Need a quick and easy dairy-free dessert for a party, book club, busy weeknight … or just because? Try this no-bake Easy Dairy-Free Berry Shortcakes recipe!
Is There a Store Bought Dairy-Free Cake?
I typically make dessert from scratch. It tastes better … and it’s often required if you’re eating dairy-free. However, angel food cake and mini angel food cakes or dessert shells like the ones used in this recipe are typically dairy-free (read the label — you never know). And they sure make life a little easier when you want a refreshing dessert but don’t have a lot of time. Especially when you don’t want to turn on your oven in the heat of the summer!
What Can I Make with Berries?
I love to take advantage of summer berries and their peak goodness by finding all kinds of different things to make with them when they’re in season. One thing I love about this easy dairy-free berry shortcakes recipe is that you can load on as many berries as you please … so take the recipe with a grain of salt below. You can always use more strawberries, blackberries or blueberries than it calls for. You can also add or substitute with raspberries or any other berries.
How Can I Make Dairy-Free Whipped Cream?
The only part of this recipe you have to “make” is the whipped cream. If you’ve never made dairy-free whipped cream before, you’re in for a treat. If you have, you know that you can whip it together (literally) easy peasy in just a few minutes.
Ingredients:
- 1 package of dessert shells (or mini angel food cakes)
- 1 pound of strawberries
- 6 ounces of blackberries
- 1/2 pint of blueberries
- 2 cans of coconut milk; chilled in refrigerator for at least 2 hours (full fat; use the 13 1/2 oz size or close to it)
- 1/2 cup powdered sugar
How to Make Easy Dairy-Free Berry Shortcakes:
- Wash the fruit; cut the top off the strawberries and cut into halves or quarters depending on their size and your preference.
- Next … make the whipped cream; open up the 2 CHILLED cans of coconut milk and put the solid (only) parts at the top of each can into the cold bowl, add the powdered sugar and whip for 3-5 minutes on high in a standing mixer (5-10 if using a hand mixer) or until it forms a nice, smooth, thick whipped cream texture.
- Open the package of dessert shells and then assemble your desserts by spooning whipped cream into the shell, toping with as much or little fruit as you desire, then topping with a little more whipped cream and then topping that with a piece of fruit. I serve extra berries and whipped cream on the side.
Pro Tips
- Put the cans of coconut milk in the refrigerator as soon as you bring them home from the grocery store. Eating and cooking dairy-free, I always have some in the frig and some in the pantry … just in case.
- For best results, use a standing electric mixer. You can use a hand mixer, but it’s more difficult and takes more time to get the whipped cream to the most desirable thickness/consistency (although that’s what I used before I finally got a standing mixer). This is the one I use (I bought a refurbished one to save money and have loved it!!!)
- Also for best results, put your bowl and whisker or beaters in the refrigerator or freezer (I put the beater in the freezer and bowl in the frig, unless I have enough room in my freezer … which I usually don’t). The key to success is for everything to be as cold as possible (the cans of coconut milk, although do not freeze them, the bowl and the beater(s).
Pin it/save it and make it sometime!
| Prep Time | 10 minutes |
| Cook Time | 0 |
| Servings |
mini shortcakes
|
|
|
- Wash the fruit; cut the top off the strawberries and cut into halves or quarters depending on their size and your preference.
- Open up the 2 CHILLED cans of coconut milk and put the solid (only) parts at the top of each can into a cold bowl, add the powdered sugar and whip for 3-5 minutes on high in a standing mixer (5-10 if using a hand mixer) or until it forms a nice, smooth, thick whipped cream texture. NOTE: chill your beaters in the freezer and bowl and coconut milk in the refrigerator first; it whips up nicer with everything cold.
- Open the package of dessert shells and then assemble your desserts by spooning whipped cream into the shell, toping with as much or little fruit as you desire, then topping with a little more whipped cream and then topping that with a piece of fruit. I serve extra berries and whipped cream on the side.
© Kitchen Gone Rogue. www.kitchengonerogue.com
Want more Kitchen Gone Rogue recipes? Sign up for my newsletter above or below. Spam isn’t cool, so I promise not to share your email!!!
Leave a Reply