Easy Strawberry Shortcakes

Your favorite spring time dessert with a healthy, convenient twist!

Strawberry shortcake is just a classic in our household. Truly, the original spring time dessert, but we hate the time intensive baking process and all the sugar and other ingredients that are in there :( SO we created an easy, better-for-you strawberry short cake recipe using only a few simple ingredients!

Although this is our "healthier" version, you would never guess it! Kokada Classic replaces most of the refined sugar to add that sweet taste we all love. A little apple cider vinegar adds the zing. Some whipped cream. You're ready to go!

This recipe is about to be a major hit in your household so make sure to make extra!

Easy Strawberry Shortcakes

Makes 6 - 7 servings

·     1/2 cup almond milk

·     1 tsp apple cider vinegar (or lemon juice)

·     1.5 cups all purpose flour

·     2 tsp baking powder

·     1 tbsp sugar

·     Pinch of salt

·     8 tbsp butter / vegan butter

·     1 tbsp Kokada Classic

·     1 tsp vanilla extract

·     Whipped cream for topping

Strawberry Topping

·     1 cup strawberries, sliced

·     1 tsp lemon juice

·     1 tbsp Kokada Classic


1. Preheat the oven to 425 degrees.

2. Create a 'buttermilk' by combining almond milk and vinegar and let curdle for 5 - 10 minutes. Want to make this even easier? You can just buy butter milk too :)

3. Mix the dry ingredients together - flour, baking powder, sugar, salt

4. Cube the butter and add it to the dry mixture with the Kokada.

5. Using a pastry blender or fork, work the butter and Kokada into the flour so you're left with a crumbly coarse mixture.

6. Add the 'buttermilk' and vanilla extract. Mix just until combined. Don’t over mix, it’s okay if there are crumbles.

7. Place the dough on parchment paper with a little bit of flour to prevent sticking.

8. Shape the dough into a circle about 1/2 inch thick. No kneading necessary.

9. Use a cookie cutter or glass (about 3 inch wide) to cut out biscuit shapes. Don’t twist, just press. Dip the cutter or glass in flour to prevent sticking.

10. Place the shortcakes on a parchment lined baking sheet. Keep them touching so that they rise better while baking.

11. Optional: brush the tops with a little almond milk and sprinkle turbinado sugar for an extra crunch.

12. Bake for 13-15 minutes. Once finished, transfer to a wire rack to cool (to prevent the bottoms from burning).

13. While the shortcakes are baking, make the strawberry topping by combining chopped strawberries, Kokada, and lemon juice in a small sauce pan.

14. Heaton the lowest heat possible just until the Kokada melts and the strawberries become juicy.

15. Assemble the shortcakes by cutting them in half. Layer strawberries, whipped cream, top of shortcake, more whipped cream, and more strawberries.

16. Serve immediately or store everything separately in the fridge. The shortcakes themselves can also be stored in an airtight container (unrefrigerated) for a few days.

Shop Our Products:

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