Strawberry and Blueberry Shortcakes

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Vegan Strawberry and Blueberry Shortcakes

In honor of the 4th of July, I present my vegan strawberry and blueberry shortcakes! They begin with my vegan biscuits–a recipe I had been working on for quite a while. I’ll share the recipe in my next post (sorry to be a tease, but I’ve got to keep you coming back don’t I? ;)). After feeling like I had nailed the biscuits, I thought the only fitting thing to do would be to douse them with whipped coconut cream, fresh berries, mint, and balsamic. A grown up shortcake! And nothing short of spectacular!!! I hope those of you in the States have a Happy Holiday, and I’ll be back soon with the biscuits recipe!

(Sorry for a short post, but I need to get back to enjoying my last few days in Austin. And by enjoying, I mean eating lots of food! Haha!).

Strawberry and Blueberry Shortcakes

(Printable Recipe)


  1. Vegan Biscuits—(Recipe coming soon)
  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 (at least 2 hours); 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!


Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. These shortcakes look utterly delicious, I want to devour this 😀


  2. These shortcakes look utterly delicious, I want to devour this 😀
    The colours are lovely!


  3. Love this! It looks delightful and the garnishes are so pretty.

  4. Lovely shortcakes! Strawberries are in season here, so I can’t wait to try this out!

  5. How cute are these little shortcakes! Wishing you a safe and happy 4th of July!!

  6. I hope you are having a lovely time in Austin!!! Your shortcakes look moist, and delicious:-) This is a dessert I would devour for sure, YUM! Hugs, Terra

  7. These sound great, lovely idea!

  8. Hi Tiffany, hope you are having a lovely holiday. Looking forward to the biscuits recipe. Great idea to use coconut cream. I didn’t know it whipped up light and fluffy. Will be giving this a try.

  9. What a great idea to add a touch of balsamic to the dish. That really elevates it to something elegant!