk together flour, sugar, and baking powder. Add orange juice, canola oil, vanilla extract, and eggs, and mix well. This can easily be done by hand, or in a mixer.
Spoon the batter onto the lined pan. Even out the batter over the surface of the baking pan with a spatula.
Bake uncovered for 30 minutes, until a toothpick inserted into the cake comes out clean.
While the cake is baking, prepare the whipped cream. Turn the cans of chilled coconut cream upside down. Open the cans from the bottom and drain off the clear liquid. You can reserve the liquid for use in smoothies or natural froze fruit. Transfer the cream to the chilled bowl, and use a rubber spatula to scrape all the cream out of the cans.
Beat the thick coconut cream in the chilled bowl with an electric mixer until thick and fluffy. Add vanilla, then gradually beat in confectioners’ sugar 1 tablespoon at a time, until you reach desired consistency. Do not overbeat, or cream will become lumpy and look like it has curdled.
If you have time, chill the cake in the freezer, to reduce the crumbs before cutting. Use a 2.5-inch square cookie cutter to cut out 18 squares of cake.
Arrange half of the cake squares on a clean baking sheet. Evenly spread a slightly rounded tablespoon of cream over each piece. Layer the sliced strawberries over the cream.
Top each piece of cake with a second square of cake. Use an offset spatula or butter knife to evenly spread coconut cream over all sides of each cake square. Spread more coconut whipped cream on top of the mini cakes. Garnish with whole or halved strawberries.
Store individual strawberry shortcakes in the refrigerator. If preparing a day in advance, take the desserts out 1 hour before serving, as coconut cream will firm up and harden a bit in the refrigerator.